Chiffon Cake Recipe
This chiffon cake is a simple vanilla flavored cake baked in an easy way. Prepared with a batter of eggs, sugar, flour, oil and water, with added vanilla. Baked and cooled, inverted, the chiffon cake is smooth and simple.
Ingredients
| Cake flour | 1 1/3 Cup (16 tbs), sifted | |
| White sugar | 3/4 Cup (16 tbs) | |
| 1 tsp. double acting baking powder | ||
| Salt | 1/3 Teaspoon | |
| Egg yolks | 3 | |
| 1/3 cup slightly warm water | ||
| Salad oil | 1/3 Cup (16 tbs) | |
| Vanilla | 2 Teaspoon | |
| Egg whites | 3 | |
| Cream of tartar | 1/2 Teaspoon | |
Directions
Sift together 4 times flour, sugar, baking powder and salt.
Make a well in centre of mixture and put into it the 3 egg yolks, 1/3 cup water, salad oil and vanilla.
Beat until well mixed.
Beat 3 egg whites and cream of tartar until very stiff peaks are formed.
Fold in beaten egg yolk mixture with rubber scraper using an over and under motion.
Turn into an ungreased 9 tube pan and bake at 300F for 45 minutes.
Invert pan and let cake cool.
Make a well in centre of mixture and put into it the 3 egg yolks, 1/3 cup water, salad oil and vanilla.
Beat until well mixed.
Beat 3 egg whites and cream of tartar until very stiff peaks are formed.
Fold in beaten egg yolk mixture with rubber scraper using an over and under motion.
Turn into an ungreased 9 tube pan and bake at 300F for 45 minutes.
Invert pan and let cake cool.
Chef
