Six Egg Chiffon Cake Recipe Recipe

Name: Six Egg Chiffon Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 c. sifted cake flour; 1 1/2 c. sugar; 3 teaspoon baking pwdr; 1/2 c. Mazola oil; 6 egg yolks; 3/4 c. water; 1 teaspoon grated lemon rind; 2 teaspoon vanilla; 1/2 teaspoon cream of tartar; 6 egg whites

Servings: persons

1
Mix and sift first four ingredients.
2
Make a well and add order: Mazola oil, egg yolks, water, lemon rind and vanilla.
3
Beat with spoon till smooth.
4
See how quickly Mazola liquid shortening mixes in; it saves time and work.
5
Add in cream of tartar to egg whites and beat till whites form very stiff peaks.
6
Gently fold first mix into egg whites till well blended.
7
Fold, don't stir.
8
Turn batter into ungreased 10 inch tube pan.
9
Bake in slow oven (325 degrees).
10
Immediately invert pan over bottle.
11
Let cold; then loosen side of cake with a spatula.

1598

kcal

Calories

Fat

207

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 10 ingredients. The key ingredients include: 2 1/2 c. sifted cake flour, 1 1/2 c. sugar, 3 teaspoon baking pwdr, 1/2 c. Mazola oil, and more.

Yes, Six Egg Chiffon Cake Recipe 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.

Six Egg Chiffon Cake Recipe

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