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SOURDOUGH CHIFFON CAKE
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 1/3 c All-purpose flour
3/4 c Sugar
1 1/2 ts Baking powder, double-acting
1/2 ts Salt
1/4 c Vegetable oil
1/4 c Water, cold
4 Egg yolks
1/2 c Sourdough starter
1/2 ts Vanilla
1 tb Fresh lemon juice
1/4 ts Cream of tartar
4 Egg whites
Mix and sift the first four ingredients. Make a well
and add the oil, water, egg yolks, sourdough starter,
vanilla and lemon juice. Beat until smooth. Now add
the cream of tarter to the egg whites. beat the
whites until well blended. Be slure to fold very
gently. Turn into an ungreased 9-inch tube pan. Bake
for 1 hour in a 325F oven. Cake should spring back
when touched with finger. Immediately turn pan upside
down placing tube over neck of bottle. Let hang to
cool. Loosen with spatula to remove from pan. From
Pat's Sourdough and Favorite Recipes ISBN#
0-9625098-1-7
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