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ultra-fluffy vanilla chiffon cake - featured image

Ultra-Fluffy Vanilla Chiffon Cake: Best Easy Recipe

  • Author: Luciana
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings 1x

Description

An elegant, light, and airy vanilla chiffon cake that is easier to make than it looks. This recipe uses oil for moisture and whipped egg whites for structure, resulting in a cloud-like texture that is perfect for any occasion.

Ingredients

Scale
  • 6 large egg yolks
  • 1/2 cup (120ml) vegetable oil
  • 1/2 cup (120ml) whole milk
  • 2 teaspoons vanilla extract
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 tablespoon cornstarch
  • 6 large egg whites
  • 1/2 teaspoon cream of tartar
  • 3/4 cup (150g) caster sugar
  • 1 teaspoon vanilla extract (for meringue)
  • Parchment paper (for pan bottom)
  • Cooking spray or butter (optional, for pan bottom only)

Instructions

  1. Preheat oven to 325°F (165°C). Separate eggs, placing yolks in one bowl and whites in another. Let whites come to room temperature.
  2. Sift together the flour, baking powder, and cornstarch. Set aside.
  3. In a large bowl, whisk egg yolks until smooth. Add vegetable oil, milk, and 2 teaspoons vanilla extract. Whisk until combined.
  4. Sift the dry ingredients into the yolk mixture in two batches. Gently fold with a rubber spatula until just combined. Set aside.
  5. In a clean, dry bowl, beat egg whites with an electric mixer on medium speed until foamy. Add cream of tartar.
  6. Increase speed to high. Gradually add caster sugar, one tablespoon at a time, while beating. Add 1 teaspoon vanilla extract. Beat until stiff, glossy peaks form.
  7. Add one-third of the meringue to the yolk batter and fold gently to lighten. Add remaining meringue and fold carefully until uniform in color. Do not overmix.
  8. Pour batter into an ungreased 9-inch tube pan. Smooth the top.
  9. Bake for 40-45 minutes until golden brown and a toothpick comes out clean. Do not open the oven door during baking.
  10. Immediately invert the pan onto a cooling rack. Let cool completely upside down (about 1 hour).
  11. Once cool, run a knife around the edges and remove the cake. Peel off parchment paper from the bottom.

Notes

Do not grease the sides of the pan; the cake needs to cling to the sides to rise. The cake must cool upside down to prevent collapsing. Room temperature egg whites whip better. Do not refrigerate as it makes the cake stale.

  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 220
  • Sugar: 20
  • Sodium: 120
  • Fat: 10
  • Saturated Fat: 2
  • Carbohydrates: 30
  • Fiber: 1
  • Protein: 5

Keywords: chiffon cake, vanilla cake, fluffy cake, easy dessert, homemade cake, baking recipe, cloud cake

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Find it online: https://familydinnerecipes.com/ultra-fluffy-vanilla-chiffon-cake-best-easy-recipe/