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Chiffon Cake

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Chiffon Cake
  • Prep Time 30 min
  • Total Time 2 hr 45 min
  • Servings 12
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Lemon adds a refreshing citrus flavor to this fluffy chiffon cake - a delicious treat.

Ingredients

2
cups all-purpose flour
1 1/2
cups sugar
3
teaspoons baking powder
1/4
teaspoon salt
3/4
cup cold water
1/2
cup oil
7
eggs, separated
1/2
teaspoon vanilla
4
teaspoons finely grated lemon peel
1/2
teaspoon cream of tartar

Directions

  • 1 Heat oven to 325°F. In large bowl, combine flour, sugar, baking powder and salt; mix well. Add water, oil, egg yolks and vanilla; beat at low speed until moistened. Beat at high speed for 5 minutes or until very smooth, scraping sides of bowl occasionally. Fold in lemon peel. Transfer to another large bowl. Thoroughly wash bowl and beaters.
  • 2 In same large bowl, combine egg whites and cream of tartar; beat 3 minutes or until stiff peaks form. Gradually add egg yolk mixture to egg whites, folding gently to combine. Pour into ungreased 10-inch tube pan.
  • 3 Bake at 325°F. for 60 to 75 minutes or until top springs back when lightly touched. Immediately invert cake onto funnel or soft drink bottle; let hang 1 hour or until completely cooled. To remove cake from pan, run edge of knife around outer edge of pan and tube.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
(
Calories from Fat
110
)
Daily Value
Total Fat
12g
18%
(
Saturated Fat
2g
10%
)
Cholesterol
125mg
42%
Sodium
200mg
8%
Total Carbohydrate
42g
14%
(
Dietary Fiber
1g
4%
,
Sugars
26g
)
Protein
6g
Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
2 Starch; 1 Fruit; 3 Other Carbohydrate; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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