Chiffon Cake
Chiffon Cake is an moderately easy dinner. Made with 2 c. sifted flour, 1 1/2 c. sugar, 3 tsp. baking powder, 1 tsp. salt and 1/2 c. cooking oil, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
Sift flour; add sugar, baking powder and salt.
Make a well and add oil, egg yolks, water, grated rind or orange extract.
Beat with a spoon until smooth.
In a large mixing bowl, beat egg whites and cream of tartar.
Beat until whites form very stiff peaks.
Do not underbeat.
Pour egg yolk mixture gradually over beaten whites; fold just until blended.
Do not stir.
Pour into 10 x 4-inch ungreased tube pan.
Bake 55 minutes in slow moderate (325°) oven. Then increase to 350° and bake 10 to 15 minutes longer or until top springs back when lightly touched.
Remove from oven, loosen sides and tube.
Turn pan upside down.
Take out of the pan.
Loosen bottom of cake and put on a plate.
Ice with favorite icing. Serves about 25.
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