|
| Sourdough Chiffon Cake
1 1/3 cup of all-purpose flour
3/4 cup of sugar
11/2 teaspoon of baking powder; double-acting
1/2 teaspoon of salt
1/4 cup of vegetable oil
1/4 cup of water; cold
4 egg yolks
1/2 cup Sourdough starter
1/2 teaspoon of Vanilla
1 tablespoon of fresh lemon juice
1/4 teaspoon of Cream of tartar
4 Egg whites | |
Mix and sift the first four ingredients. Make a well and add the oil, water, egg yolks, sourdough starter, vanilla and lemon juice. Beat until smooth. Now add the cream of tarter to the egg whites. beat the whites until well blended. Be sure to fold very gently. Turn into an un-greased 9-inch tube pan. Bake for 1 hour in a 325ºF. oven. Cake should spring back when touched with finger. Immediately turn pan upside down placing tube over neck of bottle. Let hang to cool. Loosen with spatula to remove from pan. From Pat's Sourdough and Favorite Recipes ISBN# 0-9625098-1-7
Servings: 12 |
