Chiffon Cake

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