Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Sourdough Chiffon Cake

StarStarStarHalf starEmpty star

Your rating

Recipe

 

Yield

1 cake

Prep

20 min

Cook

1 hrs

Ready

1 hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free

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

Ingredients

Amount Measure Ingredient Features
315 ml all-purpose flour
Camera
177 ml sugar
Camera
7.5 ml baking powder
Camera
2.5 ml salt
Camera
59 ml vegetable oil
Camera
59 ml water
cold
Camera
4 each egg yolks
* Camera
118 ml sourdough starter
*
2.5 ml vanilla extract
Camera
15 ml lemon juice
Camera
1.3 ml cream of tartar
Camera
4 each egg whites
* Camera

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

Comments


 

 

Nutrition Facts

Serving Size 113g (4.0 oz)
Amount per Serving
Calories 41930% 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?
 

Email this recipe