I’m sharing my Fluffy Chiffon Cake Recipe that yields a light, airy vanilla cake perfect on its own or dressed with your favorite glaze or frosting.
I fell for this Vanilla Chiffon Cake the first time I pulled it from the oven. Light and airy, each bite feels like a tiny cloud, but theres more than fluff here, a subtle depth from good cake flour and a clear note of vanilla extract that keeps you guessing if its really that simple.
Sometimes I bake it as a Chiffon Bundt Cake to show off the tall crumb, other times I think of it like a Fluffy Chiffon Cake Recipe that surprises you every time. I wont spoil the secrets now, but you’ll want to try it soon.
Ingredients
- Fine low protein flour makes a soft crumb, lower gluten than all purpose.
- Sweetens and adds moisture, pure carbs so not much nutrition besides energy.
- Give structure, protein and fat, help rise and make it tender.
- Neutral fat keeps cake moist for days no strong flavor added.
- Adds warm sweet aroma and flavor, tiny calories but big taste.
- Stabilizes egg whites for meringue, helps volume, tiny acidic powder.
- Leavening mix that makes batter rise fast, adds light airy texture.
- Enhances overall flavor, balances sweetness, tiny amounts boost other tastes.
Ingredient Quantities
- 2 cups cake flour, sifted
- 1 1/2 cups granulated sugar, divided (about 1 cup for batter, 1/2 cup for the egg whites)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 7 large eggs, separated, room temperature
- 3/4 cup water, lukewarm
- 1/2 cup vegetable oil (neutral flavored)
- 2 teaspoons pure vanilla extract
- 1 teaspoon cream of tartar
How to Make this
1. Preheat oven to 325°F (165°C). Have a 10 inch tube or angel food pan ready and do not grease it, the cake needs to cling to the sides to rise properly.
2. Sift together 2 cups cake flour, 1 tablespoon baking powder and 1/2 teaspoon salt into a bowl, then whisk in about 1 cup of the granulated sugar (reserve 1/2 cup for the egg whites). Sifting twice helps keep the cake light.
3. Separate 7 large eggs while they are cold (easier to separate), then let both yolks and whites come to room temperature for 15 to 30 minutes before mixing.
4. In a medium bowl whisk the 7 egg yolks with 3/4 cup lukewarm water, 1/2 cup vegetable oil and 2 teaspoons pure vanilla extract until smooth. Add the dry ingredients and whisk until just combined and lump free, dont overmix.
5. In a clean, dry bowl with clean beaters add the 7 egg whites and 1 teaspoon cream of tartar. Beat on medium until foamy, then slowly add the remaining 1/2 cup granulated sugar and continue beating to stiff glossy peaks. You want a stable meringue that holds its shape.
6. Fold one third of the meringue into the yolk batter briskly to lighten it, then gently fold in the remaining meringue in two additions using a rubber spatula with a cutting and scooping motion; stop as soon as streaks disappear, do not deflate the foam.
7. Pour the batter into the ungreased tube pan, smooth the top with an offset spatula. Tap the pan lightly on the counter to pop any large air bubbles.
8. Bake at 325°F (165°C) for about 55 to 65 minutes, until the top is springy and a toothpick inserted near the center comes out clean or with a few moist crumbs.
9. As soon as the cake is done, invert the pan onto a bottle or cooling rack and let it cool completely upside down (1 to 2 hours). When cool, run a thin knife around the center tube and sides to release the cake, then remove it gently. Serve plain or with your favorite glaze or whipped cream.
Equipment Needed
1. 10 inch tube or angel food pan, ungreased so the cake can cling and rise
2. Fine mesh sifter or flour sifter for the flour and sugar
3. Set of mixing bowls, at least two large plus one medium for separating yolks and whites
4. Electric mixer with clean dry beaters, or a large whisk if you plan to whip by hand
5. Rubber spatula for folding and an offset spatula for smoothing the top
6. Measuring cups and spoons plus a liquid measuring cup for oil and water
7. Cooling rack or a tall bottle to invert the pan onto while the cake cools upside down
8. Toothpick or thin knife to test doneness and to run around the tube when removing the cake
FAQ
Vanilla Chiffon Cake Recipe Substitutions and Variations
- Cake flour: Replace 2 cups cake flour with 2 cups all-purpose flour minus 4 tbsp, then stir in 4 tbsp cornstarch and sift well; result will be nearly the same but slightly denser, its fine for this cake.
- Granulated sugar: Swap granulated for superfine (caster) sugar 1:1 for quicker dissolving and a finer crumb, or use light brown sugar 1:1 for a bit more moisture and caramel flavor but the cake will be darker.
- Vegetable oil: Use an equal amount (1:1) neutral oils like canola or grapeseed, or replace with 1:1 melted unsalted butter for richer flavor, just dont expect the same ultra-light texture.
- Water: Substitute the 3/4 cup lukewarm water with 3/4 cup milk (dairy or unsweetened plant milk) for more richness and browning, or use brewed tea or citrus juice for mild flavor notes, but acidic liquids can alter rise slightly.
Pro Tips
1. Pulse the granulated sugar in a blender or food processor for a few seconds to make it finer. Finer sugar dissolves faster in the whites so the meringue gets silkier and holds better.
2. Make sure bowls and beaters are spotless and totally grease free. Wipe them with a little vinegar or a cut lemon if you need to. Even a tiny bit of fat or yolk will keep the whites from whipping properly.
3. Fold with a light scooping and turning motion. Do one quick, brisk fold to lighten the yolk batter then very gentle folds after that. Stop when only faint streaks remain, overmixing will ruin the lift.
4. Use an oven thermometer and bake on the center rack. Dont open the oven for the first 30 minutes. If the top seems to brown too fast once the structure is set, loosely tent with foil without touching the cake.
5. Cool upside down until completely cold and be patient when releasing. Run a thin knife around the tube and sides, use a silicone spatula if the pan is delicate, and gently ease the cake out instead of forcing it.
Vanilla Chiffon Cake Recipe
I’m sharing my Fluffy Chiffon Cake Recipe that yields a light, airy vanilla cake perfect on its own or dressed with your favorite glaze or frosting.
12
servings
297
kcal
Equipment: 1. 10 inch tube or angel food pan, ungreased so the cake can cling and rise
2. Fine mesh sifter or flour sifter for the flour and sugar
3. Set of mixing bowls, at least two large plus one medium for separating yolks and whites
4. Electric mixer with clean dry beaters, or a large whisk if you plan to whip by hand
5. Rubber spatula for folding and an offset spatula for smoothing the top
6. Measuring cups and spoons plus a liquid measuring cup for oil and water
7. Cooling rack or a tall bottle to invert the pan onto while the cake cools upside down
8. Toothpick or thin knife to test doneness and to run around the tube when removing the cake
Ingredients
2 cups cake flour, sifted
1 1/2 cups granulated sugar, divided (about 1 cup for batter, 1/2 cup for the egg whites)
1 tablespoon baking powder
1/2 teaspoon salt
7 large eggs, separated, room temperature
3/4 cup water, lukewarm
1/2 cup vegetable oil (neutral flavored)
2 teaspoons pure vanilla extract
1 teaspoon cream of tartar
Directions
- Preheat oven to 325°F (165°C). Have a 10 inch tube or angel food pan ready and do not grease it, the cake needs to cling to the sides to rise properly.
- Sift together 2 cups cake flour, 1 tablespoon baking powder and 1/2 teaspoon salt into a bowl, then whisk in about 1 cup of the granulated sugar (reserve 1/2 cup for the egg whites). Sifting twice helps keep the cake light.
- Separate 7 large eggs while they are cold (easier to separate), then let both yolks and whites come to room temperature for 15 to 30 minutes before mixing.
- In a medium bowl whisk the 7 egg yolks with 3/4 cup lukewarm water, 1/2 cup vegetable oil and 2 teaspoons pure vanilla extract until smooth. Add the dry ingredients and whisk until just combined and lump free, dont overmix.
- In a clean, dry bowl with clean beaters add the 7 egg whites and 1 teaspoon cream of tartar. Beat on medium until foamy, then slowly add the remaining 1/2 cup granulated sugar and continue beating to stiff glossy peaks. You want a stable meringue that holds its shape.
- Fold one third of the meringue into the yolk batter briskly to lighten it, then gently fold in the remaining meringue in two additions using a rubber spatula with a cutting and scooping motion; stop as soon as streaks disappear, do not deflate the foam.
- Pour the batter into the ungreased tube pan, smooth the top with an offset spatula. Tap the pan lightly on the counter to pop any large air bubbles.
- Bake at 325°F (165°C) for about 55 to 65 minutes, until the top is springy and a toothpick inserted near the center comes out clean or with a few moist crumbs.
- As soon as the cake is done, invert the pan onto a bottle or cooling rack and let it cool completely upside down (1 to 2 hours). When cool, run a thin knife around the center tube and sides to release the cake, then remove it gently. Serve plain or with your favorite glaze or whipped cream.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 101g
- Total number of serves: 12
- Calories: 297kcal
- Fat: 12.3g
- Saturated Fat: 2.2g
- Trans Fat: 0.04g
- Polyunsaturated: 3.2g
- Monounsaturated: 4.7g
- Cholesterol: 109mg
- Sodium: 225mg
- Potassium: 62mg
- Carbohydrates: 40.2g
- Fiber: 0.5g
- Sugar: 25.8g
- Protein: 5.1g
- Vitamin A: 303IU
- Vitamin C: 0mg
- Calcium: 18mg
- Iron: 1.3mg
