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CHIFFON CAKE Recipe

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This recipe for CHIFFON CAKE, by , is from The Masters 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!

Contributor:  
Contributor:  
Joann Masters

Category:
Category:

Ingredients:  
Ingredients:  
7 Large Egg Yolks and Whites Separated
1/2 Teaspoon Cream of Tarter or 1 Teaspoon lemon Juice
1 1/2 Cups Sugar Divides
2 Cups All-Purpose Flour
2 1/2 Teaspoons Baking Powder
3/4 Teaspoon Salt
1/2 Cup Vegetable Oil
3/4 Cup milk
2 Teaspoons Vanilla

Orange Juice can be substuted for milk.

Directions:
Directions:
Prehead oven to 350. One ungreased 10 inch tube pan (angle food pan).
In a large mixing bowl, beat egg whites with cream of tartar or lemon juice until foamy. Gradually add 1/2 cup sugar and continue beating until very stiff. Set aside
Whisk together the remaining 1 cup suar with flour, baking powder and salt
In a separate bowl, beat the oil, milk and egg yolks and vanilla until pale yellow
Add dry ingredients and beat until well blended, about 2 minutes at medium speed.
Gentley fold in the whipped egg whites, using a wire whip.
Be sure to scrap the bottom of the bowl so the batter is well-blended. Pour batter into pan.
Bake about 55-60 minutes.
Coo lcake upside down for 1/2 hour before removing from pan. To cool set pan atop a thin-necked bottle. So hole sits on neck of bottle.
After 30 minutes use thin-bladed flexible spatula to free cake from from sides and tube of pan. Finish cooling.

Cake wrapped well will keep for 2 days at room temperature and frozen for 3 months and 5 days in fridge.

Serve with fresh fruit or frost with a glaze

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
20 MIN
Personal Notes:
Personal Notes:
Poppy's favorite cake

 

 

 

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