Chiffon Cake(Granddaughter's Favorite)
Chiffon Cake(Granddaughter'S Favorite) is an moderately easy dinner. Made with 2 c. white lily self-rising flour, 1 1/2 c. sugar, 1/2 c. vegetable oil, 7 egg yolks (unbeaten) and 3/4 c. cold water, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
Sift flour, then measure.
Add sugar and mix together in bowl. Make a well and add in order: oil, egg yolk, water, vanilla and rind.
Beat with spoon until smooth.
Measure egg whites and cream of tartar in large mixing bowl.
Beat until whites form a very stiff peak.
Pour egg yolk mixture into beaten whites, gently folding with wooden spoon just until blended.
Pour into ungreased 10-inch tube pan.
Bake at 325° for 55 minutes, then at 350° for 10 minutes.
Invert on funnel.
Let hang until cold.
Serve plain or frost with White Mountain Frosting.
🍷 Perfect Pairings
Complete your meal with these
/970153-eeb17c04eaf04b90935503aeaebc5d40.jpg)
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
💬 Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment