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Chiffon Cake

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This chiffon cake is a simple vanilla flavored cake baked in an easy way. Prepared with a batter of eggs, sugar, flour, oil and water, with added vanilla. Baked and cooled, inverted, the chiffon cake is smooth and simple.
  Sifted cake flour 1 1⁄3 Cup (21.33 tbs)
  White sugar 3⁄4 Cup (12 tbs)
  Double acting baking powder 1 Teaspoon
  Salt 1⁄3 Teaspoon
  Egg yolks 3
  Warm water 1⁄3 Cup (5.33 tbs)
  Salad oil 1⁄3 Cup (5.33 tbs)
  Vanilla 2 Teaspoon
  Egg whites 3
  Cream of tartar 1⁄2 Teaspoon

Sift together 4 times flour, sugar, baking powder and salt.
Make a well in centre of mixture and put into it the 3 egg yolks, 1/3 cup water, salad oil and vanilla.
Beat until well mixed.
Beat 3 egg whites and cream of tartar until very stiff peaks are formed.
Fold in beaten egg yolk mixture with rubber scraper using an over and under motion.
Turn into an ungreased 9 tube pan and bake at 300F for 45 minutes.
Invert pan and let cake cool.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2065 Calories from Fat 779

% Daily Value*

Total Fat 88 g135.4%

Saturated Fat 8 g39.8%

Trans Fat 1.3 g

Cholesterol 555.3 mg185.1%

Sodium 1216.3 mg50.7%

Total Carbohydrates 286 g95.4%

Dietary Fiber 2.8 g11.4%

Sugars 152.5 g

Protein 30 g60.6%

Vitamin A 13% Vitamin C

Calcium 46.1% Iron 78.8%

*Based on a 2000 Calorie diet

Chiffon Cake Recipe