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Light & Fluffy Chiffon Cake

Ingredients

  • 7 Western Family Eggs, separated
  • 1-1/2 cups sugar, divited
  • 1/2 tsp cream of tartar
  • 2 cups Western Family 1-1 Blend Gluten Free Baking Flour
  • 2 tsp Western Family Baking Powder
  • 1 tsp salt
  • 3/4 cup milk
  • 1/2 cup Western Family Pure Canola or Sunflower Oil
  • 2 tsp Western Family Vanilla Extract

Directions

  1. Preheat oven to 325°F (160°C) and set aside a 10 inch angel food pan.
  2. In a large mixing bowl, whip the egg whites with 1/2 cup sugar and cream of tartar until stiff and glossy. Set aside.
  3. In a small bowl, combine 1-to-1 Blend Gluten Free Baking Flour, baking powder, salt and remaining 1 cup sugar and set aside.
  4. In a clean, large bowl, beat yolks, milk, oil and vanilla extract until thoroughly combined. Add the flour mixture and beat until well blended, about 2 minutes with an electric mixer.
  5. Add a large scoop of the whipped egg whites to the cake batter and mix gently but thoroughly. Add the remaining egg whites and gently fold into the cake batter using a large wire whisk, making sure to scrape down the bottom of the bowl frequently.
  6. Transfer the batter into the angel food pan and bake at 325°F (160°C) for 50 minutes without opening the oven door during this time. Increase heat to 350°F (180°C) and bake an additional 10 minutes. The cake is done when the surface springs back immediately after pressing it with a finger.
  7. Cool the cake upside down for 30 minutes, resting the pan over a bottle-necked jar or on 2-4 thick wooden spoon handles. Before unmolding, run knife around to loosen. Serve with glaze, powdered sugar, airy frosting or whipped cream and fruit.
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Light & Fluffy Chiffon Cake

Ingredients

  • 7 Western Family Eggs, separated
  • 1-1/2 cups sugar, divited
  • 1/2 tsp cream of tartar
  • 2 cups Western Family 1-1 Blend Gluten Free Baking Flour
  • 2 tsp Western Family Baking Powder
  • 1 tsp salt
  • 3/4 cup milk
  • 1/2 cup Western Family Pure Canola or Sunflower Oil
  • 2 tsp Western Family Vanilla Extract

Directions

  1. Preheat oven to 325°F (160°C) and set aside a 10 inch angel food pan.
  2. In a large mixing bowl, whip the egg whites with 1/2 cup sugar and cream of tartar until stiff and glossy. Set aside.
  3. In a small bowl, combine 1-to-1 Blend Gluten Free Baking Flour, baking powder, salt and remaining 1 cup sugar and set aside.
  4. In a clean, large bowl, beat yolks, milk, oil and vanilla extract until thoroughly combined. Add the flour mixture and beat until well blended, about 2 minutes with an electric mixer.
  5. Add a large scoop of the whipped egg whites to the cake batter and mix gently but thoroughly. Add the remaining egg whites and gently fold into the cake batter using a large wire whisk, making sure to scrape down the bottom of the bowl frequently.
  6. Transfer the batter into the angel food pan and bake at 325°F (160°C) for 50 minutes without opening the oven door during this time. Increase heat to 350°F (180°C) and bake an additional 10 minutes. The cake is done when the surface springs back immediately after pressing it with a finger.
  7. Cool the cake upside down for 30 minutes, resting the pan over a bottle-necked jar or on 2-4 thick wooden spoon handles. Before unmolding, run knife around to loosen. Serve with glaze, powdered sugar, airy frosting or whipped cream and fruit.