Definition: A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings.

Fat ingredient include; eggs which are usually separated and some recipes will use both the yolk and the white well others may only use one or the other.

Leavening agents: Baking soda

Step 1: Separate eggs

Step 2: Preheat oven

Step 3: Combine dry ingredients

Step 4: Beat in wet ingredients

Step 5: Beat egg whites

Step 6: Fold ingredients

Step 7: Pour batter into tube pan and bake

Chocolate Chiffon Cake

1/2 c cocoa

1 3/4 c cake flour

1 3/4 c sugar

1 1/2 t baking soda

1 t salt

1/2 c oil

7 eggs, separated

2 t vanilla

1/2 t cream of tarter

Icing: 1 1/2 oz unsweetened chocolate

2 T butter

1 1/2 c sifted powdered sugar

1 t vanilla

1. In a small bowl combine cocoa with 3/4 cup boiling water and stir until

smooth; cool 20 minutes.

2. In a large mixing bowl, combine the flour, ¾ c sugar, baking soda and

salt. Make a well in the center of the flour mixture. Pour the oil, egg

yolk, vanilla and cooled cocoa mixture into the well. With a wooden

spoon, stir mixture until smooth.

3. In a large bowl of the electric mixer, beat egg whites and cream of tarter

until soft peaks form. Gradually add 1 cup sugar, beating until stiff peaks

form. Using a rubber scraper, gently fold egg whites into chocolate batter

until well blended, taking care not to over mix.

4. Pour batter into un-greased 10" tube pan. Bake at 325 degrees for 60-65

minutes. Top should spring back when lightly touched. Invert and cool

completely. Remove from pan.

5. Prepare icing by melting chocolate and butter in saucepan over low heat,

stirring constantly. Remove from heat and stir in powdered sugar and

vanilla (mixture will be crumbly). Blend in 3 tablespoons boiling water.

Add more water 1 t at a time if needed to make a medium glaze

consistency. Drizzle over top of cake.