Almond Chiffon Cake Recipe
Summary
Preparation Time30 MinCooking Time1 Hr 5 Min
Ready In1 Hr 35 MinDifficulty LevelEasy
Ingredients
| All purpose flour | 2 Cup (16 tbs) | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Baking powder | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Egg yolks | 7 | |
| Salad oil | 1/2 Cup (16 tbs) | |
| Lemon extract | 1 Teaspoon | |
| Almond extract | 1 Teaspoon | |
| Ice water | 3/4 Cup (16 tbs) | |
| Egg whites | 7 | |
| Cream of tartar | 1/2 Teaspoon |
Directions
Sift first four ingredients four times.
Set aside.
Combine egg yolks, salad oil, extracts and ice water.
Add dry ingredients.
Beat 30 seconds and set aside.
Beat egg whites and cream of tartar until stiff peaks form (about five minutes).
Gradually pour egg yolks mixture over beaten egg whites.
Pour into ungreased 10" tube pan.
Bake at 325° for 55 minutes, increase temperature to 350° and bake 10 minutes longer.
Invert to cool for 1 1/2-2 hours.
Set aside.
Combine egg yolks, salad oil, extracts and ice water.
Add dry ingredients.
Beat 30 seconds and set aside.
Beat egg whites and cream of tartar until stiff peaks form (about five minutes).
Gradually pour egg yolks mixture over beaten egg whites.
Pour into ungreased 10" tube pan.
Bake at 325° for 55 minutes, increase temperature to 350° and bake 10 minutes longer.
Invert to cool for 1 1/2-2 hours.
Chef
