Perfect Chiffon Cake

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 7 eggs, separated
• 1 pinch salt
• 1 1/2 cups granulated sugar
• 3 teaspoons baking powder
• 2 1/4 cups flour
• 3/4 cup apple juice (orange juice or water maybe substituted)
• 2 teaspoons vanilla extract
• 1/2 cup oil
• 1/2 teaspoon almond extract (optional)

Recipe

• 1 preheat oven to 350 degrees.
• 2 beat egg yolks, 1 cup sugar, baking powder, juice, extract, flour, and oil until well blended. set aside
• 3 beat egg whites and salt in large mixing bowl on high speed until peaks form. gradually add 1/2 cup sugar (1 tablespoon at a time) beating until stiff but not dry.
• 4 gently fold egg yolk mixture with the egg whites. gently combine well.
• 5 pour into an ungreased 10 inch tube pan and bake for 1 hour or until tests done. when done immediately invert pan on top of a soda bottle. cool at least 3 hours before removing so that it will not fall. when cool, loosen edges and remove cake from pan.
• 6 variations:.
• 7 almond chiffon cake: use apple juice for liquid and add 1/4 cup ground almonds to sugar-yolk mixture. do not omit almond extract.
• 8 chiffon cake with sprinkles: add 6 tablespoons of chocolate or other sprinkles to the batter.