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Chiffon Cake

creative.chef's picture
  Eggs 5 , separated
  Cream of tartar 1⁄2 Teaspoon
  Sifted all purpose flour 2 1⁄2 Cup (40 tbs)
  Sugar 1 1⁄2 Cup (24 tbs)
  Baking powder 1 Tablespoon
  Salt 1 Teaspoon
  Water 3⁄4 Cup (12 tbs)
  Vegetable oil 1⁄2 Cup (8 tbs)
  Vanilla 1 Teaspoon
  Almond extract 1 Teaspoon
  Strawberries 6 (for garnish)
  Kiwifruit 1 (for garnish)
  Whipped cream 1⁄4 Cup (4 tbs) (for garnish)

Preheat oven to 325°F.
Beat egg whites with cream of tartar at high speed with electric mixer until stiff peaks form.
Set aside.
Sift together dry ingredients into large bowl.
Make a well in flour mixture.
Add egg yolks, water, oil and flavorings; mix well.
Fold in egg white mixture.
Immediately pour into ungreased 10-inch tube pan.
Bake 55 minutes.
Increase oven temperature to 350°F.
Continue baking 10 minutes or until cake springs back when lightly touched with finger.
Invert pan and allow cake to cool completely before removing from pan.
Garnish as desired.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3935 Calories from Fat 1405

% Daily Value*

Total Fat 158 g243.5%

Saturated Fat 35.8 g179.1%

Trans Fat 0 g

Cholesterol 1140.2 mg380.1%

Sodium 3498.9 mg145.8%

Total Carbohydrates 562 g187.4%

Dietary Fiber 11.3 g45.1%

Sugars 314.5 g

Protein 65 g129.5%

Vitamin A 25.3% Vitamin C 140.1%

Calcium 134.9% Iron 118.6%

*Based on a 2000 Calorie diet

Chiffon Cake Recipe