Perfect Chiffon Cake

Ingredients

• 7 eggs, separated
• 1 pinch salt
• 1 1/2 cups granulated sugar
• 3 teaspoons baking powder
• 2 1/4 cups flour
• 3/4 cup apple juice (orange juice or water maybe substituted)
• 2 teaspoons vanilla extract
• 1/2 cup oil
• 1/2 teaspoon almond extract (optional)

Directions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Beat egg yolks, 1 cup sugar, baking powder, juice, extract, and oil until well blended. Set aside

3. 3

   Beat egg whites and salt in large mixing bowl on high speed until peaks form. Gradually add 1/2 cup sugar (1 tablespoon at a time) beating until stiff but not dry.

4. 4

   Gently fold egg yolk mixture with the egg whites. Gently combine well.

5. 5

   Pour into an ungreased 10 inch tube pan and bake for 1 hour or until tests done. When done immediately invert pan on top of a soda bottle. Cool at least 3 hours before removing so that it will not fall. When cool, loosen edges and remove cake from pan.

6. 6

   VARIATIONS:.

7. 7

   Almond Chiffon Cake: Use apple juice for liquid and add 1/4 cup ground almonds to sugar-yolk mixture. Do not omit almond extract.

8. 8

   Chiffon Cake with Sprinkles: Add 6 tablespoons of chocolate or other sprinkles to the batter.