CHIFFON CAKE RECIPE
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.