This easy-to-make Vanilla Chiffon Cake has the best vanilla flavour, made of pure vanilla extract. It has a light and fluffy texture, not too sweet perfect for snacks or dessert.
The basic chiffon cake ingredients: cake flour, baking powder, salt, sugar, eggs, oil, and water or milk.
How to make Vanilla Chiffon Cake
- Sift the flour the cake flour twice, this will aerate the flour to avoid big lumps and over-mixing when mix to wet ingredients.
- Measure the ingredients. For the cake recipe, the precision of measurement is important if you want to achieve the perfect texture and taste. I recommend weighing the flour for exact measurement. If using a measuring cup, remember to spoon the flour into the measuring cup and level. Scooping straight into the flour container with the measuring cup will end up with a compact and too much flour. For the eggs, if the recipe calls for large and using small eggs, you need to check the equivalent weight.
- Ingredients at room temperature. Eggs need to be at room temperature. Egg whites at room temperature foam up much faster to reach the perfect stiff peaks. The egg yolks at room temperature will evenly and easily mix with the rest of the ingredients. To bring the eggs to room temperature place them in warm water for a few minutes. Milk also needs to be at room temperature. If using cold milk, microwave for a few seconds. Ingredients that are not at room temperature will affect the baking time and the texture of the cake.
- Greasing the baking pan. Only grease the bottom of the baking pan. Do not grease the side. You need the cake something to cling to and make sure the cake will not deflate or collapse.
- Cooling the cake. From the oven, invert immediately the cake on a cooling rack or use a bottle, to avoid the cake deflating.
What makes the cake light and fluffy is knowing the technique and following the method correctly, from measuring the ingredients, whipping/mixing, baking, and cooling the cake. With my step-by-step chiffon cake video tutorial, you can make a light and fluffy cake.
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Vanilla Chiffon Cake
This Vanilla Chiffon Cake is so light and fluffy with easy to follow recipe and step-by-step video tutorial.
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Servings:
Watch How to Make It
Equipment
- Tube pan
- stand or hand mixer
Ingredients
Wet ingredients:
- 6 large egg yolks at room temperature
- ½ cup granulated sugar
- ⅓ cup vegetable oil
- ½ cup milk
- 2 tsp homemade pure vanilla extract
Dry ingredients:
- 214 g cake flour 1 ½ cup sifted
- 1 ½ tsp baking powder
- ½ tsp salt
Meringue Ingredients:
- 6 large egg whites at room temperature
- ¼ tsp cream of tartar
- ¾ cup granulated sugar
Instructions
- Prepare the baking pan. Cut 9" x 9" parchment paper or slightly bigger than the tube pan. Fold the parchment paper in half. Fold into a triangle then fold in half of a triangle. Invert the pan and place the folded pointed triangle on top of the middle pan. Hold and cut the folded parchment paper on the edge of the pan, then cut the pointed end to fit the hole of the tube pan. Grease the inside bottom of the tube pan. Unfold the cut parchment paper and place it inside the greased tube pan.
- Prepare the dry ingredients. Measure, spoon and level or weigh the cake flour. Add the salt and baking powder in the cake flour mix until well combined. Sift on parchment paper.
- Prepare the wet ingredients. In a large bowl, add all the wet ingredients. Mix until blended.
- Prepare the cake batter. Add the sifted dry ingredients to wet ingredients in four additions to avoid lumps and over mixing. Mix until smooth.
- Prepare the Meringue. In a stand mixer bowl. Beat the room temperature egg whites and cream of tartar at high speed while gradually add sugar until stiff peaks.
- Cut and Fold Method for Cake. Add the meringue to the cake batter in four additions. Use a spatula or scraper and scoop the meringue and add to the cake batter mixture. Do a scraping motion. Scrape around the bowl and move the spatula on the middle down the bottom of the bowl. Like cutting a cake batter, scrape, cut, and fold until no streaks of cake batter.
- Removing big air bubbles. Pour the cake batter into the tube pan with parchment paper. Tap to release some big air bubbles in the cake mixture.
- Bake the cake. Bake in preheated oven to 345°F for 45 to 50 minutes (do not open the oven before 40 minutes of baking time, the cake might collapse. You can CHECK the cake between 40 to 50 minutes of baking) or until the cake tester inserted comes out clean. Invert the tube pan on a cooling rack or use a bottle to cool the cake.
- Cool the cake. Invert the tube pan on a cooling rack or use a bottle to cool the cake.
Nutrition Facts
Vanilla Chiffon Cake
Amount Per Serving
Calories 364
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 9g56%
Cholesterol 148mg49%
Sodium 276mg12%
Potassium 116mg3%
Carbohydrates 52g17%
Fiber 1g4%
Sugar 32g36%
Protein 8g16%
Vitamin A 220IU4%
Calcium 85mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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