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.

Top 3 vanilla chiffon cake recipes from across the web

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Vanilla Chiffon Cake Recipe

Chiffon Cake - Perfect on Both Side...

Light and Fluffy Chiffon Cake

Top 3 vanilla chiffon cake recipes from across the web

The most viewed vanilla chiffon cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vanilla Chiffon Cake Recipe

Chiffon Cake - Perfect on Both Side...

Light and Fluffy Chiffon Cake

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