Royal rose chiffon cake recipe (1953)

Royal rose chiffon cake vintage 1953

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This beautiful pink royal rose chiffon cake is a light-textured and elegant old-fashioned dessert. Get the recipe from the ’50s here!

Royal rose chiffon cake vintage 1953

Royal rose chiffon cake

Yield: 20 servings
Prep Time: 30 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 55 minutes


  • 2-1/4 cups sifted Softasilk Cake Flour
  • 1-1/2 cups sugar
  • 3 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup Wesson Oil
  • 5 unbeaten egg yolks
  • 3/4 cup cold water
  • 2 teaspoon vanilla
  • 2 teaspoon grated lemon rind
  • 1 cup egg whites (7 or 8)
  • 1/2 teaspoon cream of tartar
  • 1/2 cup sugar
  • 2 tablespoons water
  • 1/4 cup light corn syrup
  • 1/4 cup egg whites (2 small)
  • 1 teaspoon vanilla


  1. Heat oven to 325 (F) (slow moderate) for 10-inch tube pan, 4-inches deep.
  2. Sift together into bowl cake clour, sugar, baking powder, and salt.
  3. Make a well and add in order; Wesson Oil, unbeaten egg yolks, cold water, vanilla, and lemon rind.
  4. Beat with spoon until smooth or with electric mixer on medium speed 1 minute.
  5. Next, measure into large bowl egg whites (7 or 8) and cream of tartar.
  6. Beat by hand until whites form very stiff peaks, or 3 to 5 minutes with electric mixer on high speed. DO NOT UNDERBEAT.
  7. Whites are stiff enough when dry rubber scraper drawn through leaves a clean path.
  8. Pour batter gradually over beaten egg whites gently folding with rubber scraper just until blended. DO NOT STIR.
  9. Pour into ungreased pan. Bake at 325 (F) for 55 minutes, then at 350 (F) for 10 to 15 minutes, or until top springs back when lightly touched.
  10. Turn pan upside down, placing tube part over neck of funnel or bottle.
  11. Let hang, free of table, until cold.
  12. While cake cools, make the rose frosting as follows.
  13. Mix well in saucepan 1/2 cup sugar, 2 tablespoons water, 1/4 cup light corn syrup.
  14. Boil rapidly without stirring until syrup spins a 6 to 8-inch thread (242 F).
  15. Meanwhile, beat 1/4 cup egg whites (2 small) until stiff enough to hold peaks.
  16. Pour hot syrup slowly in thin stream into beaten whites, beating constantly until mixture stands in very stiff peaks.
  17. Add 1 teaspoon vanilla, red food coloring to tint pale pink.
  18. Loosen from pan with spatula, then frost cake; decorate sides with silver dragees.
  19. Place red rose in center.

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Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 282Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 46mgSodium: 210mgCarbohydrates: 50gFiber: 0gSugar: 29gProtein: 5g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

ALSO TRY: Maple-Pecan Chiffon Cake (1956)

Royal rose chiffon cake recipe

This is the quicker Wesson way to start party treats…

For glamorous chiffon cake, you cannot use a solid shortening. It takes light Wesson Oil to get that extra-light chiffon texture. Even beginners make Chiffon Cakes that are high, light, moist and that stay fresh.

How to make a frosted pink cake

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