Description
This vanilla chiffon cake is incredibly light, fluffy, and soft with a delicate vanilla flavor. Made with whipped egg whites and oil, it's perfect served with fresh fruit, whipped cream, or simply dusted with powdered sugar.
Ingredients
- 7 large eggs – room temperature, separated
- 225 g (1 cup + 2 tbsp) granulated sugar
- 210 g (2 cups) cake flour
- 2 tsp baking powder
- ½ tsp fine salt
- 125 ml (½ cup) vegetable oil
- 180 ml (¾ cup) water
- 2 tsp vanilla extract
- ½ tsp cream of tartar (or lemon juice or white vinegar)
Instructions
- Preheat the oven to 325°F (165°C). Do not grease or line the chiffon cake pan.
- Sift together the cake flour, baking powder, and salt twice into a large bowl.
- Mix the egg yolks, vegetable oil, water, vanilla extract, and half of the sugar into the dry ingredients until smooth.
- Beat the egg whites in a separate bowl until foamy. Add the cream of tartar, then gradually add the remaining sugar and continue beating until stiff peaks form.
- Fold one-quarter of the whipped egg whites into the batter to lighten the mixture.
- Add the remaining egg whites and gently fold with a spatula until the batter is smooth and fully combined.
- Pour the batter into an ungreased chiffon cake pan and gently run a knife through the batter to remove large air bubbles.
- Bake for 40 to 50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Cool the cake completely upside down in the pan.
- Release the cake with a thin knife around the edges, then remove it from the pan.
- Serve with powdered sugar, whipped cream, or fresh fruit.
Notes
Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Tips:
- Use room temperature eggs for the best volume.
- Do not grease the pan or the cake may not rise properly.
- Sift the dry ingredients twice for a lighter texture.
- Beat the egg whites gradually until stiff peaks form.
- Fold the egg whites gently to keep the batter airy.
- Cool the cake upside down to prevent it from collapsing.
- Use a tube pan for the best chiffon cake texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Cake, dessert,
- Method: Baking
- 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