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Cook's Country Chiffon Cake

5 largeeggs, separated (see note, above)
1 teaspooncream of tartar
1-1/2 cupssugar
1-1/3 cupscake flour
2 teaspoonsbaking powder
1/2 teaspoonsalt
3/4 cupwater
1/2 cupvegetable oil
1 tablespoonvanilla extract
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Cook's Country Chiffon Cake - Instructions

Whip Egg Whites
Adjust oven rack to lower-middle position and heat oven to 325 F. With electric mixer
fitted with whisk attachment, whip egg whites and cream of tartar on medium-high speed
until soft peaks form, about 2 minutes. With mixer running, slowly add 2 tablespoons
sugar and whip until just stiff and glossy, about 1 minute; set aside.

Finish Batter
Combine flour, remaining sugar, baking powder and salt in large bowl. Whisk water,
oil, egg yolks and vanilla in medium bowl until smooth. Whisk wet mixture into flour
mixture until smooth. Whisk one-third whipped egg whites into batter, then gently fold
in remaining whites, 1 scoop at a time, until well combined. Scrape mixture into
16-cup ungreased tube pan.

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Cook's Country Chiffon Cake - Instructions Continued

Bake Cake
Bake until toothpick inserted into center comes out clean and cracks in cake appear
dry, 55 to 65 minutes. Cool, inverted, to room temperature, about 3 hours. Unmold and
serve.

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