Light and Fluffy Chiffon Cake Recipe
Discover how to create a light and airy vanilla chiffon cake by using this straightforward, user-friendly recipe! Packed with professional advice on how to make the ideal chiffon cake—one that is light, fluffy, and soft—without deflating or shrinking.
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Calories: 233kcal
Servings: 12
Equipment
- Cooling Rack
- Toothpick
Ingredients
- 1 ½ cups cake flour
- 1 ⅓ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cream of tartar
Wet Ingredients
- 6 large egg yolks
- 6 large egg whites
- ⅓ cup vegetable oil
- ¼ cup water
- 1 teaspoon vanilla bean paste
Instructions
- Preheat your oven to 355°F.
- In a large bowl, mix egg yolks, vegetable oil, water, vanilla, salt, and half of the sugar.
- Sift cake flour and baking powder into the mixture in three batches, folding gently after each addition.
- In another bowl, beat egg whites and cream of tartar until firm peaks form, gradually adding the remaining sugar.
- Gently fold half of the beaten egg whites into the yolk mixture, then fold in the remaining half.
- Spray an ungreased chiffon cake pan with water and pour the batter, filling up to 75%.
- Bake for 25 to 35 minutes until golden brown and a toothpick comes out clean.
- Immediately invert the pan to cool, using a damp towel to speed up the process.
- Once cooled, carefully remove the cake from the pan and dust with powdered sugar.
- Slice and enjoy your fluffy chiffon cake!
Notes
- Checking for Firm Peaks: When you're whipping up those egg whites, you want them to reach "firm peaks." Here's a trick: lift your whisk and turn it upside down. The peaks should stand tall, but the tips should droop slightly. If they start to look grainy, you've gone too far – stop right there.
- Baking Times: I used a specific pan size for this recipe, but oven temperatures can vary. So, keep an eye on your cake and adjust the baking time as needed. You want it to be golden brown on top and a toothpick inserted in the center should come out clean.
- The Flip and Cool Down: Once your cake is out of the oven, it's time for a little magic trick. Flip the pan upside down and let it cool. This step is crucial because it helps the chiffon cake keep its shape and prevents it from collapsing. Nobody wants a sad, deflated cake, right? This cooling process ensures your cake stays light and fluffy.
- Choosing the Right Pan: For the perfect chiffon cake, go for a tubed aluminum chiffon pan with a removable base. Avoid pans with non-stick coatings – they can mess with how your cake rises. Stick with the classic aluminum for the best results.
Nutrition
Calories: 233kcal | Carbohydrates: 34g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 92mg | Sodium: 130mg | Potassium: 106mg | Fiber: 1g | Sugar: 23g | Vitamin A: 123IU | Calcium: 29mg | Iron: 1mg