Georgiana Fraccola’s Chiffon Cake Recipe

Richard came in to work raving about this cake he had over the weekend and thought that it would be a good post. He says you just have to try it, it was the best cake he ever had.

He says he will take a picture when he give this a try in the meantime here is what it looked like.

chiffon-cake-ck-1072219-l

Ingredients:

2 ¼ cups Cake Flour                                    ½ cup Cooking Oil (Wesson or Mazzola)

1 ½ cups Sugar                                             8 Jumbo Eggs (separate yolks from whites)

3 teaspoons Baking Powder                     ¾ cup Cold Water

1 teaspoon Salt                                            1 tablespoon Vanilla Extract

1 tablespoon Lemon Extract

Confectioner’s Sugar                                  ½ teaspoon Cream of Tartar

 

Step 1:

              Preheat oven to 350 degrees

Combine the Cake Flour, Sugar, Baking Powder, and Salt in a bowl

Sift the dry mixture together 3 times

Make a well in the middle of the dry mixture.

Add (in order) the Cooking Oil, Unbeaten Egg Yolks,  Cold Water, Vanilla Extract and Lemon Extract.

Beat, using a mixer, for 2 minutes.

Set aside

Step 2:

In a different mixing bowl, add the Egg Whites, and Cream of Tartar.

Beat until very stiff

Step 3:

Very slowly pour the yolk mixture over the egg whites – gently folding in to combine. (do not stir – fold)

Pour into Ungreased, large, 2 piece Angel Food Cake Pan immediately (it’s a good idea to cut a piece of waxed or parchment paper to place in the bottom of the pan to ease removal of the cake).

Bake in 350 degree oven for 55 – 60 minutes.

When cake is done, invert the pan (a beer bottle works well, as a stand, while inverted) until cool

After cake is cool, gently use a butter knife to run along the side to help free it from the pan.

Dust the top of the cake with sifted Confectioners’ Sugar

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