Mari's Chiffon Cake
This light and airy Angel Food Cake is the perfect sweet treat for any occasion. The delicate flavors of orange or lemon peel add a refreshing twist to this classic dessert. Enjoy a slice on its own or pair it with fresh fruits and whipped cream for a delightful combination that is sure to please your taste buds!
— Constant Cookbook
Ingredients
- 2 American cups flour
- 1 American cup sugar
- 3 tsp. baking powder
- 1/2 cup salad oil
- 8 or 9 egg yolks
- 3/4 cup cold water
- 2 Tbs. grated orange or lemon peel, optional
- 8 or 9 egg whites
- 1/2 tsp. cream of tartar
Instructions
- Sift dry ingredients into a large bowl and make a well in the centre
- Add the next 4 ingredients in order given and stir till smooth
- Beat egg whites and cream of tartar till stiff peak stage
- Gradually pour yolk mixture over, gently folding till just blended
- Fill ungreased large ring mold 1/2 to 3/4 full
- Bake 180 degrees C 1 - 1 1/2 hours
- Remove from oven and turn upside down while still in pan, allowing cake to drop out (or remove it yourself carefully) when cool.
- Serve with fruit and or cream, or drizzle with lemon icing
Yield
Serves 10
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