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    Home / Desserts / Cakes

    Vanilla Chiffon Cake light and fluffy

    Jun 3, 2022 by Fadela This post may contain affiliate links

    Jump to Recipe·Print Recipe

    How to make the vanilla chiffon cake recipe, this delicious light and fluffy cake with an airy texture like a mousse. This recipe is easy to make and moreover I give you my advice to succeed every time!

    This is a perfect dessert for any occasion, with just some icing sugar sprinkled on top, served with homemade whipped cream and fresh fruit like strawberries and raspberries.

    Chiffon cake on a cake stand with icing sugar this recipe

    What is a Chiffon cake?

    Of all the soft sponge recipes, the chiffon cakes recipe is certainly the best! Impossible to resist this vanilla chiffon cake that has a texture light and fluffy texture.

    Chiffon cake is a tall cake recipe with a texture so airy like a mousse and so light. This cake is halfway between the sponge cake recipe and the Angel food cake, much lighter and softer with a more flavorful taste.

    The chiffon cake is so delicious and fluffy that you could eat it by itself, but it is even better served as a dessert for special occasions such as a birthday or Mother's Day.

    This vanilla chiffon cake goes well with many fillings and is perfect as a layer cake. But we like to eat it simply with a sprinkle of confectioner's sugar and fresh seasonal fruit.

    Chiffon cake slice with forks and whipped cream

    Is chiffon cake the same as Angel Food Cake ?

    The vanilla chiffon cake is made with the same ingredients as the Angel food Cake, but compared to the latter which leaves us with a lot of egg yolks, this recipe uses whole eggs.

    The egg whites and the egg yolks are separated, and we keep the same principle by whipping the egg whites to find this airy texture and the addition of the egg yolks offers then a richer and more tasty texture to the chiffon cake, and above all, you will not have any rest.

    The additional ingredient in this cake is the fat, we use vegetable oil in the chiffon cake which moistens it much more than in the cake recipes made with butter.

    It is also baked in a tube pan, the same style of mold used to make the Kougloff recipe but with a removable bottom. This non stick type of mold has three tiny feet that allow the cake to cool upside down to prevent it from collapsing and keep its height.

    The vanilla chiffon cake is served as a dessert with just a little powdered sugar, whipped cream and red fruits, but you can also make fabulous layer cake desserts with more gourmet fillings.

    Chiffon cake cut in a cake stand

    5 Tips to make a successful chiffon cake

    This vanilla chiffon cake recipe, just like the angel food cake, is a very delicate cake and the preparation method must be followed precisely to succeed. Here are a few tips that will be useful to you to succeed this recipe.

    1. Use room temperature eggs - this is the key to many successful recipes and also here to get a smooth mixture.
    2. Whip the egg whites gradually - don't rush to whip the egg whites because they may fall off as quickly. To get stiff whites, start at a slow to medium speed and work up gradually to get stiff whites that don't fall apart during cooking.
    3. Fold in the egg whites in several batches - at least twice, a small amount first to loosen the mixture and then with a spatula, gently to retain as much of the air in the egg whites as possible.
    4. Do not grease your pan - definitely not! Preferably use tube pan or with a removable bottom and without non stick sides. The dough must cling to the pan to develop properly and not fall out.
    5. Let the cake cool completely upside down - The tube pan have small feet to let it cool without collapsing.
    Chiffon cake slice on a plate with a fork and whipped cream

    How to make the vanilla Chiffon Cake

    Stiff the dry ingredients

    1. Start by mixing together the dry ingredients, cake flour sugar baking powder, and salt.
    2. Then sift them together at least twice to get a homogeneous mixture.
    3. Then place the dry ingredients in a large bowl.
    Medium bowl with dry ingredients

    Add the egg yolk mixture

    1. Add the egg yolks previously beaten with the vanilla extract, vegetable oil and water.
    2. Mix with a hand whisk for 1 to 2 minutes until smooth and well combined.

    Tip: it is not necessary to use an electric mixer, we just try to mix the ingredients together to obtain a homogeneous mixture.

    Large bowl with wet ingredients
    Large bowl with egg yolk mixture

    Beat the egg whites until stiff peaks

    1. Place the egg whites in the mixing bowl of your stand mixer fitted with the whisk attachment or in a large mixing bowl with the electric hand mixer.
    2. Beat the egg whites on medium speed for about 3 to 4 minutes until you have a foamy mixture with air bubbles.
    3. Add cream of tartar and increase high speed for about 5 minutes until stiff peaks form.

    Tip: You can replace the cream of tartar with the same amount of fresh lemon juice or white vinegar.

    Mixing bowl with egg whites
    Mixing bowl with beaten egg whites

    Gently fold in the egg whites

    1. Start by adding ¼ of the egg whites to the egg yolk mixture and mix quickly with a soft spatula to loosen the batter.
    2. Then pour in the remaining egg whites and fold in gently, using circular motions from the inside to the outside, until you have a lump-free and fluffy texture.

    Tip: Be careful not to overmix the cake batter, or the whites may fall out.

    Large bowl with egg whites
    Large bowl with chiffon cake batter

    Baking the Chiffon Cake

    1. Preheat oven to 325°F / 165°C and prepare your non stick tube pan, which should not be greased or lined.
    2. Gently pour the cake batter into the tube pan to avoid trapping air in it (run a knife through the batter to make sure there are no air bubbles)
    3. Bake in the preheated oven for about 40 minutes until golden brown on top.
    4. Check for baking with a knife blade or with a toothpick inserted into the center until it come out clean and without any traces of wet batter.
    5. Remove the cake from the oven and immediately invert the cake onto your work surface and let completely cooled upside down.
    6. When cool, run a sharp, toothless knife around the outer and inner edges to loosen.
    7. Unmold the removable bottom of the tube pan to release the cake and run the knife again to loosen the bottom.
    8. Place the vanilla chiffon cake on a plate and sprinkle some icing sugar on top and serve with fresh fruits.

    Tip: Use a serrated knife to cut your chiffon cake into slices more easily.

    tube cake pan with cake batter
    tube cake pan with baked chiffon cake

    How to serve the Chiffon Cake

    The chiffon cake recipe is a delicious served as a dessert with a little whipped cream and fresh fruit, but you can also cut it into layers like a layer cake and fill it inside and cover it with icing.

    Here are some ideas for fillings and glazes:

    • Chocolate ganache
    • Red fruit coulis
    • Chocolate mascarpone frosting
    • Vanilla mascarpone frosting
    • Fresh fruits like strawberries, raspberries, berries...
    Vanilla chiffon cake on a cake stand

    Strorage and freeze

    At room temperature: Store chiffon cake can be stored up to 5 days at room temperature. Wrap it in plastic wrap to keep it fresh and prevent it from drying out.

    In the freezer: Place in a storage box or wrap in cling film to keep in the freezer for up to 3 months.

    Faqs - Frequently asked questions about Chiffon Cake

    Can the chiffon cake be baked in a regular cake pan?

    Yes it is possible but the best is to use a special mold that is not nonstick and with a removable bottom. You can use an aluminum layer cake pan and let it cool upside down on a wire rack.

    Why is my Chiffon Cake falling off?

    If the cake falls apart, it is because the egg whites were beaten too quickly and were not firm enough.
    Or the cake is undercooked (check with the blade of a knife at the end of the baking time that it is well done before removing it from the oven)
    And don't open the oven door while the cake is baking to avoid a thermal shock that would cause the center of the cake to fall out.

    Can the chiffon cake be flavored?

    Yes, you can add a natural food flavoring such as lemon juice, orange blossom water, orange juice, cocoa powder or fruit puree.

    Chiffon cake cut

    Other sponge cake recipes

    • Molly cake the easy sponge cake
    • Chocolate Molly cake
    • Chocolate sponge cake
    Chiffon cake slice on a plate with fresh fruits

    Did you like this recipe? Don't forget to rate it and leave me a review in comments! And to not miss any recipes follow @sweetlycakes on Instagram and tag me to share it if you make this recipe 😊!

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    Vanilla Chiffon Cake


    • Author: Fadela
    • Total Time: 1 hour
    • Yield: 12 slices
    Print Recipe
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    Description

    Delicious light and fluffy vanilla chiffon cake recipe made in a 8 - 10 inches / 20 to 25 cm tupe pan or a removable bottom cake pan.


    Ingredients

    • 7 eggs - room temperature
    • 250 g (1 ½ cup) Sugar - granulated
    • 210 g (2 cups) Cake flour
    • 2 teaspoons Baking powder
    • ½ teaspoon of salt - fine
    • 125 ml (½ cup) Vegetable oil
    • 180 ml (¾ cup) Water
    • 2 teaspoons Vanilla extract
    • ½ tsp. cream of tartar - or white vinegar or lemon juice

    Instructions

    1. Mix together the dry ingredients, flour, sugar, salt and baking powder and sift at least twice.
    2. Place the dry ingredients in a large bowl and add the beaten eggs, vegetable oil, water and vanilla extract and mix with a whisk for about 1-2 minutes until well blended then set aside.
    3. Place the egg whites in a large container or in the bowl of your stand mixer fitted with the whisk attachment.
    4. Start beating on medium speed for about 3 to 4 minutes until the whites are bubbly and frothy.
    5. Add cream of tartar and increase speed to high and beat for about 5 minutes until egg whites form stiff peaks.
    6. Add ¼ of the egg whites to the mixture containing all the other ingredients and mix quickly to loosen the mixture.
    7. Then add the rest of the egg whites and fold in gently with a spatula until you have a smooth mixture without lumps.
    8. Preheat the oven to 325°F / 165°C and pour the batter into the unlined and ungreased tube pan.
    9. Run a knife through the batter to remove any air bubbles.
    10. Bake in the oven at half height for about 40 - 50 minutes until golden brown on top. Check for baking with a knife or toothpick by plunging it into the center of the cake - it should come out clean.
    11. Let the chiffon cake cool completely in its pan and upside down.
    12. Once cooled, run the blade of a knife along the inside and outside edges of the pan to release it. Remove the bottom of the pan to take out the cake and run the knife again to remove the bottom of the tube cake.
    13. Place the vanilla chiffon cake on a large plate and sprinkle with confectioners' sugar on top and serve with homemade whipped cream and fresh fruit.

    Equipment

    Image of Angel food cake pan

    Angel food cake pan

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    Image of Stand mixer

    Stand mixer

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    Image of Hand mixer

    Hand mixer

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    Notes

    Storage: at room temperature for up to 5 days in a storage box or wrapped in plastic wrap or up to 3 months in the freezer.

    • Use room temperature ingredients.
    • Do not line or grease the cake pan and use a non-stick, removable bottom pan.
    • Let cool completely upside down before removing from pan.
    • You can replace the cream of tart with the same amount of white vinegar or lemon juice.
    • Prep Time: 20 minutes
    • Cook Time: 40 minutes
    • Category: Cake, dessert,
    • Cuisine: American

    Nutrition

    • Serving Size: 1 slice
    • Calories: 270
    • Sugar: 21 g
    • Sodium: 140.7 mg
    • Fat: 12.4 g
    • Carbohydrates: 36.2 g
    • Protein: 4.6 g
    • Cholesterol: 108.5 mg

    Keywords: chiffon cake, vanilla chiffon cake

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    Hello and welcome to my blog! Fully addicted to cakes, blogging and beautiful pictures! I share with you on this blog some tips and my favorite recipes which i hope will help you to enjoy your loved ones !

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