Chiffon Cake

Chiffon Cake

6 eggs, separated
1/2 teaspoon salt
1 1/2 cups sugar, divided
1/2 cup warm water
1 1/2 cups flour, divided
1 teaspoon vanilla
1/2 teaspoon cream of tartar
1/2 cup chocolate ice cream topping

In a mixing bowl, beat egg yolks and salt for 2 minutes.

Gradually beat in 1 cup sugar; beat 2 minutes longer.

Gradually add water; beat about 2 1/2 minutes longer or until frothy.

Beat in 3/4 cup flour.

Beat in vanilla and remaining flour.

In another mixing bowl, beat the egg whites until foamy. Add cream of tartar; beat until soft peaks form.

Gradually beat in sugar, 1 tbsp at a time, on high until stiff peaks form. Fold into egg yolk mixture.

Transfer to an ungreased 10-inch tube pan.

Bake at 325ºF for 55-60 minutes or until top springs back when lightly touched and cracks feel dry. Immediately invert pan onto a wire rack; cool completely.

Run a knife around sides of pan to remove cake. Slice; drizzle with ice cream topping


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