Ann's Chiffon Cake
Ann's Chiffon Cake recipe
Yield
16 servingsPrep
20 minCook
60 minReady
120 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
sifted |
|
| 1 | cup |
sugar
divided |
|
| 1 ½ | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | cup |
vegetable oil
|
|
| 4 | large |
eggs
separated |
|
| ¼ | cup |
water
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
cream of tartar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
sifted |
|
| 237 | ml |
sugar
divided |
|
| 7.5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 59 | ml |
vegetable oil
|
|
| 4 | large |
eggs
separated |
|
| 59 | ml |
water
|
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
cream of tartar
|
|
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.
