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Chiffon Cake Recipe

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This recipe for Chiffon Cake is from A Legacy of Food, Family and Love, 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:  
1 cup flour
3/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup vegetable oil
3 egg yolks
3/8 cup orange juice (or water plus 1 tsp vanilla)
3 egg whites
1/4 tsp cream of tartar
Directions:
Directions:
Sift together in a bowl flour, sugar, baking powder, and salt. Make a "well" and add in order: vegetable oil, 3 egg yolks, and orange juice or water plus vanilla. Mix with a spoon then set aside. Measure into a non-plastic bowl the 3 egg whites and cream of tartar. Beat at least 5 minutes. Do not under-beat. Gradually pour egg-yok mixture over egg whites. Using a rubber spatula, gently fold, turning bowl until well blended. Pour into an ungreased 9x5 loaf pan. Bake in 325º oven for 50-55 minutes. Test with toothpick inserted in center that comes out clean. Remove from oven and invert onto cooling rack. When cool, remove from pan. You may need to sue a spatula to remove. Wrap in clear plastic or foil. This cake can be made ahead and frozen. Always use room temperature eggs.
Number Of Servings:
Number Of Servings:
12-15
Preparation Time:
Preparation Time:
15-20 minutes
Personal Notes:
Personal Notes:
Mom says this is the shortcake used for their Strawberry Festival and I'm sure it's delicious!!

 

 

 

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