Kirbie's Cravings

Vanilla chiffon cake

photo of a slice of Vanilla chiffon cake

After successfully making a pandan chiffon cake, I’ve been wanting to make a vanilla version. I took the same basic recipe and changed some things. I substituted regular milk for the coconut milk in the pandan cake and also vanilla extract for the pandan extract.

close-up photo of a slice of Vanilla chiffon cake

The cake slid out more easily this time. However, the exterior crust wasn’t the same. It was a bit tough. I don’t know if it is because of the change in ingredients or if I slightly overbaked the cake. The inside was still super fluffy and spongy though.

photo of a whole Vanilla chiffon cake

I’m going to continue to experiment with other flavors. I’m absolutely loving chiffon cakes right now. I like how they are light, fluffy and not too sweet. Perhaps I just love this recipe though. After thinking I loved chiffon cakes, I recently bought one at a Chinese bakery that tasted super dry. Yuck.

photo of a piece of Vanilla chiffon cake

Vanilla Chiffon Cake (adapted from Little Corner of Mine)

Print Recipe

Ingredients
(A)
1 3/4 cup all-purpose flour, sifted
1 Tbp. baking powder
1 tsp. salt
1/2 cup sugar

(B)
1/2 cup vegetable or canola oil
6 egg yolks
3/4 cup milk
1 tsp. vanilla extract

(C)
6 egg whites
1/2 tsp. cream of tartar

3/4 cup sugar

Directions
1. Preheat oven to 350’F (175’C).

2. Combine (A) in a bowl. Stir well to blend. Add (B). Beat with an electric mixer until smooth. (The batter will be very thick)

3. Beat (C) (egg whites and cream of tartar) in a separate bowl until moist peaks
formed. Gradually add 3/4 cup sugar, beating until stiff and shiny
peaks are formed. Fold 1/3 of the egg whites into the egg yolks
mixture, fold to mix and then add the rest of the egg whites. Fold
gently but thoroughly. Turn batter into ungreased 10″ tube pan.

photo of the whipped egg whitesphoto of the cake batter

4. Bake for 60 mins or until a
toothpick inserted in the center comes out clean. Invert cake and cool
completely in pan. When cool, loosen the edges and shake pan to remove
cake.

Vanilla Chiffon Cake

Servings: 1 (10-inch) tube cake
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Course: Dessert
Cuisine: Chinese
This cake is soft, spongy and flavored with vanilla.

Ingredients

  • 1 3/4 cup all-purpose flour sifted
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 1/4 cup sugar divided
  • 1/2 cup vegetable or canola oil
  • 6 egg yolks
  • 3/4 cup milk
  • 1 tsp vanilla extract
  • 6 egg whites
  • 1/2 tsp cream of tartar

Instructions

  • Preheat oven to 350°F (175°C).
  • Combine the flour, baking powder, salt and ½ cup of sugar in a bowl. Stir well to blend. Add the oil, egg yolks, milk, and vanilla and beat with an electric mixer until smooth. (The batter will be very thick)
  • In a separate bowl, beat the egg whites and cream of tarter until moist peaks form. Gradually add 3/4 cups of sugar, beating until stiff and shiny peaks are formed.
  • Fold 1/3 of the egg whites into the egg yolks mixture, fold to mix and then add the rest of the egg whites. Fold gently but thoroughly. Turn batter into ungreased 10" tube pan.
  • Bake for 60 mins or until a toothpick inserted in the center comes out clean. Invert cake and cool
  • completely in pan. When cool, loosen the edges and shake pan to remove cake.

Notes

Recipe adapted from Little Corner of Mine

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

12 comments on “Vanilla chiffon cake”

  1. Chiffon cake is one of my favorite cakes for being light, moist and fluffy.

  2. I used to LOVE orange chiffon cake when I was a kid. Never attempted to make one myself before …you’ve inspired me now. Great job!

  3. I agree. Except when it’s made wrong and it’s dry. Which seems to happen a lot. I don’t know why.

  4. Chiffon cakes are surprisingly easy to make. I’ve made quite a few cakes from scratch and even though there is the step of separating the eggs, it’s still a pretty easy batter to put together.

  5. Mmm… I love chiffon! This looks great 🙂

  6. hi k – maybe one day, i’ll make a chiffon cake. i always get scared off by the eggs whites and cream of tartar (which is an ingredient i don’t even have). i bet you could make this chiffon cake with jackfruit or ube extract too. maybe add some yellowish/orange food coloring for the jackfruit and purple for the ube….

  7. Thanks for stopping by! I loved your post about your experience on the Martha Stewart show!

  8. Cream of tartar is pretty easy to work with. it’s a bit like baking powder and baking soda. I used to get scared off my egg whites, but now I think it’s pretty simple. As long as you only have egg whites and not other stuff, it should come together easily.

  9. Hi, I have never been able to slid the cake out easily to get the nice sides like yours! Do you put parchment or anything?? Thanks!

  10. Hi Mrs Ergul- No parchment paper..From what I know about chiffon cakes, you aren’t supposed to grease/line the pan with anything. Because when you are done baking, you let the cake cool upside down. The cake should remain stuck in the pan; it shouldn’t fall down. I just used a plastic knife to go around the edges and the cake popped out.
    Perhaps you should try a different recipe or maybe a diff cake pan? I haven’t tried any other chiffon recipe, so I don’t know if others are different. The pan I use is a chiffon/angel cake pan by Nordic Ware.

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