How to Bake a Yellow Chiffon Cake

Chiffon cake recipes were once a closely guarded secret. The people at General Mills reportedly purchased the recipe from a baker and tinkered with the recipe. During the 1950s this was the recipe to bake when making something special.

Ingredients

  • 1/2 cup (120 ml) vegetable oil
  • 4 egg yolks
  • 3/4 cup (180 ml) water
  • 1 1/2 teaspoons vanilla
  • 2 cups (275g) cake flour, sifted
  • 1 1/2 cups (300g) sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 4 egg whites
  • 1/2 teaspoon cream of tartar

Steps

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    Preheat oven to 350ºF/180ºC.
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    Add vegetable oil, unbeaten egg yolks, water and vanilla in a mixing bowl.
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    Mix the ingredients well.
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    Combine the dry ingredients and then add to egg yolk mixture.
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    Beat until a smooth batter forms.
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    Beat egg whites with cream of tartar in a separate bowl. Once the egg whites are stiffly beaten, fold into the egg yolk batter.
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    Pour the cake batter into an ungreased baking pan. Bake 30 minutes or until the cake springs back when lightly touched.
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    Invert cake pan onto a wire baking rack to cool.
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    Makes one 8" cake.

Things You'll Need

  • 10-inch tube pan
  • Mixing bowls
  • Measuring cups and spoons
  • Baking rack
  • Oven mitts

Sources and Citations

  • Aunt Sammy's Radio Recipes and USDA Favorites 1976, Consumer and Food Economics Institute, Agricultural Research Service, Home and Garden Bulletin 215

Article Info

Categories: Cakes