Chiffon Pound Cake Recipe

Name: Chiffon Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs, separated; 1 1/2 c. sugar; 2 1/4 c. plain flour; 3 tsp. baking powder; 1 tsp. butternut flavoring; 1/2 tsp. almond flavoring; 1 tsp. salt; 1/3 c. oil; 1 c. milk; 1 tsp. vanilla; 1 tsp. coconut flavoring

Servings: persons

3 eggs, separated
1 1/2 c. sugar
2 1/4 c. plain flour
3 tsp. baking powder
1 tsp. butternut flavoring
1/2 tsp. almond flavoring
1 tsp. salt
1/3 c. oil
1 c. milk
1 tsp. vanilla
1 tsp. coconut flavoring

1
Heat oven to 350u00b0.
2
In bowl beat egg whites until frothy. Gradually add 1/2 cup sugar, beating until egg whites are very stiff.
3
Into another bowl, cream sugar, oil, egg yolks and 1/2 of milk and flavorings.
4
Mix well.
5
Add dry ingredients alternately with rest of milk.
6
Beat mixture until smooth.
7
Fold in egg whites with wooden spoon.
8
Bake in a greased and floured tube pan.
9
Bake 1 hour in a 350u00b0 oven.

1180

kcal

Calories

Fat

198

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 11 ingredients. The key ingredients include: 3 eggs, separated, 1 1/2 c. sugar, 2 1/4 c. plain flour, 3 tsp. baking powder, and more.

Yes, Chiffon Pound 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 Pound Cake

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