"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Mom's Chiffon Cake Recipe

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This recipe for Mom's Chiffon Cake, by , is from Martin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Grandma Marie
Added: Monday, March 9, 2009


Sift together into a bowl...
2 cups sifted flour
1-1/2 cups sugar
3 tsps. baking powder
1 tsp. salt
Make a well in the dry ingredients and add in order...
1/2 cup cooking oil
7 egg yolks, unbeaten
3/4 cups cold water
2 tsps. vanilla
2 tsp. grated lemon rind
beat with large spoon until smooth
In a large bowl...
8 egg whites
1/2 cream of tartar

Beat until stiff but not dry. Pour egg yolk mixture gradually over beaten whites, gently folding in with a wire whip or rubber spatula just until blended. Pour into an ungreased 10 x 4 tube pan and bake at 325 degrees for 55 mins then at 350 degrees for 10 to 15 mins or until top springs back when lightly touched. Invert on funnel or bottle neck. Let hang until cold.




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