Basic Chiffon Cake

  • Serves: Makes one 10-inch tube pan or 2, 9- x 2-inch cake pans
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  • Comments: 57

Variations: Lemon-Orange Scented Chiffon Cake; Mocha Chocolate Fleck Chiffon Cake 
Chiffon Cakes are a member of the foam cake family; that is, they rely upon beaten egg whites to rise but also combine the richness of shortening-type cakes with egg yolks, leavening agents and vegetable oil.
I have created this chiffon cake to rise high - this one reaches heights of 5 to 5-1/2-inches! This cake is not too sweet, which is nice, and has bits of semi-sweet chocolate bits throughout. It's great served as is, or sprinkled with powdered sugar, with a simple side serving of peaches, garnished with a fresh sprig of mint.

These types of foam cakes take time to make properly. The goal in making a chiffon cake is to beat air into the egg whites and all the mixing and baking steps that follow are done to preserve the delicate air bubbles. Move quickly and delicately through all of the steps and place the batter in a hot, well-preheated oven so it can expand rapidly. 

Cake and photo by txbaker26, Premium Member © Sarah Phillips 

TXBAKER26, Premium Member, Says: "Thanks Sarah!!! Every recipe I have tried so far from yours has worked each and every time!!! My favorite and the one i get the most raves about is your chiffon recipe which i used it on this one to and everyone went on and on about how moist the cake was!!!"

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