Chiffon Cake

Chiffon Cake

 

Ingredients:

1 3/4 cups sifted cake flour
3/4 cup sugar
2 teaspoons baking powder
1/2 tsp. salt
1/4 cup vegetable oil
1/3 cup water
3 egg yolks
1 tsp. flavoring
1/4 tsp. cream of tartar
3 egg whites

 

Directions:

 

1. Mix and sift first four ingredients.
2. Make a well in the center and add, in order, oil, water, egg yolks and flavoring (vanilla, lemon, orange extract, etc).
3. Beat with a spoon until smooth.
4. Add cream of tartar to egg whites.
5. Beat until egg whites form very stiff peaks.
6. For chiffon cake, eggs should be beaten more stiffly than for a normal cake.
7.  Using the side of a spatula, fold egg whites into first mixture until well blended.
8. Gently fold by using a cutting motion; slice spatula down through the batter, sweep across bottom of bowl and bring up along the side; turn bowl 1/4 of a turn and repeat.
9. Do not stir.
10. Turn batter into an ungreased 8 or 9-inch tube or angel food cake pan.
11. Bake in a preheated 325°F oven for about an hour, or until cake springs back when lightly touched in center.
12. Remove cake from oven and turn pan upside down and suspend the cake so that nothing touches it until the cake has cooled.
13. When the cake has cooled completely, loosen edges of cake from the sides of the pan using a butter knife or thin spatula.
14. Remove from pan.
15. Allow to cool before you ice.