Vanilla Chiffon Cake (video)
This classic chiffon cake is tender and light as air. It has the richness of a butter cake and the fluffiness of a sponge cake. Check out my easy method of making this wonderful and special cake that fits any occasion.
What is chiffon cake?
Chiffon cake is a type of foam cake that has a high ratio of eggs to flour and is leavened mainly from the air beaten into the egg whites. It’s similar to an angel food cake, but instead of using just egg whites, chiffon cake recipes use egg yolks as well. This gives a richer and more flavorful taste to the cake. It’s also similar to a sponge cake, which is basically just eggs, sugar, and flour, but there is oil added to the batter. This makes the texture of a chiffon cake more moist and silky, which is why it’s my favorite type of cake out of the three. It’s a very light and simple, yet delicious cake. So it’s a nice change from all the heavy, decadent desserts out there.
Why you’ll love this recipe:
- Easy streamlined method – The method of this recipe is easier than most. The dry ingredients and all of the wet ingredients, except for the egg whites, are prepared in the same bowl. The meringue and the egg yolk batter are prepared using the same beaters. So there is no mixing of everything separately or using a bunch of different utensils.
- No leftover egg whites or yolks – There are many variations out there, but what I love about this recipe is that it uses the same number of egg whites and egg yolks, so there is no waste and no pressure of what to do with the leftovers.
- Perfectly light and fluffy – The most distinctive feature of chiffon cake is its airy, light texture and soft, tender crumb. The texture is also smooth and velvety, offering a luxurious mouthfeel.
- Here are some reviews:
“Thank you so much for sharing this awesome recipe. I made this cake today and turned out so perfect!! My first time making a chiffon cake but this recipe did not fail me. So thank you very much.” – Ana
“Love this recipe, it’s simple and yields great results. No waste with the eggs too!! I’ve added different infusions such as pandan and every time it comes out perfect.” – Shaleen
How to make chiffon cake:
(the ingredient amounts are listed in the printable recipe card further below)
- Sift the flour, sugar, baking powder, and salt into a large mixing bowl. Make a well in the center and add the egg yolks, oil, water, and vanilla. Set aside.
- In another large bowl, beat the egg whites until foamy. Add in the cream of tartar. Continue mixing and slowly add in the sugar. Beat until stiff peaks form. Set aside.
- Using the same beaters, beat the egg yolk mixture until smooth.
- Fold in 1/4 of the egg whites into the egg yolk batter to lighten it up. Then gently fold in the rest of the egg whites in two equal parts until no white streaks remain.
- Pour the batter into an ungreased 10″ tube pan and bake at 325F for about 1 hour.
- Invert and let cool completely before unmolding.
Expert tips:
- Beat your egg whites to stiff peaks – Since the meringue is the main leavening agent in this cake, it is really important to take the time to beat your egg whites to stiff peaks to ensure your cake has a nice rise and fluffy texture. Once your egg whites reach medium peaks (a tip that folds over), continue beating but check often and once you reach stiff peaks (a tip that points straight) STOP. You don’t want to over-beat your egg whites. They could possibly break and will be harder to fold.
- Fold in stages – Start by folding in only 1/4 of the meringue into your egg yolk batter to lighten the density of the batter, making it easier to combine the rest. Then fold in the remainder of the meringue in two equal parts using an under-and-over motion with your rubber spatula. Be gentle so you maintain as much of the air bubbles as possible.
- Do not grease your tube pan – The batter needs to be able to stick to the sides of the pan to help it rise to its maximum height.
- Cool upside down – As soon as you remove it from the oven, flip the cake over and cool it upside down in the pan to prevent it from collapsing. The reason is the structure of the cake crumb is not stable until it’s completely cooled. Some tube pans have feet that you can flip and stand it on. You can also set the tube pan over a bottleneck or two drinking glasses like I did.
How to serve:
Serve plain or with a dusting of powdered sugar, with coffee or tea. It also pairs well with fresh fruit and a dollop of whipped cream or creme fraiche for special occasions.
Substitutions:
- Cake flour – It’s best to use cake flour for the most tender and soft chiffon cake. You can make your own cake flour by mixing 2 cups of all-purpose minus 4 tablespoons mixed with 4 tablespoons of cornstarch. If you don’t have cornstarch, you can use straight all-purpose flour in a pinch, but please note the texture of the cake won’t be as soft.
- Cream of tartar – You can substitute the 1/2 teaspoon of cream of tartar with 1 teaspoon of white vinegar or lemon juice.
- Vanilla extract – Can be substituted with lemon or orange zest or different extracts like ube or pandan.
- Tube pans – It’s best to use a 10″ tube pan with a removable bottom. The shape of a tube pan is perfect for the height of this cake and the hole in the center actually helps it bake evenly. If using a tube pan without a removable bottom, you can line the bottom of the pan with parchment paper to make it easier to remove the cake.
- Cake pans – You can also bake this chiffon cake in two 8 or 9-inch round cake pans. Just make sure they are at least 3″ deep and line the bottom of the pans with parchment paper. Once the cakes are done, cool them upside down on a cooling rack.
FAQ:
Yes, you can. Once it’s completely cooled, tightly wrap in a layer of saran wrap and a layer of aluminum foil and store in the freezer for up to 3 months. Thaw in the refrigerator overnight.
Yes, this recipe will make about 24 cupcakes. Fill the cupcake liners approximately 3/4 full and bake at 325F for 20-30 minutes or until golden and a toothpick inserted into the center comes out clean.
Yes, but for this recipe, you will need to split the batter into 2 springform pans because of the volume and how high the cake rises.
No, a plain chiffon cake does not need to be refrigerated and is best stored at room temperature.
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Did you make this recipe? Please kindly leave a comment with your star rating below.
Best Chiffon Cake Recipe
Ingredients
- 2 cups (235g) cake flour
- 1 cup (200g) granulated sugar
- 1 tbsp baking powder
- 1 tsp salt
- 7 large egg yolks, room temperature
- 1/2 cup (120ml) vegetable oil
- 3/4 cup (180ml) cold water
- 1 tbsp vanilla extract
- 7 large egg whites, room temperature
- 1/2 tsp cream of tartar
- 1/2 cup (100g) granulated sugar
Instructions
- Preheat oven to 325F.
- Sift the flour, 1 cup sugar, baking powder, and salt into a bowl.2 cups (235g) cake flour, 1 cup (200g) granulated sugar, 1 tbsp baking powder, 1 tsp salt
- Make a well and add the egg yolks, vegetable oil, water, and vanilla. Set aside.7 large egg yolks, 1/2 cup (120ml) vegetable oil, 3/4 cup (180ml) cold water, 1 tbsp vanilla extract
- In another large bowl, beat the egg whites until foamy. Add in the cream of tartar. Continue mixing and slowly add in the sugar. Beat until stiff peaks form. Set aside.7 large egg whites, 1/2 tsp cream of tartar, 1/2 cup (100g) granulated sugar
- Using the same beaters, beat the egg yolk batter. Scrape the bowl as needed. Beat until combined and smooth.
- Fold in 1/4 of the egg whites into the egg yolk batter to lighten it up. Then gently fold in the rest of the egg whites in two equal parts until no white streaks remain.
- Pour into an ungreased 10" tube pan with removable bottom. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. The top should be golden brown and spring back when lightly pressed.
- Let cool completely upside down. Unmold and serve. Slice using a serrated knife.
Notes
Recipe adapted from Allrecipes.com. This post was originally published on June 16th, 2016 and has been recently updated with new photos.
Can the flour (or flour+cornstarch) be substituted with gluten free cup-for-cup flour and cornstarch?
Yes, I don’t see why not, but tbh I’ve never made this cake with GF flour before, so please let me know how it turns out for you:)
Hi,
Would it be ok to use this recipe as a 2 layered birthday cake with fresh cream ontop and in between the sponges, but around the cake with white ganache? would it be stable enough?
Thanks
Yes, it would be:) Enjoy and happy holidays!
This is a fantastic recipe-everything worked out perfectly. Flavor wise-tastes similar to pound cake, even tho there is no butter. It rose SOOO beautifully high. We ate it so many ways-plain, torn up “parfait” style, and with cranberry orange curd and gingerbread mascarpone icing. Because I *only* had an old school NordicWare Bundt (NOT non stick), I greased & flour dusted the bottom (which would become the top/didn’t grease sides) and cooled it upside down using raised cookie racks overnight. Note-greasing & using a Bundt is not what is recommenced/standard for chiffon or angel food cakes, but it was my first time (and mine is particularly swirly). But it turned out GREAT! I dusted with a little confectioners sugar and it was lovely in appearance and taste. I had to work it out/baby it a bit to get it out, but virtually no sticking. Will def make again and can’t wait to try it with chocolate or coffee flavors or som sort.