Menu Enter a recipe name, ingredient, keyword...


Topical gold Chiffon Cake


IC cookbook by Bev Laumann

Google Ads
Rate this recipe 0/5 (0 Votes)
Topical gold Chiffon Cake 0 Picture


  • 2 c flour
  • 1 1/2 c sugar
  • 3 t baking powder
  • 1 t salt
  • 1/2 c veg oil
  • 4 large egg yolks
  • 3/4 c milk
  • 1 1/2 t vanilla
  • 1/8 t tumeric
  • 1/2 t cream of tartar
  • 9 egg whites from large eggs
  • toasted nuts or coconut


Preparation time 15mins
Cooking time 85mins


Step 1

Preheat oven to 325 and gather two bowls and tube pan. In first bowl,sift, not stir, together flour, sugar, powder, and salt. With electric mixer, beat in the oil, then egg yolks. beat in the milk, vanilla and turmeric until satiny smooth.
Clean beaters very well to remove all traces of oil. In the second bowl, beat the cream of tartar and egg whites until very stiff peaks form. Pour the yellow batter over the egg whites and gently fold in. Carefully scoop batter into the UNgreased tube pan.
Bake for 1 hour and 10 min. Its done if it springs back when touched. Turn upside down to cool. Frost when cool with Vanilla Cake frosting, sprinkle toasted chopped cashews or coconut on top of cake.


Review this recipe