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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chiffon Cake Recipe

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This recipe for Chiffon Cake is from Recipes to Remember, 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 1/2 cups flour 8 egg yolks unbeaten
1 1/2 cups sugar 3/4 cup cold water
3 tsp baking powder 1 tsp vanilla
1 tsp salt 8 egg whites
1/2 cup vegetable oil 1 1/2 tsp cream of tartar
Directions:
Directions:
Pre heat oven to 325ºF.
Blend flour, sugar, baking powder,and salt.
Make a well in mixture and add oil, egg yolks, water and vanilla.
Mix with electric mixer until smooth.
Measure egg whites into large bowl, add cream of tartar.
Beat until stiff peaks are formed.
Pour first mixture over beaten egg whites and fold gently until blended.
Pour into ungreased 10x4 chiffon cake pan.
Bake in 325 degree oven for 55 minutes.
Turn oven temperature to 350º F for 15 minutes or bake until brown.
Let cool and enjoy.
Classically served with fresh whipped cream and thawed frozen strawberries !
Personal Notes:
Personal Notes:
This wonderful light and fluffy delight has been being made for generations in our family. I even found a picture from 50 years ago where one of our grandfathers was holding it and celebrating a birthday. After we were married this was once almost a monthly tradition when we gathered each month to eat together and celebrate the birthdays on the Belanger family side. Since our families have grown and spread out this rarely happens now. I wanted to include this recipe because it is a part of our family history and I do not want the knowledge of this to be forgotten. None of the rest of us have become proficient in making this cake because Grandma does it so well but at least the information on how to can be recorded and passed on and hopefully practiced on into the future!!

 

 

 

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