Vanilla Chiffon Cake Recipe
A Vanilla Chiffon Cake is a light, airy dessert made with simple ingredients like flour, eggs, sugar, and vanilla extract. Its fluffy texture and delicate flavor make it a perfect treat for any occasion, easy to bake and enjoy.
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.