Chiffon Cake
This chiffon cake recipe uses basic ingredients to create a tender, airy cake that is tall and fluffy. It’s the ideal cake for any occasion!
Set the oven to 325 degrees Fahrenheit (165 degrees C).
A 10-inch angel food tube pan should be thoroughly cleaned in hot, soapy water to remove any remaining grease.
Salt, sugar, and flour should all be measured into a sifter before being sifted into a bowl.
Make a well and fill it with the listed ingredients: egg yolks, water, oil, vanilla extract, and lemon extract.
Do not strike.
In a big bowl, whisk together the cream of tartar and egg whites until very stiff.
Pour slowly over egg whites after beating egg yolk batter with the same beaters until it is smooth and light.
Use a rubber spatula to gently fold the mixtures together; do not stir.
Fill the angel food tube pan with batter.