Chiffon Cake

Yields:	1 cake
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	Preparation	20 minutes
	Cooking	60 minutes
	Ready In	120 minutes

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Ingredients

1	cup	flour, all-purpose	sifted
1	cup	sugar	divided
1 1/2	teaspoons	baking powder
1/4	teaspoon	salt
1/4	cup	vegetable oil
4	large	eggs	separated
1/4	cup	water
1	teaspoon	vanilla extract
1/2	teaspoon	cream of tartar

Directions

Sift together flour, 1/2 cup sugar, baking powder, and salt in a mixing bowl.

Make a well in center; add oil, egg yolks, water, and vanilla.

Beat at high speed of an electric mixer about 5 minutes or until satiny smooth.

Beat egg whites and cream of tartar in a large mixing bowl until soft peaks form.

Add remaining 1/2 cup sugar, 2 tablespoons at a time, and beat until stiff peaks form.

Pour egg yolk mixture in a thin, steady stream over entire surface of egg whites; then gently fold whites into yolk mixture.

Pour batter into an ungreased 10-inch tube pan, spreading evenly with a spatula.

Bake at 325 degrees F for 1 hour or until cake springs back when lightly touched.

Invert pan; cool 40 minutes.

Loosen cake from sides of pan 10-inch cake.

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Member Review

Hot-Fudge Sauce

Very easy to make. Rich Chocolate taste and velvety smooth texture. Would be good on chocolate cake, mint ice cream. You must rewarm to use again. I had it with vanilla ice cream. Wonderful!

Reviewed by CookieKay