Chiffon Cake

This chiffon cake recipe uses simple ingredients to make a tall and fluffy cake that's tender and light as air. It's the perfect all-occasion cake!

• Preparation Time: 30 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 35 mins
• Calories: 264 Calories

Ingredients

• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 1 teaspoon lemon extract
• 1 tablespoon baking powder
• 2 cups sifted cake flour
• 7 large eggs, separated, divided
• 0.5 cup vegetable oil
• 1.5 cups white sugar
• 0.5 teaspoon cream of tartar
• 0.75 cup cold water

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C). Wash a 10-inch angel food tube pan in hot soapy water to ensure it is grease-free; dry well.

Step 2

Measure flour, sugar, baking powder, and salt into a sifter; sift into a bowl. Make a well; add egg yolks, water, oil, vanilla extract, and lemon extract to the well in the order listed. Do not beat.

Step 3

Using the same beaters, beat egg yolk batter until smooth and light; pour slowly over egg whites. Gently fold mixtures together with a rubber spatula; do not stir. Pour batter into the angel food tube pan.

Step 4

Bake cake in the preheated oven for 55 minutes. Increase heat to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center comes out clean, 10 to 15 more minutes.

Step 5

Invert the pan onto a wire rack. Let cool completely before unmolding and frosting as desired.

Step 6

Beat egg whites and cream of tartar in a separate, large bowl until very stiff.