Description
A light and airy chiffon cake with a soft, cloud-like crumb and gentle vanilla flavor, perfect for any occasion.
Ingredients
Scale
- 2 cups (240 g) cake flour
- 1 1/2 cups (300 g) granulated sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (120 ml) vegetable oil
- 6 large egg yolks
- 3/4 cup (180 ml) water
- 2 teaspoons vanilla extract
- 8 large egg whites
- 1/2 teaspoon cream of tartar
Instructions
- Preheat the oven to 325°F (165°C) and keep the tube pan ungreased.
- In a bowl, whisk together cake flour, baking powder, salt, and half of the sugar.
- In another bowl, mix egg yolks, vegetable oil, water, and vanilla extract until smooth.
- Combine the wet mixture with the dry ingredients and mix until fully blended.
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form, then gradually add the remaining sugar and beat until stiff and glossy.
- Gently fold the egg whites into the batter in batches.
- Pour the batter into the tube pan and smooth the top.
- Bake for 50 to 55 minutes until the cake springs back when touched.
- Invert the pan immediately after baking and allow the cake to cool completely.
- Run a knife around the edges, remove the cake from the pan, slice, and serve.
Notes
- Use room temperature eggs for best volume.
- Do not grease the pan, as the batter needs to cling to rise properly.
- Cool the cake upside down to prevent collapsing.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
Keywords: chiffon cake, airy cake, vanilla chiffon cake, light cake recipe