Vanilla chiffon cake recipeis a light, airy cake with a delicate vanilla flavor that melts in your mouth. This recipe highlights the soft texture that comes from using whipped egg whites, giving the cake a tender crumb and gentle sweetness.
The specialty lies in its balance of moistness and fluffiness, making it a standout dessert. Adding vanilla extract enhances the subtle aroma, while the use of cake flour keeps it soft.
I’ll now guide you through the process step-by-step to help you create this delightful vanilla chiffon cake recipe with ease.
Why This Vanilla Chiffon Cake Recipe Is So Great?
This vanilla chiffon cake recipe stands out because of its incredibly light and tender texture, achieved by carefully whipping egg whites and folding them into the batter.
The vanilla chiffon cake recipe stays moist without feeling heavy, making it enjoyable to eat even on its own. The subtle vanilla flavor adds a comforting sweetness without being too rich, letting the cake’s airy quality shine.
It rises beautifully thanks to the cream of tartar and baking powder, creating a soft, spongy crumb that’s delicate yet sturdy enough to hold its shape. It’s a truly satisfying cake to make and enjoy.
Preparation Time, Cooking Time, And Total Time
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Yield: 10 servings
What You’ll Need This Recipe
Kitchen Utensils Needed
- Mixing bowls (2 large)
- Electric mixer or whisk
- Sifter
- Spatula
- Measuring cups and spoons
- 8-inch chiffon cake pan
- Cooling rack
Ingredients
- 5 egg yolks
- ½ tsp cream of tartar
- 40 g caster sugar (for yolk mixture)
- 65 g milk
- 35 g vegetable oil
- 80 g caster sugar (for egg whites)
- 100 g cake flour
- 1 tsp baking powder
- ½ tsp salt
- 5 egg whites
- 2 tsp vanilla extract (or vanilla essence)
How To Make Vanilla Chiffon Cake Recipe
1. In a large mixing bowl, whisk together the egg yolks, cream of tartar, and 40 g caster sugar until smooth and slightly pale. Add the milk, vegetable oil, and vanilla extract, mixing until well combined.
2. Sift the cake flour, baking powder, and salt directly into the egg yolk mixture. Gently fold them together using a spatula until smooth and no lumps remain.
3. In a clean, dry bowl, whisk the egg whites with an electric mixer on medium speed until foamy. Gradually add the remaining 80 g caster sugar a little at a time and continue beating until stiff peaks form. The meringue should be glossy and hold its shape firmly.
4. Carefully fold one-third of the egg whites into the yolk batter to lighten it. Then gently fold in the remaining egg whites, being careful not to deflate the mixture. Use gentle folding motions until just combined.
5. Pour the batter into an ungreased chiffon cake pan. Smooth the surface with a spatula. Bake in a preheated oven at 170°C (340°F) for about 35 minutes or until a skewer inserted into the center comes out clean.
6. Once baked, immediately invert the pan onto a cooling rack and let the cake cool completely upside down to prevent it from collapsing. When cool, run a knife around the edges and carefully remove the cake from the pan. Slice and 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 |
Why This Recipe Is A Must-Try?
This vanilla chiffon cake recipe deserves a spot in your baking repertoire because it combines lightness and flavor in a way few cakes do.
The fluffy texture makes every slice feel like a cloud, while the gentle vanilla notes keep it classic and comforting. It’s a cake that impresses without requiring complicated ingredients or techniques, striking a balance between simplicity and elegance.
Whether for a special occasion or a casual treat, this vanilla chiffon cake recipe delivers a satisfying result that feels homemade and thoughtful, making vanilla chiffon cake recipe well worth the effort to try.
Our Favorite Ways To Serve It Up
This vanilla chiffon cake recipe tastes wonderful on its own, but there are plenty of ways to make it even more special. A light dusting of powdered sugar adds a simple, elegant touch.
Fresh berries or sliced fruits like strawberries, raspberries, or peaches bring a burst of color and natural sweetness. Whipped cream or a dollop of lightly sweetened mascarpone pairs beautifully without weighing it down.
For a bit of indulgence, drizzle a thin glaze made from lemon juice and icing sugar over the top. These little additions bring out the cake’s delicate flavor and make it feel just a bit more festive.
Expert Tips
1. 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. 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. 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. 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. 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.
Additions And Variations
1. Citrus Twist: Adding freshly grated lemon or orange zest to the batter introduces a bright, refreshing note that lifts the cake’s delicate vanilla flavor. The natural oils in the zest provide a subtle tang and fragrance that make each bite feel lighter and more vibrant, perfect for spring or summer gatherings.
2. Almond Flavor: Swapping out vanilla extract for almond extract gives the cake a rich, nutty aroma that deepens its character. Almond essence pairs beautifully with the soft texture, creating a slightly sweet and fragrant cake that works wonderfully with a dusting of powdered sugar or a light glaze.
3. Chocolate Swirl: Incorporating melted dark chocolate or cocoa powder into a portion of the batter and swirling it through creates a beautiful marbled effect. This variation adds a bittersweet contrast to the vanilla base, offering a richer taste experience without overwhelming the lightness of the chiffon.
4. Berry Filling: Serving the cake alongside fresh berries such as strawberries, raspberries, or blueberries, or topping it with homemade berry compote adds bursts of juicy sweetness and tartness. This pairing complements the airy texture, balancing sweetness with natural fruit flavors and a splash of color.
5. Coconut: Mixing shredded coconut into the batter or sprinkling it on top before baking adds a subtle chewiness and a tropical aroma. The coconut’s natural sweetness and texture contrast nicely with the soft crumb, bringing a unique twist that transports the cake to sunny, exotic places.
How Do I Store This Cake?
To keep your vanilla chiffon cake recipe fresh, store it in an airtight container at room temperature for up to two days. If you want it to last longer, wrap it tightly in plastic wrap and refrigerate for up to a week.
Before serving, let it come back to room temperature so it regains its soft, airy texture. For even longer storage, you can freeze the cake by wrapping it well in plastic wrap and then aluminum foil frozen, it stays good for about two months.
Frequently Asked Questions
Can I use regular flour instead of cake flour?
You can, but the texture may be slightly denser. Cake flour has less protein, which helps keep the chiffon cake light and tender. If using all-purpose flour, sift it well and consider removing a tablespoon per cup to mimic cake flour’s softness.
Why do I need to use cream of tartar?
Cream of tartar stabilizes the egg whites, helping them whip up to firm peaks and maintain volume during baking. This is key to the cake’s airy, fluffy texture.
Can I make this cake without an electric mixer?
Yes, but whipping egg whites by hand will take more time and effort. A balloon whisk and patience are essential to get stiff, glossy peaks needed for the chiffon’s rise.
Why shouldn’t I grease the cake pan?
Chiffon cakes need to “cling” to the sides of the pan to rise properly and maintain their height. Greasing the pan prevents this, which can cause the cake to collapse or shrink.
How do I know when the cake is done?
Insert a toothpick or skewer into the center of the cake; it should come out clean or with a few dry crumbs. The cake should also spring back lightly when pressed gently on top.
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 vanilla chiffon cake recipe. 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 vanilla chiffon cake recipe is sure to be a crowd-pleaser and will leave everyone asking for more!
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Vanilla Chiffon Cake Recipe
Equipment
- Mixing bowls (2 large)
- Electric mixer or whisk
- Sifter
- Spatula
- Measuring cups and spoons
- 8-inch chiffon cake pan
- Cooling rack
Ingredients
- 5 egg yolks
- ½ tsp cream of tartar
- 40 g caster sugar for yolk mixture
- 65 g milk
- 35 g vegetable oil
- 80 g caster sugar for egg whites
- 100 g cake flour
- 1 tsp baking powder
- ½ tsp salt
- 5 egg whites
- 2 tsp vanilla extract or vanilla essence
Instructions
- In a large mixing bowl, whisk together the egg yolks, cream of tartar, and 40 g caster sugar until smooth and slightly pale. Add the milk, vegetable oil, and vanilla extract, mixing until well combined.
- Sift the cake flour, baking powder, and salt directly into the egg yolk mixture. Gently fold them together using a spatula until smooth and no lumps remain.
- In a clean, dry bowl, whisk the egg whites with an electric mixer on medium speed until foamy. Gradually add the remaining 80 g caster sugar a little at a time and continue beating until stiff peaks form. The meringue should be glossy and hold its shape firmly.
- Carefully fold one-third of the egg whites into the yolk batter to lighten it. Then gently fold in the remaining egg whites, being careful not to deflate the mixture. Use gentle folding motions until just combined.
- Pour the batter into an ungreased chiffon cake pan. Smooth the surface with a spatula. Bake in a preheated oven at 170°C (340°F) for about 35 minutes or until a skewer inserted into the center comes out clean.
- Once baked, immediately invert the pan onto a cooling rack and let the cake cool completely upside down to prevent it from collapsing. When cool, run a knife around the edges and carefully remove the cake from the pan. Slice and serve.
Notes
Nutrition Facts Vanilla Chiffon Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 210 |
| Total Fat | 10g |
| Cholesterol | 85mg |
| Sodium | 130mg |
| Total Carbohydrates | 27g |
| Sugars | 16g |
| Protein | 4g |