Basic Chiffon Cake

Course : Cakes
Serves: 1
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5 large eggs
1/2 teaspoon cream of tartar
2 1/4 cups flour; all purpose -- sifted
1 1/2 cups sugar
1 tablespoon baking powder
1 teaspoon salt
3/4 cup water
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon almond extract
1 medium strawberries -- kiwifruit
1 medium starfuit -- orange
1 pint whipped cream for garnish

Preparation / Directions:

Preheat oven to 325~. Separate egg yolks from egg whites. Place egg whites in medium bowl. Place yolks in small bowl; set aide. Add cream of tartar to egg whites. Beat at high speed with electric mixer until stiff peaks form. Set aside. Sift together dry ingredients into large bowl. Make a well in flour mixture. Add egg yolks; mix well. Blend in water, oil and flavoring. Fold in egg white mixture. Immediately pour into ungreased 10-inch tube pan. Bake 55 minutes. Increase oven temperature to 350~. Continue baking 10 minutes or until cake springs back when lightly touched with finger. Invert pan and allow cake to cool completely before removing from pan. Garnish, if desired.


Nutritional Information:

2482 Calories (kcal); 131g Total Fat; (46% calories from fat); 27g Protein; 308g Carbohydrate; 935mg Cholesterol; 3881mg Sodium

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