Humprey's CHifFOn

University of Southeastern Philippines

COLLEGE OF TECHNOLOGY

Obrero Campus, Davao City

CHIFFON CAKE

FILIPINO

2^st Semester

SY: 2011 – 2012

Humprey M. Siman

Bachelor of Technical Teacher Education

 

 

 

 

 

 

 

 

 

Things You'll Need

·         2 1/3 cups sifted cake flour

·         3 tsp. baking powder

·         1 1/4 cup sugar

·         1 tsp. salt

·         1/2 cup vegetable oil

·         3/4 cup cold water

·         5 egg yolks, beaten

·         2 tsp. vanilla

·         2 tsp. grated lemon or orange rind

·         5 egg whites

·         1/2 tsp. cream of tartar

·         1/3 cup sugar

 

·         Preheat oven to 325 degrees F. Have all ingredients at room temperature.

·         Whisk together, in a mixing bowl, the flour, baking powder, 1 1/4 cup sugar, and the salt. Add oil, water, egg yolks, vanilla and rind to dry ingredients. Whisk until mixture is smooth.

·         Beat egg whites and cream of tartar to soft peaks in a large mixing bowl. Add 1/3 cup sugar gradually while beating whites, to create a meringue with stiff peaks.

·         Pour the egg and flour mixture, one third at a time, carefully over the meringue. Fold or whisk in gently after each addition until mixture is smooth.

·         Pour batter into ungreased 10 inch tube pan. Bake cake at 325° for 55 minutes. Increase heat to 350° and continue to bake 10 to 15 minutes longer.

·         Remove cake from oven. Invert pan and let cool for about an hour.