Chiffon Cake

SUBMITTED BY: Carol PHOTO BY: yoori

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

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PREP TIME	30 Min
COOK TIME	1 Hr
READY IN	1 Hr 30 Min
Original recipe yield 1 tube cake

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C). Wash a 10 inch angel food tube pan in hot soapy water to ensure it is totally grease free.
Measure flour, sugar, baking powder, and salt into sifter. Sift into bowl. Make a well; add oil, egg yolks, water, vanilla, and lemon flavoring to the well in the order that is given. Set aside. Don't beat.
In a large mixing bowl, beat egg whites and cream of tartar until very stiff. Set aside.
Using same beaters, beat egg yolk batter until smooth and light. Pour gradually over egg whites, folding in with rubber spatula. Do not stir. Pour batter into angel food tube pan.
Bake for 55 minutes. Increase heat to 350 degrees F (175 degrees C), and bake 10 to 15 minutes until done. Invert pan until cool.

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REVIEWS

Reviewed on Mar. 26, 2007 by ROSE332

My husband will not eat a bought Angel Food Cake so a few weeks ago I made one from scratch... MORE

Reviewed on Nov. 16, 2008 by mayura

A not bad recipe, but I've had better. MORE

Reviewed on Jun. 25, 2003 by BARBARA DIETER

The family loved this recipe! On a warm summer evening after a heavy meal, this cake was... MORE

Reviewed on May 10, 2007 by LIZMARYANN

UNBELIEVABLY light & fluffy!!!...otherwise you did something wrong. The result of your egg... MORE

Reviewed on Jul. 4, 2008 by yoori

Great recipe! I used this to make Korean fresh cream cake, and it turned out delicious! The... MORE

Reviewed on Jun. 1, 2009 by skang

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.

skang
Jun. 1, 2009

I am a newbie when it comes to cooking, but that doesn't stop my enthusiasm! My first attempt at making this was FIRST CAKE FAIL. It was egg-y, dense, and rather lopsided. The second time I made this was a success! Light, fluffy, and delicious! Some tips for first-timers (of making any cake whatsoever): 1)When separating the eggs, be sure that there are no traces of yolk. Yolk may hinder the fluffiness of the whites. Also, when beating the whites, the highest speed to be used should be medium. 2) Mixing the yolk mixture first may be more beneficial if you tend to be a slow mixer. If the stiffened egg whites sit too long, they begin to "melt" or "re-liquify". 3)When folding the two mixtures together, be sure there are no lumps or streaks. This may sound obvious, but for newbies like me this is important to know. 4) Last but not least, if you're baking in two round pans rather than a big tube pan, watch the cakes carefully as they cook. They are guaranteed to burn or fail if they're in the oven for 55 minutes. I timed the cakes for 20 minutes and checked every ten minutes after that. I think it was a total of 40 minutes to create perfection. ^-^

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I am a newbie when it comes to cooking, but that doesn't stop my enthusiasm! My first attempt... MORE