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Chiffon Cake

Russ Myers


A favorite cake everyone is sure to enjoy

★★★★★ 2 votes
12 servings
20 Min
1 Hr 10 Min


2 1/4 C Sifted cake flour (or 2 cups sifted all purpose flour)
1 1/2 C Sugar
1 Tbs Baking powder
1/2 C Cooking oil
7 Egg yolks
1 tsp Vanilla
2 tsp Finely shredded orange peel
1 tsp Finely shredded lemon peel
7 Egg whites
1/2 tsp Cream of tartar

How to Make Chiffon Cake


  • 1In a large bowl combine flour, sugar, baking powder, and 1/4 teaspoon salt; make a well in center. Add oil, egg yolks, vanilla, and 3/4 cup cold water. Beat with an electric mixer on low speed until combined. Beat on high speed about 5 minutes or until satin smooth. Fold in orange and lemon peels; set aside.Thoroughly wash beaters. In a very large mixing bowl beat egg whites and cream of tartar on medium to high speed until stiff peaks form (tips stand straight). Then pour beaten mixture in a thin stream over egg yolk mixture and gently fold in. Gently pour batter into an ungreased 10 inch tube pan. Bake in a 375F oven for 65 to 70 minutes or until top springs when lightly touched. Remove from oven. Immediately invert cake in pan and cool completely. Using a narrow metal spatula loosen the sides of the cake from the pan. Then remove the cake from the pan.

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About Chiffon Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, Heirloom