Vanilla Chiffon Cake is a light and airy dessert that is both versatile and delightful. This classic cake is known for its soft texture and delicate flavor, making it a perfect choice for any occasion. Whether served plain or topped with frosting, fruit, or whipped cream, this cake is sure to impress your guests.
Ingredients
- Dry Ingredients:
- 2 1/4 cups (280g) cake flour
- 1 1/2 cups (300g) granulated sugar (divided)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Wet Ingredients:
- 1/2 cup (120ml) vegetable oil
- 7 large egg yolks
- 3/4 cup (180ml) water
- 2 teaspoons pure vanilla extract
- Meringue:
- 7 large egg whites
- 1/2 teaspoon cream of tartar
Preparation Time
Prep Time: 20 minutes
Cook Time: 50–55 minutes
Cooling Time: 1 hour
Total Time: ~2 hours
Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F (165°C). Do not grease the tube pan, as the batter needs to cling to the sides for proper rising.
Step 2: Combine Dry Ingredients
In a large mixing bowl, sift together the cake flour, 1 cup of sugar, baking powder, and salt. Create a well in the center and set aside.
Step 3: Mix Wet Ingredients
In another bowl, whisk together the vegetable oil, egg yolks, water, and vanilla extract until smooth. Pour this mixture into the well of the dry ingredients and mix until just combined. Do not overmix.
Step 4: Prepare the Meringue
- In a clean bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
- Gradually add the remaining 1/2 cup of sugar and continue beating until stiff peaks form.
Step 5: Fold Meringue into Batter
Gently fold the meringue into the batter in three additions, using a spatula. Be careful not to deflate the batter.
Step 6: Bake the Cake
Pour the batter into an ungreased 10-inch (25cm) tube pan. Smooth the top with a spatula. Bake for 50–55 minutes, or until a skewer inserted into the center comes out clean.
Step 7: Cool the Cake
Invert the pan immediately after removing it from the oven. Allow the cake to cool completely upside down, which helps maintain its structure and fluffiness.
Step 8: Release the Cake
Run a knife around the edges of the pan to loosen the cake and gently remove it. Slice and serve plain or with your favorite toppings.
Tips
- Egg Whites: Ensure the bowl and beaters are grease-free for a stable meringue.
- Cake Flour Substitute: If you don’t have cake flour, replace 2 tablespoons of all-purpose flour with cornstarch for every cup.
- Cooling: Always cool the cake upside down to prevent it from collapsing.
- Flavor Variations: Add lemon zest, almond extract, or a hint of coffee for unique flavors.
Calories
Per Slice (12 servings): ~240 calories
Protein: 5g
Carbohydrates: 36g
-
- Fat: 8g
Conclusion
This Vanilla Chiffon Cake is the epitome of simplicity and elegance. Its light and fluffy texture combined with the subtle vanilla flavor make it a timeless dessert. Serve it with a dusting of powdered sugar, fresh berries, or a dollop of whipped cream, and enjoy a treat that’s both delightful and easy to make!