With its ethereal softness, tender crumb, and luxurious mouthfeel, this vanilla chiffon cake sets the stage for mastering the delicate balance of airiness and structure. That’s why I decided to teach my daughter this simple recipe first! If you are starting out, follow along!
Why You’ll Love This Vanilla Chiffon Cake
Effortless and accessible for any baker
What I love most about this recipe is how simple it is to pull off, even on a busy day. With just 6 basic ingredients that most of us already have in the kitchen, you don’t need to hunt down specialty items or spend a fortune at the store. The method is straightforward, too—no complicated techniques or endless steps.
That irresistibly light and fluffy texture
Like a regular vanilla cake, the hallmark of a chiffon cake is its airy, melt-in-your-mouth softness, and this recipe delivers it perfectly every time. The crumb is tender yet holds together beautifully, offering a smooth, velvety bite that feels luxurious. It’s light yet satisfying, making it the kind of dessert that has everyone reaching for a second slice.
A versatile canvas for creativity
This cake isn’t just a showstopper on its own—it’s a dream to dress up with endless pairing options. Serve it simply with powdered sugar for a quick treat, or go all out with whipped cream and fresh fruit for a special occasion. It is perfect for any baker who loves to experiment.
5 Basic Steps To Make Vanilla Chiffon Cake
Step 1
First, let’s get started with the egg yolks. Separate three large eggs carefully. I know separating eggs can feel a bit daunting at first, but with a little practice, it becomes second nature. Make sure no yolk gets into the whites—this is key to getting that perfect meringue later!
Add 3 tablespoons (45 ml) of vegetable oil to the mixing bowl of egg yolks and give it a good mix. Next, pour in 50 ml of milk and one teaspoon of vanilla extract. Vanilla adds such a lovely aroma to this cake; don’t skip it! Whisk everything together for about a minute or two until it’s all beautifully combined.
Now, sift in 60g of cake flour and a pinch of salt in two batches. I find sifting essential here—it prevents lumps and keeps the batter light. Mix well after each addition until the batter is silky smooth. Set this aside while we work on the egg whites.
Step 2
Let’s whip up the meringue!
Take those egg whites and whisk them using an electric mixer with a whisk attachment at medium speed. You’ll notice them start to foam after a minute or so. At this stage, add half a teaspoon of lemon juice. If you don’t have lemon juice, vinegar or cream of tartar will do the trick—it helps stabilize the meringue.
Now, here’s a little trick I’ve learned: add 55 grams of granulated sugar in three batches, not all at once. Patience pays off here! Keep whisking until the meringue reaches stiff peaks. When you lift the beaters, the peaks should stand tall without drooping. This step is all about timing and feeling, and with practice, you’ll nail it every time.
Step 3
Take about a third of the meringue and gently fold it into the egg yolk and flour mixture. Folding is an art—it’s all about using a light hand to keep the batter airy. Once it’s combined, pour this mixture back into the remaining meringue.
Fold everything together quickly but gently. The goal here is to combine without deflating those precious air bubbles. Remember, your batter should still feel light and fluffy when you’re done.
Step 4
Now, pour the batter into a 17.5 x 7.5 cm tube pan. Smooth out the surface with a rubber spatula, then grab a skewer and swirl it through the batter to pop any hidden air pockets. A little tap-tap on the counter also helps to release bubbles.
Slide the pan into a preheated oven at 170°C. Use top and bottom heat without the fan for the best results. Bake the cake for 40 minutes. Don’t worry if the top rises a lot or even cracks—that’s a sign it’s baking beautifully. This fluffy cake loves to grow!
Step 5
Once the baking time is up, take the cake out and flip it upside down to cool on a wire rack. This step prevents the delicate cake from collapsing under its own weight. I usually let it hang out like this until it’s completely cool—patience is key.
When it’s cool, run a butter knife along the edges to loosen the cake. My tip? Go slowly and press gently as you remove the center tube. This way, you’ll preserve the cake’s delicate structure.
Slice it up and take a bite—it’s pure bliss! The texture is soft, light, and moist, just the way a perfect, fluffy vanilla chiffon cake should be. This recipe has become a family favorite in my house, and I hope it brings the same joy to your home as it does to mine.
Some Baking Notes
Got A Shrinking Cake? Easy Peasy!
A classic chiffon cake shrinking or deflating is often due to two main culprits: the wrong pan or improper cooling. From personal experience, I learned (the hard way!) that using a non-stick or greased pan means your cake won’t have the grip it needs to rise.
Also, cooling the cake upside down immediately after baking is essential. Once, I skipped inverting the pan, and my cake collapsed like a punctured balloon. Now, I keep a wet, cold towel on standby to speed up cooling and avoid this mistake entirely.
Don’t Grease The Pan!
Again, the chiffon cake batter needs to cling to the sides of the pan as it bakes; this is how it achieves its impressive height. Trust me, if you grease the pan, you’re setting yourself up for a flat, sad cake. Instead, opt for a completely clean, ungreased tube pan.
If you’re worried about sticking, a quick spritz of water works wonders—it creates just the right surface tension for the batter. I’ve tried greasing “just a little,” and let’s say my cake never made it to Instagram that day!
What To Serve With This Vanilla Chiffon Cake
You can enjoy the finished cake with just a light dusting of powdered sugar. When I’m hosting, I like to pair it with fresh berries and a dollop of whipped cream or creme fraiche—it’s a guaranteed crowd-pleaser.
For a cozy afternoon, a slice of chiffon cake with a steaming cup of tea or coffee hits the spot. One time, I added a drizzle of lemon glaze, and it turned out so good I almost didn’t want to share. YUM!
If you feel fancy, try this gluten-free chocolate chiffon cake for more depth of flavor.
FAQs
Can I make it ahead of time?
Absolutely! Chiffon cake is actually even better when made ahead. You can bake it up to two days in advance and store it in the fridge—it stays wonderfully moist and flavorful. If you’re planning further ahead, it freezes like a dream for up to two months. Just make sure to let it cool completely before wrapping it up tightly and freezing.
How to store this cake?
Wrap the airy cake in plastic wrap or parchment paper and keep it in an airtight container in the fridge, ideally with humidity control. This keeps the cake fresh and prevents it from drying out. Before serving, let it rest at room temperature to bring back that soft, airy texture.
What can I use instead of cake flour?
You can swap 60g cake flour for 50g all-purpose flour and 10g cornstarch, but I still swear by cake flour for its fluffiness.
—
Happy baking! Let me know how yours turns out—I love hearing your baking stories and tips. 😊
Vanilla Chiffon Cake
Ingredients
- 60 g cake flour
- 55 g granulated sugar
- 50 ml sugar-free milk
- 45 ml vegetable oil
- 3 large eggs, room temperature
- 1 tsp pure vanilla extract
Instructions
- Separate three large eggs, ensuring yolks and whites are cleanly divided. Mix yolks with 45 ml vegetable oil, 50 ml milk, and 1 tsp vanilla extract until smooth.
- Sift 60g cake flour and a pinch of salt into the yolk mixture in two batches, mixing until lump-free. Set aside the smooth batter.
- Whisk egg whites at medium speed using an electric mixer with a whisk attachment until foamy, then add ½ tsp lemon juice (or white vinegar). Gradually add 55 g sugar in three parts, whisking until stiff peaks form.
- Fold ⅓ of the meringue into the yolk batter until combined. Pour back into the remaining meringue and fold gently to keep the mixture airy.
- Pour the batter into a 17.5 x 7.5 cm tube pan, smooth the surface using a rubber spatula, and swirl with a skewer to release air pockets. Tap the pan gently to remove bubbles.
- Bake at 170°C for 40 minutes with top and bottom heat, no fan, allowing the cake to rise significantly. Let it cool upside down on a wire rack to prevent collapse.
- Once completely cool, run a knife along the edges to loosen the cake. Gently press around the tube to unmold, slice, and enjoy.
Notes
- Chiffon cakes shrink or deflate if cooled improperly or baked in the wrong pan. Use an ungreased aluminum chiffon pan, invert it immediately after baking, and cool it upside down with a cold towel to maintain height and fluffiness.
- Avoid greasing the pan, as the batter needs to cling to the sides for optimal rise. Use a clean, ungreased tube pan or spray a light mist of water if necessary.
- Serve chiffon cake plain with powdered sugar alongside tea or coffee, or elevate it with fresh fruit, whipped cream, or creme fraiche for special occasions.
