High Altitude Chiffon Cake With Variations

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READY IN: 1hr 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 2 12
    cups sifted cake flour (all-purpose flour will not yield as fine or light a product)
  • 1 12
    cups sugar
  • 1 12
    teaspoons baking powder
  • 1
    teaspoon salt
  • 12
    cup cooking oil (room temperature)
  • 4
    egg yolks, unbeaten (refrigerator temperature)
  • 34
  • 2
    teaspoons vanilla extract
  • 1
    cup egg white (6-7 extra large)
  • 12
    teaspoon cream of tartar
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DIRECTIONS

  • Preheat oven to 350F (these directions are for 5000 - 7500 feet elevation).
  • Mix and sift flour, sugar, baking powder, and salt into mixer bowl.
  • Make a well in center and add oil, egg yolks, water, and vanilla.
  • Mix 1 minute on low speed of upright mixer or medium speed of portable mixer, scraping frequently.
  • Place egg whites and cream of tartar in another mixer bowl.
  • Using clean beaters, beat to stiff peaks but not dry.
  • Add beaten eggs whites to batter by thirds.
  • With a rubber spatula, fold 15 strokes after the first and second addition and 25 strokes after the third.
  • Pour batter into an ungreased, 10-inch tube pan.
  • Bake at 350° for 55-65 minutes or until done.
  • Remove from oven and cool in inverted pan.
  • **Lemon Chiffon Cake: In place of the 3/4 cup cold water, substitute 1/2 cup plus 2 Tbsp cold water and 2 Tbsp strained lemon juice. Omit vanilla and add l Tbsp grated lemon rind.
  • **Orange Chiffon Cake: In place of the 3/4 cup cold water, substitute 1/2 cup cold water and 1/4 cup strained orange juice. Omit vanilla and add l Tbsp grated orange rind.
  • **Pineapple Chiffon Cake: In place of the 3/4 cup cold water, substitute 3/4 cup cold, unsweetened pineapple juice.
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