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Name: Aunt Florine's Chiffon Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: not set
Ingredients: 3/4 cup milk scalding; 7 egg yolks slightly beaten; 2 cups Soft as Silk Cake flour; 1 1/2 cups sugar; 3 teaspoons baking powder; 1 teaspoon salt; 1/2 cup cooking oil; 2 teaspoons vanilla; 1 cup egg whites (7-8 eggs); 1/2 teaspoon cream of tartar

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INGREDIENTS

3/4 cup milk ; scalding
7 egg yolks ; slightly beaten
2 cups Soft as Silk Cake flour
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup cooking oil
2 teaspoons vanilla
1 cup egg whites (7-8 eggs)
1/2 teaspoon cream of tartar

Servings

INSTRUCTIONS

Step one: Blend together and then cool scalding milk and egg yolks. DON'T JUST POUR EGGS INTO HOT SCALDING MILK, YOU NEED TO TEMPER THEM--that means you gradually add the hot milk into the eggs a little at a time, or you will have scrambled eggs!

Step 2: Preheat oven to 350

Sift the flour into a bowl, add sugar, baking powder and salt

Make a well in the flour mixture, then add in order: oil, vanilla and cooled egg yolk/milk mixture. Beat till smooth.

Step 3: Into a large GLASS OR METAL mixing bowl, beat egg whites with cream of tartar till stiff peaks appear.

Step 4: Slowly fold the Step 2 mixture into the Step 3 mixture until well blended. Pour into Angel Food Cake Pan. Bake 55-60 minutes or until browned on top (not shiny). Invert onto a funnel (glass bottle full of cold water works well.) Hang until cold. Gently remove from pan

Recommend frosting with the White Mountain Frosting.

NOTES

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Aunt Florine's Chiffon Cake

3/4 cup milk scalding
7 egg yolks slightly beaten
2 cups Soft as Silk Cake flour
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup cooking oil
2 teaspoons vanilla
1 cup egg whites (7-8 eggs)
1/2 teaspoon cream of tartar

Step one: Blend together and then cool scalding milk and egg yolks.  DON'T JUST POUR EGGS INTO HOT SCALDING MILK, YOU NEED TO TEMPER THEM--that means you gradually add the hot milk into the eggs a little at a time, or you will have scrambled eggs!

Step 2: Preheat oven to 350
Sift the flour into a bowl, add sugar, baking powder and salt
Make a well in the flour mixture, then add in order: oil, vanilla and cooled egg yolk/milk mixture.  Beat till smooth.

Step 3: Into a large GLASS OR METAL mixing bowl, beat egg whites with cream of tartar till stiff peaks appear.

Step 4:  Slowly fold the Step 2 mixture into the Step 3 mixture until well blended.  Pour into Angel Food Cake Pan. Bake 55-60 minutes or until browned on top (not shiny).  Invert onto a funnel (glass bottle full of cold water works well.)  Hang until cold. Gently remove from pan

Recommend frosting with the White Mountain Frosting.

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Nutrition

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Serving Size: 1 Serving (65g)
Recipe Makes: 8 Servings

Calories: 190
Calories from Fat: 159 (84%)

Amt Per Serving		% DV

	Total Fat 17.6g	23 %
	Saturated Fat 3.2g	16 %
	Monounsaturated Fat 5.5g
	Polyunsanturated Fat 8.1g
Cholesterol 183.6mg		56 %
Sodium 99.2mg		3 %
Potassium 64.1mg		2 %
Total Carbohydrate 5.9g		2 %
	Dietary Fiber 1g	4 %
	Sugars, other 4.9g
Protein 2.5g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 190

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