Chiffon Cake

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 108.8
  • Total Fat: 1.6 g
  • Cholesterol: 61.9 mg
  • Sodium: 176.4 mg
  • Total Carbs: 20.8 g
  • Dietary Fiber: 0.3 g
  • Protein: 2.9 g

View full nutritional breakdown of Chiffon Cake calories by ingredient
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Taken from Comany's Coming, Cakes Taken from Comany's Coming, Cakes
Number of Servings: 24


    2 cups cake flour
    1.5 cups granulated sugar
    1 tablespoon bking powder
    1 teaspoon salt
    .5 cups cooking oil
    7 egg yolks
    .75 cups cold water
    2 teaspoons vanilla
    1 teaspoon almond extract
    7 egg ehites
    .5 teaspoon cream of tartar

    Preheat oven to 325 degrees F. Wash angel food tube pan in hot soapy water to ensure it is totally grease-free. Measure flour, sugar, baking powder and salt into sifter. Sift into bowl. Make a well.

    Ad next 5 ingredients to well in order given. Set aside. Don't beat.

    In large mixing bowl beat egg whites and cream of tartar until very stiff. Set aside.

    Using same beaters, beat egg yolk and flour mixture until smooth and light. Pour gradually over egg whites, folding in with rubber spatula. Do not stir. Pour into ungreased 10 inch angel food tube pan. Bake in oven for 55 minutes. Increase heat to 350 degrees and bake 10 to 15 minutes more until an inserted wooden pick come out clean. Invert pan until cool.


Cut into 24 pieces

Number of Servings: 24

Recipe submitted by SparkPeople user EDITHZK.

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