CHIFFON CAKE

Supplies/Materials:

2 ½ cups cake flour

1 ½ cup sugar
1 T baking powder
½ cup water
¾ cup oil
8 eggs
3 T flavoring
1 t salt
Mixing bowls, measuring spoon, measuring cup, measuring cup
(liquid) , sifter, wooden spoon, rubber scraper, cake molder

Steps/Procedure:

1. Preheat oven
2. Sift the dry ingredients together
3. Make a well in the center of dry ingredients, add the oil, water,
egg yolks and flavoring
4. At the highest speed, beat the egg whites with cream of tartar
until texture becomes fluffy. Slowly add the remaining ½ cup of
sugar and continue beating until properly distributed.
5. Gradually fold the egg white mixture with egg yolk mixture.
6. Pour into a well greased pan and bake 300F for 20-30 minutes
for cakes and 12-15 minutes for cupcakes

BOILED ICING
Supplies/Materials:
2 cups sugar
½ cup water
4 egg whites/ ½ cup
1 tsp cream of tartar

Steps/Procedure:

7. Boil water and sugar until it reaches soft ball stage – 238F.
8. Meanwhile beat egg whites with cream of tartar until stiff.
9. Gradually beat in the hot syrup in thin streams and continue to
beat until icing is of spreading and piping consistency.