Basic Chiffon Cake


2 Cups Cake Flour

1/2 Cup White Sugar

1 TBSP Baking Powder

1/2 tsp Salt

1/3 Cup Vegetable Oil.

6 (Large) Egg Yolks or 7 (Medium) Egg Yolks

1 Cup Water

1 tsp Vanilla extract

1 tsp Lemon Zest or 1/2 tsp Lemon Essence

7 Egg Whites

1/2 cup White Sugar.

1 tsp Cream of Tartar.


Preheat oven to 325 degrees.

Grease and line with wax paper a 2 round/tube pan(10 inches round pan).

Sift the flour, salt, baking powder, and 1/2 cup sugar in a large mixing bowl. Make a well in the center and add the oil, egg yolks, water, vanilla extract, and lemon zest/essence. Mix with a wooden spoon until smooth. Set aside.

Beat the Egg Whites and Cream of Tartar until it reaches the soft peak stage. Add the 1/2 cup Sugar Gradually until stiff peaks form.

Fold in the egg whites mixture gradually over the egg yolk mixture. You can use the “cut and fold” motion if you like.

Pour into the prepared baking pan.

Bake for 40 – 55 min.