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CHIFFON CAKE


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

2 1/4 cups Cake Flour (sift before measuring)
• 1 cup plus 2 Tbsp Sugar
• 1 tsp Salt
• 1 Tbsp Baking Powder

• 1/2 Cup Vegetable Oil
• 5 Egg Yolks
• 3/4 Cup Cold Water
• 2 tsp Vanilla
• 2 tsp Grated Lemon Zest

• 5 Egg Whites
• 1/2 tsp Cream Of Tartar

• 1/4 cup + 2 Tbsp sugar


Have all ingredients at room temperature.


Sift the first 4 ingredients together into a mixing bowl.


Add the next 5 ingredients to the dry ingredients and beat with spoon until the batter is smooth.


In a separate bowl, beat the egg whites and cream of tartar until egg whites are glossy form soft peaks.


Gradually add the 1/4 cup + 2 Tbsp of sugar, beating until the it forms stiff peaks.


With a rubber spatula, gently fold the batter a little at a time into the beaten egg whites and sugar. Continue until all of the batter has been added, blending well. The batter should be smooth.


Pour into an ungreased 10-inch tube pan.


Bake at 325° for about 55 minutes. Increase heat to 350° and continue to bake 10 to 15 minutes longer.


Or bake in a 13x9x2-inch pan at 350° for 50 to 55 minutes.


Remove cake from oven. Invert pan and let cool for about an hour.


Dust with powdered sugar or frost with your favorite frosting.


Pairs Well With


Notes

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