CHIFFON CAKE
CATEGORIES
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
DIRECTIONS
  1. Have all ingredients at room temperature.
  2. Sift the first 4 ingredients together into a mixing bowl.
  3. Add the next 5 ingredients to the dry ingredients and beat with spoon until the batter is smooth.
  4. In a separate bowl, beat the egg whites and cream of tartar until egg whites are glossy form soft peaks.
  5. Gradually add the 1/4 cup + 2 Tbsp of sugar, beating until the it forms stiff peaks.
  6. 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.
  7. Pour into an ungreased 10-inch tube pan.
  8. Bake at 325° for about 55 minutes. Increase heat to 350° and continue to bake 10 to 15 minutes longer.
  9. Or bake in a 13x9x2-inch pan at 350° for 50 to 55 minutes.
  10. Remove cake from oven. Invert pan and let cool for about an hour.
  11. Dust with powdered sugar or frost with your favorite frosting.