🍰 Classic Vanilla Chiffon Cake
🧁 Ingredients (for one 10-inch tube pan)
Dry Ingredients:
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2 1/4 cups (280g) cake flour
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1 1/2 cups (300g) granulated sugar (divided)
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1 tbsp baking powder
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1/2 tsp salt
Wet Ingredients:
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7 large eggs, separated
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3/4 cup (180ml) water
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1/2 cup (120ml) vegetable oil
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2 tsp vanilla extract
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1/2 tsp cream of tartar (for egg whites)
👩🍳 Instructions
1. Preheat and Prepare
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Preheat oven to 325°F (160°C).
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Do not grease your tube pan — chiffon cakes need to cling to the sides to rise properly.
2. Mix Dry Ingredients
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In a large bowl, whisk together cake flour, 1 cup of the sugar, baking powder, and salt.
3. Mix Wet Ingredients
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In another bowl, whisk together the egg yolks, water, oil, and vanilla extract.
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Pour into dry ingredients and mix until smooth.
4. Whip the Egg Whites
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In a clean, grease-free bowl, beat the 7 egg whites with cream of tartar until soft peaks form.
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Gradually add the remaining 1/2 cup sugar and beat until stiff peaks form.
5. Fold and Combine
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Gently fold 1/3 of the whipped egg whites into the batter to loosen.
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Then fold in the rest in two additions, being careful not to deflate the mixture.
6. Bake
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Pour the batter into the un-greased tube pan.
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Bake for 50–60 minutes, or until a toothpick inserted comes out clean and the top springs back.
7. Cool Upside Down
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Invert the pan immediately (use the pan’s legs or place it over a bottle).
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Let it cool completely before removing from the pan by running a thin knife around the edges.
🍓 Serving Suggestions
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Dust with powdered sugar
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Serve with whipped cream and fresh berries
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Glaze with lemon, orange, or vanilla icing
📌 Tips for Success
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Use room-temperature eggs for better volume.
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Don’t open the oven early — the structure needs time to set.
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Avoid greasing the pan to help the cake rise evenly and stay tall.
Would you like a lemon, chocolate, or matcha variation of the chiffon cake?