Chiffon Cake Recipe
In my opinion there's not another recipe better than this Chiffon Cake that is the reason I am so thrilled about introducing it to you. I just love Dessert recipes and this dish is my only favorite amongst them. I am certain both of us will concur that this Chiffon Cake is simply scrumptious.
Ingredients
5 eggs, separated
1/2 teaspoon cream of tartar
2 1/2 cups sifted all-purpose flour
1 1/2 cups sugar
1 tablespoon baking powder
1 teaspoon salt
3/4 cup water
1/2 cup vegetable oil
1 teaspoon vanilla
1 teaspoon almond extract
Strawberries, kiwifruit and whipped cream for garnish (optional)
Directions
Preheat oven to 325°F.
Beat egg whites with cream of tartar at high speed with electric mixer until stiff peaks form.
Set aside.
Sift together dry ingredients into large bowl.
Make a well in flour mixture.
Add egg yolks, water, oil and flavorings; mix well.
Fold in egg white mixture.
Immediately pour into ungreased 10-inch tube pan.
Bake 55 minutes.
Increase oven temperature to 350°F.
Continue baking 10 minutes or until cake springs back when lightly touched with finger.
Invert pan and allow cake to cool completely before removing from pan.
Garnish as desired.
Beat egg whites with cream of tartar at high speed with electric mixer until stiff peaks form.
Set aside.
Sift together dry ingredients into large bowl.
Make a well in flour mixture.
Add egg yolks, water, oil and flavorings; mix well.
Fold in egg white mixture.
Immediately pour into ungreased 10-inch tube pan.
Bake 55 minutes.
Increase oven temperature to 350°F.
Continue baking 10 minutes or until cake springs back when lightly touched with finger.
Invert pan and allow cake to cool completely before removing from pan.
Garnish as desired.
