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DessertsCakes & Dessert Bread 2 >  Chiffon Cake Recipe



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• 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

Have all ingredients at room temperature.

Sift the first 4 ingredients together into a mixing bowl.
Add the next 5 ingredients to the dry ingredients and beat with spoon until the batter is smooth.

In a separate bowl, beat the egg whites and cream of tartar until egg whites are glossy and form soft peaks.

Gradually add the 1/4 cup + 2 Tbsp of sugar, beating until the it forms stiff peaks.

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.

Pour into an ungreased 10-inch tube pan.

Bake at 325° for about 55 minutes. Increase heat to 350° and continue to bake 10 to 15 minutes longer.

Or bake in a 13x9x2-inch pan at 350° for 50 to 55 minutes.

Remove cake from oven. Invert pan and let cool for about an hour.

Dust with powdered sugar or frost with your favorite frosting.


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