This chiffon cake is very light and smooth; it is a combination of both batter and foam type cakes.
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This chiffon cake is very light and smooth; it is a combination of both batter and foam type cakes.
2 tsp vanilla
2 1/4 cups cake flour, sifted
2 tsp lemon rind, grated
1 1/2 cups sugar
6 egg whites
3 tsp Clabber Girl Baking Powder
1/2 tsp cream of tartar
1 tsp salt
1/2 cup vegetable oil
6 egg yolks
3/4 cup cold water
Preheat oven to 325 F. In large mixing bowl, mix together flour, sugar, Clabber Girl Baking Powder and salt. Add oil, egg yolks, water, vanilla and grated lemon rind. Beat for two minutes or until smooth. In a separate mixing bowl, mix egg whites and cream of tartar until stiff. Gently fold into batter with spatula until just blended. Pour into an ungreased 10-inch tube pan. Bake at 325 F for 55 minutes or until done. Remove from oven and invert pan for cake to cool. Note:This cake is good frosted with Fluffy Flavored Frosting or the Creamy Filling II. From the Clabber Girl Recipe Book”RECIPES TO WARM THE HEART”””
2 tsp vanilla
2 1/4 cups cake flour, sifted
2 tsp lemon rind, grated
1 1/2 cups sugar
6 egg whites
3 tsp Clabber Girl Baking Powder
1/2 tsp cream of tartar
1 tsp salt
1/2 cup vegetable oil
6 egg yolks
3/4 cup cold water
Preheat oven to 325 F. In large mixing bowl, mix together flour, sugar, Clabber Girl Baking Powder and salt. Add oil, egg yolks, water, vanilla and grated lemon rind. Beat for two minutes or until smooth. In a separate mixing bowl, mix egg whites and cream of tartar until stiff. Gently fold into batter with spatula until just blended. Pour into an ungreased 10-inch tube pan. Bake at 325 F for 55 minutes or until done. Remove from oven and invert pan for cake to cool. Note:This cake is good frosted with Fluffy Flavored Frosting or the Creamy Filling II. From the Clabber Girl Recipe Book”RECIPES TO WARM THE HEART”””