Praline Chiffon Cake

Recipe from

Oxmoor House

Ingredients

2 cups sifted all-purpose flour
3/4 cup sugar
3/4 cup firmly packed brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
7 eggs, separated
3/4 cup cold water
2 teaspoons maple flavoring
1 teaspoon cream of tartar

Preparation

Combine dry ingredients in a medium mixing bowl. Make a well in center; add oil, egg yolks, water, and flavoring. Stir just until moistened.

Beat egg whites (at room temperature) in a large mixing bowl until foamy; add cream of tartar, beating until stiff peaks form. Gently fold yolk mixture into egg whites.

Pour batter into an ungreased 10-inch tube pan, spreading evenly with spatula. Bake at 325° for 1 hour and 10 minutes or until cake springs back when lightly touched. Remove from oven, and invert pan. Cool 40 minutes, and remove cake from pan.

Note:

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
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