Golden Chiffon Cake the Editors of Publications International, Ltd.
Golden Chiffon Cake
Makes one 10-inch tube cake
|1/4||teaspoon cream of tartar|
|2-1/4||cups all-purpose flour|
|1||tablespoon baking powder|
|1/2||cup vegetable oil|
|1/2||teaspoon orange extract|
|Fresh fruit and whipped cream for garnish|
- Preheat oven to 325°F.
- Beat egg whites and cream of tartar in large bowl until stiff peaks form; set aside. Sift flour, sugar, baking powder and salt into large bowl. Make a well in flour mixture. Add egg yolks, water, oil, vanilla and orange extract; mix well. Fold in egg white mixture.
- Immediately spread in ungreased 10-inch tube pan. Bake 55 minutes. Increase oven temperature to 350°F. Continue baking 10 minutes or until cakes springs back when lightly touched with finger. Invert pan and allow cake to cool completely before removing from pan. Garnish with fresh fruit and whipped cream, if desired.
Check out more recipes for Cakes