🍰 Classic Vanilla Chiffon Cake
🍽️ Makes: One 10-inch tube cake
⏱️ Total Time: ~1 hour 20 minutes
🧂 Ingredients:
Dry:
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2¼ cups cake flour
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1½ cups granulated sugar, divided
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1 tbsp baking powder
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½ tsp salt
Wet:
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7 large eggs, separated
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½ cup vegetable oil
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¾ cup cold water
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2 tsp vanilla extract
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½ tsp cream of tartar
👩🍳 Instructions:
1. Preheat Oven:
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Set oven to 325°F (165°C).
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Use an un-greased 10-inch tube pan — chiffon cake needs to cling to the sides to rise properly.
2. Mix Dry Ingredients:
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In a large bowl, sift together cake flour, 1 cup sugar, baking powder, and salt.
3. Add Wet Ingredients:
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Make a well in the center of the flour.
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Add egg yolks, oil, water, and vanilla.
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Whisk until smooth and well combined.
4. Whip Egg Whites:
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In a clean bowl, beat egg whites with cream of tartar on medium speed until soft peaks form.
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Gradually add remaining ½ cup sugar, beating until stiff, glossy peaks form.
5. Fold Gently:
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Gently fold the whipped egg whites into the yolk batter in 3 additions using a spatula.
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Don’t deflate the batter — fold until just incorporated.
6. Bake:
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Pour batter into the ungreased tube pan.
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Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool Upside Down:
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Invert the pan immediately (use the pan’s legs, or rest the center tube on a bottle).
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Let cool completely (about 1–2 hours) before removing.
8. Remove from Pan:
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Once cool, run a knife around the sides and center tube to release the cake.
📝 Tips:
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Don’t grease the pan — it will prevent the cake from rising.
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Use cake flour for the softest crumb.
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You can flavor with lemon zest, orange juice, or almond extract for variations.
🍓 Serving Ideas:
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Dust with powdered sugar
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Drizzle with lemon glaze or chocolate ganache
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Serve with whipped cream and berries
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Slice and layer with fruit and pastry cream
Let me know if you want a lemon chiffon, chocolate version, or how to make it gluten-free!
