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5 from 1 vote

Vanilla Chiffon Cake

This cake is soft and spongy with a perfect balance of sweetness.
Servings: 1 (10-inch) bundt cake
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
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Ingredients

(A)

  • 1 3/4 cup all-purpose flour, sifted
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/2 cup sugar

(B)

  • 1/2 cup vegetable or canola oil
  • 6 egg yolks
  • 3/4 cup milk
  • 2 tsp vanilla extract

(C)

  • 6 egg whites
  • 1/2 tsp cream of tartar
  • 3/4 cup sugar

Instructions
 

  • Preheat oven to 350'F (175'C).
  • Combine (A) in a bowl. Stir well to blend. Add (B). Beat with an electric mixer until smooth. (The batter will be very, very thick.) To help deal with the thickness, I kept my handmixer near the top of the batter so that the batter did not get stuck in the mixer. I also did a lot of hand stirring.
  • Beat (C) (egg whites and cream of tartar) in a separate bowl until moist peaks form. 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 until no white streaks remain. Pour 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.
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