Latest Menu Blend Chiffon Cake

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Chiffon Cake

"This is a favorite for children's birthday events. Serve with fruit or beautify with Butter Cream Frosting."

Ingredients :

2 cups sifted cake flour
1 half cups white sugar
1 tablespoon baking powder
1 teaspoon salt
half of cup vegetable oil
7 egg yolks
3/4 cup bloodless water
2 teaspoons vanilla extract
1 teaspoon lemon extract
7 egg whites
1/2 teaspoon cream of tartar
1 recipe Williamsburg Butter Frosting

Instructions :

Prep : 30M	Cook : 14M	Ready in : 1H30M

Preheat oven to 325 stages F (165 tiers C). Wash a ten inch angel meals tube pan in hot soapy water to make certain it is absolutely grease free.
Measure flour, sugar, baking powder, and salt into sifter. Sift into bowl. Make a nicely; add oil, egg yolks, water, vanilla, and lemon flavoring to the nicely in the order that is given. Set apart. Don't beat.
In a massive mixing bowl, beat egg whites and cream of tartar till very stiff. Set aside.
Using equal beaters, beat egg yolk batter until smooth and light. Pour steadily over egg whites, folding in with rubber spatula. Do not stir. Pour batter into angel food tube pan.
Bake for 55 minutes. Increase warmth to 350 ranges F (175 degrees C), and bake 10 to fifteen mins till performed. Invert pan till cool.

Notes :

Get the recipe for Williamsburg Butter Frosting.
Reynolds® parchment can be used for simpler cleanup/removal from the pan.

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