High Altitude Chiffon Cake With Variations
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 2 1⁄2 cups sifted cake flour (all-purpose flour will not yield as fine or light a product)
- 1 1⁄2 cups sugar
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon salt
- 1⁄2 cup cooking oil (room temperature)
- 4 egg yolks, unbeaten (refrigerator temperature)
- 3⁄4 cup cold water
- 2 teaspoons vanilla extract
- 1 cup egg white (6-7 extra large)
- 1⁄2 teaspoon cream of tartar
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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RECIPE SUBMITTED BY
Molly53
United States