chiffon cake recipe

The high oil and egg content creates a very moist cake, and as oil is liquid even at cooler temperatures, chiffon cakes do not tend to harden or dry out as traditional butter cakes might. This makes them better-suited than many cakes to filling or frosting with ingredients that need to be refrigerated or frozen, such as pastry cream or ice cream. Chiffon cakes tend to be lower in saturated fat than butter cakes, potentially making them healthier than their butter-heavy counterparts. The lack of butter, however, means that chiffon cakes lack much of the rich flavor of butter cakes, and hence they are typically served accompanied with flavorful sauces or other accompaniments, such as chocolate or fruit fillings. Wikipedia

Ingredients

1 1/4 sifted cake flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup vegetable oil
1/3 cup water
3 egg yolks
1 teaspoon *flavoring*
1/4 teaspoon cream of tartar
3 egg whites

In a large bowl, combine flour, sugar, baking powder and salt. Make a well in the center of the flour mixture and pour in oil, water, egg yolks and flavoring. Note: Use vanilla, orange, lemon or 1/2 teaspoon almond other extract of your choice. Beat for 2 minutes, or until smooth.In a separate bowl, beat egg whites with cream of tartar until they form very stiff peaks. Gently fold (do not stir) the egg whites into the first mixture until well blended.
Turn batter into an ungreased 8 or 9 inch tube pan or an 8 inch square pan.
Bake at 325F for about 1 hour or until cake springs back when lightly touched with finger.
When the cake is done, remove from the oven and suspend the pan upside down until cool

a slice of my pretty cake!

the first time i made chiffon cake.it looks awesomely delicious right? (or not) haha



thankyou http://allrecipes.com its really so much help to a newbie like me.

happy baking!