South Seas Chiffon Cake Recipe
Ingredients
| Cake flour | 2 1/4 Cup (16 tbs), sifted | |
| Baking powder | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Sorbitol | 1 Cup (16 tbs) | |
| Granulated Sugar | 1/2 Cup (16 tbs) | |
| 1/2 cup liquid vegetable oil | ||
| 8 eggyolks | ||
| Lemon peel | 1 Teaspoon, grated | |
| Orange peel | 1 Teaspoon, grated | |
| 1 tsp grated lime peel | ||
| Orange juice | 1/2 Cup (16 tbs) | |
| Lemon juice | 1 Teaspoon | |
| Lime juice | 1 Teaspoon | |
| Egg whites | 8 | |
| Cream of tartar | 1/2 Teaspoon | |
Directions
Combine cake flour, baking powder, and salt in a sifter.
Sift into a large mixing bowl.
Stir in sorbitol and sugar replacement.
Make a well in the center of the flour mixture, and add vegetable oil, egg yolks, grated fruit peels, and fruit juices.
Beat until mixture becomes very smooth and thick.
Now beat egg whites and cream of tartar together until very stiff peaks form.
Fold egg whites into batter.
Transfer to 10 in. (25 cm) ungreased tube pan.
Bake at 325°F (165°C) for 55 to 60 minutes or until done.
Invert and cool completely.
Remove from pan.
Sift into a large mixing bowl.
Stir in sorbitol and sugar replacement.
Make a well in the center of the flour mixture, and add vegetable oil, egg yolks, grated fruit peels, and fruit juices.
Beat until mixture becomes very smooth and thick.
Now beat egg whites and cream of tartar together until very stiff peaks form.
Fold egg whites into batter.
Transfer to 10 in. (25 cm) ungreased tube pan.
Bake at 325°F (165°C) for 55 to 60 minutes or until done.
Invert and cool completely.
Remove from pan.
Chef
