Chiffon Cake

This chiffon cake from the venerable Joy of Cooking is a classic. Beaten egg whites lend the cake its light, airy, lofty texture, and egg yolks bring it body. And it’s dairy-free.

A chiffon cake with lemon icing on a white decorative plate with a few slices cut from it.

Chiffon cake with lemon icing was reputedly created for the Brown Derby Restaurant by insurance salesman Henry Baker in the late ’20s. And it’s been an American classic ever since. Our version comes from the Joy of Cooking. One taste of its subtly sweet, citrusy loveliness and you’ll understand why it’s a classic.–Renee Schettler

Can I frost this chiffon cake?

We find this chiffon cake to be sufficiently lovely to devour it nude—that is to say, sans icing—though if you really need to cover it up, try your fave confectioners’ sugar icing or the simple lemon glaze mentioned in our Recipe Tester’s comment beneath the recipe.

Chiffon Cake

  • Quick Glance
  • (1)
  • 30 M
  • 1 H, 30 M
  • Serves 12 to 14
5/5 - 1 reviews
Print RecipeBuy the The All New Joy of Cooking cookbook

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Ingredients


Directions

Preheat the oven to 325°F (160°C).

In a large bowl, stir together the cake flour, 1 1/4 cups sugar, baking powder, and salt.

In another bowl with a stand mixer fitted with the whisk attachment on high speed, beat the egg yolks, water, oil, lemon zest, and vanilla until smooth, about 1 minute. Stir this into the flour mixture and keep stirring until the batter is smooth.

In a third bowl with the stand mixer on medium speed and with clean beaters, beat the egg whites and cream of tartar until soft peaks form, 2 1/2 to 5 minutes.

Gradually add the remaining 1/4 cup sugar, switch to high speed, and beat until stiff but not dry peaks form, about 5 minutes.

Using a rubber spatula, gently fold 1/4 of the beaten egg whites into the batter to lighten it. Then gently fold in the remaining whites. Carefully scrape the batter into an unbuttered 10-inch tube pan with a removable bottom and use the spatula to smooth the surface. Bake the cake until the top springs back when lightly pressed and a cake tester, toothpick, or strand of spaghetti inserted in the center comes out clean, 60 to 75 minutes.

Turn the pan with the cake upside down, propping the tube of the pan on a long slender bottle or resting the pan on four short glasses. Let the cake cool in the pan for 1 1/2 hours.

To unmold the cake, slide a thin, long-bladed knife around the cake to detach it from the sides and center tube of the pan, pressing the knife against the pan to avoid tearing the cake. Then gently pull the tube upward. The cake should release from the sides of the pan. Slide the knife under the cake to gently detach it from the bottom. Place a wire cooling rack or a plate over the top of the cake pan, turn the cake pan and rack or plate upside down, and place the cake on the rack or plate. Turn the cake right side up and place it on a rack to cool completely.

Slice, sever, and sigh in bliss. Originally published April 21, 1997.

Print RecipeBuy the The All New Joy of Cooking cookbook

Want it? Click it.

Recipe Testers' Reviews

I was so pleasantly surprised with this chiffon cake! It's light and moist and lemony and disappeared in no time. In fact, my son has requested it again and wanted to make sure I have enough ingredients to continue making it weekly.

You definitely need to run a thin knife around all the sides, center, and bottom of the cake to fully remove it from the tube pan.

I wanted a lemon icing that was also dairy-free, like the cake. I mixed 2 cups confectioners sugar with 1/4 cup lemon juice and it was easy and equally as pleasing in taste. It was also immediately pourable.

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