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Chiffon Cake
SUBMITTED BY:
Carol
PHOTO BY:
yoori
"This is a favorite for children's birthday parties. Serve with fruit or decorate with Butter Cream Frosting."
RECIPE RATING:
Read Reviews
(16)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
1 Hr
READY IN
1 Hr 30 Min
Original recipe yield 1 tube cake
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 cups sifted cake flour
1 1/2 cups white sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
7 egg yolks
3/4 cup cold water
2 teaspoons vanilla extract
1 teaspoon lemon extract
7 egg whites
1/2 teaspoon cream of tartar
1 recipe
Williamsburg Butter Frosting
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DIRECTIONS
Preheat oven to 325 degrees F (165 degrees 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 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 cream of tartar until very stiff. Set aside.
Using same beaters, beat egg yolk batter 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 degrees F (175 degrees C), and bake 10 to 15 minutes until done. Invert pan until cool.
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REVIEWS
Reviewed on Mar. 26, 2007 by ROSE332
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ROSE332
Mar. 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 for quite some time and decided to try it..the only change I made was to spin the sugar in a processor for about 2 minutes until it was superfine..the cake came out super high, was light and moist..better than any you would buy in a store.. I did not use any frosting as my husband prefers this kind of cake plain..what it would be good for is to use as a basis for a strawberry shortcake..Thank you for an awesome recipe.
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8 users found this review helpful
My husband will not eat a bought Angel Food Cake so a few weeks ago I made one from scratch...
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Reviewed on Jun. 25, 2003 by BARBARA DIETER
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BARBARA DIETER
Jun. 25, 2003
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
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8 users found this review helpful
The family loved this recipe! On a warm summer evening after a heavy meal, this cake was...
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Reviewed on May 10, 2007 by
LIZMARYANN
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LIZMARYANN
May 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 before you add cream of tartar. AWESOME recipe, it didn't smell or taste eggy either. Thank you!!
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6 users found this review helpful
UNBELIEVABLY light & fluffy!!!...otherwise you did something wrong. The result of your egg...
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Reviewed on Jan. 6, 2004 by
JAZZY-GIRL
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JAZZY-GIRL
Jan. 6, 2004
This was O.K. but we thought it was just a little bland. It didn't seem to have much real flavor to it other than the frosting which was almost too rich.Maybe it's just our tastes. I guess we like things with more of a robust flavor.
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3 users found this review helpful
This was O.K. but we thought it was just a little bland. It didn't seem to have much real...
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Reviewed on Nov. 17, 2005 by petrinagoh
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petrinagoh
Nov. 17, 2005
My friends love this cake. It's easy for me to bake as well
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2 users found this review helpful
My friends love this cake. It's easy for me to bake as well
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Reviewed on Sep. 5, 2003 by PHILROECT
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PHILROECT
Sep. 5, 2003
Great recipe, nice touch to a meal, light and moist. Makes a good presentation.
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2 users found this review helpful
Great recipe, nice touch to a meal, light and moist. Makes a good presentation.
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Reviewed on Mar. 12, 2008 by mayura
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mayura
Mar. 12, 2008
Eeep, this is so good! It's soft and tender, just what I was looking for. This recipe is just like the cakes from the asian bakeries around here! UPDATE: I've tried some other recipes, and this one is still the best. Perfectly moistness, not too dry, and tender.
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1 user found this review helpful
Eeep, this is so good! It's soft and tender, just what I was looking for. This recipe is just...
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Reviewed on Feb. 3, 2006 by
Christine
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Christine
Feb. 3, 2006
I didn't have lemon extract, so I sub'd w/almond. Based on one reader's review that it was quite bland, I added 2 tsps of almond extract and reduced the vanilla to 1. The cake was just okay, and the icing required far more liquid than what is called for to make it spreadable. Don't think I'd make again.
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1 user found this review helpful
I didn't have lemon extract, so I sub'd w/almond. Based on one reader's review that it was...
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Reviewed on Aug. 12, 2005 by POLITEIA
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POLITEIA
Aug. 12, 2005
wasn't as fluffy as i thought.. Really dense cake. But it was ok. People liked it..
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1 user found this review helpful
wasn't as fluffy as i thought.. Really dense cake. But it was ok. People liked it..
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Reviewed on Jul. 4, 2008 by yoori
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yoori
Jul. 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 of confectioner's sugar and left out the lemon extract. I'm going to recommend this recipe to everyone. :)
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0 users found this review helpful
Great recipe! I used this to make Korean fresh cream cake, and it turned out delicious! The...
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