*  Exported from  MasterCook  *

                          Sourdough Chiffon Cake

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/3   c            All-purpose flour
     3/4   c            Sugar
   1 1/2   ts           Baking powder, double-acting
     1/2   ts           Salt
     1/4   c            Vegetable oil
     1/4   c            Water, cold
   4                    Egg yolks
     1/2   c            Sourdough starter
     1/2   ts           Vanilla
   1       tb           Fresh lemon juice
     1/4   ts           Cream of tartar
   4                    Egg whites

  Mix and sift the first four ingredients.  Make a well
  and add the oil, water, egg yolks, sourdough starter,
  vanilla and lemon juice.  Beat until smooth.  Now add
  the cream of tartar to the egg whites.  beat the
  whites until well blended.  Be slure to fold very
  gently.  Turn into an ungreased 9-inch tube pan.  Bake
  for 1 hour in a 325 F oven.  Cake should spring back
  when touched with finger.  Immediately turn pan upside
  down placing tube over neck of bottle.  Let hang to
  cool.  Loosen with spatula to remove from pan.

  From Pat's Sourdough and Favorite Recipes
  ISBN# 0-9625098-1-7
 


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