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Chiffon Cake Recipe
|All purpose flour||1 Cup (16 tbs), sifted|
|Water||1⁄4 Cup (4 tbs)|
|Sugar||1 Cup (16 tbs), divided|
|Vanilla extract||1 Teaspoon|
|Baking powder||1 1⁄2 Teaspoon|
|Cream of tartar||1⁄2 Teaspoon|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Eggs||4 , separated|
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 mg282%
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
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.