Basic Chiffon Cake
Basic Chiffon Cake recipe
Yield
16 servingsPrep
15 minCook
65 minReady
2½ hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 ½ | cups |
sugar
|
|
| 1 | tablespoon |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
vegetable oil
|
|
| 7 | large |
eggs
separated |
|
| ¾ | cup |
water
cold |
|
| 2 | teaspoons |
vanilla extract
|
|
| ½ | teaspoon |
cream of tartar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 355 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 118 | ml |
vegetable oil
|
|
| 7 | large |
eggs
separated |
|
| 177 | ml |
water
cold |
|
| 1E+1 | ml |
vanilla extract
|
|
| 2.5 | ml |
cream of tartar
|
|
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.
