My Mother's Butter Chiffon Pound Cake
My Mother'S Butter Chiffon Pound Cake is an moderately easy dinner. Made with 1 c. butter, 1 c. sugar, 2 c. sifted cake flour, 6 eggs, separated and 3/4 c. sugar, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Cream butter and 1 cup sugar thoroughly.
Add beaten egg yolks, then flour sifted with baking powder.
Beat egg whites, gradually beat into them 3/4 cup sugar and beat until stiff.
Combine two mixtures.
Bake in tube pan at 325Β° for about 50 minutes.
Cool in pan.
π· Perfect Pairings
Complete your meal with these
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