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Sourdough Chiffon Cake

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Submitted by robb

YIELD

1 cake

PREP

20 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 ⅓ 315
¾ 177
CUP ML SUGAR
1 ½ 7.5
TEASPOONS ML BAKING POWDER
½ 2.5
TEASPOON ML SALT
¼ 59
CUP ML VEGETABLE OIL
¼ 59
CUP ML WATER
cold
4 4
EACH EACH EGG YOLKS *
½ 118
½ 2.5
TEASPOON ML VANILLA EXTRACT
1 15
TABLESPOON ML LEMON JUICE
¼ 1.3
TEASPOON ML CREAM OF TARTAR
4 4
EACH EACH EGG WHITES *

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 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?
Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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