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Chiffon Cake

169 made it | 68 reviews | 36 photos

Recipe by: Carol

"This is a favorite for children's birthday parties.
Serve with fruit or decorate with Butter Cream
Frosting."

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Ingredients 14 264

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2 cups sifted cake flour

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1 1/2 cups white sugar

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1 tablespoon baking powder

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1 teaspoon salt
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1/2 cup vegetable oil

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7 egg yolks
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3/4 cup cold water

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2 teaspoons vanilla extract

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1 teaspoon lemon extract

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7 egg whites
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1/2 teaspoon cream of tartar

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1 recipe Williamsburg Butter Frosting

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Add all ingredients to list

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Directions

Prep Cook Ready In

30 m 1h 1 h 30 m

Preheat oven to 325 degrees F (165 degrees

1
C). Wash a 10 inch angel food tube pan in hot
soapy water to ensure it is totally grease free.

Measure flour, sugar, baking powder, and

2
salt into sifter. Sift into bowl. Make a well;
add oil, egg yolks, water, vanilla, and lemon
flavoring to the well in the order that is
given. Set aside. Don't beat.

In a large mixing bowl, beat egg whites and

3
cream of tartar until very stiff. Set aside.

Using same beaters, beat egg yolk batter

4
until smooth and light. Pour gradually over
egg whites, folding in with rubber spatula.
Do not stir. Pour batter into angel food tube
pan.

Bake for 55 minutes. Increase heat to 350

5
degrees F (175 degrees C), and bake 10 to 15
minutes until done. Invert pan until cool.

Footnotes
Get the recipe for Williamsburg Butter Frosting.

Partner Tip
Reynolds® parchment can be used for easier
cleanup/removal from the pan.

Nutrition Facts

Per Serving: 264 calories; 10.2 g fat;

38.2 g carbohydrates; 4.8 g protein; 102
mg cholesterol; 303 mg sodium. Full
nutrition

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Reviews 68

Rate and review

83 Ratings

Most helpful positive review

skang
31 1

5/30/2009
I am a newbie when it comes to cooking, but that
doesn't stop my enthusiasm! My first attempt at
making this was FIRST CAKE FAIL. It was egg-y,
dense, and rather lopsided. The second time I
made...

Read more

Most helpful critical review

mayura
438 236

12/4/2007
A not bad recipe, but I've had better.

Read more

Reviews: Most helpful

skang
31 1

5/30/2009
I am a newbie when it comes to cooking, but that
doesn't stop my enthusiasm! My first attempt at
making this was FIRST CAKE FAIL. It was egg-y,
dense, and rather lopsided. The second time I
made...

Read more

azzilann
152 28

5/10/2007
UNBELIEVABLY light & fluffy!!!...otherwise you did
something wrong. The result of your egg whites
determine how light & fluffy it is, so make sure you
beat your egg whites until it's well risen...

Read more

mayura
438 236

12/4/2007
A not bad recipe, but I've had better.

Read more

ROSE332
10 5

3/26/2007
My husband will not eat a bought Angel Food Cake
so a few weeks ago I made one from scratch which
he enjoyed..he said he would still like to have a
Chiffon Cake..I have had this recipe on hand f...

Read more

Sanasim
11 3

5/5/2010
It sounds too good and tempting to try.. WHAT CN I
USE IF I DONT HAVE CAKE FLOUR i just have all
purpose flour PLEASE HELP

Read more

yoori
117 2

7/4/2008
Great recipe! I used this to make Korean fresh
cream cake, and it turned out delicious! The cake
was fluffy, soft, moist, and NOT EGG-Y!!! I have a
major sweet tooth, so I actually added 1/4 cup...

Read more

bakingmamma
3 1

2/5/2012
I have never written a review before for anything
but after making this cake I felt compelled to do so.
This was absolutely the most delicious cake I have
ever made! I bake quite a bit and have ...

Read more

BARBARA DIETER
72 3

6/28/2002
The family loved this recipe! On a warm summer
evening after a heavy meal, this cake was perfect for
my daughter's 36th birthday. Barbara

Read more

ericwongjh
3 1

4/30/2012
I have tried a couple of Chiffon cake recipes and
found this one easiest and the cake is great. If you
have a stand mixer, try to beat egg whites with it
while you whisk your egg yolks and flour...

Read more

More Reviews

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