Chiffon Sheet Cake Starter

Andy Anderson !


Is this a traditional chiffon cake… Well… Kinda…

Chiffon cake is a very light cake that combines batter and egg-white foam. However, rather than make a traditional chiffon cake, I thought that I would make more of a sheet cake, and then play around with some variations.

This is what I call a base, or starter, recipe. Something that you make and then get creative with.

So, you ready… Let’s get into the kitchen.

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20 Min
20 Min



1 1/3 c
cake flour
3/4 c
sugar, granulated variety
1/2 tsp
baking powder
1/4 tsp
salt, kosher variety


1/3 c
vegetable oil
1/4 c
filtered water
1 medium
1 tsp
2 tsp
fresh lemon zest, finely chopped


5 medium
eggs, just the whites (reserve the yolks for another recipe)
1/2 tsp
cream of tartar


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1Gather your ingredients.

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2Combine all the dry ingredients in a small bowl and whisk together.

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3In another (larger) bowl, combine the wet ingredients and then whisk together.

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4Chef’s Note: The bowl for the wet ingredients should be large enough to contain all the dry ingredients, plus the egg-white foam.

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5Add the dry ingredients to the bowl with the wet ingredients and gently mix until thoroughly combined, and you have a smooth batter. Set aside.

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6Using a stand mixer fitted with a whisk attachment, or using a handheld mixer, add the egg whites, and the cream of tartar to a bowl.

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7Beat until firm peaks form.

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8Chef’s Note: Why cream of tartar? The addition of an acid will fluff up your whipped egg whites. It stabilizes the whites and adds volume.

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9Chef’s Tip: You will get more volume out of the egg whites if you first bring them to room temperature.

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10Chef’s Note: When your egg whites get fluffy… STOP. If you overbeat them, they will liquefy again.

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11Add a quarter of the fluffed egg whites to the batter and gently mix together.

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12Add the rest of the egg whites and gently fold together.

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13Chef’s Note: The process of “folding” ingredients together is typically used in this type of recipe where you have a fluffy ingredient mixed in with other ingredients. The goal of folding is to incorporate the two, without losing much of the fluffy structure of the egg whites.

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14Place a rack in the middle position, and preheat the oven to 350f (176c).

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15Grease a baking sheet and add a piece of parchment paper.

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16Pour the batter into the baking sheet.

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17Spread evenly over the sheet pan.

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18Chef’s Note: This is not a self-leveling cake batter, and it’s important that you make the batter the same thickness top to bottom, left to right.

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19Bake in a preheated oven on the middle rack for 15 to 20 minutes.

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20Chef’s Tip: The batter is cooked when you can press a finger lightly in the center of the cake, and it springs back.

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21Chef's Tip: Let cool for 5 minutes and then remove from pan, by inverting it onto a baking sheet.

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22Remove the parchment paper.

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23Now it’s time to get creative.

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24What I did was make small 2.5-inch cakes by cutting circles in the cake using a salad stacker.

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25What I was left with was about 15 nice circles.

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26I whipped up a basic cream cheese frosting (any good frosting will do), and made these nice individual party cakes, using three rounds per cake.

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27Keep the faith, and keep cooking.

About this Recipe

Main Ingredient: Flour
Regional Style: American