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Six Egg Chiffon Cake Recipe


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     Six Egg Chiffon Cake

Category   Desserts - Breads
Sub Category   None
Preptime   45 min

2 1/2 c. sifted cake flour
1 1/2 c. sugar
3 tsp baking powder
1/2 c. oil
6 eggs yolks
3/4 c. water
1 tsp. grated lemon rind
2 tsp. vanilla
1/2 tsp. cream of tartar
6 egg whites

Mix and sift first four ingredients. Make a well and add in order- Oil, egg yolks, water, lemon rind and vanilla. Beat with spoon until smooth.
Add cream of tartar to egg whites and beat until whites form very peaks. Gently fold first mixture into egg whites until well blended.
Fold, do not stir. Tun batter into ungreased 10 inch tube pan
Bake in slow over (325 degrees). Immediately invert pan over bottle. Let cool; the loosen side of cake with a spatula

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