Chiffon Cake Recipe

Chiffon Cake Recipe
Bakes & Treats

Longing for a delicious soft textured Cake that is spongy? Chiffon Cake is your best bet.


2 cups All-purpose flour

1 1/2 cups granulated sugar

3 teaspoons baking powder

1 teaspoon salt

3/4 cup cold water

1/2 cup vegetable oil

2 teaspoons vanilla

7 egg yolks

1 cup egg whites (8 eggs)

1/2 teaspoon cream of tartar


1 Move oven rack to lowest position. Heat oven to 325°F. In large bowl, mix flour, sugar, baking powder and salt. Beat in cold water, oil, vanilla, lemon peel and egg yolks until smooth.

2 In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until stiff peaks form. Gradually pour egg yolk mixture over beaten egg whites, folding with rubber spatula just until blended. Pour into ungreased 10-inch angel food (tube) cake pan.

3 Bake about 1 hour 15 minutes or until top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang until completely cool, about 2 hours. Loosen side of cake with knife or long, metal spatula; remove from pan.

Recipe from Betty C