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Chiffon Cake Recipe

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This recipe for Chiffon Cake is from The Carey Family Cookbook , 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 ¼ c. sifted Softasilk flour
5 unbeaten egg yolks
3 tsp. baking powder
¾ c. cold water
1 tsp. salt
2 tsp. vanilla
2 c. brown sugar-packed
1 c. egg whites(7 or 8)
½ c. cooking (salad) oil
½ tsp. cream of tartar

Icing:
2/3 c. brown sugar (packed)
3 Tbsp. water
1/3 c. light corn syrup
1/3 c. (2 large) egg whites
1 1/2 tsp. vanilla
Directions:
Directions:
Heat oven to 325°F. Sift flour, baking powder, salt into bowl. Add sugar. Make a well; add oil, egg yolks, water, and flavoring. Beat with spoon until smooth. Beat egg whites and cream of tartar in large mixing bowl until whites form very stiff peaks (3 to 5 minutes on mixer on high speed). Pour egg yolk mixture gradually over beaten whites, folding just until blended. DO NOT STIR. Pour into ungreased 10” tube pan. Bake 67 to 70 minutes at 325ºF, or until top springs back when lightly touched. Invert over neck of funnel or bottle. Hang until cold.
Frost with Satiny Beige Icing: Combine brown sugar(packed), water, light corn syrup. Boil until syrup spins a long thread, or 242ºF on candy thermometer. Meanwhile, beat (2 large) egg whites until stiff. Pour hot syrup slowly into egg whites, beating constantly. Add vanilla. Beat icing until it holds shape.

 

 

 

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