*Chiffon Cake Recipe

Name: *Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. flour, sifted (Gold Medal); 1 1/2 c. sugar; 3 tsp. baking powder; 1 tsp. salt; 1/2 c. Wesson oil; 7 unbeaten egg yolks; 3/4 c. cold water; 1 tsp. vanilla; 1 c. egg whites (7 or 8); 1/2 tsp. cream of tartar; 3/4 c. shredded coconut (if desired); 1 tsp. almond extract

Servings: persons

2 c. flour, sifted (Gold Medal)
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. Wesson oil
7 unbeaten egg yolks
3/4 c. cold water
1 tsp. vanilla
1 c. egg whites (7 or 8)
1/2 tsp. cream of tartar
3/4 c. shredded coconut (if desired)
1 tsp. almond extract

1
Heat oven to 325u00b0.
2
Use ungreased tube pan.
3
Sift dry ingredients into a bowl.
4
Make a well and add the oil, egg yolks, almonds, water and vanilla.
5
Beat 1 minute on medium speed.
6
Put egg whites and cream of tartar in a large mixing bowl; beat until very stiff peaks form.
7
Pour egg yolk mixture over and fold in (this is an important step).
8
Do not stir.
9
Fold in coconut.

1403

kcal

Calories

Fat

186

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 c. flour, sifted (Gold Medal), 1 1/2 c. sugar, 3 tsp. baking powder, 1 tsp. salt, and more.

Yes, *Chiffon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

*Chiffon Cake

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