Chiffon Cake Recipe

Good morning and Happy Mother's Day to all of you mothers! For all of you daughters, (and sons too) I hope you have become inspired to bake something for your mom. It doesn't have to be elaborate or complicated. Whatever you bake for them will be made with love and memories for them. Although it wasn't for Mother's Day, one of my cherished memories is of when my two sons were in grade school. When I came home from work at that time there was a kitchen chair placed in my path after walking in the door. On the chair was a plate of homemade cookies my boys had made to surprise me. Their first attempt at baking, and a loving memory I will always remember.

I posted last evening on a few tips and background information on Chiffon cakes. If you have not already read it, please refer to it below this post. Now for the recipe:

Chiffon Cake

• 2 1/4 cups sifted cake flour
• 1/4 tsp salt
• 1 1/2 cups sugar
• 1 tbs. baking powder
• 1/2 cup cooking oil (pure vegetable oil such as Crisco or Wesson, NOT others such as canola, sesame, etc.)
• 7 egg yolks (large eggs)
• 1 tsp. pure vanilla extract
• 3/4 cup cold water
• 2 tsp. finely shredded orange peel (Please note that you do not have to use fresh oranges. I often use a good quality dried orange or lemon peel that comes in the spice section of your grocery store.)
• 7 egg whites
• 1/2 tsp. cream of tartar

1. In a large bowl combine flour, sugar, baking powder, and 1/4 tsp. salt.
2. Into the center of the flour mixture add the oil, egg yolks, vanilla extract, and 3/4 cup of cold water.
3. Beat with your electric stand or hand mixer on low speed to combine, then beat on high speed about 5 minutes.
4. Fold in orange and lemon peels and set aside.
5. With clean beaters and a clean bowl beat egg whites and cream of tartar on high speed until stiff peaks form.
6. Pour flour mixture over the egg white mixture and gently fold in (the purpose is the avoid deflating the air beaten in, which is the leavening agent.
7. Gently pour the batter into an ungreased 10-inch tube pan and bake at 325 F. for 65 to 70 min., or until top springs back when lightly pressed with your finger.
8. Immediately after removing from the oven, invert cake in pan and cool completely.
9. Using a spatula, loosen the sides of the cake from the pan and then remove cake.

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Next Week: Angel Food Cakes