Title: Sourdough Chiffon Cake
Categories: Cake
Yield: 12 Servings
| 1 1/3 | c | All-purpose flour |
| 3/4 | c | Sugar |
| 1 1/2 | ts | Baking powder; double-acting |
| 1/2 | ts | Salt |
| 1/4 | c | Vegetable oil |
| 1/4 | c | Water; cold |
| 4 | | Egg yolks |
| 1/2 | c | Sourdough starter |
| 1/2 | ts | Vanilla |
| 1 | tb | Fresh lemon juice |
| 1/4 | ts | Cream of tartar |
| 4 | | Egg whites |
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 325F 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. From Pat's Sourdough and Favorite Recipes ISBN# 0-9625098-1-7