Sourdough chiffon cake

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Recipe by: reynard

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Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/3 c All-purpose flour
3/4 c Sugar
1 1/2 ts Baking powder, double-acting
1/2 ts Salt
1/4 c Vegetable oil
1/4 c Water, cold
4 Egg yolks
1/2 c Sourdough starter
1/2 ts Vanilla
1 tb Fresh lemon juice
1/4 ts 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 slure to fold very gently. Turn
into an ungreased 9-inch tube pan. Bake for 1 hour in a 325F 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