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. ^-^
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. ^-^
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!!
A not bad recipe but I've had better.
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.
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
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.:)
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 made many types of cakes before and this one is by far my favorite! It was so light and fluffy with the perfect amount of sweetness to it. I am not one for eating super sugary desserts often because it makes my stomach feel heavy and afterward I feel just sloth like. But this made my stomach feel full and light. Kind of like the way Japanese or Korean food makes me feel after I eat it. The consistancy is like a pancake and a super light cupcake mixed into one. I used espresso instead of water and I substituted the lemon for rum. I also used an espresso chocolate mousse instead of the frosting. It was to die for. The cake didn't last two days. I even put it in the freezer over night because the mousse started to melt and with the frozen mousse that taseted like chocolate ice cream in the morning and the cake that was amazing cold OMG! Crazy good! This recipe will be with me for a long time!
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
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 in another bowl. You do not need to beat the mixture (of yolks oil...) as called for in the recipe.
