Chiffon Cake

Name: Chiffon Cake
Ingredients: 2 c. flour; 1 1/2 c. sugar; 3 tsp. baking powder; 1 tsp. salt; 1/2 c. vegetable oil; 7 egg yolks; 3/4 c. cold water; 2 tsp. vanilla; 2 tsp. grated lemon rind; 7 egg whites; 1/2 tsp. cream of tartar

11 ingredients

9 steps

Ingredients

2 c. flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. vegetable oil
7 egg yolks
3/4 c. cold water
2 tsp. vanilla
2 tsp. grated lemon rind
7 egg whites
1/2 tsp. cream of tartar

Directions

1

Preheat oven to 325°.
2

Blend flour, sugar, baking powder and salt in bowl.
3

Make a well and add in order: oil, egg yolks, water, vanilla and rind.
4

Beat with spoon until smooth.
5

Beat egg whites and cream of tartar in a large mixing bowl until the whites form very stiff peaks.*
6

Pour egg yolk mixture over egg whites, gently folding with a rubber spatula just until blended.
7

Pour into ungreased tube pan.
8

Bake at 325° for 55 minutes, then at 350° for 10 to 15 minutes more.
9

Let it hang until cold.