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by sanna last updated November 16, 2018 posted November 16, 2018 42 Comments

Vanilla Chiffon Cake

Fluffy, soft and airy, this Vanilla Chiffon Cake is delicious on its own but can be made more special with your favorite icing or glaze.

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Vanilla Chiffon Cake on a serving plate with some part sliced.

In a world of fancy desserts, frosted cakes and highly-iced cupcakes, sometimes a plain, naked chiffon cake shines the brightest for me.

Indulgence to me does not always mean the rich, sinfulĀ desserts. It also takes the form of plain and simple ones. This Vanilla Chiffon Cake is that. It is a simple cake to go with your coffee or tea- just mildly sweet, light and satisfying.

Closer shot of vanilla chiffon cake.

I believe I have said this before but I have a fascination with chiffon cakes baked in tube pans. To me, they are simply sophisticated, plain but classy. I love that they are tall, fat and naked.

This is a basic recipe you can use. I enjoy eating it on its own, savoring the light, soft and airy texture of the cake. But of course, you can also dress it up like adding glazes and frosting.

Whatever you decide on doing, this cake tastes amazing.

Eggs for making vanilla chiffon cake.

Pointers and Tips for Making Vanilla Chiffon Cake

  • The eggs should be in room temperature for about 30 minutes. I separate them while they are cold from the fridge then let them sit at room temperature for half an hour or so. The egg whites can be whisked to full volume when they are not cold.
  • You will know that you have whisked the egg whites appropriately if firm peaks form and hold their shape once you lift the whisk. Turn over the bowl carefully. The egg whites should not drip down.

Beaten egg whites for Vanilla Chiffon Cake

  • You are going to need an ungreased 10-inch tube pan that is not non-stick. The chiffon cake batter needs that grip to rise beautifully at its maximum height.
  • When you have taken the baked chiffon cake out of the oven, you can cool it on top of a wire rack or better, on top of two coffee mugs with the same height. Set the tube pan over them, giving a lot of space on the bottom of the cake to release the heat.
  • To unmold cake, loosen the sides and inner center with a knife or a spatula. Carefully press the sides of the cake to loosen it more. Lift the tube to release the cake and loosen the bottom of the cake again in the same manner.

The whole vanilla chiffon cake freshly baked.

And here it is, simplicity at its finest. This cake slices beautifully in any thickness that you like. Bring out your fanciest tea mugs and wind down with every slice.

This cake yields a generous number of servings so you can serve it to a party. I bet you that hands will reach out for it because it is pretty enticing like that.

This Vanilla Chiffon Cake is light, airy and fluffy! Its totally perfect on its own but also great with your favorite glazes and frosting.

More Cake Recipes For You:

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  • Choco-Vanilla Chiffon Cake
  • Ube-Vanilla Chiffon Cake
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Closer shot of vanilla chiffon cake.
5 from 7 votes
Print

Vanilla Chiffon Cake

Fluffy, soft and airy, this Vanilla Chiffon Cake is delicious on its own but can be made more special with your favorite icing or glaze.
Course Dessert
Cuisine Asian, Western
Keyword chiffon cake
Prep Time 30 minutes
Servings 16
Calories 226 kcal
Author sanna

Ingredients

  • 7 egg yolks room temperature
  • 2 cups all-purpose flour
  • 1 and 1/2 cups sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 3/4 cup water
  • 1/2 cup canola oil
  • 2 tsp vanilla extract
  • 7 egg whites at room temperature
  • 1/2 tsp cream of tartar

Instructions

  1. Preheat oven to 350 F. In a medium bowl, combine flour, salt and baking powder. In the bowl of a stand mixer, whisk the egg whites on medium speed until frothy. Add the cream of tartar and continue to whisk until egg whites form firm peaks that hold its shape when the whisk is lifted.
  2. Meanwhile, beat the egg yolks in another bowl until it is slightly thicker. Add the sugar and mix until incorporated. Add water, oil and vanilla extract. Mix well.

  3. Add flour mixture gradually to the yolk mixture and mix until the batter is smooth. Gently fold the egg whites to the yolk batter in three additions until batter is uniform. Pour batter into an ungreased10-inch tube pan. Bake for 55-65 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Set tube pan top of two overturned mugs  and let cool.

  4. To unmold cake, loosen sides and bottom with a knife. Using your hands, gently press the sides of the cake downwards to loosen it more. remove gently and invert to a serving plate.

Recipe Notes

Recommended 10-inch Tube Pans

Note: The second one has feet on them so that when cooling down the cake, all you need to do is to overturn it and let it stand on the three feet. That gives the bottom of the cake ample space being overturned.
Ā 

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This Vanilla Chiffon Cake is light, airy and fluffy! Its totally perfect on its own but also great with your favorite glazes and frosting. #chiffoncake #vanillacake #VanillaChiffonCake #CakeRecipe

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Filed Under: All Baked Goods, Cakes Tagged With: Asian chiffon cakes, vanilla

Reader Interactions

Comments

  1. Blessing says

    January 23, 2021 at 6:24 am

    Thanks for sharing this recipe. But, please, I want to know if the cake won’t taste and smell eggy since there’s no milk or anything to cover up the eggy smell and taste

    Reply
    • sanna says

      January 28, 2021 at 10:11 am

      Hi there! While it is not off-putting to me. It can be eggy for some.

      Reply
  2. Sunayna Prasad says

    December 18, 2020 at 4:33 pm

    Hi,

    What if I use cake flour instead of all-purpose?

    Reply
    • sanna says

      December 21, 2020 at 2:55 pm

      Yes, you can do that too šŸ™‚

      Reply
  3. Mae says

    December 10, 2020 at 6:26 pm

    Hi Sanna!
    Can I use a disposable tube pan for this?

    Reply
    • sanna says

      December 10, 2020 at 6:32 pm

      Yes, you can šŸ™‚

      Reply
  4. Mischelle Gagarao says

    November 2, 2020 at 12:18 pm

    Hi Sanna,
    I just want to try this receipe, can i put it on the square pyrex or in the bread loaf pan?

    Reply
    • sanna says

      December 10, 2020 at 6:32 pm

      Hello there! You can use loaf pans. You might have to use two of those. Just watch out for the baking time. It may bake for a bit shorter amount of time. šŸ™‚

      Reply
  5. Loree Sy says

    October 13, 2020 at 2:48 am

    Hi! I only have an 8 inch tube pan and an 8×3 round pan? Can I use either one?

    Reply
    • sanna says

      October 13, 2020 at 3:15 am

      Hello! I suggest you use the 8 inch tube pan. You may have to bake the cake a litte longer, say 10-20 mins more. If the top is browning quickly before thencale is.done, cover it loosely with foil.

      Reply
  6. Thea dantay says

    August 13, 2020 at 8:00 am

    Delicious!! How about chocolate flavor?

    Reply
    • sanna says

      August 19, 2020 at 12:36 pm

      Thanks Thea! For chocolate flavor, you should definitely try this :https://www.womanscribbles.net/chocolate-chiffon-cake/

      Reply
  7. Rida says

    July 23, 2020 at 1:59 pm

    Can we skip the cream of tartar?

    Reply
    • sanna says

      July 23, 2020 at 3:14 pm

      Hello! Just use same amount of lemon juice in place of it šŸ™‚

      Reply
  8. Laura says

    May 28, 2020 at 6:25 pm

    Can you use a nonstick tube pan?

    Reply
    • sanna says

      July 23, 2020 at 3:15 pm

      Hello! Yes you can but I strongly recommend the aluminum ones instead of non-stick šŸ™‚

      Reply
  9. Mary says

    May 21, 2020 at 9:02 pm

    Hello,

    Could this recipe work on a 8inch round pan?

    Thanks

    Reply
    • sanna says

      May 22, 2020 at 8:07 am

      Hi Mary! You may have to use two 8 inch round pans and bake them for a shorter time šŸ™‚

      Reply
  10. corinna says

    May 19, 2020 at 12:32 am

    Hi, may i know 3/4 cup water is around how many ML because cup have different size? can i use a mould without the hole in the middle?

    Reply
    • sanna says

      May 20, 2020 at 11:06 am

      Hello Corina! 3/4 cup water is around 177 ml. If you use a mould without a hole, the baking time is gonna change too. I have not tried it personally but I suggest baking these in two separate 9 inch round pans šŸ™‚

      Reply
  11. DEBRA says

    April 24, 2020 at 6:45 am

    Hi Sanna, can I use vegetable oil instead of Canola oil

    Reply
    • sanna says

      April 25, 2020 at 4:14 pm

      Hello Debra! Yes you can!

      Reply
  12. Sarah says

    April 9, 2020 at 9:48 am

    Can you use olive oil instead of canola?

    Reply
    • sanna says

      April 9, 2020 at 12:00 pm

      I have not tried using olive oil but I think it is fine. It might change the flavor a bit because olive oil has a slight flavor to it. keep me posted šŸ™‚

      Reply
  13. Del says

    April 3, 2020 at 10:15 pm

    Delicious thank you Sanna for sharing your recipe more power to you

    Reply
    • sanna says

      April 6, 2020 at 4:02 pm

      Hello Del! I am so happy you liked it!

      Reply
  14. Del says

    April 3, 2020 at 10:11 pm

    So Delicious thank you so much Sanna

    Reply
    • sanna says

      April 9, 2020 at 12:01 pm

      You are welcome, Del!

      Reply
  15. Lanis Dejean says

    March 2, 2020 at 6:04 pm

    Okay, thank you,
    Also, in the ingredients, it says 3tsp baking powder, but no where in the recipe does it say when to incorporate it. I was just wondering if that was a typo

    Reply
    • sanna says

      March 2, 2020 at 7:22 pm

      Hi! You mix the baking powder with the flour and salt at the first step šŸ™‚ Good luck with this šŸ™‚

      Reply
  16. Aarthie says

    March 2, 2020 at 9:02 am

    Hi, I don’t have cream of tartar. Let me know the replacement of it.

    Reply
    • sanna says

      March 2, 2020 at 11:29 am

      Hello! Just use lemon juice using the same amount and following the same instructions. I guess for this, its 1/4 tsp. Good luck!

      Reply
  17. Lanis Dejean says

    February 28, 2020 at 2:01 pm

    Could this recipe work with a bunt pan?

    Reply
    • sanna says

      March 2, 2020 at 11:28 am

      Hello there Lanis! You can bake this on a bundt pan. You just have to watch out for the baking time as it may vary. Good luck!

      Reply
  18. Katrina says

    November 2, 2019 at 9:56 pm

    Just made this cake for daughter’s birthday. DELICIOUS! Light, airy and so easy to make. Thanks for sharing this great recipe!

    Reply
    • sanna says

      December 10, 2019 at 2:19 pm

      I am so glad you liked this!

      Reply
  19. Angela says

    July 8, 2019 at 6:24 am

    So easy and fantastic results!! Tasted just like my mom used to make!!

    Reply
    • sanna says

      July 10, 2019 at 8:24 pm

      Thank you so much! I am happy you liked it!

      Reply
  20. Jennyve says

    April 2, 2019 at 4:13 pm

    So yummy and fluffy thanks for sharing this recipe

    Reply
    • sanna says

      April 4, 2019 at 11:54 am

      Thanks a lot, Jennyve!

      Reply
  21. Karly says

    November 18, 2018 at 1:06 pm

    This cake looks amazing!

    Reply
    • sanna says

      March 21, 2019 at 9:36 pm

      Thanks a lot, Karly!!

      Reply

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Hi! I am sanna. A mom, wife, a pastry lover, a bread nerd and so in love with yoga. Read More…

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Sanna is a wife and mother of three, living in Manitoba Canada. Her passion for baking, making good food and writing sparked her desire to start Woman Scribbles.

She loves yoga, pastries, reading books and camping during the summer. She loves cilantro, avocado toast, and a real crispy fried chicken.

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