Vanilla Chiffon cake recipe

Vanilla Chiffon cake recipe

📋 Recipe Overview

• Prep Time: 25 minutes

• Bake Time: 45–50 minutes

• Yield: 8-inch (20 cm) Chiffon Tube Pan (8–10 slices)

• Equipment Needed: 8-inch two-piece aluminum chiffon tube pan (un-greased), stand mixer or electric hand mixer, fine-mesh sieve, silicone spatula.

🛒 Ingredients

Group A: Egg Yolk Batter

• Egg Yolks: 5 large (room temperature)

• Fine Granulated Sugar: 40 g (approx. 3 tbsp)

• Vegetable Oil: 50 ml (neutral oil like canola or sunflower)

• Whole Milk: 60 ml (room temperature)

• Pure Vanilla Extract or Vanilla Bean Paste: 1½ tsp

• Cake Flour: 100 g (sifted)

• Baking Powder: 1 tsp

• Salt: ¼ tsp

Group B: Egg White Meringue

• Egg Whites: 5 large (room temperature, clean bowl with no yolk/grease)

• Cream of Tartar: ½ tsp (or 1 tsp fresh lemon juice)

• Fine Granulated Sugar: 60 g (approx. ¼ cup + 1 tbsp)

👩‍🍳 Step-by-Step Instructions

1. Preparation

1. Preheat Oven: Heat your oven to 325°F (160°C) with a rack set in the lower-third position.

2. Prepare Pan: Have your 8-inch aluminum chiffon tube pan ready. DO NOT grease or line the pan with parchment. Chiffon batter needs to grip the ungreased sides to climb and expand as it bakes.

2. Make the Yolk Batter Base

1. In a large mixing bowl, whisk together the 5 egg yolks and 40 g sugar until slightly pale and combined.

2. Whisk in the vegetable oil, whole milk, and vanilla extract/paste until emulsified and smooth.

3. Sift the cake flour, baking powder, and salt directly into the liquid yolk mixture.

4. Whisk gently until just smooth and no dry flour remains. Do not overmix. Set aside.

3. Whip the Meringue

1. In a ultra-clean, grease-free mixing bowl, beat the 5 egg whites on medium-low speed until foamy.

2. Add the cream of tartar (or lemon juice).

3. Gradually add the 60 g sugar in 3 equal batches while increasing the speed to medium-high.

4. Whip until stiff, glossy peaks form. The peak should hold its shape with a tiny tip curling over slightly when you lift the beaters, without being dry or clumpy.

4. Combine & Pour

1. Gently fold one-third of the meringue into the yolk batter using a silicone spatula to loosen the mixture.

2. Gently add the rest of the meringue in two batches, using a light folding motion (cut down the center, sweep around the bowl, and fold over). Stop as soon as no white streaks remain to retain the air bubbles.

3. Pour the batter into the ungreased chiffon pan from about 6 inches high to help break large air pockets.

4. Draw a thin wooden skewer or knife through the batter in a quick spiral pattern, then tap the pan firmly on the counter once or twice.

5. Bake & Invert

1. Bake at 325°F (160°C) for 45 to 50 minutes. The cake will rise high above the rim, develop a golden-brown top, and spring back gently when pressed in the center.

2. Immediate Inversion: Remove from the oven and immediately invert the pan upside down onto a bottle neck or funnel so air can circulate underneath.

3. Allow the cake to cool completely in the inverted pan (about 1.5 to 2 hours). Inverting prevents the delicate foam structure from collapsing.

6. Unmold & Serve

1. Once fully cooled, run a thin offset spatula or knife along the outer edge and inner tube to release the cake.

2. Push the removable bottom upward, then gently slice along the bottom disc to fully release the cake onto a serving platter.

3. Slice with a serrated bread knife using a gentle sawing motion.

 Key Tips for Chiffon Success

• Why Cake Flour? Cake flour has a lower protein content, ensuring a tender, melt-in-your-mouth crumb.

• Why No Grease? Grease causes the rising cake to slip back down, resulting in a dense, flat cake.

• Storage: Store covered at room temperature for up to 3 days, or refrigerate for up to 5 days.