Almond Chiffon Cake
|Rye flour||1 Cup (16 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Barley flour||1⁄4 Cup (4 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Baking powder||3 Teaspoon|
|Salad oil||1⁄2 Cup (8 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Egg yolk||5 Large|
|Almond essence||1 Teaspoon|
|Egg white||1 Cup (16 tbs) (Room Temp)|
|Cream of tartar||1⁄2 Teaspoon|
Combine the dry ingredients in a large bowl.
Make a depression in the center, and pour in the oil, water, eggyolks, and almond flavoring.
Blend until satiny and light in color.
Combine egg whites and cream of tartar in Bosch bowl.
Beat until stiff.
Add the whites to the batter, and gently fold in.
Pour into an angel food tube pan, and bake on the bottom rack in a preheated 325Â° F. oven for 1 hour and 10 minutes.
Invert to cool.
Remove from pan when completely cool.
Frost as desired.