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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Chiffon Cake Recipe

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This recipe for Chiffon Cake is from Mom's Recipe Collection (Naconna Barlow Shaffer), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups flour
1 1/2 cups sugar
3 tsp. baking powder
1 tsp. salt
1/2 tsp. cream of tartar
1/2 cup oil or butter
7 eggs, separated
2/3 cup cold water
2 tsp. vanilla
1 lemon rind, grated
Directions:
Directions:
Measure and swift all dry ingredients in bowl. Make a "well" put in order: oil, sugar, 7 egg yolks, water, vanilla, lemon rind. Mix. Beat egg whites and cream of tarter until stiff. Pour egg yolk mixture gradually over whipped whites, gently folding in with rubber spatula until barely blended.

Pour in ungreased tube pan at once. Bake at 325º for 55 minutes. Remove from oven. Immediately turn pan upside down placing tube next over bottle. Leave until cool. Loosen sides and tube. Turn pan over and hit edge sharply on table to loosen. Use with raspberries, strawberries or whipped cream.

 

 

 

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