Six Egg Chiffon Cake Recipe

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0 votes | 885 views
Servings: 12


Cost per serving $0.32 view details


  1. Mix and sift first four ingredients. Make a well and add order: Mazola oil, egg yolks, water, lemon rind and vanilla. Beat with spoon till smooth. See how quickly Mazola liquid shortening mixes in; it saves time and work. Add in cream of tartar to egg whites and beat till whites form very stiff peaks. Gently fold first mix into egg whites till well blended. Fold, don't stir. Turn batter into ungreased 10 inch tube pan. Bake in slow oven (325 degrees). Immediately invert pan over bottle. Let cold; then loosen side of cake with a spatula.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 79g
Recipe makes 12 servings
Calories 283  
Calories from Fat 82 29%
Total Fat 9.33g 12%
Saturated Fat 1.21g 5%
Trans Fat 0.03g  
Cholesterol 0mg 0%
Sodium 316mg 13%
Potassium 52mg 1%
Total Carbs 47.46g 13%
Dietary Fiber 0.5g 2%
Sugars 25.16g 17%
Protein 2.34g 4%
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