Lost Password?

A password will be emailed to you. You will be able to change your password and other profile details once you have logged in.

Old-Fashioned 60s vs Low-Carb Sugar-Free Chiffon Cake

by Brenda K Oswalt

Get the recipe for the old fashioned chiffon cake of the 60s and compare it to the updated chiffon cake for today’s boomer.

What is Chiffon Cake?

The chiffon cake – a cross between an angel food cake and a regular style cake – was hands-down the most requested cake of the sixties. Regal hotels carried it on their menus and moms all over the country used their new portable hand mixers to whip up the egg whites, proudly serving it up for card-playing socials or teatimes. Here’s a “then” version and a “now” version of this wonderfully light and airy cake of my youth.

Make it and it’ll bring back memories, trust me. Why oh why did it ever go away?

dixie dinerThis cake comes in many flavors, so when I was a kid, I just adapted the flavorings to match the season or my mood. Orange for springtime, lemon for summer, and spiced or maple-flavored for the fall/holiday season and vanilla or almond for the blues or winter months. This recipe is a keeper no matter what version you choose to make. Enjoy!

1960s Style Chiffon Cake Recipe – “Then”

Note: Recipe makes one angel food tube size pan – 10” to 12”. Recipe may also be halved for a smaller version, but use 4 eggs and divide the measurements of the rest of the recipe ingredients in half.
 Ingredients for Basic Chiffon Cake (see flavoring types to add following the recipe)

  • 2-1/2 cups sugar
  • 2 cups all-purpose unbleached flour
  • 1 Tablespoon baking powder
  •  1 teaspoon salt
  • ¾ cup cold water
  • ½ cup vegetable oil
  •  7 eggs (separated)
  • ½ teaspoon cream of tartar

Directions for making Basic Old-Fashioned Chiffon Cake:

Preheat oven to 325°.

In a large mixing bowl, add the sugar, flour, baking powder, and salt. Using electric mixer, beat on low to mix well. Add the oil, egg yolks only, and water.  Add Cake Flavorings of Choice (see below) and increase mixer speed to medium and beat until smooth. Set aside.

In another large bowl, whip egg whites with cream of tartar until stiff peaks form. Using a wooden spoon, carefully fold egg whites into cake batter. Bake in standard angel food cake pan or “tube pan” for 70 minutes, or until top springs back when lightly pressed.

Invert pan over a bottle and cool completely (one hour). Remove cake and glaze it if desired.

Cake Flavorings of Choice:

For Spiced Chiffon Cake use:

  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • (or use 2-1/2 teaspoons pumpkin pie spice)

For other flavor variations:

  • For Lemon Chiffon Cake use:  2 teaspoons lemon extract or lemon flavorin
  • For Orange Chiffon Cake use:  2 teaspoons orange extract or orange flavoring
  • For Vanilla Chiffon Cake use:  2-1/2 teaspoons vanilla extract or flavoring
  • For Almond Chiffon Cake use:  2 teaspoons Almond flavoring

For Old-Fashioned Chiffon Cake Glaze Use:

  •  2 Tablespoons melted butter or margarine
  • 1 Tablespoon flour
  •  ¼ cup milk
  • 1 cup confectioners’ sugar
  • (flavoring of your choice – use 1/2 teaspoon lemon, orange, maple, vanilla or almond flavoring.)

Combine glaze ingredients and stir until well blended. If too thick, add additional milk or water to get to desired spreading consistency. Drizzle on cooled cake.
Sprinkle with nuts if desired.

* New Low-Carb Sugar-Free Chiffon Cake Recipe

This recipe is a “sugar-free” and “low-carb” recipe. It's designed to be diabetic and weight friendly and is made to fit most dietary needs of us boomers. However, if you wish, you may replace the Spoonful™ All Natural Sugar Replacer with plain white sugar and in place of the Bakesquick™ called for, use ½ of the four, salt and baking powder called for in the basic recipe. This recipe is ½ of the full cake version and can be baked in a standard angel food cake pan. It just won’t rise as high. Recipe may be doubled if desired, to make the larger version of the chiffon cake.

Light, easy and delicious, this fragrant "Angel Chiffon Cake" isn't just for the holidays. Weighing in at only 2 net carbs per slice, it’s a carb counters heaven. Enjoy!

Ingredients for Easy, New Chiffon Cake

  • 4 eggs, separated
  •  1/4 cup(s) - oil
  •  1 cup(s) - Sugar Not™ Spoonful™ Natural Sugar Replacement with Fiber *- plus 2 Tablespoons
  • 1 cup(s) - Carb Counters™ Bakesquick™ All purpose Baking Mix *- plus 2 Tablespoons
  • 1-1/2 teaspoon(s) - pumpkin pie spice (or chiffon cake flavoring of your choice)
  • 1/2 teaspoon(s) - salt (optional)
  • 3 Tablespoon(s) - butter
  • 1-1/2 teaspoon(s) - Maple or Vanilla flavoring

Instructions for New Chiffon Cake

Preheat oven to 325°.

Separate yokes from eggs, placing yokes in a medium sized bowl and egg whites in a med-large sized bowl. Add 1/2 cup water to yokes, along with the oil and stir to blend. Add 1 cup of Bakesquick™, 1 cup Spoonful™, pumpkin pie spice and salt to yokes. Whisk or stir with spoon to blend well.

With electric mixer, whip egg whites until stiff peaks form (3-4 min). Spoon yolk mixture into egg whites and gently fold (do not beat) the egg whites into the yolk mixture. Spoon into 8" or 10" angel food cake pan or into 9" x 13" cake pan. Bake for 35-40 minutes until golden brown. If using angel food cake pan, turn upside down to cool. Cool for 20-30 minutes.

For New Chiffon Cake Glaze Use:

Melt butter in microwave and combine with 1 Tablespoon water, 2 Tablespoons Bakesquick, 2 Tablespoons Spoonful and flavoring. Stir to mix well, adding slightly more water if necessary to achieve glaze consistency. Spoon over cooled cake, sprinkle with chopped nuts if desired and chill. Serve chilled. Makes 12 servings, 2 net carbs per serving.

Flavor Variations

Just like the old-fashioned chiffon cake, you can make the low-carb sugar-free cake in different flavors.

  • For lemon version, omit spices and add 1 teaspoon lemon extract or flavoring
  • For orange version, omit spices and add 1-1/2 teaspoon orange extract or flavoring
  • For vanilla version, omit spices and add 1- teaspoon vanilla extract or flavoring
  • For almond version, omit spices and add 1 teaspoon almond extract or flavoring

* Sugar Not™ Spoonful™ Natural Sugar Replacement with Fiber and *Carb Counters™ Bakesquick™ All purpose Baking Mix and other sugar free, low carb products can be purchased online from dixiediner.com or other diabetic and low carb internet food distributors.

Follow Dixie Diner on Facebook

More Articles for Boomer Women:

Best Swimsuits for Women Over 40 & 50

Cheesecake Boomer Style and New Cyber Time Recipe Update

Classic Tuna Noodle Casserole: Every Friday Night in the 1960s

What do you think of this article? Leave a comment at the bottom of the page.

Brenda Oswalt is a French-trained cook, writer, businesswoman and inventor who holds several medical patents.

Follow Me on Pinterest Follow My Boomer Lifestyle Blog on facebook

Related Posts


  1. Ling Bakes – Orange Chiffon Cake (the impromptu one) | Prettify This!

    [...] egg white to the recipe so I would have extra fluffy cake.  If you’re interested, I used the old-fashioned 60s orange chiffon cake recipe from Boomerina’s.  Alternatively, for a sure-thing, you can try the Prima orange chiffon [...]

    • Brenda Oswalt

      Ling, actually the difference in a "chiffon" cake and an "angel food" cake is the inclusion of the egg yokes in the chiffon version. When I look at your finished cake, I just want to make a luscious glaze out of orange extract and sugar or the natural sugar substitute (for the low carb) version and drizzle it all over. Of course, the low carb version will offer less calories so we can enjoy more and accommodate all guests. What's not to love? I make the lemon one and glaze it with lemon extract and it is a dream when served with red raspberries. A perfect paring.