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Chiffon Oil Cake

This recipe is for a 10-inch tube pan.

Preparation:

Have all ingredients about 70°F (21°C).
Preheat oven to 325°F (165°C).

Directions:

  1. Sift twice:
    • 2 1/4 cup sifted cake flour
    • 3 teaspoons double-acting baking powder
    • 1 teaspoon salt
  2. Beat in a large bowl until pale:
    • 5 egg yolks
  3. Gradually add and beat:
    • 3/4 cup sugar
  4. Fold in and beat:
    • 1/2 cup vegetable oil
    • 3/4 cup water
    • 1 teaspoon grated lemon rind
    • 1 teaspoon vanilla
  5. Add the dry ingredients all at once and beat until smooth:
  6. In a separate bowl, beat until foamy but not dry:
    • 6 to 10 egg whites
  7. Fold the egg whites into the flour mixture with spatula, not with an electric beater. Fold in gently until the color is uniform.
  8. 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.
  9. Wait until cooled to take it out of the pan.
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