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Chiffon Cake's picture
  Cake flour 1 Cup (16 tbs) (Softasilk)
  Sugar 3⁄4 Cup (12 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Vegetable oil 1⁄4 Cup (4 tbs)
  Egg yolks 2
  Cold water 2 Tablespoon
  Vanilla 1 Teaspoon
  Grated lemon rind 1 Teaspoon
  Egg whites 1⁄2 Cup (8 tbs) (4 Eggs)
  Cream of tartar 1⁄4 Teaspoon

Heat oven (see temperature below).
Use a loaf pan, 9x5x3", or a square pan, 8x8x2" or 9x9xl3/4".
Do not grease pans! Spoon flour into nested dry measuring cup; level off with straight-edged spatula, or sift.
Blend flour, sugar, baking powder, and salt in bowl.
Make a well and add in order: oil, egg yolks, water, vanilla, and lemon rind.
Beat with spoon until smooth.
Measure egg whites and cream of tartar into large mixer bowl.
Beat until whites form very stiff peaks.
Pour egg yolk mixture gradually over beaten whites, gently folding with rubber scraper just until blended.
Pour into un-greased pan.
Bake loaf cake at 325° (slow mod.) for 50 to 55 min.; bake square cake at 350° (mod.) for 30 to 35 min., until top springs back when touched lightly.
Invert, supporting pan on clip clothespins, until cool.

Recipe Summary

Difficulty Level: 
Side Dish

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