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Ann's Chiffon Cake

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Recipe

Ann's Chiffon Cake recipe

 

Yield

16 servings

Prep

20 min

Cook

60 min

Ready

120 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 cup all-purpose flour
sifted
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1 cup sugar
divided
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1 ½ teaspoons baking powder
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¼ teaspoon salt
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¼ cup vegetable oil
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4 large eggs
separated
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¼ cup water
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1 teaspoon vanilla extract
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½ teaspoon cream of tartar
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Ingredients

Amount Measure Ingredient Features
237 ml all-purpose flour
sifted
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237 ml sugar
divided
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7.5 ml baking powder
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1.3 ml salt
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59 ml vegetable oil
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4 large eggs
separated
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59 ml water
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5 ml vanilla extract
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2.5 ml cream of tartar
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Directions

Sift together flour, ½ 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 ½ 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℉ (160℃) 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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 41g (1.4 oz)
Amount per Serving
Calories 50234% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 219mg 9%
Total Carbohydrate 25g 25%
Dietary Fiber 1g 3%
Sugars g
Protein 19g
Vitamin A 5% Vitamin C 0%
Calcium 6% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
 

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