🍰 Classic Vanilla Chiffon Cake
🕒 Prep Time: 25 min | Bake Time: 50–60 min | Cooling Time: 90+ min
Yields: One tall 10-inch tube cake (angel food pan)
Note: Do not grease the pan — chiffon cakes need to cling to the sides to rise properly.
🍴 Ingredients:
Dry:
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2¼ cups (280g) cake flour (or all-purpose flour sifted 2–3x)
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1½ cups (300g) granulated sugar, divided
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1 tbsp baking powder
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½ tsp salt
Wet (Yolk Mixture):
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7 large egg yolks
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¾ cup (180ml) water, room temperature
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½ cup (120ml) neutral oil (like vegetable or canola)
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1 tbsp vanilla extract
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Optional: 1 tsp lemon zest or almond extract for flavor twist
Meringue:
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7 large egg whites
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½ tsp cream of tartar (or 1 tsp lemon juice)
🔪 Instructions:
1. Preheat Oven:
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Set oven to 325°F (163°C).
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Have ready a 10-inch tube pan (ungreased, unlined).
2. Mix Dry Ingredients:
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In a large bowl, whisk together flour, baking powder, salt, and ½ of the sugar (¾ cup).
3. Make Egg Yolk Batter:
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In a separate bowl, whisk egg yolks, water, oil, and vanilla until smooth.
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Pour into dry ingredients and whisk until well combined.
4. Whip Egg Whites:
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In a clean, grease-free bowl, beat egg whites with cream of tartar until soft peaks form.
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Gradually add the remaining ¾ cup sugar while beating to stiff, glossy peaks.
5. Fold Gently:
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Fold ⅓ of the egg whites into the yolk batter to lighten it.
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Gently fold in the rest using a spatula — take care not to deflate.
6. Bake:
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Pour batter into the tube pan and smooth the top.
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Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean and the top springs back when lightly pressed.
7. Cool Upside Down:
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Invert the pan immediately after baking (onto a bottle or the pan’s built-in feet if available).
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Cool completely — at least 90 minutes — before removing.
8. Release & Serve:
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Run a knife around the sides and center tube to loosen.
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Remove from pan, slice with a serrated knife, and serve plain or with:
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Light glaze (citrus, chocolate, or vanilla)
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Fresh berries and whipped cream
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Light custard or curd
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🧁 Variations:
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🍋 Lemon Chiffon Cake: Add 2 tbsp lemon zest + 2 tbsp lemon juice (reduce water slightly).
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🍫 Chocolate Chiffon: Replace ¼ cup flour with unsweetened cocoa powder.
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🍵 Matcha: Add 2 tsp matcha powder to dry ingredients.
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🎂 Layered Chiffon Cake: Bake in two 9-inch round pans (adjust bake time), and fill with whipped cream or buttercream.
Would you like a chiffon cake with a flavored glaze, low-sugar modification, or mini chiffon cupcakes next?
