Spice Chiffon Cake
|Sifted cake flour||2 1⁄4 Cup (36 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Baking powder||3 Teaspoon|
|Salad oil||1⁄2 Cup (8 tbs)|
|Cold water||3⁄4 Cup (12 tbs)|
|Orange peel||1 Teaspoon|
|Cream of tartar||1⁄2 Teaspoon|
|Egg whites||1 Cup (16 tbs) (About 7- 8 In Number)|
1 Prehet the oven to 325°Fahrenheit.
2 In a bowl, sift flour, sugar, baking powder, salt and spices.
3 Create a well in the center and add oil, egg yolks, water and orange peel.
4 Beat vigorously using a spoon until smooth.
5 In a bowl, add cream of tartar to egg whites beating well until stiff but not dry.
6 Gradually pour egg yolk mixture over egg whites, folding just until blended, avoid stirring.
7 In an ungreased 10-inch tube pan, pour the mixture.
8 Bake in the oven for 55 minutes.
9 Increase the temperature to 350°Fahrenheit and bake for another 10 minutes.
10 Invert pan on funnel or bottle until cake is completely cooled.
11 Remove from the pan.
12 Glaze with Lemon Glaze (optional)
13 Cut and serve.