Vanilla Chiffon Cake
|Cake flour||2 1⁄4 Cup (36 tbs), sifted|
|Baking powder||1 Teaspoon|
|Sorbitol||1 Cup (16 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Vanilla extract||2 Teaspoon|
|Lemon juice||1⁄2 Teaspoon|
|Cream of tartar||1⁄2 Teaspoon|
Combine cake flour, baking powder, and salt in a sifter.
Sift into a large mixing bowl.
Stir in sorbitol.
Make a well in the center of the flour mixture, and add vegetable oil, egg yolks, water, vanilla, and lemon juice.
Beat until mixture becomes very smooth and thick.
Now beat egg whites and cream of tartar together until very stiffpeaks form.
Fold egg whites into batter.
Transfer to 10 in. (25 cm) ungreased tube pan.
Bake at 325°F (165°C) for 55 to 60 minutes or until done.
Invert and cool completely.