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Basic Chiffon Cake

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Recipe

Basic Chiffon Cake recipe

 

Yield

16 servings

Prep

15 min

Cook

65 min

Ready

hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 cups all-purpose flour
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1 ½ cups sugar
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1 tablespoon baking powder
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1 teaspoon salt
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½ cup vegetable oil
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7 large eggs
separated
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¾ cup water
cold
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2 teaspoons vanilla extract
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½ teaspoon cream of tartar
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Ingredients

Amount Measure Ingredient Features
473 ml all-purpose flour
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355 ml sugar
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15 ml baking powder
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5 ml salt
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118 ml vegetable oil
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7 large eggs
separated
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177 ml water
cold
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1E+1 ml vanilla extract
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2.5 ml cream of tartar
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Directions

Preheat oven to 325℉ (160℃). Prepare tube pan.

Beat egg whites with cream of tartar, set aside.

Combine flour, sugar, powder, and salt.

Make a well and add yolks, oil, water and vanilla.

Beat 2 minutes medium speed.

Fold in egg whites. Pour into pan, bake 55 minutes.

Increase temperature to 350 and bake 10 minutes more.

Invert pan and cool completely.

Frosting follows.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 76g (2.7 oz)
Amount per Serving
Calories 89137% from fat
 % Daily Value *
Total Fat 37g 56%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 370mg 123%
Sodium 717mg 30%
Total Carbohydrate 41g 41%
Dietary Fiber 2g 7%
Sugars g
Protein 35g
Vitamin A 9% Vitamin C 0%
Calcium 12% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
 

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