Delicious Vanilla Chiffon Cake Recipe: A Must-Try Dessert!

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Bake a Light and Fluffy Vanilla Chiffon Cake

If you’re craving a light and airy cake with a hint of vanilla, then this classic vanilla chiffon cake is just what you need. The perfect balance of softness and sweetness is guaranteed to delight your taste buds. The best part? It’s super easy to make and will impress your family and friends!

Whether you’re a beginner or a pro in the kitchen, this recipe will guide you through the simple steps to create a delectable dessert that’s perfect for any occasion.

  • Number of Diners: 8
  • Difficulty: Easy
  • Preparation Time: 30 minutes


  • 2 cups cake flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 7 large eggs, separated
  • 3/4 cup water
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cream of tartar

Preparation Steps:

  1. Preheat the oven to 325°F and prepare an ungreased tube pan.
  2. In a large bowl, sift together the cake flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the egg yolks, water, vegetable oil, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients and mix until smooth.
  5. In another bowl, beat the egg whites and cream of tartar until stiff peaks form.
  6. Gently fold the egg white mixture into the batter until fully combined.
  7. Pour the batter into the tube pan and bake for 50-60 minutes, or until a toothpick inserted comes out clean.
  8. Cool the cake upside down on a wire rack before removing from the pan.
  9. Slice and serve with your favorite toppings or enjoy as is!

Benefits of Vanilla Chiffon Cake:

This vanilla chiffon cake is a delightful treat that is perfect for celebrating special occasions or simply satisfying your sweet tooth. Its light and airy texture, combined with the fragrant aroma of vanilla, makes it a crowd-pleaser for all ages.

Recommendations and Advice:

If you want to add an extra touch of decadence, try serving the cake with a dollop of whipped cream and fresh berries. Don’t overmix the batter when folding in the egg whites to maintain the cake’s fluffiness.

Curiosities About the Recipe:

The chiffon cake was invented in the 1920s by Harry Baker, and its unique method of using oil instead of butter resulted in a lighter and moister cake, which quickly gained popularity among home bakers.

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