Vanilla Chiffon Cake
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. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!