Yellow Chiffon Cake
|Sifted flour||2 1⁄2 Cup (40 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Baking powder||3 Teaspoon|
|Cooking oil||1⁄2 Cup (8 tbs) (Salad)|
|Egg yolks||5 (Unbeaten)|
|Cold water||3⁄4 Cup (12 tbs)|
|Egg whites||1 Cup (16 tbs)|
|Cream of tartar||1⁄2 Teaspoon|
Heat oven to 325° (slow moderate).
Sift flour, sugar, baking powder, and salt into bowl.
Make a well and add in order: egg yolks, water and vanilla, beat until smooth.
In large mixing bowl beat egg whites and cream of tartar until very stiff.
Pour egg yolk mixture gradually over beaten whites, gently folding with rubber scraper until blended.
Pour into ungreased 10 inch tube pan or 13x9 inch oblong pan.
Bake tube pan 55 minutes at 325°, then 10 to 15 minutes at 350°.
Bake oblong pan 45 to 50 minutes at 350°.
Invert on funnel, hang until cold.
Serving size: Complete recipe
Calories 3813 Calories from Fat 1327
% Daily Value*
Total Fat 150 g230.6%
Saturated Fat 25.6 g128.1%
Trans Fat 0 g
Cholesterol 925.4 mg308.5%
Sodium 3571.8 mg148.8%
Total Carbohydrates 549 g183.1%
Dietary Fiber 8.5 g33.9%
Sugars 304 g
Protein 70 g140.7%
Vitamin A 21.6% Vitamin C
Calcium 127.6% Iron 103.2%
*Based on a 2000 Calorie diet