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


1Gather your ingredients.
2Combine all the dry ingredients in a small bowl and whisk together.
3In another (larger) bowl, combine the wet ingredients and then whisk together.
4Chef’s Note: The bowl for the wet ingredients should be large enough to contain all the dry ingredients, plus the egg-white foam.
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.
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.
7Beat until firm peaks form.
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.
9Chef’s Tip: You will get more volume out of the egg whites if you first bring them to room temperature.
10Chef’s Note: When your egg whites get fluffy… STOP. If you overbeat them, they will liquefy again.
11Add a quarter of the fluffed egg whites to the batter and gently mix together.
12Add the rest of the egg whites and gently fold together.
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.
14Place a rack in the middle position, and preheat the oven to 350f (176c).
15Grease a baking sheet and add a piece of parchment paper.
16Pour the batter into the baking sheet.
17Spread evenly over the sheet pan.
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.
19Bake in a preheated oven on the middle rack for 15 to 20 minutes.
20Chef’s Tip: The batter is cooked when you can press a finger lightly in the center of the cake, and it springs back.
21Chef's Tip: Let cool for 5 minutes and then remove from pan, by inverting it onto a baking sheet.
22Remove the parchment paper.
23Now it’s time to get creative.
24What I did was make small 2.5-inch cakes by cutting circles in the cake using a salad stacker.
25What I was left with was about 15 nice circles.
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.
27Keep the faith, and keep cooking.

About this Recipe

Main Ingredient: Flour
Regional Style: American