Chiffon Cake

Name: Chiffon Cake
Total time: 215
Yield: 14
Ingredients: 2 cups sifted cake flour; 1.5 cups white sugar; 1 tablespoon baking powder; 1 teaspoon salt; 7 large eggs, separated, divided; 0.75 cup cold water; 0.5 cup vegetable oil; 2 teaspoons vanilla extract; 1 teaspoon lemon extract; 0.5 teaspoon cream of tartar

Recipe by Carol from allrecipes.com

Dessert 4 Hr. 35 Mins.

Ingredients

14 servings

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2 cups sifted cake flour
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1.5 cups white sugar
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1 tablespoon baking powder
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1 teaspoon salt
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7 large eggs, separated, divided

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0.75 cup cold water
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0.5 cup vegetable oil
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2 teaspoons vanilla extract
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1 teaspoon lemon extract
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0.5 teaspoon cream of tartar

Instructions

Preheat the oven to 325 degrees F (165 degrees C). Wash a 10-inch angel food tube pan in hot soapy water to ensure it is grease-free; dry well.
Measure flour, sugar, baking powder, and salt into a sifter; sift into a bowl. Make a well; add egg yolks, water, oil, vanilla extract, and lemon extract to the well in the order listed. Do not beat.
Beat egg whites and cream of tartar in a separate, large bowl until very stiff.
Using the same beaters, beat egg yolk batter until smooth and light; pour slowly over egg whites. Gently fold mixtures together with a rubber spatula; do not stir. Pour batter into the angel food tube pan.
Bake cake in the preheated oven for 55 minutes. Increase heat to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center comes out clean, 10 to 15 more minutes.
Invert the pan onto a wire rack. Let cool completely before unmolding and frosting as desired.