Perfect Chiffon Cake

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READY IN: 1hr 20mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Beat egg yolks, 1 cup sugar, baking powder, juice, extract, flour, and oil until well blended. Set aside
  • Beat egg whites and salt in large mixing bowl on high speed until peaks form. Gradually add 1/2 cup sugar (1 tablespoon at a time) beating until stiff but not dry.
  • Gently fold egg yolk mixture with the egg whites. Gently combine well.
  • Pour into an ungreased 10 inch tube pan and bake for 1 hour or until tests done. When done immediately invert pan on top of a soda bottle. Cool at least 3 hours before removing so that it will not fall. When cool, loosen edges and remove cake from pan.
  • VARIATIONS:
  • Almond Chiffon Cake: Use apple juice for liquid and add 1/4 cup ground almonds to sugar-yolk mixture. Do not omit almond extract.
  • Chiffon Cake with Sprinkles: Add 6 tablespoons of chocolate or other sprinkles to the batter.
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