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| Home -> [Bakery, Cakes, Desserts, Sourdough] -> [Sourdough chiffon cake Recipe] |
Sourdough chiffon cake
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| Artist: |
_ |
Yield: |
12 |
| Categories: |
Bakery, Cakes, Desserts, Sourdough |
Rating: |
0 |
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Ingredients:
| 1 1/3
| cup | All-purpose flour | | 3/4
| cup | Sugar | | 1 1/2
| tsp | Baking powder, double-acting | | 1/2
| tsp | Salt | | 1/4
| cup | Vegetable oil | | 1/4
| cup | Water, cold | | 4
| | Egg yolks | | 1/2
| cup | Sourdough starter | | 1/2
| tsp | Vanilla | | 1
| tbsp | Fresh lemon juice | | 1/4
| tsp | Cream of tartar | | 4
| | Egg whites |
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Procedures:
| 1 | Mix and sift the first four ingredients. | | 2 | Make a well and add the oil, water, egg yolks, sourdough starter, vanilla and lemon juice. | | 3 | Beat until smooth. | | 4 | Now add the cream of tarter to the egg whites. | | 5 | Beat the whites until well blended. | | 6 | Be slure to fold very gently. | | 7 | Turn into an ungreased 9-inch tube pan. | | 8 | Bake for 1 hour in a 325f oven. | | 9 | Cake should spring back when touched with finger. | | 10 | Immediately turn pan upside down placing tube over neck of bottle. | | 11 | Let hang to cool. | | 12 | Loosen with spatula to remove from pan |
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