Chiffon Oil Cake

Printable recipe

A 10-inch tube pan

Have all ingredients about 70°F (21°C).
Preheat oven to 325°F (165°C).
Sift twice:
  • 2 1/4 cup sifted cake flour
  • 3 teaspoons double-acting baking powder
  • 1 teaspoon salt
Beat 5 egg yolks in a large bowl until pale. Gradually add and beat:
  • 3/4 cup sugar
Fold in and beat:
  • 1/2 cup vegetable oil
  • 3/4 cup water
  • 1 teaspoon grated lemon rind
  • 1 teaspoon vanilla
Add the dry ingredients all at once and beat until smooth:
In a separate bowl, beat until foamy but not dry:
  • 6 to 10 egg whites
Fold the egg whites into the flour mixture with spatula, not with an electric beater. Fold in gently until the color is uniform.
Pour it into an ungreased tube pan. Smooth the top and bake at 325°F (165°C) for 1 hour and 10 minutes. Reverse the cake pan to cool the cake.
Wait until cooled to take it out of the pan.