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Name: Chiffon Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16
Cuisine: American
Ingredients: 1 1/2 c Granulated sugar; 7 Egg whites; 2 ts Finely shredded orange peel; 2 1/4 c Cake Flour Sifted; 1 tb Baking Powder; 7 Egg yolks; 1/4 ts Salt; 3/4 c Water; 1/2 ts Cream of tartar; 1 ts Vanilla; 1/2 c Cooking oil; 1 ts Finely shredded lemon peel

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INGREDIENTS

1 1/2 c Granulated sugar
7 Egg whites
2 ts Finely shredded orange peel
2 1/4 c Cake Flour ; Sifted
1 tb Baking Powder
7 Egg yolks
1/4 ts Salt
3/4 c Water
1/2 ts Cream of tartar
1 ts Vanilla
1/2 c Cooking oil
1 ts Finely shredded lemon peel

Servings

INSTRUCTIONS

1. In a large mixing bowl stir together flour, sugar, baking powder, and salt. Make a well in the center of dry mixture. Then add oil, egg yolks, vanilla and water. Beat with an electric mixer on low speed until combined. Then beat on high speed for 5 minutes or until satin smooth. Fold in orange and lemon peel. Set batter aside. 2. Thoroughly wash beaters. In a very large mixing bowl beat egg whites and cream of tartar on medium to high speed until stiff peaks form (tips stand straight). Then pour batter in a thin stream over beaten egg whites and gently fold in. 3. Pour batter into an ungreased 10 inch tube pan. Bake in 325 oven for 65-70 minutes or until top springs back when lightly touched. Immediately invert cake in pan. Cool completely. Using a narrow metal spatula, loosen sides of cake from pan. Then remove cake from pan. Cover and store at room temperature for up to 3 days. Makes 16 servings. Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #730 by L979@aol.com on Aug 9, 1997

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Chiffon Cake

1 1/2 c Granulated sugar
7 Egg whites
2 ts Finely shredded orange peel
2 1/4 c Cake Flour Sifted
1 tb Baking Powder
7 Egg yolks
1/4 ts Salt
3/4 c Water
1/2 ts Cream of tartar
1 ts Vanilla
1/2 c Cooking oil
1 ts Finely shredded lemon peel

1. In a large mixing bowl stir together flour, sugar, baking powder, and  salt. Make a well in the center of dry mixture. Then add oil, egg yolks,  vanilla and water. Beat with an electric mixer on low speed until combined.  Then beat on high speed for 5 minutes or until satin smooth. Fold in orange  and lemon peel. Set batter aside.    2. Thoroughly wash beaters. In a very large mixing bowl beat egg whites and  cream of tartar on medium to high speed until stiff peaks form (tips stand  straight). Then pour batter in a thin stream over beaten egg whites and  gently fold in.    3. Pour batter into an ungreased 10 inch tube pan. Bake in 325 oven for  65-70 minutes or until top springs back when lightly touched. Immediately  invert cake in pan. Cool completely. Using a narrow metal spatula, loosen  sides of cake from pan. Then remove cake from pan. Cover and store at room  temperature for up to 3 days. Makes 16 servings.    Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #730 by  L979@aol.com on Aug 9, 1997

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Nutrition

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Serving Size: 1 Serving (241g)
Recipe Makes: 16 Servings

Calories: 592
Calories from Fat: 212 (36%)

Amt Per Serving		% DV

	Total Fat 23.5g	31 %
	Saturated Fat 6.3g	31 %
	Monounsaturated Fat 11.5g
	Polyunsanturated Fat 4.7g
Cholesterol 734.2mg		226 %
Sodium 242mg		8 %
Potassium 282.7mg		7 %
Total Carbohydrate 69.8g		21 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 68.6g
Protein 24.4g		35 %
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: 592

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