Vanilla Chiffon Cake Recipe is a delightful and airy dessert that’s perfect for any occasion. Its light, fluffy texture is achieved by incorporating whipped egg whites into the batter, creating a cake that’s both moist and tender.
The delicate vanilla flavour makes it a versatile base that can be paired with a variety of frostings and fillings, from classic vanilla buttercream to fresh fruit and whipped cream.
This Vanilla Chiffon Cake Recipe is straightforward, yet it yields an impressively elegant cake that’s sure to impress your family and friends.
The Vanilla Chiffon Cake Recipe was easy to follow, and when I made it, I was amazed by how fluffy and moist the cake turned out!
It had a delicate vanilla flavor that was not too overpowering, and the texture was so soft. I served it at a family gathering, and everyone loved it!
They said it was the perfect dessert: light, sweet, and refreshing. My relatives kept asking for the recipe, so I definitely recommend making this Vanilla Chiffon Cake Recipe for any occasion! It’s simple yet delicious.
Why This Vanilla Chiffon Cake Recipe Is So Great
This Vanilla Chiffon Cake recipe stands out for its incredible balance of flavour and texture, making it a favourite among cake enthusiasts.
The cake is incredibly light and airy, thanks to the carefully whipped egg whites, yet it remains moist and tender with a delightful vanilla aroma that fills your kitchen.
The recipe is straightforward, making it accessible even for novice bakers, while the use of simple, wholesome ingredients ensures a pure and classic taste.
Preparation Time, Cooking Time, And Total Time
Preparation Time: 20 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 15 minutes
Course: Dessert
Cuisine: American
Yield: 10 servings
What You’ll Need This Recipe
Equipment Needed
- 10-inch tube pan or chiffon cake pan
- Hand mixer or stand mixer
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Rubber spatula
Ingredients:
- 2 1/4 cups cake flour
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup canola oil
- 7 large egg yolks (126g), room temperature
- 7 large egg whites (210g), room temperature
- 3/4 cup water
- 2 teaspoons vanilla extract
- 1/2 teaspoon cream of tartar
How To Make Vanilla Chiffon Cake Recipe
1. Preheat Oven & Prepare Pan:
Preheat your oven to 325°F (163°C). Do not grease the tube pan as it helps the cake rise by clinging to the sides.
2. Mix Dry Ingredients:
In a large bowl, sift together the cake flour, sugar, baking powder, and salt to ensure they are well-combined and aerated.
3. Mix Wet Ingredients:
In another bowl, whisk together the egg yolks, water, canola oil, and vanilla extract until smooth and creamy.
4. Combine Wet & Dry:
Gradually add the wet ingredients into the dry ingredients. Stir gently with a rubber spatula or whisk until just combined. Do not overmix.
5. Beat Egg Whites:
In a clean bowl, beat the egg whites with a hand mixer or stand mixer until foamy. Add the cream of tartar and continue beating until stiff peaks form. The egg whites should hold their shape but not be dry.
6. Fold Egg Whites Into Batter:
Gently fold one-third of the beaten egg whites into the batter to lighten it. Then, carefully fold in the remaining egg whites, being careful not to deflate the batter.
7. Pour Batter Into Pan:
Pour the batter into the ungreased tube pan, smoothing the top. Give the pan a gentle tap to release any air bubbles.
8. Bake:
Bake the cake in the preheated oven for 50-55 minutes or until a toothpick inserted into the center comes out clean. The cake should be golden brown and slightly springy to the touch.
9. Cool the Cake:
Remove the cake from the oven and invert the pan onto a cooling rack to cool completely. This helps prevent the cake from collapsing.
10. Remove from Pan:
Once the cake is completely cool, carefully run a knife around the edges to release it from the pan. Invert onto a serving plate and slice to serve.
Nutrition Facts Vanilla Chiffon Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 210 |
| Total Fat | 10g |
| Cholesterol | 85mg |
| Sodium | 130mg |
| Total Carbohydrates | 27g |
| Sugars | 16g |
| Protein | 4g |
Our Favorite Ways To Serve It Up
Our favorite ways to serve up this vanilla chiffon cake include pairing it with a dollop of fresh whipped cream and a handful of mixed berries for a light, refreshing treat.
For an extra indulgence, drizzle a bit of caramel sauce or a dusting of powdered sugar on top.
You can also serve it with a scoop of vanilla ice cream for a delicious contrast in texture and temperature. Whether as a simple dessert or a festive centerpiece, this cake is versatile and always a hit!
Expert Tips for Making the Perfect Vanilla Chiffon Cake
1. Room Temperature Ingredients: Ensure all your ingredients, especially eggs, are at room temperature before you start. This helps in achieving a smooth batter and better volume when whipping the egg whites.
2. Properly Whip Egg Whites: Whip the egg whites until they form stiff, glossy peaks. Over-whipping can cause them to break down, and under-whipping won’t give you the necessary volume. Use a clean, grease-free bowl and beaters for the best results.
3. Fold Gently: When incorporating the whipped egg whites into the batter, use a gentle folding motion. This keeps the air in the whites, which is crucial for the cake’s light texture. Over-mixing can deflate the batter.
4. Use the Right Pan: A tube pan (angel food cake pan) is ideal for chiffon cakes as it allows even baking and the center tube helps the cake rise properly. Do not grease the pan; the batter needs to cling to the sides to rise.
5. Cool Upside Down: After baking, invert the cake pan onto a bottle or a cooling rack and let it cool completely upside down. This prevents the cake from collapsing and ensures it maintains its airy structure.
How Do I Know When The Egg Whites Are Whipped Enough?
The egg whites should be whipped until they form stiff, glossy peaks. This means when you lift the beaters, the peaks should stand straight up without drooping.
Be careful not to over-whip, as this can cause the egg whites to break down and lose volume.
Can I Add Other Flavors To The Vanilla Chiffon Cake?
Absolutely! You can infuse the batter with different flavors such as lemon zest, almond extract, or even a hint of coconut. Just be mindful not to add too much liquid, as it can affect the cake’s texture.
What’s The Best Way To Store A Chiffon Cake?
Store your chiffon cake in an airtight container at room temperature for up to two days. If you need to keep it longer, you can refrigerate it for up to a week.
For extended storage, wrap the cake tightly in plastic wrap and freeze it for up to three months.
Conclusion
After trying the Vanilla Chiffon Cake Recipe, I can confidently say it’s a dessert worth making! The light, airy texture and delicate vanilla flavor made it an instant hit at my family gathering.
It was surprisingly easy to prepare, and the result was a perfectly fluffy, delicious cake. If you’re looking for a treat that’s both simple and impressive, this is it!
I highly recommend giving this Vanilla Chiffon Cake Recipe a try. Whether you’re an experienced baker or just starting out, this cake is sure to be a crowd-pleaser and will leave everyone asking for more!
Vanilla Chiffon Cake Recipe
Equipment
- 10-inch tube pan or chiffon cake pan
- Hand mixer or stand mixer
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Rubber spatula
Ingredients
- 2 1/4 cups cake flour
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup canola oil
- 7 large egg yolks 126g, room temperature
- 7 large egg whites 210g, room temperature
- 3/4 cup water
- 2 teaspoons vanilla extract
- 1/2 teaspoon cream of tartar
Instructions
Preheat Oven & Prepare Pan:
- Preheat your oven to 325°F (163°C). Do not grease the tube pan as it helps the cake rise by clinging to the sides.
Mix Dry Ingredients:
- In a large bowl, sift together the cake flour, sugar, baking powder, and salt to ensure they are well-combined and aerated.
Mix Wet Ingredients:
- In another bowl, whisk together the egg yolks, water, canola oil, and vanilla extract until smooth and creamy.
Combine Wet & Dry:
- Gradually add the wet ingredients into the dry ingredients. Stir gently with a rubber spatula or whisk until just combined. Do not overmix.
Beat Egg Whites:
- In a clean bowl, beat the egg whites with a hand mixer or stand mixer until foamy. Add the cream of tartar and continue beating until stiff peaks form. The egg whites should hold their shape but not be dry.
Fold Egg Whites Into Batter:
- Gently fold one-third of the beaten egg whites into the batter to lighten it. Then, carefully fold in the remaining egg whites, being careful not to deflate the batter.
Pour Batter Into Pan:
- Pour the batter into the ungreased tube pan, smoothing the top. Give the pan a gentle tap to release any air bubbles.
Bake:
- Bake the cake in the preheated oven for 50-55 minutes or until a toothpick inserted into the center comes out clean. The cake should be golden brown and slightly springy to the touch.
Cool the Cake:
- Remove the cake from the oven and invert the pan onto a cooling rack to cool completely. This helps prevent the cake from collapsing.
Remove from Pan:
- Once the cake is completely cool, carefully run a knife around the edges to release it from the pan. Invert onto a serving plate and slice to serve.