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Source: Fabulous Food Associations

Chiffon Cake
A chiffon cake has a spongy texture much like a sponge cake. Unlike other cakes, though, it contains oil instead of a solid shortening and has both baking powder and eggs for leavening.
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Serves: 12
Prep Time: 25 minutes
Cook Time: 60-70 minutes
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5 to 7 eggs, separated
1/2 to 3/4 teaspoon cream of tartar
2 cups sifted all-purpose flour
1-1/3 to 1-1/2 cups sugar
1 tablespoon baking powder
1 teaspoon salt, optional
2/3 to 3/4 cup water, or other liquid
1/2 cup cooking oil
1 teaspoon vanilla, or other extract or flavoring




In large mixing bowl at high speed, beat egg whites with cream of tartar until stiff, but not dry, just until whites no longer slip when bowl is tilted. Set aside.

In small mixing bowl, stir together flour, sugar, baking powder and salt (if desired). Add egg yolks, water, oil and vanilla. Beat at low speed until thoroughly blended. Gently, but thoroughly, fold yolk mixture into whites. Pour into greased 10x4-inch tube pan. Gently cut through batter with metal spatula or knife and spread evenly.

Bake in preheated 325°F oven until top springs back when lightly touched with finger and cake begins to pull away from sides of pan, about 60 to 70 minutes. Invert cake in pan on funnel or bottleneck. Cool completely, about 1-1/2 hours. With narrow spatula or knife, loosen cake from pan. Gently shake onto serving plate. Frost (if desired).




Variation:
Brown Sugar - Substitute firmly packed brown sugar for granulated sugar. Prepare batter and bake as above.

Cocoa - Reduce flour to -1-3/4 cups. Add 1/4 cup unsweetened cocoa and 1-1/2 teaspoons ground cinnamon. Prepare batter and bake as above.

Lemon - Add 2 teaspoons grated lemon peel. Prepare batter and bake as above.






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