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


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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

How to Make Chiffon Sheet Cake Starter


  • 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.

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About Chiffon Sheet Cake Starter

Main Ingredient: Flour
Regional Style: American

Show 18 Comments & Reviews

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