Simple Vanilla Chiffon Cake

Vanilla Chiffon Cake: Simple, Soft, and Irresistible. This Vanilla Chiffon Cake is a light, fluffy treat made with just a few pantry staples. Perfectly soft and airy, this cake is easy to make and doesn’t require any special pans—your loose-bottomed round pan works just fine. Finished with a light dusting of icing sugar and paired with fresh fruits (I used blueberries in my photos), it’s a simple yet elegant dessert for any occasion.

Contents hide

1 Ingredients:

2 Equipment:

3 Instructions:

4 Why You’ll Love This Cake:

5 Also in the blog now:

6 Like this:

7 Related

8 Related Posts

Ingredients:

4 large eggs, separated
120 g (1 cup) all-purpose flour, sifted
120 g (1/2 cup) granulated sugar (divided)
1/4 tsp salt (a pinch for the whites, the rest for the yolks)
1 tsp pure vanilla extract
60 ml (1/4 cup) neutral oil (like vegetable or canola)

Equipment:

Loose-bottomed round cake pan (do not grease!)
Large mixing bowls
Hand or stand mixer

Instructions:

1. Preheat the Oven:
Preheat your oven to 160°C (320°F). Ensure your loose-bottomed round pan is clean and ungreased to help the cake rise properly.

2. Whip the Egg Whites:
In a clean mixing bowl, add the egg whites and a pinch of salt. Beat on medium speed until frothy. Gradually add half the sugar (60 g or 1/4 cup), a little at a time, while beating on high speed. Continue until stiff, glossy peaks form. Set aside.

3. Prepare the Egg Yolk Batter:
In another bowl, whisk the egg yolks with the remaining sugar (60 g or 1/4 cup) until pale and thick. Add the oil, vanilla extract, and the rest of the salt, whisking until smooth. Sift in the flour and gently mix until just combined.

4. Fold the Mixtures Together:
Take one-third of the whipped egg whites and gently fold it into the egg yolk batter to lighten it. Carefully fold in the remaining whites in two batches, using a spatula and gentle motions to avoid deflating the batter.

5. Bake the Cake:
Pour the batter into the loose-bottomed pan and smooth the top. Gently tap the pan on the counter to release any large air bubbles. Bake for 40-50 minutes, or until a skewer inserted into the center comes out clean.

6. Cool Upside Down:
Once baked, immediately invert the pan onto a stable surface, such as a bottle or cup, to cool completely. This prevents the cake from sinking.

7. Remove and Serve:
Run a knife around the edges of the pan to loosen the cake, and gently push up the base to release it. Dust with icing sugar and serve with fresh fruits like blueberries for a vibrant, delicious finish.

Why You’ll Love This Cake:

Simple Ingredients: Made with just eggs, flour, sugar, oil, and vanilla—no milk or cream of tartar needed!
Soft and Airy: Whipping the egg whites gives it that signature chiffon texture.
Perfectly Versatile: Enjoy it plain, or add fruits for a colorful and fresh pairing.

Bake this Vanilla Chiffon Cake today and indulge in its delicate, melt-in-your-mouth texture. It’s proof that simple recipes can create the most delightful results!