Custard Chiffon Cake

12
Servings
30m
Prep Time
60m
Cook Time
1h 30m
Ready In

Recipe: #36547

February 28, 2021



"Frost with strawberry icing"

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (213.5 g)
  • Calories 713.2
  • Total Fat - 47.6 g
  • Saturated Fat - 15.2 g
  • Cholesterol - 1539.7 mg
  • Sodium - 369.6 mg
  • Total Carbohydrate - 45.7 g
  • Dietary Fiber - 2.1 g
  • Sugars - 26.7 g
  • Protein - 25.6 g
  • Calcium - 292.5 mg
  • Iron - 4.8 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.4 mg

Step 1

Preheat oven 325 degrees

Step 2

Mix egg yolks and hot milk temper them first

Step 3

Let Cool

Step 4

Beat whites and cream of tartar until stiff

Step 5

Sift dry ingredients into bowl

Step 6

Make well

Step 7

Pour in oil vanilla and egg yolk mixture

Step 8

Beat until smooth

Step 9

Pour in ungreased tube pan

Step 10

Bake 50 minutes then turn up to 350 degrees and bake 10 minutes more until springs back

Step 11

Flip over to cool rapping bottom of pan

Tips & Variations


No special items needed.

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