Sunday, May 14, 2006

Chiffon Cake

Almond Flavored Sponge Cake

I decided to make this cake adding almond flavoring and iced with almond flavored icing.
The chiffon is like a sponge cake in texture. It uses oil rather than shortening or butter. You can frost or add a icing, if desired.

5 to 7 eggs, separated
1/2 to 3/4 teaspoon cream of tartar
2 cups sifted, all-purpose flour
1-1/3 to 1-1/2 cups sugar
1 tablespoon baking powder
1 teaspoon salt, optional
2/3 to 3/4 cup water or other liquid
1/2 cup cooking oil
1 teaspoon vanilla, other extract or flavoring

In large mixing bowl at high speed, beat egg whites with cream of tartar until stiff, but not dry, just until whites no longer slip when bowl is tilted. Set aside. In small mixing bowl, stir together flour, sugar, baking powder and salt (if desired). Add egg yolks, water, oil and vanilla. Beat at low speed until thoroughly blended. Gently, but thoroughly, fold yolk mixture into whites.

ur into greased 10x4-inch tube pan. Gently cut through batter with metal spatula or knife and spread evenly. Bake in preheated 325°F oven until top springs back when lightly touched with finger and cake begins to pull away from sides of pan, about 60 to 70 minutes. Invert cake in pan on funnel or bottleneck. Cool completely, about 1-1/2 hours. With narrow spatula or knife, loosen cake from pan. Gently shake onto serving plate. Frost (if desired).

Brown Sugar - Substitute firmly packed brown sugar for granulated sugar. Prepare batter and bake as above.
Cocoa - Reduce flour to -1-3/4 cups. Add 1/4 cup unsweetened cocoa and 1-1/2 teaspoons ground cinnamon. Prepare batter and bake as above.
Lemon - Add 2 teaspoons grated lemon peel. Prepare batter and bake as above.

Provided by American Egg Board

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