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Chiffon Sponge Cake Recipe

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This recipe for Chiffon Sponge Cake, by , is from Our Family Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bubby (Evelyn Elbaum)
Added: Tuesday, February 21, 2006


2 cups sifted flour
1 cup sugar
3 tsp baking powder
cup oil
8 eggs-separated
cup cold water
tsp. Cream of Tartar added to egg whites

Beat egg whites until very stiff with cream of tartar. Add about cup of sugar to whites and continue beating.

Add yolks to remaining sugar and beat. Add oil and water and then flour and baking powder.

Fold yolk mixture into egg whites.

Pour into large ungreased tube pan. **Bake at 350 degrees for 1 hour.

**Optional: For Marbleized flavor, reserve cup mixture and add 1 Tablespoon sifted unsweetened cocoa and 1/4 tsp baking powder. Pour over top of mixture already in tube pan and run knife through to spread lightly through batter.




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