apple-chiffon-cake

Apple Chiffon Cake

2 Reviews Add a Pic
Carol
Recipe by  Carol

“Apples are always in abundance in the fall and this is the time when I make all kinds of cakes and cookies. This is another one of my recipes to share with you.”

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Ingredients

Adjust Servings

Original recipe yields 1 -10 inch tube

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat the egg whites and the cream of tartar until soft moist peaks are formed. Gradually add the white sugar and beat until very stiff and shiny.
  3. Sift the flour, baking powder, salt, and ground cinnamon together. Blend in the brown sugar.
  4. Beat together until smooth the vegetable oil, egg yolks, and applesauce. Add to the flour mixture and beat until smooth. Fold batter into the beaten egg whites. Pour batter into one 10 inch ungreased tube pan.
  5. Bake at 350 degrees F (175 degrees C) for 55 to 65 minutes or until cake springs back when lightly touched. Invert and cool in pan. When cake is cool loosen edges and remove cake from pan.

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Reviews (2)

Rate This Recipe
CHILICAT
13

CHILICAT

Moist and delicious! I used an additional 1/2 cup of applesauce instead of the oil to cut back on calories, and the cake turned out excellent. This one will be going into my permanent recipe file!

tuhand
4

tuhand

I was really disappointed in this cake.Although very easy to make it had absolutely no flavor.I felt it was a waste of good ingredients.

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Nutrition

Amount Per Serving (14 total)

  • Calories
  • 244 cal
  • 12%
  • Fat
  • 9.9 g
  • 15%
  • Carbs
  • 35.2 g
  • 11%
  • Protein
  • 4.2 g
  • 8%
  • Cholesterol
  • 88 mg
  • 29%
  • Sodium
  • 301 mg
  • 12%

Based on a 2,000 calorie diet

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Apple Cake IV

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Peppermint Chiffon Cake