All-Purpose Chiffon Cake

Preparation info

  • About


    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • cups sifted cake
  • cups sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ cup salad oil (not olive)
  • 5 egg yolks
  • 2 teaspoons grated lemon rind
  • ¾ cup water
  • 2 teaspoons vanilla extract
  • 1 cup egg whites
  • ½ teaspoon cream of tartar


    1. Preheat oven to moderate (325°F.). Put the rack in the lower half of the oven.

    2. Sift together into a bowl the flour, sugar, baking powder and salt.

    3. Make a well in the center of the flour mixture and add the oil, egg yolks, lemon rind, water and vanilla. Stir and beat until smooth.

    4. In another bowl beat the egg whites with the cream of tartar until very stiff, much stiffer than for meringue.

    5. Pour the egg-yolk mixture gradually over the egg whites, folding gently with a rubber spatula until just blended. Do not stir.

    6. Pour the batter at once into an ungreased ten-inch tube pan. Bake for sixty-five to seventy minutes.

    7. Immediately turn the pan of cake upside down and place the tube over a funnel or other support so that the cake can hang in the pan free of the table until cool.

    8. To remove cake from pan, loosen it from the tube and sides with a spatula and hit the edge of the pan on the table. Serve plain or top with Lemon Glaze.

    Chiffon Layers

    For two square layers (9 × 9 × 1¾ inches), use the recipe for all-purpose chiffon cake and reduce the egg yolks to four. Bake in a moderate oven (350°F.) for about thirty-five minutes.

    Use one or both layers for party variety cakes or as basis for other desserts.