Chiffon Cake

Subject: Chiffon Cake Sun Nov 09, 2008 10:43 pm

Chiffon Cake

5 egg yolks, unbeaten (3/8 cup)

1 cup egg whites (7 or Cool

3 tablespoon grated orange rind or 1 tablespoon grated lemon rind and 2 teaspoon vanilla

3/4 cup orange juice or water

2-1/4 cups sifted cake flour

1-1/2 cups granulated sugar

1 teaspoon salt

3 teaspoons double acting baking powder

1/2 cup salad oil

1/2 teaspoon cream of tartar

Separate eggs, placing whites in large mixing bowl. Let stand at room temperature, about 1 hour

Have ready 10x4 deep tube pan

Grate orange, rind, squeeze juice

Set oven at 325F

Sift together into small mixer bowl, flour, sugar, baking powder and salt.

Make a hole in the middle of flour and pour in oil

Combine yolks, rind, vanilla, if used, and water or juice

Add to small bowl

Set aside

Add cream of tartar to whites beat until very stiff

3-1/2 to 4 minutes

Beat yolk mixture until smooth

Slowly pour small bowl over yolk mixture over beaten whites while beating and scraping gently with rubber scraper

Beat only until blended

Turn into pan

Bake 325 for 55 minutes

Then 350 for 10 to 15 minutes

Invert on a funnel and let hang until cold

Remove as an angel food cake

Frost with orange or Lemon frosting

Orange or Lemon Frosting

Combine in small mixing bowl

1 egg yolk

2 tablespoons melted butter

2 tablespoon orange or lemon juice

1 tablespoon grated rind

About 2-1/2 cups sifted confectioner’s sugar

Beat until smooth and fluffy

Spread on cake

Sprinkle with coconut

» Brunch Cake (also known as Hurricane Cake)
» Ginger Cake
» Chocolate Chiffon Pie
» Pumpkin Chiffon Torte
» 1-2-3-4 Cake