Highly rated lemon chiffon cake from CC:
http://cakecentral.com/recipes/6908/mrs-mcquittys-lemon-chiffon-cake
Highly rated chiffon cake from allrecipes:
http://allrecipes.com/recipe/chiffon-cake/Detail.aspx
HTH
I received a request for a chiffon cake and I have tried a couple I found on-line but haven't been too impressed with them. Does anyone have a nice chiffon recipe that they would be willing to share? Thank you!
I always use this recipe:
Seperate 7 eggs
whisk the 7 egg whites and
1/4 tsp cream of tatrar until stiff (but NOT cotton ball stage)
in a large bowl sift together:
1 3/4 cup flour
1 3/4 cup sugar
3 tsp baking powder
1 fsp salt
1/2 cup cornstarch or (cocoa for chocolate cake)
in a small bowl
mix the 7 egg yolks
1/2 cup oil
2 tsp vanilla
2/3 cup boiling water
add all this to the dry ingredients and mix well
Lastly gently fold in the stiff egg whites
pour into a prepared 10'' cake pan ( bottom should be lined and greased DONOT grease sides)
Bake at 350
until springs back when pressed (about an hour)
as soon as it comes out of the oven cover the top with cling wrap and flip it over
leave to cool upside down (this method stops it from sinking)
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Note ; for chiffon cake when covering with cling wrap leave a little opening for hot steam to escape.
I just made 10 cakes this weekend and one of them the 6'' had a deep well when i flipped it the right way after it had cooled.
This is the 3rd time it has happened in the past 2 months, I am putting it down to the cling wrap being airtight and createing a suction effect.
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