My mom cut this recipe out from the Honolulu Star Bulletin in the early 70's. It was our family's absolute favorite cake - a moist, lemony chiffon that always came out perfect. Then she misplaced the recipe sometime in the 90's and I thought it was lost forever. In a bit of serendipity, my best friend from elementary school got my address a couple of months ago and we started corresponding. I mentioned the recipe to her (even she remembered the cake after all these years!) and lamented that I doubted I'd ever find it again. Well, guess what? My mom had given her mom the recipe when we were kids, and she still had it! I was so happy I could have hugged my friend - if she didn't live 2000 miles away! I'm posting this here so I'll never, ever lose it again. Note: Thanks to **Tinkerbell** for reminding me that the cake needs to cool upside down so it stays tall and fluffy!
Provided by Chilicat
Categories Dessert
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Separate eggs, placing whites in a large mixing bowl. Sprinkle cream of tartar on egg whites and beat on high until soft peaks form.
- Slowly add in 1/2 cup of the sugar until whites are stiff but not dry.
- In a medium sized bowl, sift flour, sugar, salt, and baking powder together.
- Make a well in the sifted ingredients and add oil, egg yolks, water, and extract. Beat until smooth.
- Fold egg yolk mixture gradually into beaten egg whites. Pour batter into ungreased angel food cake pan.
- Bake at 350F for 45 min or until cake is golden and springs back when touched.with a finger. Cool upside down by balancing the inside ring of the pan on a bottle or funnel (if your pan doesn't have cooling legs).
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Cabdisaalan Farax
[email protected]I'm so glad I found this recipe. This cake is now my go-to recipe for any occasion.
Shahadat Ali
[email protected]This cake is a great way to get kids involved in baking. It's so easy to make, and kids love helping to measure the ingredients and mix the batter.
Alexandrina “Allie” Phénix
[email protected]I love that this cake is made with simple ingredients. I always have the ingredients on hand, so I can make it anytime I want.
Raghav Chaulagain
[email protected]This cake is so easy to make, and it's always a crowd-pleaser. I've made it for potlucks, birthday parties, and even just as a treat for my family. It's always a hit.
Starbowy Rick Robinson
[email protected]I'm not a huge fan of angel food cake, but this cake changed my mind. It's so light and airy, and the flavor is amazing. I'll definitely be making this cake again.
Oluwasegun Akinseye
[email protected]This cake is perfect for summer parties. It's light and refreshing, and the berries add a pop of color.
Joseph Ikenye
[email protected]I love that this cake is made with egg whites, because it's a great way to use up leftovers. It's also a nice change from the usual butter-based cakes.
harun or rashid
[email protected]This cake is so light and fluffy, it's like eating a cloud. The flavor is delicate and sweet, and the berries add a nice tartness.
Abo Salih
[email protected]I'm not much of a baker, but this cake was so easy to make. I followed the recipe exactly, and it turned out perfect. I'm definitely going to make this cake again.
Adeel Ullah
[email protected]I made this cake for my daughter's birthday party, and it was a huge success. The kids loved it, and the adults did too. It's a great cake for any occasion.
Ssemwanga Ronnie
[email protected]This cake is a great way to use up leftover egg whites. It's also a good cake to make for a crowd, since it's so light and airy.
WILLBERT PASIRA
[email protected]I've made this cake several times now, and it's always a hit. It's so easy to make, and it's always delicious. I love that I can use different fruits, depending on what's in season.
Iamme
[email protected]This cake was a delight! It was so light and fluffy, and the flavor was amazing. I used fresh strawberries and blueberries, and they added a perfect touch of sweetness and tartness. I will definitely be making this cake again!