Instruction for Chiffon Cake:
1. Sift the flour, salt, b.powder and vanilla. Make a well in the center, add oil, water, yolks and sugar. With the wooden
spoon combine all the ingredients till smooth.
2. Beat egg whites till stiff peak form. Fold in gently into the batter.
3. Bake in a 325º F oven.
Pan Sizes:
12x16x2" pan for 20-25 minutes
10-inch tube pan for 55-60 minutes
4 of 8"x3" for 25-30 minutes
Filling suggestions:
Lemon, butter cream, strawberry, peach, coconut, orange marmalade, banana-pineapple-strawberry
whipped cream and many more. If you are using the tube or bundt pan, try with adding orange or lemon juice instead
of just the plain water. If you choose to use milk in this recipe the cake is not going to raise as high as the water use.
Baker's Note: When the recipes asked for butter, cream cheese, eggs and liquid, try to have them at room temperature so you will have better result. Use this basic Chiffon cake for other cake recipes or light dessert using fresh fruit, jam and other. Be creative in serving your Cake.
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