High Altitude Chiffon Cake With Variations

“At higher altitudes, cakes are more sensitive to slight changes; therefore, it is important to carefully follow the directions given for each recipe. Be sure that measurements are exact and especially note the addition or subtraction of amounts by tablespoons from cups of flour or liquid. Always use measuring spoons or cups when definite amounts of ingredients are specified. When measuring flour and baking powder, do not pack them, but spoon lightly and level off. Always sift flour before measuring. Brown sugar and shortening should be packed into the cup or spoon to give accurate measurements. Shortening should be at room temperature for best results. This recipe is mainly for 5000 to 7500 feet in elevation. For higher elevations, make these adjustments: Plain Chiffon: Reduce baking powder to l tsp. Orange Chiffon: Reduce baking powder to 3/4 tsp. Lemon and Pineapple Chiffons: Same as 5,000 ft. From the University of New Mexico, Agriculture Department”
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 cup cold water
  • 2 teaspoons vanilla extract
  • 1 cup egg white (6-7 extra large)
  • 12 teaspoon cream of tartar

Directions

  1. Preheat oven to 350F (these directions are for 5000 - 7500 feet elevation).
  2. Mix and sift flour, sugar, baking powder, and salt into mixer bowl.
  3. Make a well in center and add oil, egg yolks, water, and vanilla.
  4. Mix 1 minute on low speed of upright mixer or medium speed of portable mixer, scraping frequently.
  5. Place egg whites and cream of tartar in another mixer bowl.
  6. Using clean beaters, beat to stiff peaks but not dry.
  7. Add beaten eggs whites to batter by thirds.
  8. With a rubber spatula, fold 15 strokes after the first and second addition and 25 strokes after the third.
  9. Pour batter into an ungreased, 10-inch tube pan.
  10. Bake at 350° for 55-65 minutes or until done.
  11. Remove from oven and cool in inverted pan.
  12. **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.
  13. **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.
  14. **Pineapple Chiffon Cake: In place of the 3/4 cup cold water, substitute 3/4 cup cold, unsweetened pineapple juice.

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