Chiffon Cake (Plain)

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 131.2
  • Total Fat: 5.4 g
  • Cholesterol: 30.6 mg
  • Sodium: 255.7 mg
  • Total Carbs: 20.1 g
  • Dietary Fiber: 0.3 g
  • Protein: 1.4 g

View full nutritional breakdown of Chiffon Cake (Plain) calories by ingredient
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Basic Cake - can be used for various 'shortcakes' or as is. Basic Cake - can be used for various 'shortcakes' or as is.
Number of Servings: 12


    1 C plus 2 tbsp. flour
    3/4 C sugar
    1 1/2 Tsp. baking powder
    1 Tsp. salt
    1/4 C vegetable oil
    2 egg yolks (large)
    1/4 C plus 2 Tbsp. cold water
    1 Tsp. Vanilla extract
    1 Tsp. grated lemon rind
    1/2 C. egg whites (4)
    1/4 Tsp. lemon juice


If you substitute All Purpose for Cake flour, measure flour by dipping method or by sifting and decrease amount of flour to 1 cup. Use 3 egg yolks.

I like to slice, cover with fresh berries or peaches, top with whip cream. Also like eating plain.


Heat oven - 325 degrees for a loaf pan 9x5x3"

Spoon flour into dry measuring cup. Blend flour, sugar, baking powder, and salt in bowl. Make a well and add in order: oil, egg yolks, water, vanilla, and lemon rind. Beat with spoon until smooth. Measure egg whites and lemon juice into large mixer bowl. Beat until whites form very stiff peaks. Pour egg white mixture gradually over beaten whites, gently folding with rubber scraper just until blended. Pour into un-greased pan. Bake loaf cake for 50-55 minutes until top springs back when touched lightly. Invert supported until cool.

Serving Size: 12 - 1 inch pieces

Number of Servings: 12

Recipe submitted by SparkPeople user BCGHOSTBEAR.

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