All-Purpose Chiffon Cake
Nutrition
Calories: 234 kcalCarbohydrates: 41 gProtein: 8 gFat: 14 gSaturated Fat: 6 gCholesterol: 66 mgSodium: 44 mgFiber: 4 gSugar: 24 gVitamin A: 1.95 IUCalcium: 19 mgIron: 10 mg
Ingredients
- 2-1/4 cups sifted cake flour
- 1-1/2 cups sugar
- 1 tbsp baking powder
- 1 pinch salt
- 1/2 cup vegetable oil
- 5 whole egg yolks
- 2 tsp grated lemon rind
- 3/4 cup water
- 2 tsp vanilla extract
- 1 cup egg whites
- 1/2 tsp cream of tartar
Instructions
- Preheat the oven to 325°F. Put the rack in the lower half of the oven.
- Sift together into a bowl the flour, sugar, baking powder and salt.
- Make a well in the center of the flour mixture and add the oil, egg yolks, lemon rind, water and vanilla. Stir and beat until smooth.
- In another bowl beat the egg whites with the cream of tartar until very stiff, much stiffer than for meringue.
- Pour the egg yolk mixture gradually over egg whites, folding gently with a rubber spatula until just blended. Do not stir.
- Pour the batter at once into an ungreased 10-inch tube pan. Bake for 65 to 70 minutes.
- Immediately turn the tube pan upside down and place the tube over a funnel or other support so that the cake can hang in the pan free of the table until cool.
- To remove cake from pan, loosen it from the tube and sides with a spatula and hit the edge of the pan on the table. Serve plain or top with orange or lemon glaze.