Chiffon Cake

Preparation info
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By James Peterson

Published 2009

  • About

Basic chiffon cakes are made by beating together egg yolks, oil, and water or other liquid (orange juice is used here) before they are combined with beaten egg whites and the dry ingredients. The combination of oil, beaten egg whites, and flour makes a cake much like angel food but even moister. You can substitute hazelnut oil for some of the vegetable oil to give this cake a deeply nuanced flavor, but this is expensive and by no means essential. You can make chiffon cakes with cake flour,