Almond Chiffon Cake
2 cups all-purpose flour (or 2 1/4 cups Softasilk® cake flour)
1 1/2 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil (or canola)
7 large egg yolks
3/4 cup water
2 teaspoons almond extract
7 large egg whites
1/2 teaspoon cream of tartar
1/3 cup soft butter
3 cups sifted confectioners’ sugar
3 tablespoons milk
1 1/2 teaspoons almond extract
1/3 cup almond slices (toasted)
Preheat oven to 325˚F. Use a 10 x 4-inch tube pan (do not grease). Blend flour, sugar, baking powder and salt in a medium mixing bowl. Make a well and add in order: oil, egg yolks, water and almond extract. Beat until smooth. Set aside. Clean beaters to remove all traces of oil (oil prevents egg whites from being beaten to form stiff peaks). Place egg whites and cream of tartar in a large mixing bowl. Beat at high speed until very stiff peaks form (about 3 to 3½ minutes). Pour batter gradually over beaten whites, gently folding with a rubber spatula, just until blended. Pour into ungreased tube pan. Bake for 55 to 65 minutes, or until cake tester comes out clean. Invert cake pan on a bottle or funnel. Let hang until cooled. Remove cake from pan and frost with Almond Butter Frosting or serve unfrosted with strawberries and whipped cream. Note: cake is best prepared using a free-standing mixer.
Beat butter and sugar together. Stir in milk and almond extract until smooth. Frost cake and garnish with almond slices.
Serves 16 slices.
This recipe courtesy of Grace Gan, homemaker and community volunteer (1918-1994). In 1958 Grace's Almond Chiffon Cake recipe won the Betty Crocker Baking Contest in her hometown of San Jose, California.