Yellow Chiffon Cake Recipe
Ingredients
| Cake flour | 2 1/4 Cup (16 tbs), sifted | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| 3 teaspoons double-action baking powder | ||
| Salt | 1 Teaspoon | |
| Cooking oil | 1/2 Cup (16 tbs) | |
| Egg yolks | 5 | |
| Cold water | 3/4 Cup (16 tbs) | |
| Vanilla | 2 Teaspoon | |
| 1 lemon, grated peel | ||
| 7 or 8 egg whites | ||
| Cream of tartar | 1/2 Teaspoon | |
Directions
1. Heat the oven to Moderate, 325° F.
2. Sift the cake flour onto a large square of waxed paper. Measure the 2 1/4 cups, then sift it into a mixing bowl with the sugar, baking powder and salt. Make a well in the center and pour into it the oil, egg yolks, cold water, vanilla and lemon peel. Beat until smooth.
3. Put the egg whites into a large mixing bowl with the cream of tartar. Whip until the whites form very stiff peaks, stiffer than for angel food or meringue. Pour the egg yolk mixture gradually over the whites, gently folding with a rubber scraper just until the 2 mixtures are blended. Do not stir.
4. Pour into an ungreased 10-inch tube pan which is 4 inches deep. Bake 55 minutes, then increase the oven to Moderate, 350° F., for 10 to 15 minutes, or until the top of the cake springs back when lightly touched with the fingers.
5. Remove from the oven and immediately invert the pan, placing the tube over the neck of a funnel or bottle. Let the cake hang above the table so air can circulate around it until cold. Then loosen it from the sides of the pan with a spatula. Turn the pan over and hit the edge sharply on the table to loosen.
2. Sift the cake flour onto a large square of waxed paper. Measure the 2 1/4 cups, then sift it into a mixing bowl with the sugar, baking powder and salt. Make a well in the center and pour into it the oil, egg yolks, cold water, vanilla and lemon peel. Beat until smooth.
3. Put the egg whites into a large mixing bowl with the cream of tartar. Whip until the whites form very stiff peaks, stiffer than for angel food or meringue. Pour the egg yolk mixture gradually over the whites, gently folding with a rubber scraper just until the 2 mixtures are blended. Do not stir.
4. Pour into an ungreased 10-inch tube pan which is 4 inches deep. Bake 55 minutes, then increase the oven to Moderate, 350° F., for 10 to 15 minutes, or until the top of the cake springs back when lightly touched with the fingers.
5. Remove from the oven and immediately invert the pan, placing the tube over the neck of a funnel or bottle. Let the cake hang above the table so air can circulate around it until cold. Then loosen it from the sides of the pan with a spatula. Turn the pan over and hit the edge sharply on the table to loosen.
Chef
