7 Egg Chiffon Cake Recipe

Name: 7 Egg Chiffon Cake
Ingredients: 2 c. cake flour; 1 1/2 c. sugar; 3/4 teaspoon salt; 3 teaspoon baking pwdr; 7 egg yolks; 3/4 c. water (cool); 1 teaspoon lemon; 1 teaspoon orange; 1/2 c. veg. oil; 7 egg whites; 1/2 teaspoon Bakewell cream

by CookEatShare Cookbook

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Servings: 10

Ingredients

Cost per serving $0.33 view details

2 c. cake flour
1 1/2 c. sugar
3/4 teaspoon salt
3 teaspoon baking pwdr
7 egg yolks
3/4 c. water (cool)
1 teaspoon lemon
1 teaspoon orange
1/2 c. veg. oil
7 egg whites
1/2 teaspoon Bakewell cream

Directions

Sift dry ingredients in bowl, make hole in middle and add in egg yolks, water, oil and flavoring. Mix and beat well.In separate bowl, beat egg whites and Bakewell cream. Beat till very stiff. Fold other batter into egg whites 1/3 at a time.
Bake at 350 degrees for 1 hour in ungreased tube pan or possibly till there is no beads of moisture on top. Cook cake upside down.

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Amount Per Serving	%DV
Serving Size 88g
Recipe makes 10 servings
Calories 312
Calories from Fat 98	31%
Total Fat 11.14g	14%
Saturated Fat 0.85g	3%
Trans Fat 0.28g
Cholesterol 0mg	0%
Sodium 553mg	23%
Potassium 30mg	1%
Total Carbs 51.43g	14%
Dietary Fiber 0.5g	2%
Sugars 30.09g	20%
Protein 2.25g	4%

7 Egg Chiffon Cake Recipe

Ingredients