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Chiffon Cake

Frost this chiffon cake with your favorite frosting or dust with powdered sugar and serve with fruit.

Ingredients

  • 2 1/4 cups sifted cake flour, sift before measuring
  • 1 teaspoon salt
  • 1 tbsp baking powder
  • 1 cup plus 2 tablespoons sugar
  • 1/2 cup vegetable oil
  • 5 egg yolks
  • 3/4 cup cold water
  • 2 teaspoons vanilla
  • 2 teaspoons grated lemon rind
  • 5 egg whites
  • 1/2 teaspoon cream of tartar
  • 6 tablespoons sugar

Instructions

  1. Have all ingredients at room temperature.
  2. Into a mixing bowl, sift together the sifted flour, salt, baking powder, and the 1 cup plus 2 tablespoons granulated sugar.
  3. Add the oil, egg yolks, water, vanilla, and lemon peel to dry ingredients; beat with spoon until batter is smooth.
  4. In a large mixing bowl, beat the egg whites and cream of tartar until egg whites are glossy and stand in soft peaks with beaters are lifted. Add the 6 tablespoons of sugar gradually, beating until all sugar is used and peaks are stiff when beaters are lifted.
  5. Pour the batter, a little at a time, over the beaten egg whites and sugar. Gently fold in with a rubber spatula or spoon. Continue until all of the batter has been added, blending well. Batter should be smooth.
  6. Pour batter into an ungreased 10-inch tube pan. Bake cake at 325° for 55 minutes. Increase heat to 350° and continue to bake 10 to 15 minutes longer. 
    The cake can be baked in a 13x9x2-inch pan at 350° for 50 to 55 minutes.
  7. Remove cake from oven. Invert pan and let cool for about an hour.