Chiffon Cake

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8 users rated this recipe an average rating of 3.5
Makes:
12 servings
Prep:
30 mins
Stand:
30 mins
Bake:
1 hr 5 mins to 1 hr 10 mins 325°F
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Chiffon Cake

Ingredients
7
eggs
2 1/4
cups sifted cake flour or 2 cups sifted all-purpose flour
1 1/2
cups sugar
1
tablespoon baking powder
1/4
teaspoon salt
1/2
cup cooking oil
1
teaspoon vanilla
1/2
teaspoon cream of tartar

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.

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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