Woman Scribbles

A website focusing on providing quality recipes for baking pastries, bread and desserts.

by last updated posted 32 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.

Jump to Recipe         Print Recipe

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, sinful 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:

Closer shot of vanilla chiffon cake.
5 from 6 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

Nutrition Facts
Vanilla Chiffon Cake
Amount Per Serving
Calories 226 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Cholesterol 85mg28%
Sodium 172mg7%
Potassium 156mg4%
Carbohydrates 31g10%
Sugar 18g20%
Protein 4g8%
Vitamin A 115IU2%
Calcium 54mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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.
 

These are affiliate links. Please see my Disclosure Page to learn more.

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

Reader Interactions

Comments

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

    Reply

  7. 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

    • 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 🙂

      Reply

  12. 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

    • 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 🙂

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *