Name: Chiffon Cake
Prep time: 30 min
Cook time: 30 min
Yield: 14
Ingredients: Sifted cake flour - 2 cups; White sugar - 1 ½ cups; Baking powder - 1 tablespoon; Salt - 1 teaspoon; Eggs, separated, divided - 7 large; Cold water - ¾ cup; Vegetable oil - ½ cup; Vanilla extract - 2 teaspoons; Lemon extract - 1 teaspoon; Cream of tartar - ½ teaspoon

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Chiffon Cake

1. Sifted cake flour - 2 cups

2. White sugar - 1 ½ cups

3. Baking powder - 1 tablespoon

4. Salt - 1 teaspoon

5. Eggs, separated, divided - 7 large

6. Cold water - ¾ cup

7. Vegetable oil - ½ cup

8. Vanilla extract - 2 teaspoons

9. Lemon extract - 1 teaspoon

10. Cream of tartar - ½ teaspoon

How to cook deliciously - Chiffon Cake

1. Stage

Preheat the oven to 325 degrees F (165 degrees C). Wash a 10-inch angel food tube pan in hot soapy water to ensure it is grease-free; dry well.

2. Stage

Measure flour, sugar, baking powder, and salt into a sifter; sift into a bowl. Make a well; add egg yolks, water, oil, vanilla extract, and lemon extract to the well in the order listed. Do not beat. Dotdash Meredith Food Studios

3. Stage

Beat egg whites and cream of tartar in a separate, large bowl until very stiff. Dotdash Meredith Food Studios

4. Stage

Using the same beaters, beat egg yolk batter until smooth and light; pour slowly over egg whites. Gently fold mixtures together with a rubber spatula; do not stir. Pour batter into the angel food tube pan. Dotdash Meredith Food Studios

5. Stage

Bake cake in the preheated oven for 55 minutes. Increase heat to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center comes out clean, 10 to 15 more minutes.

6. Stage

Invert the pan onto a wire rack. Let cool completely before unmolding and frosting as desired. Dotdash Meredith Food Studios