Chiffon Cake

Chiffon Cake

2 c sifted flour 1 ½ c sugar 3 tsp baking powder 1 tsp salt                                  Sift together

½ c oil ¾ c water 7 egg yolks 2 tsp vanilla                              Add in order, Beat until smooth and set 2 tsp lemon rind                       aside

1 c (about 7) egg whites ½ tsp cream of tartar                Beat until stiff

Gently fold beaten egg whites into flour mixture, pour into ungreased tube pan @ 325o for 65 to 70 minutes, and invert to cool before taking out of pan.

Variations:

Orange chiffon:  Replace water with orange juice, and add 3 Tbsp orange rind, grated

Pineapple Chiffon: use juice instead of water, and add ½ cup well drained crushed pineapple to oil and egg mixture.

Walnut chiffon:  omit vanilla and lemon.  Use ¾  c white sugar, ¾ brown sugar, and 2 tsp maple flavoring.  Add 1 c finely chopped nutes.

Poppy seed chiffon: Add ½ to ¾ c poppy seeds at the very end, fold in after the egg whites.  Guaranteed to make at least one person in the crowd look happy and nostalgic as they happily take their plate into a corner and eat it with a blissful look on their face.