Homemade Chiffon Cake
Recipes from Scratch

These old fashioned chiffon cake recipes are a real treat.

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Light and airy (just like angel food), with a buttery richness and a moist crumb.

Chiffon is a type of sponge cake and uses whipped egg whites for its light and airy texture. It looks and feels like a angel food cake, but it has a buttery richness and moist crumb; unlike the angel food.

The recipes for chiffon cake includes a unique ingredient; vegetable oil. Oil, unlike butter, remains liquid at room temperature, keeping the cake moist and tender. Let's get started...

OLD FASHIONED CHIFFON CAKE RECIPE

2 cups cake flour
1-1/2 cups white sugar, divided
2-1/2 tsp baking powder
3/4 tsp salt
7 eggs separated, plus 2 egg whites
1/2 cup vegetable oil
3/4 cup milk
1 tsp homemade pure vanilla extract
3/4 tsp cream of tartar

PREHEAT oven to 325 degrees. You will need a ungreased 10 inch tube pan (angel food cake pan).

In a bowl, sift together the flour, sugar, baking powder and salt. Whisk together to mix and make a well in the center.

Beat the egg yolks together and pour into the well. Add the vegetable oil, milk and vanilla. Beat until completely smooth.

In the mixer bowl, beat the egg whites and cream of tartar until foamy. With the mixer running, slowly add the remaining 1/4 cup of sugar. Continue to beat the egg whites until stiff peaks form when the beaters are lifted.

Fold the beaten egg white mixture into the rest of the batter:

Gently spoon 1/3 of the beaten egg whites into the large bowl with the batter. Carefully fold the whites into the batter using a spatula until mixed.

Add another 1/3 of the beaten whites to the bowl and gently fold into the batter - very gently, not to deflate them. Gently fold in the remaining egg whites.

Spoon the batter gently into the tube pan. Bake until puffed in the oven (batter should rise 2 to 3 inches above the top of the pan), and light brown in color; approximately 60 to 70 minutes.

Remove and invert on a wine or pop bottle (used to be ketchup bottles, but they are now made out of plastic with no neck). Cool completely. Loosen the sides to remove the cake.

BANANA CHIFFON CAKE RECIPE

2-1/4 cups sifted cake flour
1-1/2 cups white sugar
1 TBS baking powder
1 tsp salt
1/2 cup vegetable oil
5 egg yolks
1/3 cup cold water
1 cup ripe bananas, mashed
1 tsp homemade pure vanilla extract
1 cup egg whites (takes 7 or 8 eggs)
1/2 tsp cream of tartar

PREHEAT oven to 325 degrees and you will need a ungreased 10" tube (angel food cake) pan.

Sift flour with sugar, baking powder and salt into a mixing bowl. Make a well in center of sifted ingredients and add vegetable oil, egg yolks, cold water, bananas and vanilla. Beat with a wooden spoon until smooth.

Place egg whites and cream of tartar in large bowl and beat until egg whites become very stiff. Do not underbeat.

Pour egg mixture in a thin stream over entire surface of beaten egg whites, gently cutting and folding with a rubber scraper. Fold gently, bringing rubber scraper across bottom of bowl, up the side and over. Turn bowl and continue until completely blended.

Gently spoon batter into tube pan and bake for 65 to 70 minutes or until surface of cake springs back when lightly touched. Invert pan immediately on a funnel and allow cake to hang until completely cool.

Unmold and sprinkle with sifted homemade powdered sugar or frost with homemade whipped cream and decorate with banana slices.

Another great chiffon cake recipe.

MAPLE NUT CHIFFON CAKE RECIPE

2 cups sifted flour
3/4 cup white sugar
3/4 cup homemade brown sugar, packed
1 TBS baking powder
1 tsp salt
1/2 cup vegetable oil
7 eggs, separated
3/4 cup water
2 tsp maple flavoring
1/2 tsp cream of tartar
1 cup chopped nuts

PREHEAT oven to 325 degrees. You will need a ungreased 10" tube (angel food cake) pan.

Sift flour, white and brown sugar, baking powder and salt together. Form a well and add the oil, egg yolks, water and maple flavoring. Beat until smooth.

In another bowl, whip egg whites and cream of tartar until mixture forms very stiff peaks. Do not underbeat (egg whites are stiff enough when a dry rubber scraper drawn through eggs leaves a clean path).

Pour batter over egg whites, gently folding in. Do not stir. Gently fold in nuts. Spoon batter into tube pan and bake for 55 minutes. Increase heat to 350 degrees and bake another 10 to 15 longer, or until top springs back when lightly touched.

To cool, place the cake immediately upside down over the neck of a funnel. If cake flour is used, 2-1/4 cups sifted cake flour and only 5 egg yolks will be needed.

Orange Chiffon Cake

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