Golden Chiffon Cake Recipe
Ingredients
| Cake flour | 2 1/4 Cup (16 tbs), sifted | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Baking powder | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Cooking oil | 1/2 Cup (16 tbs) | |
| Egg yolks | 5 | |
| Water | 3/4 Cup (16 tbs) | |
| Lemon peel | 2 Teaspoon, finely shredded | |
| Vanilla | 1 Teaspoon | |
| Egg whites | 8 | |
| Cream of tartar | 1/2 Teaspoon |
Directions
In a small mixer bowl sift together cake flour, sugar, baking powder, and salt; make a well in the center.
Add cooking oil, egg yolks, water, lemon peel, and vanilla.
Beat mixture at high speed of electric mixer till satin smooth, about 5 minutes.
Wash beaters thoroughly.
In large mixer bowl combine egg whites and cream of tartar; beat at medium speed till very stiff peaks form.
Pour batter in a thin stream over entire surface of egg whites; fold in gently.
Pour into ungreased 10-inch tube pan.
Bake at 325° till cake springs back and leaves no imprint when lightly touched, about 70 minutes.
Invert cake in pan; cool.
Using a spatula, loosen cake from pan; remove.
Add cooking oil, egg yolks, water, lemon peel, and vanilla.
Beat mixture at high speed of electric mixer till satin smooth, about 5 minutes.
Wash beaters thoroughly.
In large mixer bowl combine egg whites and cream of tartar; beat at medium speed till very stiff peaks form.
Pour batter in a thin stream over entire surface of egg whites; fold in gently.
Pour into ungreased 10-inch tube pan.
Bake at 325° till cake springs back and leaves no imprint when lightly touched, about 70 minutes.
Invert cake in pan; cool.
Using a spatula, loosen cake from pan; remove.
Chef
