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Chiffon Cake Recipe
|Cake flour||1 Cup (16 tbs) (Softasilk)|
|Sugar||3⁄4 Cup (12 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Cold water||2 Tablespoon|
|Grated lemon rind||1 Teaspoon|
|Egg whites||1⁄2 Cup (8 tbs) (4 Eggs)|
|Cream of tartar||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 1811 Calories from Fat 586
% Daily Value*
Total Fat 66 g101.2%
Saturated Fat 10 g50.1%
Trans Fat 0 g
Cholesterol 370.2 mg
Sodium 1777.1 mg74%
Total Carbohydrates 275 g91.5%
Dietary Fiber 16 g64.1%
Sugars 151.7 g
Protein 39 g77.1%
Vitamin A 8.7% Vitamin C 10.7%
Calcium 71.3% Iron 10.4%
*Based on a 2000 Calorie diet
Use a loaf pan, 9x5x3", or a square pan, 8x8x2" or 9x9xl3/4".
Do not grease pans! Spoon flour into nested dry measuring cup; level off with straight-edged spatula, or sift.
Blend flour, sugar, baking powder, and salt in bowl.
Make a well and add in order: oil, egg yolks, water, vanilla, and lemon rind.
Beat with spoon until smooth.
Measure egg whites and cream of tartar into large mixer bowl.
Beat until whites form very stiff peaks.
Pour egg yolk mixture gradually over beaten whites, gently folding with rubber scraper just until blended.
Pour into un-greased pan.
Bake loaf cake at 325° (slow mod.) for 50 to 55 min.; bake square cake at 350° (mod.) for 30 to 35 min., until top springs back when touched lightly.
Invert, supporting pan on clip clothespins, until cool.