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CHIFFON CAKE RECIPE

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    Source: www.foodreference.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B12, C
    MineralsNatrium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 1/4 cups Cake Flour (sift before measuring)

    2. 1 cup plus 2 Tbsp Sugar

    3. 1 tsp Salt

    4. 1 Tbsp Baking Powder

    5. 1/2 Cup Vegetable Oil

    6. 5 Egg Yolks

    7. 3/4 Cup Cold Water

    8. 2 tsp Vanilla

    9. 2 tsp Grated Lemon Zest

    10. 5 Egg Whites

    11. 1/2 tsp Cream Of Tartar

    12. 1/4 cup 2 Tbsp sugar

    Instructions Jump to Ingredients ↑

    1. Directions Have all ingredients at room temperature.

    2. Sift the first 4 ingredients together into a mixing bowl.

    3. Add the next 5 ingredients to the dry ingredients and beat with spoon until the batter is smooth.

    4. In a separate bowl, beat the egg whites and cream of tartar until egg whites are glossy and form soft peaks.

    5. Gradually add the 1/4 cup + 2 Tbsp of sugar, beating until the it forms stiff peaks.

    6. With a rubber spatula, gently fold the batter a little at a time into the beaten egg whites and sugar Continue until all of the batter has been added, blending well. The batter should be smooth.

    7. Pour into an ungreased 10-inch tube pan.

    8. Bake at 325° for about 55 minutes. Increase heat to 350° and continue to bake 10 to 15 minutes longer.

    9. Or bake in a 13x9x2-inch pan at 350° for 50 to 55 minutes.

    10. Remove cake from oven. Invert pan and let cool for about an hour.

    11. Dust with powdered sugar or frost with your favorite frosting.

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