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Praline Chiffon Cake

Yield one 13-inch cake


  • 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

How to Make It

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

  2. 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.

  3. 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.

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