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+ servings
Closer shot of vanilla chiffon cake.
5 from 7 votes

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


  • 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


  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.