Grandma's Chiffon Cake
If you've ever tried to bake an angel food or chiffon cake and failed, this is the cake for you! My mother-in-law handed over her mother's tried and true Chiffon cake recipe when a cookbook recipe failed me. One attempt at this cake and I fell in love! Just remember to reserve 3/4 cup of the batter or your pan will overflow while baking. Grandma always baked the extra batter in a small custard cup for Grandpa to have fresh from the oven.
Now my daughter and I can't wait for that little cake to finish so we can sample our work! The little cake bakes in about half the time of the big cake so it's a nice tide you over treat with a cup of tea while you wait for the big cake!
8 eggs at room temperature
1/2 tsp. baking powder
2 cups spelt flour
1 cup sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup oil
3/4 cup water
1 tsp. Vanilla or lemon extract
1. Separate the eggs. Beat the whites with 1/2 a tsp. of baking powder until they make stiff peaks.
2. Combine the flour, sugar, 3 tsp. of baking powder and salt in a mixing bowl.
3. Make a hole in the flour mixture and pour in the oil, egg yolks and water. Beat for 4 to 5 minutes.
4. Pour the batter into the egg whites and fold gently with a spatula, don't over mix or you will take all of the air out of the batter.
5. When it's mixed thoroughly pour all but 3/4 cup of the batter into an ungreased angel food pan and bake for 1 hour at 350.
6. Your cake is finished if it springs back when touched.
7. Turn cake immediately upside down onto a tall thin bottle until cooled.
You can pair this cake with fruit or top it with our Creamy Cooked Icing.