Spice Chiffon Cake

Spice Chiffon Cake

Chiffon cake combines the moist richness of a butter cake with the lightness of a sponge cake.


12 servings


  • 2 1/4 cups cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 2 cups firmly packed C&H® Golden Brown Sugar
  • 1/2 cup vegetable oil
  • 5 large egg yolks, room temperature
  • 3/4 cup water
  • 2 teaspoons vanilla extract
  • 1 cup (about 7 to 8 large) egg whites, room temperature
  • 1/2 teaspoon cream of tartar


Preheat oven to 325°F. Prepare an ungreased 10-inch tube pan.

Sift together flour, baking powder, salt and spices in large mixing bowl. Stir in brown sugar. Make well in center of flour mixture. Add oil, egg yolks, water and vanilla. Beat thoroughly until sugar is dissolved and batter is smooth.

In a large mixing bowl, beat egg whites and cream of tartar on medium-high speed until stiff peaks form, but egg whites are not dry. Gradually fold batter into beaten egg whites, turning mixture over lightly from the bottom with rubber spatula, until well blended. Do not stir or overmix. Pour into prepared pan.

Bake 70 to 80 minutes, or until cake springs back when touched lightly. Invert pan on funnel or suspend over cooling rack; cool thoroughly. Remove cake from pan by running a sharp, thin-bladed knife around sides of pan with one long, steady stroke. Tap pan sharply until cake comes free.


Harry Baker, a Los Angeles insurance salesman who baked for private Hollywood parties, developed the chiffon cake in the twenties. The mystery ingredient, new to cake-making, was salad oil or cooking oil instead of butter. He kept the secret for 20 years before selling the recipe in 1947.