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Golden Chiffon Cake

Chef.at.Home's picture
Ingredients
  Sifted cake flour 2 1⁄4 Cup (36 tbs)
  Sugar 1 1⁄2 Cup (24 tbs)
  Baking powder 1 Tablespoon
  Salt 1 Teaspoon
  Cooking oil 1⁄2 Cup (8 tbs)
  Egg yolks 5
  Water 3⁄4 Cup (12 tbs)
  Finely shredded lemon peel 2 Teaspoon
  Vanilla 1 Teaspoon
  Egg whites 8
  Cream of tartar 1⁄2 Teaspoon
Directions

In a small mixer bowl sift together cake flour, sugar, baking powder, and salt; make a well in the center.
Add cooking oil, egg yolks, water, lemon peel, and vanilla.
Beat mixture at high speed of electric mixer till satin smooth, about 5 minutes.
Wash beaters thoroughly.
In large mixer bowl combine egg whites and cream of tartar; beat at medium speed till very stiff peaks form.
Pour batter in a thin stream over entire surface of egg whites; fold in gently.
Pour into ungreased 10-inch tube pan.
Bake at 325° till cake springs back and leaves no imprint when lightly touched, about 70 minutes.
Invert cake in pan; cool.
Using a spatula, loosen cake from pan; remove.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Everyday

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3680 Calories from Fat 1322

% Daily Value*

Total Fat 149 g229.6%

Saturated Fat 25.5 g127.4%

Trans Fat 0 g

Cholesterol 925.4 mg308.5%

Sodium 3550.9 mg148%

Total Carbohydrates 531 g177.1%

Dietary Fiber 5.9 g23.5%

Sugars 303.7 g

Protein 60 g120.8%

Vitamin A 21.7% Vitamin C 21.5%

Calcium 127.5% Iron 137.4%

*Based on a 2000 Calorie diet

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Golden Chiffon Cake Recipe