Basic Chiffon Cake
1/2 teaspoon cream of tartar
2 1/4 cups Flour; all purpose sifted
1 1/2 cups Sugar
1 tablespoon Baking powder
1 teaspoon Salt
3/4 cup Water
1/2 cup Vegetable oil
1 teaspoon Vanilla extract
1 teaspoon Almond extract
Strawberries, kiwifruit, starfruit, orange
whipped cream for garnish
Preheat oven to 325ºF.
Separate egg yolks from egg whites. Place egg whites in
Place yolks in small bowl; set aide. Add cream of tartar to
egg whites. Beat at high speed with electric mixer until stiff peaks form. Set
Sift together dry ingredients into large bowl. Make a well in
flour mixture. Add egg yolks; mix well. Blend in water, oil and flavoring.
Fold in egg white mixture. Immediately pour into ungreased
10-inch tube pan.
Bake 55 minutes. Increase oven temperature to 350F. Continue
baking 10 minutes or until cake springs back when lightly touched with finger.
Invert pan and allow cake to cool completely before removing