How to make it

  • Preheat oven to 325°F.
  • Mix flour, sugar baking powder and salt in a mixing bowl. Make a well in the center and add in order: vegetable oil, egg yolks, water, lemon zest and vanilla extract. Beat with a spoon until smooth.
  • In another bowl, beat the egg whites with the cream of tartar until stiff peaks form.
  • Pour the flour-egg yolk mixture gradually over the beaten egg white and gently fold the two mixtures together to form the cake batter.
  • Pour the cake batter into an ungreased, 10x4-inch tube pan.
  • Bake for about 1-1/4 hours in a 325°F oven until the top of the cake springs back when lightly touched.
  • Invert the cake pan and allow the cake to hang while cooling down.
  • When the cake is cold remove from the pan and frost with the Lemon Butter Cream Frosting.
  • Note: This cake was invented by an insurance salesman, Harry Baker, in California in 1927. He gave his recipe to Betty Crocker in 1948, and together they introduced the first new cake in over 100 years, the Chiffon Cake.

Reviews & Comments 5

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    " It was excellent "
    momo_55grandma ate it and said...
    great tastey recipe thanks high5
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    " It was excellent "
    tannzzi ate it and said...
    mmmmmmmmmmmm, sounds wonderful, especially as a Summer Dessert! I also love the Vintage Recipes, Thanks so much for sharing!! ;o)
    Was this review helpful? Yes Flag
    " It was excellent "
    mystic_river1 ate it and said...
    very very nice. thanks ^5
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  • noir 11 years ago
    Love vintage recipes! Thank you for this recipe and history! :)
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  • organicmama 11 years ago
    Thanks, this looks really good!
    Was this review helpful? Yes Flag

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