Plain Chiffon Cake

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Plain Chiffon Cake

Post by Wowiz™ on Sat Oct 23, 2010 4:04 pm

Chiffon Cake


2 ½ cups sifted cake flour
1 ½ cups sugar
3 tsp. baking powder
½ tsp. salt
½ cup oil
½ tsp. vanilla
½ cup water (cold)
8 egg yolks
1 ¼ cup egg white (or 8 egg white)
½ tsp. cream of tartar


Sift together in mixing bowl the cake flour; pour baking powder, salt, and 1 cup sugar. Make well in flour and add oil, egg yolk, water and vanilla. Beat with spoon until smooth.

Beat egg whites with cream of tartar until stiff peaks are formed. Add ½ cup sugar gradually, beating continuously, pour egg yolks mixture over beaten egg whites, gently cut and fold with rubber scraper until just blended. Pour unto ungreased angle tube cake pan. For about 15 minutes when cake is done, invert and let hang until cake is cold.
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