Easy to bake 1950’s desert Chiffon Cake Recipe
Golden chiffon cake
Note : best to use a tube pan and not Bundt pan as it may not rise the same in Bundt pan and could stick in the crevices of Bundt pan. I have used other cake pans with chiffon cakes and they work well but a tube pan is the best for this style of cake.
Below is the recipe
Five eggs, separated (brackets I use large)
1/4 teaspoon cream of tartar
2 1/4 cup all purpose flour
1 1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
3/4 cup water
1/2 cup vegetable oil
1 teaspoon vanilla
1/2 teaspoon orange extract
Fresh fruit and whipped cream for garnish
Preheat oven to 325°F
Egg whites and cream of tartar and large bowl stiff peaks form, and set aside
Flower, sugar, baking powder, and salt into large bowl. Make well in flour mixture. Add a yolks, water, oil, vanilla, and orange extract mix. Fold in egg white mixture.
Immediately spread in ungreased baking dish, 10 inch tube pan. (I sprayed my baking dish with pan at a habit and worked out fine.)
Bake 55 minutes. Increase oven temperature to 350°F. Continue baking 10 minutes or until cake springs back when lightly touched with fingers. And pin allow cake to cool completely before removing from pan. Garnish with fresh fruit and whip cream, if desired.
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