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Sourdough Chiffon Cake

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Yield

1 cake

Prep

20 min

Cook

1 hrs

Ready

1 hrs

Ingredients

Amount Measure Ingredient Features
1 ⅓ cups all-purpose flour Camera
¾ cup sugar Camera
1 ½ teaspoons baking powder Camera
½ teaspoon salt Camera
¼ cup vegetable oil Camera
¼ cup water
cold
Camera
4 each egg yolks * Camera
½ cup sourdough starter *
½ teaspoon vanilla extract Camera
1 tablespoon lemon juice Camera
¼ teaspoon cream of tartar Camera
4 each egg whites * Camera
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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 113g (4.0 oz)
Amount per Serving
Calories 419 30% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 297mg 12%
Total Carbohydrate 23g 23%
Dietary Fiber 1g 5%
Sugars g
Protein 9g
Vitamin A 0% Vitamin C 3%
Calcium 4% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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