Praline Chiffon Cake

Recipe from Oxmoor House

More 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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Praline Chiffon Cake Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy