Email to Buny      

Chiffon: Chiffon Cake

Source of Recipe

Arlene Murphy


List of Ingredients

6 eggs, separated
1/2 teaspoon salt
1 1/2 cups sugar, divided
1/2 cup warm water
1 1/2 cups flour, divided
1 teaspoon vanilla
1/2 teaspoon cream of tartar
1/2 cup chocolate ice cream topping


Recipe

In a mixing bowl, beat egg yolks and salt for 2 minutes. Gradually beat in 1 cup sugar; beat 2 minutes longer. Gradually add water; beat about 2 1/2 minutes longer or until frothy. Beat in 3/4 cup flour. Beat in vanilla and remaining flour. In another mixing bowl, beat the egg whites until foamy. Add cream of tartar; beat until soft peaks form. Gradually beat in sugar, 1 tbsp at a time, on high until stiff peaks form. Fold into egg yolk mixture. Transfer to an ungreased 10-inch tube pan. Bake at 325ºF for 55-60 minutes or until top springs back when lightly touched and cracks feel dry. Immediately invert pan onto a wire rack; cool completely. Run a knife around sides of pan to remove cake. Slice; drizzle with ice cream topping