CHIFFON CAKE CARMINAS

By cuznvin

Ingredients

• Pans: 3 – 8 x 2 round or 2 – 9 x 3 round Note: Grease only the bottom of pans
• Mixture A: Egg yolk mixture
• 8 large eggs yolks
• 1 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup vegetable oil or canola oil
• 3/4 cup water (This is where you mix your flavor) use 3/4 cup milk instead of water or
• make a 3/4 cup of strong coffee to make Mocha Chiffon Cake or or add 1
• tsp of flavoring to the water to infuse flavor to the cake)
• 1/2 tsp vanilla extract
• 2 cups cake flour
• Mixture B: Egg white mixture
• 8 large egg whites
• 1 tsp cream of tartar
• 1/2 cup sugar

Preparation

Step 1

Procedure:

Preheat oven to 350 degrees Fahrenheit

1. Combine flour, baking powder, salt and whisk together. Set Aside.
2. Using paddle attachment mix egg yolks and sugar until light.
3. Add vanilla.
4. Add flour mixture in 2 additions alternating with water/liquid mixture starting with flour and ending with water.
5. Mix until all lumps are gone.
6. Set aside.

In another bowl, mix egg white with cream of tartar. Start adding sugar when soft peaks form. Beat until stiff peak forms but not dry.

Using a spatula, fold egg yolk mixture to the egg white mixture until well combined. Transfer to pans. Rap the pans 3 to 4 times to bring up the bubbles. Bake for 25 to 30 minutes or until toothpick comes out clean at 350 degrees Fahrenheit. Note: Check between 20 to 25 minutes.