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.
Servings 10
Calories 226kcal
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
- 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.
- 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.
- Add flour mixture gradually to the yolk mixture and mix until the batter is smooth.
- Using a rubber spatula, 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.
- To cool the cake, set the inverted pan over an overturned coffee mug and let cool completely (see photo in the post).
- 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. Lift the tube to release the cake from the outer ring. Loosen the bottom of the cake with a spatula to release it from the base, Remove gently and invert to a serving plate.
Nutrition
Calories: 226kcal | Carbohydrates: 31g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 85mg | Sodium: 172mg | Potassium: 156mg | Sugar: 18g | Vitamin A: 115IU | Calcium: 54mg | Iron: 1mg