Yellow Chiffon Cake
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Filed from the federal original: 'Yellow Chiffon Cake' in Selections from Aunt Sammy's Radio Recipes and USDA Favorites, U.S. Department of Agriculture, Science and Education Administration, Home and Garden Bulletin No. 215, issued August 1976 (in the 'Recipes from 1976' / USDA Favorites section, with servings stated in the original) — a U.S. federal work, public domain. Text read in full at https://www.gutenberg.org/files/65379/old/65379-0.txt (Project Gutenberg eBook #65379). Conversion: the original's 2 cups cake flour (250 g) is swapped for a gum-containing gluten-free 1:1 blend at the same weight (USDA basis 125 g/cup); baking powder is specified gluten-free. Filed time includes the inverted cooling the original directs. Distinct from the pool's Yellow Layer Cake (a butter layer cake) in fat, method, and form. Editor's addition (Gluten Court, Nov 7, 2026): the lemon glaze — the bulletin offers the cake 'plain or topped with a lemon or chocolate glaze' and gives neither; the lemon glaze above is the court's, in the bulletin's measures.
An oil-based tube cake: yolks, oil, and water beaten with two cups of flour, then folded into whites beaten very stiff with cream of tartar. Fifteen servings, inverted in the pan until cool.
Why this complexity: Whites are beaten to very stiff peaks and the yolk batter is folded in gently, in an ungreased tube pan; Long bake (about 1 1/4 hours) and the cake cools inverted in its pan; The batter must go into the pan immediately after folding.
Ingredients
- 1/2 cup oil
- 4 egg yolks
- 3/4 cup water
- 1 1/2 teaspoons vanilla
- 250 g gluten-free 1:1 baking blend (with gum) (about 2 cups), for the original 2 cups cake flour (250 g, USDA basis 125 g/cup)
- 1 1/2 cups sugar
- 2 1/2 teaspoons gluten-free baking powder
- 1 teaspoon salt
- 4 egg whites
- 1/2 teaspoon cream of tartar
- For the lemon glaze: 1 cup powdered sugar, sifted
- 2 to 3 tablespoons lemon juice
Method
- Heat the oven to 350°F (moderate). Have an ungreased 10-inch tube pan ready.
- Place the oil, unbeaten egg yolks, water, and vanilla in a mixing bowl and mix well.
- Mix the blend, sugar, baking powder, and salt thoroughly and add to the liquid mixture. Beat until smooth.
- Pour the egg whites into a large mixing bowl. Add the cream of tartar. Beat until very stiff peaks are formed.
- Fold the egg yolk mixture gently into the egg white mixture. Pour the batter immediately into the ungreased tube pan.
- Make for about 1 1/4 hours, until the top is springy to the touch.
- Invert the cake in the pan until cool. Serve plain or with the lemon glaze that follows.
- For the lemon glaze: whisk the powdered sugar and lemon juice until smooth and just pourable. Drizzle over the cooled cake and let stand about 15 minutes, until the glaze sets, before cutting.
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