Serves: 12
Total Calories: 274
1. Heat oven to 325°F. In large bowl, combine flour, sugar, baking powder and salt mix well. Add water, oil, egg yolks and vanilla beat at low speed until moistened. Beat at high speed for 5 minutes or until very smooth, scraping sides of bowl occasionally. Fold in lemon peel. Transfer to another large bowl. Thoroughly wash bowl and beaters.
2. In same large bowl, combine egg whites and cream of tartar beat 3 minutes or until stiff peaks form. Gradually add egg yolk mixture to egg whites, folding gently to combine. Pour into ungreased 10-inch tube pan.
3. Bake at 325°F. for 60 to 75 minutes or until top springs back when lightly touched. Immediately invert cake onto funnel or soft drink bottle let hang 1 hour or until completely cooled. To remove cake from pan, run edge of knife around outer edge of pan and tube.
High Altitude (above 3500 feet): Bake at 350°F. for 55 to 60 minutes.
Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 300 * Calories from Fat: 110 * % Daily Value: Total Fat: 12 g 18% * Saturated Fat: 2 g 10% * Cholesterol: 125 mg 42% * Sodium: 200 mg 8% * Total Carbohydrate: 42 g 14% * Dietary Fiber: 1 g 3% * Sugars: 26 g * Protein: 6 g * Vitamin A: 4% * Vitamin C: 0% * Calcium: 8% * Iron: 8% * Dietary Exchanges: 2 Starch, 1 Fruit, 2 Fat or 3 Carbohydrate, 2 Fat
This Chiffon Cake recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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