This recipe for Chiffon Cake- Orange, Lemon or Chocolate, by Gord Jarron, is from The Welsh Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cups flour 1 1/2 sugar 1 tsp salt 3 tsp baking powder 1 Tbsp. vanilla 1/2 cup Mazola or any corn oil 8 eggs, separated 1/2 tsp. cream of tartar Orange, Lemon or Chocolate- See note below
Directions:
Mix dry ingredients in mixing bowl. Make a well in the middle. In the well, add vanilla, oil. Separate 8 eggs. Add yolks to flour mixture. Add juice or chocolate- See Personal notes. Mix all ingredients together. In separate bowl, beat 8 egg whites with electric mixer, along with cream of tartar. Beat at high speed until strong peaks form (similar to a meringue). Mix both bowls together by hand. Pour into angel food cake pan. Bake at 325º for 55 minutes. Once baked, invert pan and let stand for 2 hours. Once completely cooled, run a metal spatula around the sides. Turn upside down, and the cake should pop right out. No greasing necessary. Ice with favourite icing. Cream cheese icing is the best. Add juice to icing and whip for 1 minute at medium speed. For the chocolate, whip cream mixed with hot chocolate mix is recommended.
Personal
Notes:
Orange cake: add 3/4 cup fresh orange juice, grated orange rind from 2-3 oranges. Lemon: add 3/4 cup lemon juice and rind Chocolate: 3/4 cup water, 1 cup cocoa powder
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