Chiffon Cake Hanna Lichacz

Chiffon Cake: a very light cake made with oil, eggs, sugar, flour, baking powder and flavorings. It is as combination of butter and foam/sponge cakes.

Fat: oil and large number of eggs (usually 6-8)


  • chemical- baking powder
  • mechanical- air beaten into egg whites


Chiffon cake should rise and be very soft on the inside. You can see the air bubbles on the inside and how large the cake has risen through those air bubbles.

Mixing Method (for chiffon cake):

Beat egg yolk until they are thick and lemon colored. Add liquid, sugar, and salt to the egg yolks. Beat until thick. In a separate bowl, sift all the dry ingredients (flour, baking soda/powder and any extra dry ingredients ex: cocoa). Gently fold the egg yolk mixture into the flour mixture using a well in the center. In another bowl beat egg whites and cream of tartar until soft peaks form. Gradually add sugar until stiff peaks form. Fold egg whites into flour-yolk mixture with rubber scrapper. Make sure not to over-stir.

Step 1: Beat the egg whites and sugar into a meringue (upper left), Step 2: Beat the egg yolks until thick lemon colored, add sugar and liquids (upper right), Step 3: Sift all dry ingredients into the egg yolk and mix (lower left), Step 4: Carefully fold the egg yolk-flour mixture into the egg whites (lower right).



  • 1 3/4 cups cake flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/2 cup white sugar
  • 1/2 cup vegetable oil
  • 6 egg yolks
  • 3/4 cup water
  • 1 tbsp lemon zest
  • 6 egg whites
  • 1/2 tsp cream of tartar
  • 3/4 cup white sugar
  • 1 cup heavy whipping cream
  • 2 1/2 cups lemon pie filling
  • 8 slices lemon


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Add oil, egg yolks, water and lemon rind. Beat with an electric mixer until smooth.
  3. In a small bowl, beat egg whites and cream of tartar until peaks form. Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Turn batter into ungreased 10-inch tube pan.
  4. Bake at 350 degrees F (175 degrees C) for 60 minutes or until a toothpick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool, loosen edges and shake pan to remove cake.
  5. To Make Filling: Beat cream to stiff peaks. Fold in lemon filling. Chill until stiff.
  6. To Assemble Cake: Slice cake horizontally into 3 equal layers. Fill layers with 1/3 cup of filling. Spread remaining filling on top layer. Decorate with lemon slices.

This recipe fits with chiffon cake category because it is a lemon chiffon cake. It begins with creating a meringue with the egg whites and sugar while all the other ingredients (egg yolks and sifted flour mixture) create a batter. Then you fold the two mixtures together and the cake is ready to bake!

Citation: Carol, Ly, Beas42luv, Shin, EILISH40, Limcancook, MARY-CAREL, JANICE77, Selene, Mallinda, and Chissanucha. "Lemon Chiffon Cake Recipe." Allrecipes. N.p., 04 Mar. 2012. Web. 06 Feb. 2017.

This recipe differs from class in only a few ways. In class, we did not use add flavorings like coffee (or liquor, because that is often used), just water. That is mostly the only difference ingredient-wise. However, we folded our ingredients differently. In class, we put all the meringue on one side of the bowl and poured the flour-yolk mixture into the other half and mixed it from there. These are the only differences from class.

Citation: JoyofBaking1. "Chocolate Chiffon Cake Recipe Demonstration -" YouTube. YouTube, 28 Mar. 2013. Web. 06 Feb. 2017.

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