Filipino Chiffon Cake
A moist, light, fluffy chiffon cake that's perfect for parties, celebrations or any occasion!
Servings: 1 10-inch cake
Preheat the oven to 325 degrees F. Wash a 10 inch angel food tube pan in hot soapy water to ensure it is totally grease free
Measure flour, sugar, baking powder, and salt into sifter, then sift into a large bowl. Make a well and in this order, add oil, egg yolks, water, vanilla and don’t beat.
In a large mixing bowl, beat egg whites and cream of tartar until very stiff. Set aside.
Using the same beaters, beat egg yolk batter until smooth and light. Pour gradually over egg whites, folding in with a rubber spatula and do not stir. Pour batter into an angel food tube pan.
Bake for 55 minutes. Increase heat to 350 degrees F (175 degrees C), and bake 10 to 15 minutes until done. Invert pan until cool.
Allow to cool completely before frosting.
Serving: 1g | Calories: 3478kcal | Carbohydrates: 492g | Protein: 67g | Fat: 142g | Saturated Fat: 100g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 25g | Cholesterol: 1172mg | Sodium: 3966mg | Potassium: 929mg | Fiber: 6g | Sugar: 303g | Vitamin A: 1562IU | Calcium: 905mg | Iron: 7mg