Cooking Wright

Chiffon Cake and Variations


2 1/4 c cake flour or 2 c all-purpose flour
1 1/2 c sugar
3 t baking powder
1 t salt
1/2 c salad oil
7 eggs yolks
3/4 c water
7 egg whites
1/2 t cream of tartar


Heat oven to 350. Stir together dry ingredients. Make a well and add oil, yolks, water (and flavoring of your choice, example:1 t vanilla). Stir until smooth. In clean, dry mixer bowl, beat whites and cream of tartar until stiff. Fold in first mixture and pour into ungreased tube pan, 10 x 4 inches. Bake 1 hour or until top springs back. Invert pan on funnel and cool.

1. Orange Chiffon Cake:
2 T grated orange peel
Squeeze juice of 1 orange and mix with water to equal 3/4 c liquid (this replaces the
3/4 c liquid (this replaces the 3/4 c water).

Orange Butter Icing:
1/3 c melted margarine or butter
3 c powdered sugar
1 1/2 T grated orange rind
about 3 T orange juice
Blend all ingredients together until smooth, using more or less juice as needed.

2. Chocolate Chip Chiffon Cake:
Increase sugar to 1 3/4 c, add 2 t vanilla in place of other flavoring. Just before pouring batter into pan, fold in:
3 squares grated sweet or semisweet chocolate

3. Maple Pecan Chiffon Cake:
Use 3/4 c granulated sugar and 3/4 c brown sugar for sugar; add 2 t maple flavoring. Just before pouring batter into pan, gently fold in:
1 c very finely chopped pecans

4. Spice Chiffon Cake:
Add to the dry ingredients:
1 t cinnamon
1/2 t nutmeg
1/2 t allspice
1/2 t cloves

Note: This one is Dad’s favorite.

Caramel Frosting:
Melt in saucepan:
1/2 c shortening
2 1/2 T flour
1/4 t salt
Stir in:
1/2 c milk
Boil 1 minute. Add:
1/2 c brown sugar
Remove from heat. Stir in:
2 c powdered sugar
1/2 vanilla
chopped nuts, if desired

5. Apricot Chiffon Cake
1 1/3 c chopped, dried apricots
1 t grated lemon peel
Bake an extra 10 minutes.

6. Cocoa Chiffon Cake
Boil the water and stir in until smooth:
1/4 c cocoa
Add in place of water and add:
1/2 t vanilla

7. Cherry Nut Chiffon Cake
Substitute 1/4 c maraschino cherry juice for 1/4 c of the water. Use 1 t vanilla. Just before pouring batter into pan, gently fold in:
1/2 c thinly sliced maraschino cherries
1/2 c finely chopped pecans

Cherry Icing:
1 lb. Powdered sugar
1/2 c shortening
1/2 t salt
2 T cherry juice
1 t lemon juice
1 egg white, stiffly beaten
Blend powdered sugar with shortening and salt. Stir in cherry juice, lemon juice and water as needed until spreading consistency. Add egg white and continue beating all smooth.

8. Pumpkin Chiffon Cake:
1 t cinnamon
1/2 t cloves
1/2 t nutmeg
Reduce water to 1/2 c and add:
3/4 c canned pumpkin
Add to mixture before folding in whites. Bake 10 minutes longer.

Maple Frosting:
1/2 lb. Powdered sugar
2 T butter
1/4 t maple flavoring
3 T condensed milk
Mix until smooth.

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