Chiffon Cake

Chiffon Cake

44

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

Ingredients

1 h 30 m {{adjustedServings}} servings 264 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 38.2g
  • 12%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 303 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  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

44
  1. 55 Ratings

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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...

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...

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