Basic Chiffon Cake

Basic Chiffon Cake

5 Eggs
1/2 teaspoon cream of tartar
2 1/4 cups Flour; all purpose sifted
1 1/2 cups Sugar
1 tablespoon Baking powder
1 teaspoon Salt
3/4 cup Water
1/2 cup Vegetable oil
1 teaspoon Vanilla extract
1 teaspoon Almond extract
Strawberries, kiwifruit, starfruit, orange
whipped cream for garnish

Preheat oven to 325ºF.

Separate egg yolks from egg whites. Place egg whites in medium bowl.

Place yolks in small bowl; set aide. Add cream of tartar to egg whites. Beat at high speed with electric mixer until stiff peaks form. Set aside.

Sift together dry ingredients into large bowl. Make a well in flour mixture. Add egg yolks; mix well. Blend in water, oil and flavoring.

Fold in egg white mixture. Immediately pour into ungreased 10-inch tube pan.

Bake 55 minutes. Increase oven temperature to 350F. Continue baking 10 minutes or until cake springs back when lightly touched with finger.

Invert pan and allow cake to cool completely before removing from pan.


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