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Chiffon Cake

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Chiffon Cake
  • Prep 30 min
  • Total 2 hr 45 min
  • Ingredients 10
  • Servings 12
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Lemon adds a refreshing citrus flavor to this fluffy chiffon cake - a delicious treat.
Updated Aug 19, 2010

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup cold water
  • 1/2 cup oil
  • 7 eggs, separated
  • 1/2 teaspoon vanilla
  • 4 teaspoons finely grated lemon peel
  • 1/2 teaspoon cream of tartar

Steps

  • 1
    Heat oven to 325°F. In large bowl, combine flour, sugar, baking powder and salt; mix well. Add water, oil, egg yolks and vanilla; beat at low speed until moistened. Beat at high speed for 5 minutes or until very smooth, scraping sides of bowl occasionally. Fold in lemon peel. Transfer to another large bowl. Thoroughly wash bowl and beaters.
  • 2
    In same large bowl, combine egg whites and cream of tartar; beat 3 minutes or until stiff peaks form. Gradually add egg yolk mixture to egg whites, folding gently to combine. Pour into ungreased 10-inch tube pan.
  • 3
    Bake at 325°F. for 60 to 75 minutes or until top springs back when lightly touched. Immediately invert cake onto funnel or soft drink bottle; let hang 1 hour or until completely cooled. To remove cake from pan, run edge of knife around outer edge of pan and tube.

Nutrition Information

300 Calories, 12g Total Fat, 6g Protein, 42g Total Carbohydrate, 26g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
2g
10%
Cholesterol
125mg
42%
Sodium
200mg
8%
Total Carbohydrate
42g
14%
Dietary Fiber
1g
4%
Sugars
26g
Protein
6g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
2 Starch; 1 Fruit; 3 Other Carbohydrate; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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