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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This tall, chiffon cake is a favorite when I take it to senior luncheons and church functions. The rich frosting complements every tender slice.Mrs. LaVaughn Fisher, Kingfisher, Oklahoma Ingredients:
3/4 cup sugar |
1 cup water |
cake: |
1 cup egg whites (about 7) |
2-1/4 cups cake flour |
1-1/4 cups sugar |
3 teaspoons baking powder |
1 teaspoon salt |
5 egg yolks |
1/2 cup canola oil |
6 tablespoons water |
1 teaspoon vanilla extract |
1/2 teaspoon cream of tartar |
frosting: |
2 tablespoons plus 1/2 cup butter, divided |
3 tablespoons cake flour |
1/2 teaspoon salt |
4 cups confectioners' sugar |
1/4 cup 2% milk |
1 teaspoon vanilla extract |
Directions:
1. In a small heavy skillet, heat sugar until golden brown. Gradually add water; cook and stir until sugar is dissolved. Set aside.
2. Let egg whites stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, oil, water, vanilla and 6 tablespoons reserved syrup. Add to dry ingredients; beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter.
3. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 45-50 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
4. Run a knife around side and center tube of pan. Remove cake to a serving plate.
5. For frosting, in a small saucepan, melt 2 tablespoons butter. Stir in flour and salt until smooth; gradually add remaining syrup mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Transfer to a small bowl; beat in the confectionersâ sugar, milk and vanilla. Cool to room temperature.
6. In a large bowl, beat remaining butter until fluffy, about 5 minutes. Gradually beat in confectioners' sugar mixture. Spread frosting over top and sides of cake. Yield: 12 servings.
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