Chiffon Cake

This chiffon cake is a favorite for children’s birthday parties. Serve with fruit or decorate with frosting.

Nutrition Facts (per serving)

264	Calories
10g	Fat
38g	Carbs
5g	Protein

Ingredients

1x2x4x

Original recipe (1X) yields 14 servings

• 2 cups sifted cake flour
• 1 ½ cups white sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 7 large eggs, separated, divided
• ¾ cup cold water
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 teaspoon lemon extract
• ½ teaspoon cream of tartar

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Wash a 10-inch angel food tube pan in hot soapy water to ensure it is grease-free; dry well.
2. Measure flour, sugar, baking powder, and salt into a sifter; sift into a bowl. Make a well; add egg yolks, water, oil, vanilla extract, and lemon extract to the well in the order listed. Do not beat.Dotdash Meredith Food Studios
3. Beat egg whites and cream of tartar in a separate, large bowl until very stiff.Dotdash Meredith Food Studios
4. Using the same beaters, beat egg yolk batter until smooth and light; pour slowly over egg whites. Gently fold mixtures together with a rubber spatula; do not stir. Pour batter into the angel food tube pan.Dotdash Meredith Food Studios
5. Bake cake in the preheated oven for 55 minutes. Increase heat to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center comes out clean, 10 to 15 more minutes.
6. Invert the pan onto a wire rack. Let cool completely before unmolding and frosting as desired.