*  Exported from  MasterCook  *
 
                           SOURDOUGH CHIFFON CAKE
 
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 Serving Size  : 12   Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
  
 
 
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