Desserts > Cakes > Other Cakes > Chiffon Cake Recipe
Vanilla Chiffon Cake
A classic chiffon cake recipe, known for its incredibly light and airy texture, infused with the delicate flavor of vanilla. This cake is perfect for any occasion and is sure to impress with its cloud-like crumb.
Ingredients
- 1 1/2 cups Cake Flour
- 1 1/2 cups Granulated Sugar
- 1 1/2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1/2 cup Vegetable Oil
- 5 Egg Yolks
- 1/2 cup Water
- 2 teaspoons Vanilla Extract
- 7 Egg Whites
- 1/2 teaspoon Cream of Tartar
Preparing the Batter
In a large bowl, whisk together the cake flour, granulated sugar, baking powder, and salt. Make a well in the center and add the vegetable oil, egg yolks, water, and vanilla extract. Whisk until smooth.
Whipping the Egg Whites
In a separate, clean bowl, using an electric mixer, beat the egg whites with the cream of tartar until stiff, but not dry, peaks form. Be careful not to overwhip.
Combining the Mixtures
Gently fold one-third of the egg white mixture into the yolk mixture to lighten it. Then, gently fold in the remaining egg whites until just combined. Do not overmix, as this will deflate the batter.
Baking
Pour the batter into an ungreased chiffon cake pan (tube pan). Bake in a preheated oven at 325°F (160°C) for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Immediately invert the pan after removing from the oven and let cool completely upside down before removing the cake from the pan.
Cooling and Serving
Once the cake is completely cooled, run a thin knife or spatula around the edges of the pan to loosen it. Invert the cake onto a serving plate. Dust with powdered sugar or frost as desired.
FAQ
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Why is it important not to grease the chiffon cake pan?
The cake needs to grip the sides of the pan to rise properly. Greasing the pan will prevent the cake from climbing and result in a dense cake. -
How do I store leftover chiffon cake?
Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. It can also be frozen for longer storage. -
Can I use all-purpose flour instead of cake flour?
Cake flour is recommended for the best texture, but you can substitute all-purpose flour. Use 1 1/2 cups minus 3 tablespoons of all-purpose flour, and add 3 tablespoons of cornstarch to the dry ingredients to mimic the texture of cake flour.