vanilla chiffon cake

This classic chiffon cake is tender and light as air. It has the richness of a butter cake and the fluffiness of a sponge cake.

Vanilla Chiffon Cake Recipe

(235 grams) cake flour

(300 grams) granulated sugar

baking powder

tsp (5 grams) salt

(125 milliliters) vegetable oil

(188 milliliters) cold water

tbsp (15 milliliters) vanilla extract

tsp (2 grams) cream of tartar

Sift the first 4 ingredients into a bowl. Make a well and add the next 4 ingredients. Set aside.

In a large bowl, beat the egg whites until foamy. Add in the cream of tartar and continue beating until stiff peaks form. Set aside.

Using the same beaters, beat the egg yolk batter. Scrape the bowl as needed. Beat until combined and smooth.

Fold in 1/4 of the egg whites into the egg yolk batter to lighten it up. Then gently fold in the rest of the egg whites in two equal parts until no white streaks remain.

Pour into an ungreased 10&#8243; tube pan with removable bottom. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. The top should be golden brown and spring back when lightly pressed.

Let cool completely upside down. Unmold and serve. Slice using a serrated knife.

https://content.jwplatform.com/videos/zr7wPX9D.mp4

This chiffon cake is moist, tender, and light as air

Classic Chiffon Cake 

Although most recipes only show you the back side of their chiffon cakes, my recipe teaches you how to make a airy and soft chiffon cake that has a perfect looking on BOTH SIDES! By following this easy foolproof recipe, everyone can say goodbye to deflating, cracking, or burnt chiffon cakes.

Chiffon Cake - Perfect on Both Sides!

eggs egg

g cake flour

g vegetable oil ((Or corn oil))

g milk ((Or soymilk, coconut milk, oat milk, almond milk ...))

sugar

vanilla extract ((optional))

lemon juice ((optional))

Separate 3 eggs into yolks and whites. Place the egg yolks in a small bowl, set aside on countertop. Place the egg whites in a large mixing bowl, keep in the fridge.

Add 50g cake flour and 30g vegetable oil into a large mixing bowl, mix with a whisk until smooth.

Add 3 egg yolks, 30g milk, and ½ tsp of vanilla extract to the cake flour oil mixture, mix with a whisk until smooth. Set aside.

Preheat oven to 300°F (150°C).

Take the egg white mixing bowl out from the fridge, add ½ tsp of lemon juice and 15g sugar into the egg whites. Use medium-low speed (speed 2 out of 6) of a hand mixer to whip the egg whites for 2 minutes until fish eye size bubbles form.

Add another 15g sugar into the egg whites, use medium-low speed to whip the egg whites for 2 more minutes until the bubbles are too tiny to be seen.

Add the remaining 15g sugar into the egg whites, use medium-low speed to whip the egg whites until medium peak forms (*see the pictures in content above for the differences between &quot;soft peaks&quot; and &quot;medium peaks&quot;.)

Scoop ⅓ of the egg whites into the egg yolk mixture, fold until well combined.

Transfer the egg yolk mixture to the egg white bowl, gently fold until the color looks even.

Pour the batter into the cake pan, gently spread the batter with a spatula to create a smooth surface. Loosely cover the cake pan with foil.

Bake at 300 °F (150 °C) for 20 minutes, then remove the foil. Bake at 300 °F for 35 more minutes.

Remove the cake pan from the oven, immediately flip it upside down and allow it to cool completely on a wire rack.

To unmold the cake, insert a small knife between the cake and the sides of the cake pan, run it around. Insert four fingers into the gap between the cake and the cake pan, press the cake towards its center, repeat until the bottom of the cake is separated from the cake pan. Flip the cake over onto a serving plate.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1658711975/cka2lccllwmfujpgq1rx.mp4

Chiffon Cake Recipe – Perfect on Both Sides

Learn how to make a light &amp; fluffy vanilla chiffon cake with this simple, easy to follow recipe! Full of expert tips &amp; tricks to get the perfect chiffon cake that&#039;s soft, airy, light, and won&#039;t shrink or deflate.

Light and Fluffy Chiffon Cake

cake flour

salt

cream of tartar

vegetable oil

water

vanilla bean paste

Make egg yolk batter

Preheat your oven to 355 degrees F. Add the egg yolks, vegetable oil, water, vanilla, salt, and half of the sugar to a large mixing bowl. Whisk well to combine. (The remaining half of the sugar will be used for the egg whites.)

Sift in the cake flour

Sift the cake flour and baking powder, into the egg yolk mixture in three batches. Fold after each time until well combined. Avoid over mixing.

Whip the egg whites into a meringue

Add the egg whites and cream of tarter to a large mixing bowl. Beat on medium high speed while adding the remaining half of the sugar. Add the sugar in three batches until you&#039;ve reached firm peaks. See Note 1.

Combine the batter

Add half the beaten egg whites to the egg yolk mixture. Fold gently to combine then add the remaining half. Fold gently again to avoid deflating the batter. The batter should be light, airy, and fluffy.

Pour into chiffon cake pan

Spray the inside of your ungreased, aluminum chiffon cake pan with water including the inner tube. This helps prevent the cake from sticking too much to the pan once baked. Pour the batter into the pan and fill up to 75% full otherwise you may risk overflow.

Bake

Bake at 355 degrees F for 25 to 35 minutes. Your baking time will depend on how shallow or deep your pan is. See Note 2. Check after 25 minutes for doneness. It&#039;s ready when a toothpick inserted in the center comes out clean and the top is a golden brown color. If your pan is tall and deep, you may have to bake it longer.

Invert the pan and cool

Remove from the oven and immediately flip the chiffon pan upside down to invert it. Cool it down as soon as possible to prevent it from sinking and deflating.Drape a cold, damp towel over it to cool it down as quickly as possible. Rinse the towel under cold water and wring it dry. Drape it over the pan again and repeat this process until the pan is no longer hot. See Note 3.

Remove from the chiffon pan

Once the cake has cooled, flip over the pan and carefully run a knife along the sides of the pan to help remove it. Then run a knife along the bottom of the pan to remove it from the base.

Decorate and serve

Invert the cake again so the flat side is facing up and dust on powdered sugar. Slice and serve.

Learn how to make a soft and fluffy vanilla chiffon cake. All the tips you need to make this basic chiffon cake successfully.

Soft and Fluffy Vanilla Chiffon Cake

g egg yolks (from 3 large eggs)

g milk (I use 2% milk)

tsp vanilla extract

tsp cream of tartar

65 g cake flour

g oil

g egg yolks (from 4 large eggs)

46 g milk (I use 2% milk)

tsp cream of tartar (or use lemon juice

92 g yolks (from 5 large egg yolks)

milk

tsp salt

egg egg whites)

tsp cream of tartar (or lemon juice

g egg yolks (from 8 large eggs)

tsp cream of tartar (or use lemon juice/vinegar)

Make sure your chiffon cake pan does not have a non-stick coating or your cake will not rise. The cake needs to cling to the side of the pan to rise tall

I strongly suggest weighing the ingredients including the egg yolks and the whites because the size of the eggs may vary. If the eggs are off by a few grams, it&#39;s not really a big deal

Get the eggs out of the fridge and separate them when they are still cold. They are easier to separate when they are cold. Let the yolks and the whites come to a room temperature, this may take about 30 minutes or so

Preheat the oven to 330 F (165 C) for conventional oven, 310 F (150 C) for convection oven

 Whisk the cake flour with the oil first. This helps to prevent the gluten from forming.

Then add egg yolks, milk, vanilla extract, and salt. Whisk to combine. The batter is thick but flowy

Prepare the cake batter:

Beat the egg whites on medium speed until frothy

Add cream of tartar or lemon juice/vinegar and whip until it turns whitish and air bubbles are fine.

Gradually add sugar as you beat, in 3 batches. I beat them at medium speed (speed 6 on Kitchen Aid). This will take a bit longer compared to beating at high speed. I used to do higher speed (speed 8), but the meringue is smoother and nicer when I maintain the speed on 6 and much more stable too. I highly recommend stopping several times to check on the consistency and scraping the sides of the bowl to make sure no sugar left on the side of the bowl.

Whip until you reach a stiff peak but still have a slight bent on the tip. Then lower the speed to 4 and whip for 1 minute to even out large bubbles and stop beating

Prepare the meringue:

Gently fold 1/3 of the meringue into the thick batter. Using a whisk, using a cutting motion and fold over to mix. Repeat this motion several rounds. Continue on with the second 1/3  of the meringue again to mix.

For the last 1/3 of the meringue, use a rubber spatula instead to ensure you get all the batter at the bottom of the bowl mixed in as well. Use a cut down in the middle

Then fold-over motion to fold gently but quickly. Make sure you don&#39;t see any more white meringue.

The mixture should be fluffy and voluminous.

Pour the batter into an UNGREASED chiffon cake pan.

Use a chopstick or a skewer to draw a zig zag on the cake batter to pop any large air bubbles that are trapped inside and also to even out the batter. The large air bubbles will create large holes in the crumbs later. Gently drop the cake pan from about 10 cm height on the counter 2-3 times.

Fold the meringue into the cake batter:

Put the chiffon pan in the middle rack and let it bake for 40-45 minutes for 6-inch cake, 45-50 minutes for 7-inch cake, 50-55 minutes for 8-inch cake, 60-65 minutes for 10-inch cake. The time is just for reference. Your oven may need less or more time to bake.

Bake the cake:

I know this is weird to say, but it&#39;s actually &quot;safer&quot; to overbake chiffon cake than underbaking. Underbaking tends to cause the cake to collapse. The surface should be dry to touch and bounce back slightly when you gently pressing on it. If you insert a skewer towards the center of the cake, it should come out clean. If not, bake for another 5 minutes

Don&#39;t be alarmed if your cake has some cracks on top. What you are looking at will become the bottom of your cake. I know many people mind it a lot and make a big fuss when the top of the chiffon cake cracks, but it&#39;s not a flaw.

Test for doneness:

Drop the cake pan from about 10 cm height on the counter several times to prevent shrinkage when you pull the cake out of the oven. Then carefully invert the pan upside down immediately. Please don&#39;t be tempted to remove it from the pan if it&#39;s still warm. It takes about one to two hours to cool down completely

Once it has cooled down completely, use a spatula knife to run through the edge and the outer center of the tube to help release the cake. Gently push the base to lift the cake out. Use the knife again to run through the base of the pan and then carefully release the cake

You can gently scrape off the brown crust from the side of the cake for a cleaner look

Cooling:

The cake can be kept in an air-tight container for 2-3 days

Storing:

Thank you so much! It turned out perfect!!

Hi Marvellina, I tried the pandan chiffon with great success! Can you please tell me how do I convert this vanilla recipe for my 10 inch tube pan?

https://content.jwplatform.com/videos/yozcPRKT.mp4

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The most viewed vanilla chiffon cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine