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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 16 |
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Adapted from a recipe by Ellen . A caramel/custard flavored chiffon cake. Use extra-large eggs to get enough egg white (large eggs will be a little shy of the needed volume). Ingredients:
1 cup white sugar |
1/2 cup boiling water |
2 cups sifted all-purpose flour |
1 1/2 cups white sugar |
1 tablespoon baking powder |
1 teaspoon table salt |
1/2 cup vegetable oil |
7 egg yolks |
1/4 cup cold water |
1 teaspoon vanilla extract |
7 egg whites |
1/2 teaspoon cream of tartar |
Directions:
1. Preheat oven to 325°F
2. Place 1 c sugar in a deep, dry, non-stick pan. Heat slowly until it melts and turns medium-brown. Add the boiling water (stand back in case it boils up) and stir until smooth. Let cool to warm room temperature.
3. In a large mixing bowl, sift together flour, 1 1/2 c sugar, baking powder and salt. Make a well in the center of the dry ingredients. Add caramel, oil, egg yolks, cold water and vanilla. Beat with wooden spoon until smooth.
4. In a very clean dry bowl, beat egg whites with cream of tartar until very stiff peaks form. Fold egg whites into batter. Pour into an ungreased 9 or 10 tube pan.
5. Bake in preheated oven 65-70 minutes. Cool in pan 20 minutes, then remove to a rack until completely cool. Serve with caramel sauce on the side, if desired.
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