No Oil Chiffon Cake
No Oil Chiffon Cake is an moderately easy dinner. Made with 5 eggs, separated, 1/2 c. cold water, 1 1/2 c. sugar, 1 1/2 c. flour and 3/4 tsp. salt, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π¨βπ³ Instructions
Separate eggs; beat yolks well.
Beating is very important. Add water to egg yolks; beat until light.
Add sugar; beat until creamy or until you can not feel the grain of the sugar.
Add flour, salt and baking powder.
Beat well.
Beat egg whites; add cream of tartar and beat until stiff.
Add vanilla.
Fold egg whites into cake batter; do not stir too much.
Bake in ungreased tube pan for 1 hour at 350Β°.
Invert cake pan; let cool before removing from pan.
π· Perfect Pairings
Complete your meal with these
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