Fluffy Vanilla Chiffon Cake
A light and airy vanilla chiffon cake that's perfect for any occasion.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cups granulated sugar divided
Wet Ingredients
- 7 large eggs separated
- 3/4 cup water
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1/2 tsp cream of tartar
Instructions
Preparation
- In a large bowl, sift together the flour, baking powder, and salt. Set aside.
- In a separate bowl, beat the egg yolks and 3/4 cup of sugar until thick and pale. Gradually add water, oil, and vanilla extract, mixing until well combined.
- Add the dry ingredients to the wet mixture and mix until smooth. Do not overmix.
- In a clean bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the remaining 1/2 cup sugar, and continue beating until stiff peaks form.
- Gently fold the whipped egg whites into the batter, being careful not to deflate them.
Serving
- Once cooled, slice the cake and serve with whipped cream or a dusting of powdered sugar.
Storage
- Store any leftover cake in an airtight container at room temperature for up to 3 days.
Notes
Pro Tips: Ensure all ingredients are at room temperature before mixing. This helps achieve a smooth batter and better volume in the cake.
Ingredient Substitutions: You can replace vegetable oil with canola oil or melted coconut oil for a different flavor.
How to Serve: This cake is perfect with a side of fresh berries or a scoop of vanilla ice cream.
Storage & Freshness: To maintain freshness, store the cake in an airtight container and avoid refrigerating, as this can dry it out.
Make-Ahead Tips: You can bake the cake a day in advance and store it covered at room temperature until ready to serve.
Ingredient Substitutions: You can replace vegetable oil with canola oil or melted coconut oil for a different flavor.
How to Serve: This cake is perfect with a side of fresh berries or a scoop of vanilla ice cream.
Storage & Freshness: To maintain freshness, store the cake in an airtight container and avoid refrigerating, as this can dry it out.
Make-Ahead Tips: You can bake the cake a day in advance and store it covered at room temperature until ready to serve.