Chiffon Cake Recipe

Chiffon Cake has a fine taste. Chiffon Cake gets its desired taste from flour mixed with eggs and flavored with vanilla extract. Chiffon Cake is love by many across the globe.
Chiffon Cake picture




 All purpose flour1 Cup (16 tbs), sifted
 Water1⁄4 Cup (4 tbs)
 Sugar1 Cup (16 tbs), divided
 Vanilla extract1 Teaspoon
 Baking powder1 1⁄2 Teaspoon
 Cream of tartar1⁄2 Teaspoon
 Salt1⁄4 Teaspoon
 Vegetable oil1⁄4 Cup (4 tbs)
 Eggs4 , separated

Nutrition Facts

Serving size: Complete recipe

Calories 2026 Calories from Fat 675

% Daily Value*

Total Fat 76 g117.1%

Saturated Fat 13.5 g67.7%

Trans Fat 0 g

Cholesterol 845.9 mg

Sodium 1360.7 mg56.7%

Total Carbohydrates 301 g100.3%

Dietary Fiber 3.4 g13.6%

Sugars 202.3 g

Protein 38 g76.2%

Vitamin A 19.5% Vitamin C

Calcium 68% Iron 57.9%

*Based on a 2000 Calorie diet


Sift together flour, 1/2 cup sugar, baking powder, and salt in a mixing bowl.
Make a well in center; add oil, egg yolks, water, and vanilla.
Beat at high speed of an electric mixer about 5 minutes or until satiny smooth.
Beat egg whites and cream of tartar in a large mixing bowl until soft peaks form.
Add remaining 1/2 cup sugar, 2 tablespoons at a time, and beat until stiff peaks form.
Pour egg yolk mixture in a thin, steady stream over entire surface of egg whites; then gently fold whites into yolk mixture.
Pour batter into an ungreased 10 inch tube pan, spreading evenly with a spatula.
Bake at 325° for 1 hour or until cake springs back when lightly touched.
Invert pan; cool 40 minutes.
Loosen cake from sides of pan using a narrow metal spatula; remove from pan.


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Turtle says :

as a beginner i think this is perfect for me but my problem is that my has no temperature scale.
Posted on: 17 February 2010 - 3:21pm