Feed Your Soul

The Springtime Dessert that will have You Feeling Nostalgic

Pujols Kitchen - Tuesday, March 29, 2016

Invented in 1927 by California insurance salesman turned caterer, Harry Baker, the chiffon cake was kept secret for 20 years until Baker sold the recipe to General Mills. The recipe was then spread through marketing materials during the 1940s and 1950s.



·         2 cups all-purpose flour

·         1 ½ cups granulated sugar

·         3 tsp baking powder

·         1 tsp salt

·         3/4 cup cold water

·         1/2 cup vegetable oil

·         2 tsp vanilla

·         2 tsp grated lemon peel

·         7 egg yolks

·         1 cup egg whites (8 eggs)

·         1/2 tsp cream of tartar   

Lemon Glaze

·         1/3 cup butter or margarine

·         2 cups powdered sugar

·         1/2 tsp grated lemon peel

·         2-4 TBSP hot lemon juice   


1.       Preheat oven to 325°F.

2.       In large bowl, mix flour, sugar, baking powder and salt then beat in cold water, oil, vanilla, lemon peel and egg yolks until smooth.

3.       In a separate large bowl, beat egg whites and cream of tartar on high until stiff peaks form. Gradually pour egg yolk mixture into beaten egg whites, folding with rubber spatula just until blended. Then pour batter into ungreased 10-inch angel food (tube) cake pan.

4.       Bake for 1 hour and 15 minutes or until top springs back when touched lightly. When cake is finished baking, remove from oven and immediately turn pan upside down onto heatproof funnel or bottle. Allow cake to completely cool, about 2 hours. Then loosen sides of cake with knife or long, metal spatula to gently remove from pan.

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