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Almond Chiffon Cake

Budget.Gourmet's picture
Ingredients
  All purpose flour 2 Cup (32 tbs), sifted
  Sugar 1 1⁄2 Cup (24 tbs)
  Baking powder 1 Tablespoon
  Salt 1 Teaspoon
  Egg yolks 7
  Salad oil 1⁄2 Cup (8 tbs)
  Lemon extract 1 Teaspoon
  Almond extract 1 Teaspoon
  Ice water 3⁄4 Cup (12 tbs)
  Egg whites 7 (1 Cup)
  Cream of tartar 1⁄2 Teaspoon
Directions

Sift first four ingredients four times.
Set aside.
Combine egg yolks, salad oil, extracts and ice water.
Add dry ingredients.
Beat 30 seconds and set aside.
Beat egg whites and cream of tartar until stiff peaks form (about five minutes).
Gradually pour egg yolks mixture over beaten egg whites.
Pour into ungreased 10" tube pan.
Bake at 325° for 55 minutes, increase temperature to 350° and bake 10 minutes longer.
Invert to cool for 1 1/2-2 hours.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday
Restriction: 
Vegetarian
Ingredient: 
Almond
Preparation Time: 
30 Minutes
Cook Time: 
65 Minutes
Ready In: 
0 Minutes
Servings: 
12

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