Chiffon Pound Cake
A light and fluffy chiffon pound cake with delicate flavors of vanilla, almond, coconut, and butternut, perfect for special occasions or teatime indulgence.
Ingredients
Instructions
- Heat oven to 350°F (175°C).
- In a bowl, beat egg whites until frothy. Gradually add 1/2 cup sugar, beating until egg whites are very stiff.
- In another bowl, cream together 1 1/2 cups sugar, oil, egg yolks, 1/2 of the milk, vanilla, coconut flavoring, butternut flavoring, almond flavoring, and salt.
- Mix well until smooth.
- Add dry ingredients (plain flour and baking powder) alternately with the remaining milk, mixing after each addition.
- Beat the mixture until smooth.
- Gently fold in the beaten egg whites with a wooden spoon.
- Pour the batter into a greased and floured tube pan.
- Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.
Nutrition & Diet Analysis (per serving)
627
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).