Chiffon Cake

120 minutes Prep: 20 minutes Cook: 60 minutes

502 calories per serving view nutrition facts

1 cake suggest servings

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Ingredients

1	cup	flour, all-purpose	sifted
1	cup	sugar	divided
1 1/2	teaspoons	baking powder
1/4	teaspoon	salt
1/4	cup	vegetable oil
4	large	eggs	separated
1/4	cup	water
1	teaspoon	vanilla extract
1/2	teaspoon	cream of tartar

Directions

Sift together flour, 1/2 cup sugar, baking powder, and salt in a mixing bowl.

Make a well in center; add oil, egg yolks, water, and vanilla.

Beat at high speed of an electric mixer about 5 minutes or until satiny smooth.

Beat egg whites and cream of tartar in a large mixing bowl until soft peaks form.

Add remaining 1/2 cup sugar, 2 tablespoons at a time, and beat until stiff peaks form.

Pour egg yolk mixture in a thin, steady stream over entire surface of egg whites; then gently fold whites into yolk mixture.

Pour batter into an ungreased 10-inch tube pan, spreading evenly with a spatula.

Bake at 325 degrees F for 1 hour or until cake springs back when lightly touched.

Invert pan; cool 40 minutes.

Loosen cake from sides of pan 10-inch cake.

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Nutrition Facts

Serving Size 162g

Amount per Serving

Calories 502 34% of calories from fat

	% Daily Value*
Total Fat 19.0g	29%
Saturated Fat 3.0g	17%
Trans Fat 0.0g
Cholesterol 212mg	71%
Sodium 219mg	9%
Total Carbohydrate 75.0g	25%
Dietary Fiber 1.0g	3%
Sugars 51.0g
Protein 10.0g	19%

Vitamin A	5%		Vitamin C	0%
Calcium	6%		Iron	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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I think this one is the best pumpkin pie I have cooked till now, incredible flavour, I use too eggs, 1 teaspoons powdered sugar, I love this recipe so much, will do it on Christmas, of course!

Reviewed by vegemary