Chiffon Cake

Huge chiffon cake fans – plain, topped with fresh fruit Yum! I also used this cake as the base of my Mango Cream cake – Beyond yum!! This recipe makes a super light, very adaptable cake. Highly recommend you give it a try

I made this exactly as written except I substituted almond extract for lemon as I was out of lemon and I did not use frosting (sliced fresh strawberries were the topping). This cake was light, fluffy, moist, and delicious.

My go to recipe for chiffon cake! I’ve made strawberries and cream cakes using this recipe. I used 2×9” cake tins and baked at 160c for 45mins.

THE BAKING TIME IS COMPLETELY WRONG!!! This should be baked for at least 45 minutes. I followed the baking time of 20 minutes and when I inverted it too cool, the inside was still LIQUID.

It stuck to the pan, even though the recipe told me not to grease it

We made this cake for my daughter’s birthday today. It did come out light and fluffy. She wanted strawberry and chocolate flavored cupcakes, so we omitted the lemon extract. Once the batter was done, we divided the portion into 2 bowls, and to one bowl we added 2 tablespoons of Hershey’s unsweetened cocoa powder. Mixed well and added about 1/4 c of water because it was drying out a bit. To the other, we added about 2 tablespoons of fresh strawberry puree that I made a few months ago and pulled out of the freezer. Did not need to add any water to this batch, since the stawberry puree was plenty wet. Once each portion was mixed with the new flavoring, we folded in the egg whites last. Poured the batters into cupcake pans, and baked at 325 deg for 20 min. They were done perfectly at that amount of time. Pulled them out and they were slightly firm to the touch in the centers. My snafoo was not taking them out of the pans right away to cool on a wire rack. I left them to cool in the pans and they shrank 50% from when they came out of the oven. =( Next time will pull them out of pans after they have cooled a couple minutes so they won’t shrink. We made our own fresh strawberry buttercream frosting and it was perfect on top of each cupcake. The strawberry tasted especially good on top of the chocolate cake!! My daughter promptly ate 5 cupcakes and we had a fantastic birthday cake!

Made it tonight and it was well received! My cake got stuck in pan bc I didn’t have the right pan (more like the jello mold version) but other than that it was soft, moist, and fluffy! Light. Not too sweet. I used both vanilla, almond extract and lemon oil bc I didn’t have lemon extract.

Holy cow! Awesome Gluten Free Cake. We made this using King Arthur GF baking flour. It was absolutely a beautiful cake, well risen, evenly baked, with uniform size air bubbles, nice density, and color. We frosted it with the Williamsburg icing. It is delicious. The only change to the icing was it needed a bit more liquid so after 12 tsp. of Cointreau I added a little water until the consistency worked.

Delicious!! So soft and fluffy, not overly sweet. I served it with ice cream and fresh fruit-amazing!! One thing I recommend is substituting one TSP of lemon extract with 1/2 TSP butter extract, and 1/2 TSP almond extract. Everything else is great as is!! Highly, highly recommend!

This recipe is great! First time I made it I failed. I tried to bake it into cupcakes, but it didn’t seem to work. The second time I baked it into 9 inch cake pans. It tasted just like the Asian sponge cakes you get at a Chinese bakery. Really light and fluffy and not too heavy. Goes great with a whipped cream frosting.

This is the first time my family actually ate the whole cake right away. Delicious!!!!!

I make this a lot. I frost with whipped topping and add fruit as a garnish.

I followed the direction as written. Not what i was expecting. I am looking for cake similar to the Japanese cake they sell at Christmas in Japan. Not a bad recipe and thank you for sharing.

Made this in two 9 inch cake pans for about 35 minutes. I recommend cooling the cakes in the pans upside down to prevent them from sinking and using an inverted spatula to release the cake from the ungreased pans. I also made a lemon curd filling with fresh strawberries and frosted it with whipped cream.

Seriously such a good cake! I went out on a limb and made it in round pans (it filled three!), sliced them after cooling to make a six layer cake. Filled the layers with alternating lemon and raspberry curd and whipped cream frosting. it was one of the best cakes I have ever had. Making again this weekend with strawvberry rhubarb curd for my daughter’s first birthday.

I made this cake because it’s the last week of school. Hang in there kids! Everybody loved it, light and fluffy. I beat the egg whites until super stiff & folded it in the rest of the batter at the very end. I had a jar of amarena cherries in my pantry and added them as a finishing touch. I’ll definitely will make this again

This chiffon cake is, in my opinion, is perfect. I wouldn’t change a thing. It is not dry, but it is important not to over bake. It is incredibly important to sift your flour before you measure it as it says 2 cups of sifted cake flour. I didn’t’ have cake flour, and had to use AP flour, but if you take out 2 tablespoons of flour per 1 cup you’ll have a substitute for cake flour. I served this with buttercream and fresh strawberries. A HUGE hit. This recipe is a keeper.

my first time to bake a chiffon cake – quite ambitious as this was for my daughter’s birthday in school and I couldn’t find any cream of tartar where I currently am 🙂 I should have lined my baking pan (I didn’t use the recommended pan but used a round one) with some baking paper as it was painstaking to remove the cake. It was super duper delicious though, quite a hit with my daughter and her classmates!

It turned out

I heard what everyone was saying about the recipe being dry (as nut cakes tend to be), I substituted non sweetened applesauce for the oil and it’s perfectly moist end delicious!! I halved the recipe because I was unsure how it would keep after the dinner tonight, next time I’ll make the whole recipe. For the frosting I used coffee bakery emulsion, it was perfect!!

This is a delicious, soft chiffon, DEFINITELY spongy cake. Make sure not to overbake. I make these as cupcakes and take them out a couple minutes early, store them in a sealed container and their moisture is perfect.