Chiffon Cake

Chiffon Cake
MAKES ONE 10-INCH TUBE CAKE

The basic chiffon cake is the youngest of the American-born foam
cakes. It was developed after liquid shortening or vegetable oil came
into wide use. The cake is really a cross between a sponge cake and
a butter cake, and it takes well to a variety of flavor combinations.

2 cups all-purpose flour
1l/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
l/2 cup vegetable oil
5 egg yolks
3/4 cup cold water
2 teaspoons vanilla
1 cup egg whites (about 7 to 8 large whites)
1 teaspoon grated lemon rind
Powdered sugar or lightly sweetened whipped cream

Preheat oven to 325°F.
In a large bowl, combine the flour, sugar, baking powder, and
salt. In another bowl, stir together the oil, egg yolks, water, and
vanilla. Add liquids to the dry ingredients and beat until very smooth.
In a large, dry bowl, whip the egg whites with clean beaters until
frothy; add the lemon rind and whip until the whites hold soft but firm
peaks (do not overbeat). Fold the whites into the yolk mixture until
blended. Turn batter into an unbuttered 10-inch tube pan. Bake 55
minutes, or until cake springs back when touched in the center. Remove
from the oven and invert and let hang, suspended, until cooled.
Remove from the pan and dust with powdered sugar or frost with
lightly sweetened whipped cream.

ORANGE CHIFFON CAKE: Omit lemon rind. Add 3 tablespoons
grated orange rind to the egg yolk mixture.

CHIFFON SPICE CAKE: Omit vanilla and lemon rind. Add 1 teaspoon
cinnamon, l/2 teaspoon nutmeg, l/2 teaspoon allspice, and l/2 teaspoon
ground cloves to the dry ingredients.

CHOCOLATE CHIP CHIFFON CAKE: Grate 3 squares semisweet chocolate,
and fold into the cake last of all.

PINEAPPLE CHIFFON CAKE: Use pineapple juice in place of the water.
Add l/2 cup very well drained, finely crushed pineapple to the mixture
along with the oil and egg yolks.