Chiffon Cake Recipe - Allrecipes.com
Chiffon Cake Recipe
  • READY IN hrs

Chiffon Cake

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 tube cake Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr
  • READY IN

    1 hr 30 mins

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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Footnotes

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Reviews More Reviews

Most Helpful Positive Review
Jun 01, 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 this was a success! Light, fluffy, and delicious! Some tips for first-timers (of making any cake whatsoever): 1)When separating the eggs, be sure that there are no traces of yolk. Yolk may hinder the fluffiness of the whites. Also, when beating the whites, the highest speed to be used should be medium. 2) Mixing the yolk mixture first may be more beneficial if you tend to be a slow mixer. If the stiffened egg whites sit too long, they begin to "melt" or "re-liquify". 3)When folding the two mixtures together, be sure there are no lumps or streaks. This may sound obvious, but for newbies like me this is important to know. 4) Last but not least, if you're baking in two round pans rather than a big tube pan, watch the cakes carefully as they cook. They are guaranteed to burn or fail if they're in the oven for 55 minutes. I timed the cakes for 20 minutes and checked every ten minutes after that. I think it was a total of 40 minutes to create perfection. ^-^

 
Most Helpful Critical Review
Sep 22, 2009

A not bad recipe, but I've had better.

 

52 Ratings

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!!

 
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.

 
Jul 04, 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. :)

 
May 06, 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

 
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

 
Jul 06, 2010

Delicious! Served this with whipped cream and strawberries; the cake actually melts in your mouth faster than the cream.

 

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Nutrition

  • Calories
  • 264 kcal
  • 13%
  • Carbohydrates
  • 38.2 g
  • 12%
  • Cholesterol
  • 102 mg
  • 34%
  • Fat
  • 10.2 g
  • 16%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 303 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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