Almond Chiffon Cake

Name: Almond Chiffon Cake
Yield: Serves 10 to12
Ingredients: 5 , large eggs, separated; 1 teaspoon, cream of tartar; 1 1/2 cups (10½ ounces), sugar; 1 1/3 cups (5⅓ ounces), cake flour; 2 teaspoons, baking powder; 1/2 teaspoon, salt; 3/4 cup, water; 1/2 cup, vegetable oil; 1/2 teaspoon, almond extract; 3 tablespoons, milk; 2 tablespoons, cream cheese, softened; 1/2 teaspoon, almond extract; 1 1/2 cups (6 ounces), confectioners' sugar

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Appears in Cook's Country August/September 2010

Desserts or Baked Goods

Cakes

SERVES10 to12

TIME2 hours, plus 3 hours cooling

WHY THIS RECIPE WORKS

The original recipe for Almond Chiffon Cake insisted that we beat the egg whites to very stiff peaks, but this led to pockets of cooked egg whites in the cake. We found eggs beaten to soft peaks and fortified with extra cream of tartar and ...

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