Chiffon Cake

Name: Chiffon Cake
Yield: Serves 10 to 12
Cuisine: American
Ingredients: 5 , large eggs, separated (see note); 1 teaspoon, cream of tartar; 1 1/2 cups (10½ ounces), sugar; 1 1/3 cups (5⅓ ounces), cake flour; 2 teaspoon, baking powder; 1/2 teaspoon, salt; 3/4 cup, water; 1/2 cup, vegetable oil; 1 tablespoon, vanilla extract

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Appears in Cook's Country August/September 2010

Desserts or Baked Goods

American

Cakes

SERVES10 to 12

TIME1½ hours, plus 3 hours cooling

has video

WHY THIS RECIPE WORKS

Chiffon cake has the airy height of angel food cake with the richness of pound cake, but the original recipe is full of complicated, time-consuming steps. We eliminated the unnecessary step of sifting the dry ingredients to make our recipe ...

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