posted by Yvonne 05-17-102 6:36 PM
Chiffon Cake
2 c. flour
1 1/2 c. sugar
1 Tblsp. baking powder
1 t. salt
7 egg yolks...unbeaten
3/4 c. cold water
2 t. vanilla
2 t. grated lemon rind (or orange if you prefer)
1 c. egg whites (7 or 8)
1/2 t. cream of tartar
Sift together into bowl, flour, sugar, baking powder and salt. Make a "well" and add in order the egg yolks, cold water, vanilla and lemon rind. Beat with a spoon until smooth.
Then measure into a large mixing bowl the egg whites and cream of tartar. Beat until whites form very stiff peaks. Pour egg yolk mixture gradually over beaten whites, gently folding with rubber spatula just until blended.
Pour into ungreased 10x4 inch tube pan or 9x13 inch pan. Bake until top springs back when lightly touched. Invert on funnel. Let hang until cold. Tube pan bakes at 325 degrees for 55 minutes, then at 350 degrees for 10-15 minutes. Bake a 9x13 cake at 350 degrees for 45 to 50 minutes.