Perfect Chiffon Cake

Name: Perfect Chiffon Cake
Ingredients: 7 eggs, separated; 1 pinch salt; 1 1/2 cups granulated sugar; 3 teaspoons baking powder; 2 1/4 cups flour; 3/4 cup apple juice (orange juice or water maybe substituted); 2 teaspoons vanilla extract; 1/2 cup oil; 1/2 teaspoon almond extract (optional)

9 ingredients

8 steps

Ingredients

7 eggs, separated
1 pinch salt
1 1/2 cups granulated sugar
3 teaspoons baking powder
2 1/4 cups flour
3/4 cup apple juice (orange juice or water maybe substituted)
2 teaspoons vanilla extract
1/2 cup oil
1/2 teaspoon almond extract (optional)

Directions

1

Preheat oven to 350 degrees.
2

Beat egg yolks, 1 cup sugar, baking powder, juice, extract, flour, and oil until well blended. Set aside
3

Beat egg whites and salt in large mixing bowl on high speed until peaks form. Gradually add 1/2 cup sugar (1 tablespoon at a time) beating until stiff but not dry.
4

Gently fold egg yolk mixture with the egg whites. Gently combine well.
5

Pour into an ungreased 10 inch tube pan and bake for 1 hour or until tests done. When done immediately invert pan on top of a soda bottle. Cool at least 3 hours before removing so that it will not fall. When cool, loosen edges and remove cake from pan.
6

VARIATIONS:
7

Almond Chiffon Cake: Use apple juice for liquid and add 1/4 cup ground almonds to sugar-yolk mixture. Do not omit almond extract.
8

Chiffon Cake with Sprinkles: Add 6 tablespoons of chocolate or other sprinkles to the batter.