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Almond Chiffon Cake

Natural.Foodie's picture
This Almond Chiffon Cake is a dreamy dessert ! Take a bite into this spongy and delicious Almond Chiffon Cake and tell me if you like it !
  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
  Salt 3⁄4 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 325° F. oven for 1 hour and 10 minutes.
Invert to cool.
Remove from pan when completely cool.
Frost as desired.

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Almond Chiffon Cake Recipe