This light and airy vanilla chiffon cake is perfect for any occasion. Known for its delicate texture and mild vanilla flavor, chiffon cake stands out due to the unique combination of meringue and egg yolks, creating a cloud-like softness. The cake is light enough to be enjoyed on its own, but it also pairs wonderfully with whipped cream, fresh fruit, or a light glaze. Whether you’re celebrating a special occasion or just want a delicious treat to enjoy with your afternoon tea, this cake offers the ideal balance of sweetness and fluffiness. Its slightly crisp outer texture, combined with a soft and moist interior, makes it a beloved dessert in many cultures. The technique of folding meringue into the batter ensures a light, airy cake that rises beautifully. With its subtle flavor and elegant presentation, this chiffon cake will impress both your guests and your taste buds.
Ingredients (Makes 8 servings):
For the batter:
• 5 egg yolks
• 40 g caster sugar
• 85 ml milk
• 3 tbsp + 1 tsp vegetable oil
• 1 tsp vanilla extract or vanilla essence
• 100 g cake flour
• 1 tsp baking powder
• ½ tsp salt
For the meringue:
• 5 egg whites
• ½ tsp cream of tartar
• 80 g caster sugar
Instructions:
- Preheat the oven to 165°C (329°F) and position the oven rack at the lowest level. Prepare a 20 cm (8-inch) chiffon tube pan, but do not grease it.
- Sift together the cake flour, baking powder, and salt into a bowl.
- In a separate large mixing bowl, whisk the egg yolks and sugar until thick and fluffy, about 3 to 5 minutes. Add the milk, oil, and vanilla extract, stirring until well combined.
- Add the sifted flour mixture in two additions. Stir gently with a whisk until all the flour is incorporated and the mixture is smooth with no lumps.
- For the meringue, fit an electric mixer with a whisk attachment. In a dry, grease-free mixer bowl, whisk the egg whites with cream of tartar on medium speed until frothy. Gradually add the sugar in a steady stream, whipping until stiff peaks form, about 5 to 7 minutes.
- Gently fold one-third of the meringue into the batter. Once incorporated, fold in the remaining meringue in two more additions, ensuring the batter remains light and smooth with no visible streaks of meringue.
- Pour the batter into the chiffon tube pan in one place, allowing it to spread and fill the pan. Smooth the surface and tap the pan gently on the counter to minimize air pockets.
- Bake on the lowest rack for 45 to 50 minutes, or until done. The cake is ready when a skewer inserted into the center comes out clean. Do not open the oven door until about 5 minutes before the end.
- Once removed from the oven, immediately invert the pan over a bottle neck and let the cake hang until completely cooled.
- To release the cake, run an offset spatula gently around the sides, then invert the pan and tap the base to loosen the cake. Run the spatula around the base to release the funnel. Serve the chiffon cake upside down.
Nutritional Insight & Dietary Notes:
Chiffon cake is a lighter alternative to traditional butter-based cakes, thanks to the use of egg yolks and meringue. It offers a sweet treat without being overly rich, making it a great choice for those looking to enjoy dessert without feeling too indulgent. While it’s low in fat, it does contain some sugar and egg yolks, so those on low-sugar or egg-free diets may need to adjust or find alternatives. It’s naturally dairy-free if you substitute the milk with a non-dairy option like almond or oat milk.
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