High Altitude Chiffon Cake With Variations Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the cake flour and baking powder into a bowl and set aside.
• In a large bowl, beat the butter and sugar until light and fluffy, up to 10 minutes. Mix in eggs one at a time, fully blending each one in before adding the next. Stir in vanilla. Stir in the flour and baking powder, alternating with the milk until the batter is smooth. Divide the batter evenly between the prepared pans. Tap the bottoms of the pans on the counter a few times to remove air bubbles.
• Bake in the preheated oven until a knife inserted into the center of the cakes comes out clean, 25 to 30 minutes. Cool cakes in the pans set over a wire rack.

Steps:

• Preheat oven to 350F (these directions are for 5000 - 7500 feet elevation).
• Mix and sift flour, sugar, baking powder, and salt into mixer bowl.
• Make a well in center and add oil, egg yolks, water, and vanilla.
• Mix 1 minute on low speed of upright mixer or medium speed of portable mixer, scraping frequently.
• Place egg whites and cream of tartar in another mixer bowl.
• Using clean beaters, beat to stiff peaks but not dry.
• Add beaten eggs whites to batter by thirds.
• With a rubber spatula, fold 15 strokes after the first and second addition and 25 strokes after the third.
• Pour batter into an ungreased, 10-inch tube pan.
• Bake at 350° for 55-65 minutes or until done.
• Remove from oven and cool in inverted pan.
• **Lemon Chiffon Cake: In place of the 3/4 cup cold water, substitute 1/2 cup plus 2 Tbsp cold water and 2 Tbsp strained lemon juice. Omit vanilla and add l Tbsp grated lemon rind.
• **Orange Chiffon Cake: In place of the 3/4 cup cold water, substitute 1/2 cup cold water and 1/4 cup strained orange juice. Omit vanilla and add l Tbsp grated orange rind.
• **Pineapple Chiffon Cake: In place of the 3/4 cup cold water, substitute 3/4 cup cold, unsweetened pineapple juice.

Steps:

• Preheat the oven to 330 degrees F (165 degrees C).
• In a large glass or metal bowl, whip egg whites with cream of tartar and salt until soft peaks form. Gradually sprinkle in the sugar while continuing to whip to medium peaks. Since this is a high-altitude recipe, whip them only until they form a peak that falls over. Stir in the vanilla and lemon extracts. Use a rubber spatula to fold in flour a fourth at a time. Spoon into a clean and dry 9 inch tube pan.
• Bake for 25 minutes in the preheated oven, then increase the temperature to 375 degrees F (190 degrees C). Continue baking for another 3 minutes, or until the cake begins to shrink down a bit. Invert pan over a wire rack to cool. When cool, run a thin spatula or knife around the outer edge, and tap out firmly.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Wash a 10 inch angel food tube pan in hot soapy water to ensure it is totally grease free.
• Measure flour, sugar, baking powder, and salt into sifter. Sift into bowl. Make a well; add oil, egg yolks, water, vanilla, and lemon flavoring to the well in the order that is given. Set aside. Don't beat.
• In a large mixing bowl, beat egg whites and cream of tartar until very stiff. Set aside.
• Using same beaters, beat egg yolk batter until smooth and light. Pour gradually over egg whites, folding in with rubber spatula. Do not stir. Pour batter into angel food tube pan.
• Bake for 55 minutes. Increase heat to 350 degrees F (175 degrees C), and bake 10 to 15 minutes until done. Invert pan until cool.

Steps:

• Preheat oven to 400°F.
• Sift flour and 1 cup sugar together three times.
• Place 1 3/4 cups egg whites, salt, and cream of tartar into mixing bowl and beat at high speed until fairly stiff (not stiff peak).
• Slowly add 1/2 cup sugar, close to beater.
• Add almond extract and vanilla.
• Beat until quite stiff but not dry.
• Add sifted sugar-flour mixture by fourths.
• Mix on low speed 10 seconds after each of first three additions and 20 seconds after last addition.
• Scrape down sides constantly during this mixing.
• Pour batter into a 10-inch, ungreased tube pan.
• Bake approximately 30 minutes.
• Remove from oven and cool in inverted pan.
• Altitude Adjustments:.
• 7,500 ft: Increase flour to 1 cup plus 2 tablespoons Reduce the 1 cup of sugar to 3/4 cup plus 2 tablespoons.
• 10,000 ft: Increase flour to 1 1/4 cups. Reduce the 1 cup of sugar to 3/4 cup. Increase the baking temperature to 425°.
• Variations:.
• Chocolate Angel Food Cake: Substitute 1/4 cup sifted cocoa for 1/4 cup cake flour in step 2 . Omit almond extract and increase vanilla to 1 1/2 teaspoons.
• Spice Angel Food Cake: Sift 1/2 tsp nutmeg, 1/4 tsp cloves, and 1 tsp cinnamon with the flour. Omit vanilla and almond extracts.

Steps:

• Preheat the oven to 325°F. Line the bottom of a 10" springform pan with 3" sides with parchment paper cut to fit exactly. Do not grease the sides of the pan.
• Sift together the flour and baking powder into a large mixing bowl. Add 1¼ cups of the sugar and the salt and whisk to combine. In a small bowl, whisk together the oil, egg yolks, water, vanilla, and lemon zest. Make a well in the flour, add the yolk mixture, and then whisk thoroughly and quickly for about 1 minute until very smooth.
• Place the egg whites in a large mixing bowl. Using a mixer fitted with the whisk attachment, beat on medium speed until frothy. Add the cream of tartar or lemon juice and beat on medium-high speed until the whites hold soft peaks. Slowly add the remaining ¼ cup sugar and beat on medium-high speed until the whites hold firm, shiny peaks. Using a rubber spatula, scoop about one third of the whites onto the yolk mixture and fold in gently to lighten the batter. Gently fold in the remaining whites just until combined.
• Pour the batter into the prepared pan, smoothing the top with an offset spatula if necessary. Bake until a cake tester inserted into the center comes out clean, 45-55 minutes. Let cool in the pan (the sides of the pan will help hold the structure of the cake as it cools) on a wire rack. To unmold, run a small, thin knife around the sides of the pan to loosen the cake and then release and lift off the pan sides. Invert the cake, peel off the parchment, and then use as directed in individual recipes. The cake will keep, well wrapped, in the refrigerator for up to 4 days or in the freezer for up to 1 month.