Sourdough Chiffon Cake
Yield
1 cakePrep
20 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅓ | cups | all-purpose flour |
|
| ¾ | cup | sugar |
|
| 1 ½ | teaspoons | baking powder |
|
| ½ | teaspoon | salt |
|
| ¼ | cup | vegetable oil |
|
| ¼ | cup |
water
cold |
|
| 4 | each | egg yolks |
*
|
| ½ | cup | sourdough starter | * |
| ½ | teaspoon | vanilla extract |
|
| 1 | tablespoon | lemon juice |
|
| ¼ | teaspoon | cream of tartar |
|
| 4 | each | egg whites |
*
|
Low Cholesterol, Cholesterol-Free, Trans-fat Free
Directions
Mix and sift the first four ingredients.
Make a well and add the oil, water, egg yolks, sourdough starter, vanilla and lemon juice.
Beat until smooth. Now add the cream of tarter to the egg whites.
Beat the whites until well blended.
Be slure to fold very gently.
Turn into an ungreased 9 inch tube pan. Bake for 1 hour in a 325℉ (160℃) oven.
Cake should spring back when touched with finger.
Immediately turn pan upside down placing tube over neck of bottle.
Let hang to cool.
Loosen with spatula to remove from pan.
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