Chiffon Cake

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1 hours Prep: 20 minutes Cook: 1 hours

815 calories per serving view nutrition facts

Ingredients

2 1/4	cups	cake flour	sifted
1 1/2	cups	sugar	granulated
1	tablespoon	baking powder
1/4	teaspoon	salt
1/2	cup	vegetable oil
7	each	egg yolks
1	teaspoon	vanilla extract
3/4	cup	water
2	teaspoons	orange zest	finely shredded
1	teaspoon	lemon zest	finely shredded
7	each	egg whites
1/2	teaspoon	cream of tartar

Directions

1. In a large mixing bowl stir together flour, sugar, baking powder, Make a well in the center of dry mixture. Then add oil, egg yolks, vanilla and water.

Beat with an electric mixer on low speed until combined.

Then beat on high speed for 5 minutes or until satin smooth.

Fold in orange and lemon peel. Set batter aside.

2. Thoroughly wash beaters. In a very large mixing bowl beat egg whites and cream of tartar on medium to high speed until stiff peaks form (tips stand straight).

Then pour batter in a thin stream over beaten egg whites and gently fold in.

3. Pour batter into an ungreased 10 inch tube pan. Bake in 325 oven for 65-70 minutes or until top springs back when lightly touched.

Immediately invert cake in pan. Cool completely. Using a narrow metal spatula, loosen sides of cake from pan.

Then remove cake from pan. Cover and store at room temperature for up to 3 days.

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