Sourdough Chiffon Cake

12 Servings

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Sourdough Chiffon Cake Ingredients

1 1/3 c All-purpose flour	4 Egg yolks
3/4 c Sugar	1/2 c Sourdough starter
1 1/2 ts Baking powder, double-acting	1/2 ts Vanilla
1/2 ts Salt	1 tb Fresh lemon juice
1/4 c Vegetable oil	1/4 ts Cream of tartar
1/4 c Water, cold	4 Egg whites

Instructions for Sourdough Chiffon Cake

Mix and sift the first four ingredients. Make a well and add the oil, water, egg yolks, sourdough starter, vanilla and lemon juice. Beat until smooth. Now add the cream of tarter to the egg whites. beat the whites until well blended. Be slure to fold very gently. Turn into an ungreased 9-inch tube pan. Bake for 1 hour in a 325F oven. Cake should spring back when touched with finger. Immediately turn pan upside down placing tube over neck of bottle. Let hang to cool. Loosen with spatula to remove from pan. From Pats Sourdough and Favorite Recipes ISBN# 0-9625098-1-7 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: CakeCuisine: Uncategorized