Chiffon Cake

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3.5 by 8 people

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  • Makes: 12 servings
  • Prep: 30 mins
  • Stand: 30 mins
  • Bake: 1 hr 5 mins to 1 hr 10 mins 325°F

Chiffon Cake

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3.5 by 8 people

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Directions

  1. Separate eggs. Allow egg whites and yolks to stand at room temperature for 30 minutes. Meanwhile, in a large mixing bowl combine flour, sugar, baking powder, and salt. Make a well in the center of flour mixture. Add oil, egg yolks, orange and lemon peels, vanilla, and 3/4 cup cold water. Beat with an electric mixer on low speed until combined. Beat on high speed for 5 minutes more or until satin smooth.
  2. Thoroughly wash the beaters. In a very large mixing bowl beat egg whites and cream of tartar on medium speed until stiff peaks form (tips stand straight). Pour batter in a thin stream over beaten egg whites; fold in gently. Pour into an ungreased 10-inch tube pan.
  3. Bake in a 325 degree F oven for 65 to 70 minutes or until top springs back when lightly touched. Immediately invert cake (leave in pan); cool thoroughly. Loosen sides of cake from pan; remove cake. Makes 12 servings.
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Nutrition Facts (Chiffon Cake)

  • Per serving:
  • 292 kcal cal.,
  • 12 g fat
  • (2 g sat. fat,
  • 1 g monounsatured fat),
  • 124 mg chol.,
  • 186 mg sodium,
  • 41 g carb.,
  • 24 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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8 Ratings

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