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Title: Chiffon Cake
Categories: Dessert
Yield: 16 Servings
| 2 1/4 | c | Sifted cake flour |
| 1 1/2 | c | Granulated sugar |
| 1 | tb | Baking powder |
| 1/4 | ts | Salt |
| 1/2 | c | Cooking oil |
| 7 | Egg yolks | |
| 1 | ts | Vanilla |
| 3/4 | c | Water |
| 2 | ts | Finely shredded orange peel |
| 1 | ts | Finely shredded lemon peel |
| 7 | Egg whites | |
| 1/2 | ts | Cream of tartar |
1. In a large mixing bowl stir together flour, sugar, baking powder, and salt. Make a well in the center of dry mixture. Then add oil, egg yolks, vanilla and water. Beat with an electric mixer on low speed until combined. Then beat on high speed for 5 minutes or until satin smooth. Fold in orange and lemon peel. Set batter aside.
2. Thoroughly wash beaters. In a very large mixing bowl beat egg whites and cream of tartar on medium to high speed until stiff peaks form (tips stand straight). Then pour batter in a thin stream over beaten egg whites and gently fold in.
3. Pour batter into an ungreased 10 inch tube pan. Bake in 325 oven for 65-70 minutes or until top springs back when lightly touched. Immediately invert cake in pan. Cool completely. Using a narrow metal spatula, loosen sides of cake from pan. Then remove cake from pan. Cover and store at room temperature for up to 3 days. Makes 16 servings.
Posted to MM-Recipes Digest V4 #5
Recipe by: Unknown Cookbook
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