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My review
Chiffon Cake
Carol
"This is a favorite for children's birthday parties. Serve with fruit or decorate with Butter Cream Frosting."
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Ingredients
1 h 30 m servings 264 calsOriginal recipe yields 14 servings (1 tube cake)
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Get the recipe for Williamsburg Butter Frosting.
Nutrition Facts
Per Serving: 264 calories; 10.2 g fat; 38.2 g carbohydrates; 4.8 g protein; 102 mg cholesterol; 303 mg sodium. Full nutrition
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Reviews
Read all reviews 6276 Ratings
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Most helpful positive review
5/30/2009
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...
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5/30/2009
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...
5/10/2007
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...
3/26/2007
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 f...
5/5/2010
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
7/4/2008
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...
6/28/2002
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
2/5/2012
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 ...
4/30/2012
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...