Chiffon Cake Recipe, A View of America's Cakes and Frosting Recipes

A View of America Cakes & Frostings Recipes	Chiffon Cake Browse by Categories \| Camping \| Did You Know Facts \| Fishing \| Golf \| Jokes \| Lodging \| Puzzles \| Recipes Restaurants \| RV Resorts \| Shopping \| Skiing \| Special Events \| Special Focus \| Tributes \| Wineries Home >> Recipes >> Cakes & Frostings	About Us Contact Us Site Map Site Sponsors Suggest a Site What's New

Beef Recipes Bison Recipes Bread Recipes Breakfast Recipes Cakes & Frosting Recipes Candy Recipes Cookie Recipes Cool Treat Recipes Dessert Recipes Drink Recipes Lamb Recipes Pastry Recipes Pie Recipes Pork Recipes Poultry Recipes Preserve Recipes Salad Recipes Sauce Recipes Seafood Recipes Side Dish Recipes Snack Recipes Soup Recipes Vegetarian Recipes	Ingredients: 2 1/4 cups sifted cake flour 1 1/2 cups sugar 3 teaspoons baking powder 1 teaspoon salt 1/2 cup salad oil 5 unbeaten egg yolks 3/4 cup cold water 2 teaspoons vanilla 1/2 teaspoon extract of lemon 1 cup egg whites, very stiffly beaten 1/2 teaspoon cream of tartar Directions: Sift flour once, measure and resift with the sugar, baking powder, and salt into a mixing bowl. make a well in the center and add the salad oil, egg yolks, water, vanilla and extract of lemon and beat until smooth. Add cream of tartar to egg whites and whip until they form very stiff peaks. (This is stiffer than for angel food cake or meringues.) Pour egg yolks mixture gradually over the egg whites, gently folding with a rubber scraper just until blended. Pour into an ungreased 10 inch tube pan and bake in a 325 degree oven for 55 minutes, then increase the temperature to 359 degrees and continue baking for 10 or 15 minutes longer, or until done. Frost as desired.
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