Extra Fluffy Vanilla Chiffon Cake

This Vanilla Chiffon Cake recipe produces the fluffiest, most delicious cake you will ever try! The cake has a delicate texture and robust vanilla flavor making it a wonderful cake to have as a snack or dessert. Making this vanilla chiffon cake recipe is quite easy and similar to making other cakes.

First, you sift flour, sugar, baking powder, and salt into a bowl. Then, egg yolks, water, oil, and vanilla get beaten together until frothy and pale yellow. After that, the flour mixture gets whisked into the egg yolks mixture until a smooth batter is formed. The next step is whipping egg whites with cream of tartar until stiff peaks form. Then, this gets folded into the batter, which lightens it and helps the cake to rise in the oven. Once the batter gets added to a cake pan, it gets baked in the oven. The results are a fluffy, vanilla scented cake that is wonderful on its own or served with whipped cream and fresh berries.

What is Vanilla Chiffon Cake?

Vanilla chiffon cake is a type of fluffy cake made with flour, eggs, vegetable oil, baking powder, and vanilla or other flavorings. Similar to angel food cake or sponge cake, chiffon cakes involve whipping egg whites to stiff peaks before folding it into the batter. This results in an extra fluffy cake that rises significantly during the baking process.

Usually, vanilla chiffon cake is made in a tube pan, similar to angel food cake. However, it can also be baked in other types of pans before being layered with other ingredients like icings, jams, or fruit.

Pro Tips

• For the lightest texture, it is best to sift the flour with the baking powder, sugar, and salt before adding it to the batter.
• For the best results, use room temperature egg whites as they will whip up easier than if they are cold.
• Use a bowl and beaters that have been thoroughly cleaned to beat the egg whites and ensure they whip up to stiff peaks easily.
• For some flavor variation, feel free to replace the vanilla with another type of extract such as lemon, almond, or orange.
• You will know the cake is baked thoroughly when a skewer inserted into it comes out clean and when the cake bounces back when pressed.
• Use a knife to gently loosen the edges of the cake from the sides of the pan to ensure it comes out of the pan cleanly.

Chiffon Cake Vs. Sponge Cake

Chiffon cake includes oil and baking powder, which give it a moist, tender crumb and a slightly denser structure. Sponge cake, on the other hand, relies solely on whipped eggs for leavening, resulting in a lighter, airier texture. Chiffon cake is also more versatile for layering and frosting due to its stability.

What to Serve with Vanilla Chiffon Cake?

This vanilla chiffon cake is perfect served with a cup of coffee and a dusting of powdered sugar. However, you could also serve slices of it with whipped cream or ice cream, and fresh berries like strawberries, raspberries, or blueberries.

Can I Use This Vanilla Chiffon Cake Recipe for Cupcakes?

Yes, you definitely could! Simply divide it between the cups of a muffin tin that has been lined with cupcake liners, and bake them until they are puffed and cooked through. They will likely bake in less time than if you are making the full cake, so keep a watchful eye on the cupcakes as they bake.

Can I Bake Vanilla Chiffon Cake in a Springform Pan?

Yes, if you prefer to make the cake in a springform pan rather than a tube pan, you definitely could. A springform pan would make it easier to remove from the pan as well.

Why Did My Chiffon Cake Deflate?

Vanilla chiffon cake may deflate if there is any grease residue on the cake pan or if it wasn’t cooled completely before you removed it from the pan. To ensure the cake doesn’t deflate, invert the cake during the cooling time and allow it to cool completely before removing it from the pan.

Why Isn't My Chiffon Cake Fluffy?

A chiffon cake may not come out fluffy if the egg whites weren’t whipped to stiff peaks, or if they were overmixed into the batter, deflating the air. Additionally, opening the oven too early or baking at the wrong temperature can cause the cake to lose its structure.

Can I Freeze Chiffon Cake?

Yes, chiffon cake can be frozen. Wrap it tightly in plastic wrap and then in aluminum foil or place it in an airtight container. Freeze for up to 3 months. Thaw at room temperature while still wrapped to retain its moisture and texture.

How to Store Vanilla Chiffon Cake

To store your vanilla chiffon cake, wrap it tightly and store it at room temperature. It should stay fresh for up to 2 days.

How to Make Vanilla Chiffon Cake

Step 1

Step 1

Step 1: Sift the flour, sugar, baking powder, and salt into a medium bowl, and whisk them together.

Step 1: Sift the flour, sugar, baking powder, and salt into a medium bowl, and whisk them together.

Step 2

Step 2

Step 2: In a large bowl, beat the egg yolks with the water, oil, and vanilla until pale and frothy. Whisk in the flour mixture.

Step 2: In a large bowl, beat the egg yolks with the water, oil, and vanilla until pale and frothy. Whisk in the flour mixture.

Step 3

Step 3

Step 3: In a bowl, beat the egg whites with the cream of tartar until stiff peaks form.

Step 3: In a bowl, beat the egg whites with the cream of tartar until stiff peaks form.

Step 4

Step 4

Step 4: Fold one-fourth of the egg whites into the flour mixture until just combined. Gently fold in the remaining egg whites until combined.

Step 4: Fold one-fourth of the egg whites into the flour mixture until just combined. Gently fold in the remaining egg whites until combined.

Step 5

Step 5

Step 5: Spoon the batter into a 25 cm tube pan. Bake in a 160 C (325 F) oven for 1 hour. After baking, invert the cake on a wire rack and allow it to cool completely. Once cooled, loosen the edges of the cake and invert it onto a platter.

Step 5: Spoon the batter into a 25 cm tube pan. Bake in a 160 C (325 F) oven for 1 hour. After baking, invert the cake on a wire rack and allow it to cool completely. Once cooled, loosen the edges of the cake and invert it onto a platter.

Step 6

Step 6

Step 6: Serve dusted with icing sugar.

Step 6: Serve dusted with icing sugar.