Chiffon Cake

Chiffon Cake Recipe

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LaVenia Clark


One of my mom's handwritten recipes.


★★★★★ 1 vote

20 Min
55 Min


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  • 5
  • 1/2 tsp
    cream of tartar
  • 2 1/4 c
    all purpose flour
  • 1 1/2 c
  • 1 Tbsp
    baking powder
  • 1 tsp
  • 3/4 c
  • 1/2 c
    vegetable oil
  • 1 tsp
    vanilla extract
  • 1 tsp
    almond extract

How to Make Chiffon Cake


  1. Preheat oven to 325.
  2. Separate egg yolks from whites. Place whites in a medium bowl. Place yolks in a small bowl. Add cream of tarter to egg whites and beat at high speed until stiff peaks form. Set aside.
  3. Sift dry ingredients into a large bowl. Make a well in flour mixture. Add the egg yolks and beat well.
  4. Blend in water, oil, and flavorings. Fold in beaten egg whites. Immediately pour into an ungreased 10 inch tube pan.
  5. Bake for 55 minutes on 325. Increase temperature to 350 and continue baking for 10 minutes or until cake springs back when lightly touched. Invert pan and allow to cool.

Printable Recipe Card

About Chiffon Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Southern

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