Today, I’m guiding you through how to make the incredibly fluffy and moist vanilla chiffon cake! You’ll only need 6 simple ingredients (one of them is water!), which you can get at any grocery store. This fluffy, like a cloud chiffon cake, melts in your mouth. I always end up eating a few slices! Let us know if you tried it at home, how it turned out, and how you enjoyed it for your special event! I am also answering a lot of questions I’ve got through the past years about chiffon cake, such as “Why didn’t my chiffon cake rise much?”, “Why did it deflate?”, “Can I use all-purpose flour instead?”… and many more!
📌 Ingredients To Make Vanilla Chiffon Cake
For a 7-inch chiffon cake pan (the bottom: 6-inch, the top: 7-inch)
• Egg yolk: 70 g (4 yolks)
• Vanilla beans: 1/2 pod (or vanilla extract: 1/2 tsp)
• Granulated sugar for yolks: 25 g (2 Tbsp)
• Water: 60 g (1/4 cup)
• Oil: 40 g (1/6 cup)
• Cake flour: 80 g (2/3 cup) *Use all-purpose as an alternative.
• Egg white: 132 g (4 eggs)
• Granulated sugar for egg whites: 50 g (1/4 cup)
Bake (Preheated) at 340ºF (171ºC) for about 40 minutes.
* Adjust the baking time, depending on the size of the pan, thickness of the batter, oven, etc.
NOTE: For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements (US customary units) are provided for your convenience.
📌 More Fluffy Sponge Cake Recipes
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Vanilla roll cake
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