Golden Chiffon Cake

Yellow coconut really makes this retro cake stunning, and hints at the lemon flavor inside. Top with seven-minute frosting for a speedy finish to this golden cake.

Golden Chiffon Cake
Photo: Blaine Moats
Prep Time:
30 mins
Bake Time:
1 hrs 10 mins
Cool Time:
2 hrs
Total Time:
30 mins


  • 2 ¼ cup cake flour

  • 1 ½ cup sugar

  • 1 tablespoon baking powder

  • 1 teaspoon salt

  • ½ cup vegetable oil

  • 5 egg yolks, room temperature

  • ¾ cup water

  • 2 teaspoon lemon zest

  • 1 teaspoon vanilla

  • 1 cup (7) egg whites, room temperature

  • ½ teaspoon cream of tartar

  • 1 recipe Seven-Minute Frosting

  • Yellow food coloring (optional)

  • Yellow Coconut (optional)

Seven-Minute Frosting

  • 2 egg whites

  • 1 ½ cup sugar

  • 2 teaspoon light corn syrup or 1/4 teaspoon cream of tartar

  • cup cold water

  • Dash salt

  • 1 teaspoon vanilla

Yellow Coconut

  • 1 teaspoon water

  • Few drops yellow food coloring

  • 1 ½ cup shredded coconut


  1. Preheat oven to 325°F. In a large mixing bowl stir together first four ingredients (through the salt). Make a well in center of flour mixture.

  2. Add the next five ingredients (through vanilla). Beat with a mixer on medium 3 to 5 minutes or until satin smooth.

  3. Thoroughly wash beaters. In a very large mixing bowl beat egg whites and cream of tartar on medium to high until stiff peaks form (tips stand straight). Pour batter in thin stream over surface of egg whites; fold in gently. Pour batter into an ungreased 10-inch tube pan.

  4. Bake 70 minutes or until top springs back when lightly touched. Immediately invert pan; cool cake in pan. Loosen sides of cake from pan; remove cake. If desired, tint Seven-Minute Frosting with a few drops yellow food coloring; frost cake. If desired, sprinkle with Yellow Coconut.

Seven-Minute Frosting

  1. Combine the first five ingredients in the top of a double boiler. Beat with a mixer on low 30 seconds. Place pan over simmering water (upper pan should not touch the water). Cook, beating constantly on low, 7 to 10 minutes or until an instant-read thermometer registers 160°F. Remove pan from heat and transfer mixture to a large bowl. Add vanilla; beat on high until stiff peaks form, about 2 minutes.

Yellow Coconut

  1. In a large resealable bag combine water and yellow food coloring. Add coconut. Toss coconut in bag to distribute color.

Nutrition Facts (per serving)

453 Calories
14g Fat
77g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 453
% Daily Value *
Total Fat 14g 18%
Saturated Fat 4g 20%
Cholesterol 77mg 26%
Sodium 407mg 18%
Total Carbohydrate 77g 28%
Total Sugars 55g
Protein 6g
Vitamin C 0.4mg 2%
Calcium 85mg 7%
Iron 2.4mg 13%
Potassium 134mg 3%
Folate, total 59.5mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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