2 cups flour 1 1/2 cups sugar 1 tablespoon baking powder 1 teaspoon salt 1/2 cup oil 7 eggs -- separated 3/4 cup cold water 2 teaspoons vanilla 1/2 teaspoon cream of tartar Preheat oven to 325 degrees. Prepare tube pan. Beat egg whites with cream of tartar, set aside. Combine flour, sugar, powder, and salt. Make a well and add yolks, oil, water a nd vanilla. Beat 2 minutes medium speed. Fold in egg whites. Pour into pan, bake 55 minutes. Increase temperature to 350 and bake 10 minutes more. Invert pan and cool completely. Frosting follows.
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#ChiffonCake
????【No Baking Powder】8 Inches Basic Chiffon Cake｜Fluffy and Light As Clouds‼️Best Chiffon Cake Recipe
【No Baking Powder】8 Inches Basic Chiffon Cake｜Best Chiffon Cake Recipe｜Fluffy and Light As Clouds.
Chiffon cake has a cloud-like texture and so delicious . I believe people who tasted chiffon cake must fall in love with it. But it is not so easy to make. There are many small details to pay attention to. Follow me step by step to make it, I believe you will succeed too.
TIPS: 1. Milk and eggs should be at the room temperature. 2. Adjust the baking temperature according to your oven; make sure bake at 150°C in the oven. 3. Do not use non-stick molds or baking paper when making chiffon cakes. Silicone or aluminum molds are the best choices. 4. Make sure the container and whisk touching the egg whites WITHOUT any water and oil. 5. Demold the cake until it is cool completely.
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