Vanilla Chiffon Cake

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Here’s a full, detailed recipe write-up for Vanilla Chiffon Cake including introduction, history, benefits, ingredients, method, nutritional info, and more—perfect for passionate bakers or content sharing.

Vanilla Chiffon Cake

Light, fluffy, and heavenly—a timeless cake for any occasion.

Introduction

Vanilla Chiffon Cake is an airy, delicate cake with a texture between a sponge and butter cake. It’s light yet rich, tender yet structured, and deliciously scented with vanilla. Perfect on its own or as the base for frosted celebration cakes, it’s a beloved classic in both home kitchens and bakeries worldwide.

A Brief History

The chiffon cake was invented in 1927 by Harry Baker, a Los Angeles insurance agent-turned-baker. For two decades, he kept the recipe secret while it gained popularity among Hollywood celebrities. In 1947, he sold the recipe to General Mills, which introduced it to the world as “the first new cake in 100 years.” Unlike sponge cakes that rely solely on egg foam or butter cakes that use creamed fat, chiffon cake combines the best of both worlds by using oil and beaten egg whites to achieve its signature texture.

Benefits of Chiffon Cake

  • Low in Saturated Fat: Uses vegetable oil instead of butter.
  • Airy Texture: Egg whites make the cake light and fluffy.
  • Versatile Base: Works well with glazes, fruits, whipped cream, or frostings.
  • Delicately Sweet: Not overly sugary, perfect for those who enjoy subtle sweetness.
  • Great Shelf Life: Oil keeps the cake moist longer than butter-based cakes.

Ingredients

  • 1 cup (120 g) cake flour
  • 1 teaspoon (4 g) baking powder
  • 6 large eggs, separated (room temperature)
  • ½ teaspoon (1 g) cream of tartar
  • ¾ cup (150 g) granulated sugar, divided
  • ¼ teaspoon (1 g) salt
  • 2 tablespoons (30 g) milk
  • 1 teaspoon (5 g) vanilla extract
  • ⅓ cup (70 g) vegetable oil

Equipment Needed

  • 10-inch tube pan (ungreased)
  • Hand or stand mixer
  • Mixing bowls
  • Sifter or fine-mesh sieve
  • Rubber spatula

Method / Instructions

1. Preheat Oven

Set oven to 325°F (165°C). Do not grease your tube pan—this helps the cake rise and cling properly.

2. Sift Dry Ingredients

Sift together cake flour, baking powder, and salt in a large bowl. Set aside.

3. Make the Egg Yolk Mixture

In another bowl, whisk together:

  • Egg yolks
  • ½ cup (100 g) sugar
  • Vegetable oil
  • Milk
  • Vanilla extract

Mix until pale and smooth.

4. Combine Wet and Dry Ingredients

Add the egg yolk mixture to the sifted dry ingredients. Whisk until smooth and lump-free.

5. Beat Egg Whites

In a clean bowl, beat the egg whites and cream of tartar until foamy. Gradually add remaining ¼ cup (50 g) sugar. Continue beating until stiff, glossy peaks form (but not dry).

6. Fold the Mixtures

Gently fold ⅓ of the egg whites into the batter to lighten it, then carefully fold in the remaining whites. Use a rubber spatula to avoid deflating the mixture.

7. Bake

Pour the batter into the ungreased tube pan. Smooth the top. Bake for 50–60 minutes or until a skewer inserted comes out clean.

8. Cool Upside Down

Immediately invert the cake in the pan (use the pan’s legs or place it on a bottle neck). Let it cool completely—this prevents collapsing.

9. Remove and Serve

Once fully cooled, run a thin knife around the edges to loosen and release the cake. Slice gently with a serrated knife.

Serving Suggestions

  • Dust with powdered sugar
  • Serve with berries and whipped cream
  • Glaze with vanilla or citrus icing
  • Fill with custard or mousse

Nutritional Information (per slice, approx. 1 of 12)

  • Calories: 160
  • Fat: 6 g
  • Carbohydrates: 22 g
  • Protein: 4 g
  • Cholesterol: 70 mg
  • Fiber: 0.5 g
  • Sugar: 14 g

Note: These values vary slightly depending on ingredients and portion sizes.

Cake Formation Science

The chiffon cake relies on:

  • Oil for tenderness and moistness
  • Stiff egg whites for rise and fluffiness
  • Cream of tartar to stabilize the meringue
  • Cake flour for a delicate crumb
    Together, these components form a cake that’s both elastic and airy.

Chiffon Cake Lovers Will Say…

“It’s like biting into a vanilla cloud.”
“This cake melts in your mouth.”
“Perfect balance between richness and lightness.”
“A go-to for birthdays and celebrations.”

Conclusion

The Vanilla Chiffon Cake is more than just a dessert—it’s a celebration of texture, tradition, and taste. Whether you’re baking it for a birthday, brunch, or a quiet afternoon coffee, this cake delivers an elegant and timeless delight. With simple ingredients and a bit of care, you can master this bakery-quality classic in your own kitchen.

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