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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:
The reviewer gave this recipe 16 stars. This recipe average a 4.6 star rating.
Read Reviews (16)
PREP TIME  30 Min
COOK TIME  1 Hr
READY IN  1 Hr 30 Min
Original recipe yield 1 tube cake

SERVINGS

 (Help)
    
Servings
 

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

DIRECTIONS

  1. 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.
  2. 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.
  3. In a large mixing bowl, beat egg whites and cream of tartar until very stiff. Set aside.
  4. 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.
  5. 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

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 26, 2007 by ROSE332
My husband will not eat a bought Angel Food Cake so a few weeks ago I made one from scratch... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 25, 2003 by BARBARA DIETER
The family loved this recipe! On a warm summer evening after a heavy meal, this cake was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 10, 2007 by LIZMARYANN
UNBELIEVABLY light & fluffy!!!...otherwise you did something wrong. The result of your egg... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 6, 2004 by JAZZY-GIRL
This was O.K. but we thought it was just a little bland. It didn't seem to have much real... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 17, 2005 by petrinagoh
My friends love this cake. It's easy for me to bake as well MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 5, 2003 by PHILROECT
Great recipe, nice touch to a meal, light and moist. Makes a good presentation. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 12, 2008 by mayura
Eeep, this is so good! It's soft and tender, just what I was looking for. This recipe is just... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 3, 2006 by Christine
I didn't have lemon extract, so I sub'd w/almond. Based on one reader's review that it was... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 12, 2005 by POLITEIA
wasn't as fluffy as i thought.. Really dense cake. But it was ok. People liked it.. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 4, 2008 by yoori
Great recipe! I used this to make Korean fresh cream cake, and it turned out delicious! The... MORE

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