Chiffon Cake Best Family Recipes

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Chiffon Cake

"This is a fave for kid's birthday events. Serve with fruit or beautify with Butter Cream Frosting."

Ingredients :

2 cups sifted cake flour
1 1/2 cups white sugar
1 tablespoon baking powder
1 teaspoon salt
half of cup vegetable oil
7 egg yolks
three/4 cup bloodless water
2 teaspoons vanilla extract
1 teaspoon lemon extract
7 egg whites
half teaspoon cream of tartar
1 recipe Williamsburg Butter Frosting

Instructions :

Prep : 30M	Cook : 14M	Ready in : 1H30M

Preheat oven to 325 ranges F (a hundred sixty five stages C). Wash a ten inch angel food tube pan in warm soapy water to make sure it is definitely grease unfastened.
Measure flour, sugar, baking powder, and salt into sifter. Sift into bowl. Make a properly; upload oil, egg yolks, water, vanilla, and lemon flavoring to the properly in the order that is given. Set apart. Don't beat.
In a big blending bowl, beat egg whites and cream of tartar until very stiff. Set aside.
Using equal beaters, beat egg yolk batter till clean and mild. Pour steadily over egg whites, folding in with rubber spatula. Do not stir. Pour batter into angel meals tube pan.
Bake for fifty five minutes. Increase heat to 350 tiers F (175 degrees C), and bake 10 to fifteen mins until executed. Invert pan until cool.

Notes :

Get the recipe for Williamsburg Butter Frosting.
Reynolds® parchment may be used for less difficult cleanup/removal from the pan.

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