πΌπ‘›π‘”π‘Ÿπ‘’π‘‘π‘–π‘’π‘›π‘‘π‘ /π‘π‘Ÿπ‘œπ‘π‘’π‘‘π‘’π‘Ÿπ‘’ 𝑖𝑛 π‘šπ‘Žπ‘˜π‘–π‘›π‘” π‘…π‘œπ‘¦π‘Žπ‘™ π‘β„Žπ‘–π‘“π‘“π‘œπ‘› π‘π‘Žπ‘˜π‘’

HERE ARE THE INGREDIENTS AND PROCEDURE IN BAKING ROYAL CHIFFON CAKE.
π‘…π‘œπ‘¦π‘Žπ‘™ π‘β„Žπ‘–π‘“π‘“π‘œπ‘› π‘π‘Žπ‘˜π‘’

 1 ΒΌ 𝑐 π‘π‘Žπ‘˜π‘’ π‘“π‘™π‘œπ‘’π‘Ÿ
Β½ 𝑐 π‘€β„Žπ‘–π‘‘π‘’ π‘ π‘’π‘”π‘Žπ‘Ÿ
ΒΌ 𝑐 π‘œπ‘–π‘™
ΒΌ 𝑐 π‘Ÿπ‘œπ‘¦π‘Žπ‘™
Β½ 𝑑𝑠𝑝 π‘π‘Žπ‘˜π‘–π‘›π‘” π‘π‘œπ‘€π‘‘π‘’π‘Ÿ
Β½ 𝑑𝑠𝑝 π‘π‘Žπ‘˜π‘–π‘›π‘” π‘ π‘œπ‘‘π‘Ž
4 𝑝𝑐𝑠 𝑒𝑔𝑔 π‘¦π‘œπ‘™π‘˜

π‘€π‘’π‘Ÿπ‘–π‘›π‘”π‘’π‘’
4 𝑝𝑐𝑠 𝑒𝑔𝑔 π‘€β„Žπ‘–π‘‘π‘’
ΒΌ 𝑐 π‘€β„Žπ‘–π‘‘π‘’ π‘ π‘’π‘”π‘Žπ‘Ÿ
Β½ 𝑑𝑠𝑝 π‘π‘Ÿπ‘’π‘Žπ‘š π‘œπ‘“ π‘‘π‘Žπ‘Ÿπ‘‘π‘Žπ‘Ÿ


PROCEDURE IN BAKING ROYAL CHIFFON CAKE:
step 1.
Make cake: Preheat oven to 325Β°F. Sift flour, 3/4 cup sugar, baking powder and salt. Separate eggs. Whisk yolks, oil, juice, zest and vanilla. Whisk oil mixture into flour mixture.


Step 2
Beat whites until frothy. Add cream of tartar; beat until firm. Beat in 3/4 cup sugar, 1 Tbsp. at a time, until peaks form. Fold 1/4 of whites into batter; add remaining whites.

Step 3
Bake in an ungreased 10-inch tube pan 1 hour and 10 minutes, until a tester comes out clean. Invert pan over neck of a bottle to cool. When cool, run a knife around edges to remove cake. Place on a rack.

Step 4
Make glaze: Stir royal into sugar; drizzle over top of cake and down sides.