Try this Sourdough Chiffon Cake recipe, or contribute your own.
Suggest a better descriptionMix 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
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Serving Size: 1 Serving (214g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 561 | ||
Calories from Fat: 141 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.6g | 21 % | |
Saturated Fat 4.8g | 24 % | |
Monounsaturated Fat 7.3g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 567.6mg | 175 % | |
Sodium 602.3mg | 21 % | |
Potassium 956.2mg | 25 % | |
Total Carbohydrate 74g | 22 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 73.6g | ||
Protein 31.7g | 45 % | |
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. |
Calories per serving: 561
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