This Classic Vanilla Chiffon Cake offers an incredibly light and airy texture, making it a star among soft cake recipes. You’ll love creating this elegant dessert that’s surprisingly simple to master.
Key Ingredients & Substitutions:
- Cake Flour: Essential for that tender crumb. You can make your own by sifting all-purpose flour with cornstarch.
- Granulated Sugar: Sweetens and tenderizes.
- Eggs: Provide structure and lift. You’ll separate yolks and whites.
- Vegetable Oil: Contributes to the cake’s moistness. Can substitute with another neutral-flavored oil.
- Vanilla Extract: The core flavor. Use pure vanilla for best results.
- Cream of Tartar: Stabilizes egg whites. Lemon juice can be a substitute.
Ingredients:
- 2 ¼ cups cake flour, sifted
- 1 ½ cups granulated sugar, divided
- 1 tablespoon baking powder
- ½ teaspoon salt
- 7 large egg yolks
- ¾ cup cold water
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 7 large egg whites
- ½ teaspoon cream of tartar
How Much Time Will You Need?
- Total Time: 1 hour 30 minutes
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Servings: 12
- Calories per serving: Approximately 350
- Tools Needed: 10-inch tube pan (angel food cake pan), mixing bowls, electric mixer, whisk.
Step-by-Step Instructions:
1. Preheat and Prepare Your Dry Ingredients
Preheat your oven to 325°F (160°C). In a large bowl, whisk together the sifted cake flour, 1 cup of the granulated sugar, baking powder, and salt. This creates the foundation for your soft cake.
2. Combine Wet Ingredients (Yolks)
In a separate medium bowl, whisk together the egg yolks, cold water, vegetable oil, and vanilla extract until well combined. This mixture will bring richness and moisture to your cake.
3. Gently Combine Wet and Dry
Pour the wet yolk mixture into the dry ingredients. Whisk until just smooth; be careful not to overmix. Set this batter aside for a moment.
4. Whip the Egg Whites
In a very clean, large bowl, use an electric mixer to beat the egg whites until foamy. Add the cream of tartar, then gradually add the remaining ½ cup of granulated sugar, beating until stiff, glossy peaks form. Your egg whites are key to the cake’s airy texture.
5. Fold in the Egg Whites
Gently fold about one-third of the whipped egg whites into the yolk batter to lighten it. Then, carefully fold in the remaining egg whites until no streaks remain. This gentle process helps maintain the airiness, creating a truly soft cake.
6. Bake Your Chiffon Cake
Pour the batter into an ungreased 10-inch tube pan. Bake for 60-65 minutes, or until a wooden skewer inserted into the center comes out clean. The ungreased pan allows the cake to climb and develop its signature height.
7. Cool the Cake Properly
Immediately invert the pan onto its feet (or onto a bottle if your pan doesn’t have feet) and let it cool completely, about 1-2 hours. This prevents the cake from collapsing, preserving its tender structure.
Variation Ideas:
- Lemon Chiffon: Add 2 tablespoons of lemon zest to the dry ingredients and replace ½ cup of water with lemon juice.
- Almond Chiffon: Substitute vanilla extract with 1 ½ teaspoons of almond extract.
- Chocolate Chip Swirl: Gently fold in ½ cup mini chocolate chips after the egg whites, creating a delightful surprise.
Storage Instructions:
Store your Classic Vanilla Chiffon Cake at room temperature, loosely covered, for up to 3 days. For longer storage, you can freeze individual slices, well-wrapped, for up to 1 month. Thaw at room temperature before serving.
Frequently Asked Questions (FAQ):
Q: Why is my chiffon cake tough?
A: You likely overmixed the batter or the egg whites. Gentle folding is crucial for a soft cake.
Q: Can I use all-purpose flour instead of cake flour?
A: Yes, you can substitute by sifting 1 ¾ cups all-purpose flour with ¼ cup cornstarch.
Q: Do I really need to use an ungreased pan?
A: Yes, an ungreased pan allows the batter to climb the sides, resulting in a taller, more airy cake.
Q: Why do I need to invert the pan after baking?
A: Inverting the pan prevents the delicate cake from collapsing as it cools, maintaining its light structure.
Q: Can I make this cake ahead of time?
A: Absolutely! This soft cake recipe can be made a day in advance and stored properly until ready to serve.
Q: What if I don’t have cream of tartar?
A: You can substitute with 1 teaspoon of lemon juice or white vinegar for every ½ teaspoon of cream of tartar.