Peach Chiffon Cake

Peach Chiffon Cake

Peach Chiffon Cake, a vintage clipped recipe


1 package (18.5 ounces) yellow cake mix
1 package (3.75 ounces) instant vanilla pudding mix
4 eggs
1 cup fresh peach puree
1/2 cup salad oil

1 1/4 cup white corn syrup
2 egg whites
Pinch of salt
1 teaspoon vanilla


To prepare peach puree, dip one pound of peaches into boiling water to loosen skins, peel and pit peaches. Puree by forcing peaches through a sieve or food mill. 

Combine peach puree, cake mix, pudding mix, eggs, and salad oil in the large bowl of the mixer. Blend at low speed; beat at medium speed for five minutes, scraping bowl occasionally. Pour batter into a greased nine-inch tube pan; bake at 350-degrees 50 to 60 minutes or until cake is done. Let stand five minutes; remove from pan and cool on wire rack.

To prepare frosting, heat corn syrup to the boiling point. Beat egg whites with salt until soft peaks form; slowly pour syrup into egg whites, beating constantly. Continue beating until frosting is thick and fluffy; stir in vanilla. Frost cake; garnish generously with fresh peach slices just before serving. 

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