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Ingredients
- 1 1/3 c All-purpose flour
- 3/4 c Sugar
- 1 1/2 ts Baking powder, double-acting
- 1/2 ts Salt
- 1/4 c Vegetable oil
- 1/4 c Water, cold
- 4 Egg yolks
- 1/2 c Sourdough starter
- 1/2 ts Vanilla
- 1 tb Fresh lemon juice
- 1/4 ts Cream of tartar
- 4 Egg whites
Mix and sift the first four ingredients. Make a well and add the oil, water, egg yolks, sourdough starter, vanilla and lemon juice. Beat until smooth. Now add the cream of tarter to the egg whites. beat the whites until well blended. Be slure to fold very gently. Turn into an ungreased 9-inch tube pan. Bake for 1 hour in a 325F oven. Cake should spring back when touched with finger. Immediately turn pan upside down placing tube over neck of bottle. Let hang to cool. Loosen with spatula to remove from pan.
What else can I help you with?
What are some words that start with c pertaining to baking?
cooking cutlery conventional oven
Is the chilled egg white better to be used in making chiffon cake?
Egg whites are better at room temperature when used for a chiffon cake.
What kind of cake did Harry Backer make?
Chiffon cake had been made by Harry Backer.
Why should a Chiffon cake pan not be greasy?
Chiffon cake texture is supposed to be light, spongy and fluffy rather than that greasy and dense compare to regular cake because it is not an oil-based cake. You don't need to make the pan greasy with unnecessary fat.
What are the different types of lemon cake available?
The different types of lemon cake available include traditional lemon cake, lemon pound cake, lemon poppy seed cake, and lemon chiffon cake.
What is the use of baking powder in baking chiffon cake?
to make it rise and be less dense
What dessert was made in 1935?
In 1935, the popular dessert known as "Chiffon Cake" was created. It was developed by Harry Baker, a Los Angeles-based baker, who combined the richness of a butter cake with the lightness of a sponge cake. This innovative cake became famous for its airy texture and was later popularized by the Betty Crocker brand in the 1940s. Chiffon cake remains a beloved treat to this day.
What is chiffon?
A: Chiffon is a type of cake. If u go to the following web address you can learn all about the history of chiffon cake. The web site even includes a picture! http://whatscookingamerica.net/History/Cakes/ChiffonCake.htm
Are there tips to baking an angel food cake in a regular cake pan?
A chiffon cake might not rise properly if baked in a regular pan instead of in a tube pan. The tube pan (angel food) allows the cake to bake from the center as well as from the sides. A make-shift tube pan can be created by placing an oven-proof glass in the center of a regular pan. However the regular pan needs to be 3" - 4" deep to contain the volume of the chiffon cake as it rises.
Can you give me a long list of rich cakes?
Some rich cakes include chiffon cake, devil's food cake, red velvet, and Genoise. Additional rich cakes include coconut-almond cream layer cake, million dollar cake, lemon-coconut, and chocolate-mint cake.
What is the difference between sponge cake and regular cake?
the diffewrence is that pound cake is thicker and has more moistness to it and sponge cake is kinda dry. it really depends on how you make it. but really,the pound cake is better
Why is sugar in foam cake incorporated into the egg white foam?
Sugar is added to egg white foam in a chiffon cake recipe to stabilize the foam and create a lighter, fluffy texture. The sugar also adds sweetness to the cake and helps with browning during baking.
