New This Month

Chiffon cakes are always made with oil, not butter, and will not get hard when refrigerated.

Source: Martha Stewart Living, May 1998



Similar Recipes


How would you rate this recipe?
  • bellagrlxitalia
    1 SEP, 2018
    I tried the recipe and it worked out great. I did use self rising flour and I used a round pan. Was tricky getting it pout of the pan but the cake was so tender it was not very tall but about the height of a layer cake pan. Was the perfect bakery type cake for sure. Moist and fluffy. I'm going add a bit of honey to the mix as I don't have vanilla on hand and need to make it again. Seriously so good.
  • gloriaemasters
    22 MAR, 2008
    has anyone tries making this cake...i tried making it two times, first time it came out overcooked and sank...i thought maybe it sank because i used splenda, but the second time i made was made exactly as the recipe sank again!!! Any suggestions???
    • hellohowareyoutoday
      13 MAR, 2017
      Try cooling it upside down, it keeps it from sinking
  • Couzintka
    7 DEC, 2012
    Texture identical to chiffon cake made/served at some leading hotels and cruise ships in USA. Flavor...lemon or vanilla...delicious.
  • xina
    1 MAR, 2011
    Try cutting out a ring in parchment or waxed paper to fit the bottom of your tube pan. To double a recipe, reduce the oven temperature by 25 degrees and increase baking time up to 25 percent, so about 1 hour total. I suspect your cake fell because it was under baked in the middle. I wouldn't invert it to cool, but do let it cool completely before extracting it. Also, chiffon cakes are notoriously sensitive to vibrations, which can make them fall. I'm going to try this recipe. Fingers crossed!
  • prettymermaid
    10 OCT, 2010
    I just made this cake yesterday. It came out beautiful and fluffy. My only problem was the taking the cake off the tube pan, especially the bottom part. Anybody has any suggestion for me?
  • Buggy13
    7 AUG, 2010
    I just made this cake, I doubled the recipe and used a 10" tube pan. It looked beautiful, when baked up it still only took 45 minutes and the tester came out clean. When I inverted the cake, after 5 minutes it completely fell out of the pan. Did I do something wrong in the inverting part, or was it not cooked properly in the first place? I also did NOT grease or flour the pan.
  • AlethiaM
    11 MAY, 2008
    I suspect that you used a larger pan than called for in the recipe. This recipe is written for a 7-inch tube pan which is smaller than the 10-in standard tube pan. To use a 10-inch pan, you would need to double the recipe.

I'm in the mood for:

  • breakfast
  • lunch
  • dinner
  • dessert
  • an appetizer
  • a cocktail
{{secDropdownPreword}} {{secDropdownTitle}}
  • that's eggy
  • that's fruity
  • that's hearty
  • that's healthy
  • that's simple
  • that's a smoothie
  • that's a casserole
  • that's off the beaten path
  • that's light
  • that's packable
  • that's speedy
  • that's warming
  • that's kid-friendly
  • that's comforting
  • that's quick
  • that's healthy
  • that's a sunday dinner classic
  • that's vegetarian
  • that's seasonal
  • that's chocolaty
  • that's an american classic
  • that's easy
  • that's fruity
  • that's salty and sweet
  • that's over the top
  • that's crowd pleasing
  • that's simple
  • that's for a cocktail party
  • that's a dip or spread
  • that's healthy
  • that's cheesy
  • that's shaken not stirred
  • that's bubbily
  • that's good for a crowd
  • that's ideal for brunch
  • that's seasonal
  • that's simple
  • that's artisanal
See Recipes