A 1 minute chiffon cake is a chiffon cake made of flour, yeast, extra-fine sugar, eggs, water, oil, lemon and cream of tartar prepared in less than a minute.

Its peculiarity lies in the use of vegetable oil instead of butter, the incorporation before cooking of firm egg whites and the use of leavens. Its name evokes the lightness of the muslin. Even out of the fridge, this cake is still soft. It is used in particular to make layer cakes requiring to be refrigerated.

The recipe was attributed to Harry Baker in 1927, a Californian insurance salesman turned caterer. The latter kept the recipe a secret for twenty years before selling it to General Mills. Under its brand Betty Crocker, General Mills made it public in the 1940s and 1950s naming it “chiffon cake” and touting it as “the first truly new cake in 100 years”.

In the United States, March 29 is National Lemon Chiffon Cake Day.

Level of difficulty : easy

Prep time : 1 min

Rest time : –

Cook time : 55 min

Total time : 56 min

Yield : 6 servings

2 cups flour

1 tbsp baking powder

1.5 cup extra-fine sugar

1 pinch of salt

6 egg yolks

1 cup water

1/2 cup oil

1 lemon zest

vanilla extract

6 egg whites

1/2 tsp cream of tartar

icing sugar

Preparation :

• Preheat oven to 320° F.
• In a bowl, add and mix the sifted flour, sugar and salt.
• In another bowl, add the eggs, water, oil, lemon zest and vanilla extract and whisk quickly. 
• Stir the egg-water-oil mixture into the dry ingredient mixture.
• Beat the egg whites, add the cream of tartar and whisk for a few moments.
• Gently stir the egg whites into the mixture.
• Pour into a buttered chimney mold beforehand.
• Bake during 55 at 60 min.
• Go out and let cool.
• Sprinkle with icing sugar.
• Serve and enjoy !