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Vanilla Chiffon Cake

Ready in 130 minutes
Prep 55 minutes
Cook 75 minutes
12
SERVINGS
METRIC
IMPERIAL

  • 550 ml cake and pastry flour
  • 750 ml granulated sugar
  • 15 ml baking powder
  • 5 ml salt
  • 175 ml cold water
  • 125 ml vegetable oil
  • 10 ml vanilla extract
  • 5 egg yolks
  • 250 ml egg whites (about 8 large)
  • 2 ml cream of tartar

7-Minute Frosting

  • 2 egg whites
  • 375 ml granulated sugar
  • 7 ml corn syrup
  • 75 ml cold water
  • 1 ml salt
  • 5 ml vanilla extract

Garnish

  • fresh berries
Don’t let the name fool you; this Vanilla Chiffon Cake is an easy-to-make dessert with the show stopping looks you’ve been searching for to make your springtime table setting “eggs-quisite.” It’s a traditional light and airy cake that is truly a feast for the eyes while remaining light on the stomach.

Instructions

Step 1:
Pre-heat oven to 325° (160°C) and move oven rack to the lowest position. In a large bowl, combine flour, sugar, baking powder, and salt. Beat in cold water, oil, vanilla, and egg yolks until blended.

Step 2:
In a separate large bowl, beat egg whites and cream of tartar on high speed until stiff peaks form, about 2 minutes. Fold a little beaten egg whites (about 1/3) into the egg yolk mixture, then gradually fold all into the remaining egg whites using a rubber spatula just until blended.

Step 3:
Pour into an ungreased 10-inch (25 cm) tube pan and bake for 1¼ hours or until the top springs back when lightly touched. Immediately turn pan upside down onto a heatproof bottle or metal funnel. Let hang for about 2 hours or until the cake is completely cooled.

Step 4:
Loosen the side of the cake with a knife or metal spatula and remove from pan.

7-Minute Frosting

Step 1:
Combine egg whites, sugar, corn syrup, water, and salt in the top of a double boiler. Beat until blended and cook over boiling water until the mixture forms peaks, about 7 minutes.

Step 2:
Remove from heat and add vanilla. Beat until spreading consistency, about 1 minute. Spread on cooled cake and decorate with strawberries.

Tips
  • How can you adjust the flour and yolks in the recipe?
  • Why is it beneficial to freeze the cake before frosting?
Nutritional Facts
  • Amount Per Serving
    422 Calories
  • Fat
    12 g
  • Sodium
    341 mg
  • Carbohydrates
    72 g
  • Fibre
    1 g
  • Protein
    6 g
  • Excellent source of folate. Good source of thiamin and riboflavin.

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