The Best Chiffon Cake – a delicious recipe with egg yolks, sugar, neutral oil, lemon juice, greek yogurt, cake flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large bowl, combine the ingredients for the egg yolk batter.
2
In the bowl of an electric mixer, beat the egg whites until frothy. Add the cream of tartar and beat until soft peaks. Then start to gradually add the sugar until stiff peaks.
3
Fold the egg whites, a third at a time, into the egg yolk batter. Pour into an UN-GREASED tube pan. Level out with a spatula and drop the pan an inch from your counter to knock out big air bubbles.
4
Bake at 350 degrees F for 55 minutes or until golden brown and when you shake the pan, nothing should wobble.
5
Invert the pan right when you take it out of the oven. Allow to cool completely before taking the cake out of the pan. Remember you did not grease the pan so you will need to run a spatula or knife around the pan and tube to loosen the cake.
827
kcal
Calories
48
g
Fat
57
g
Carbs
46
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 5 egg yolks, 20 grams castor sugar, 60 grams neutral oil, 1 teaspoon lemon juice, and more.
Yes, The Best Chiffon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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