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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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