Chiffon Cake 1
Ingredients
1 C. sifted all-purpose flour
1 C. sugar; divided
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 C. vegetable oil
4 eggs; separated
1/4 C. water
1 tsp. vanilla extract
1/2 tsp. cream of tartar
Cooking Instructions
Sift together flour, 1/2 C. sugar, baking powder, and salt in a mixing bowl. Make a well in center; add oil, egg yolks, water, and vanilla. Beat at high speed of an electric mixer about 5 minutes or until satiny smooth. Beat egg whites and cream of tartar in a large mixing bowl until soft peaks form. Add remaining 1/2 C. sugar, 2 Tbls. at a time, and beat until stiff peaks form. Pour egg yolk mixture in a thin, steady stream over entire surface of egg whites; then gently fold whites into yolk mixture. Pour batter into an ungreased 10-inch tube pan, spreading evenly with a spatula. Bake at 325 degrees for 1 hour or until cake springs back when lightly touched. Invert pan; cool 40 minutes. Loosen cake from sides of pan using a narrow metal spatula; remove from pan.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)