How to make best vanilla chiffon cake

How to make best vanilla chiffon cake

A vanilla chiffon cake is a light, airy, and moist cake that’s perfect for any occasion.

Its delicate flavor and fluffy texture make it a favorite among cake lovers. Whether

you’re celebrating a birthday, hosting a tea party, or simply craving a delightful

dessert, a vanilla chiffon cake is sure to impress. Here’s how to make the best vanilla

chiffon cake using premium vanilla extract.

Ingredients

For the Cake:

● 1 1/2 cups cake flour

● 1 1/2 cups granulated sugar, divided

● 1 tablespoon baking powder

● 1/2 teaspoon salt

● 1/2 cup vegetable oil

● 6 large egg yolks

● 3/4 cup water

● 2 teaspoons vanilla extract

● 6 large egg whites

● 1/2 teaspoon cream of tartar

For the Frosting (Optional):

● 1 cup heavy whipping cream

● 2 tablespoons powdered sugar

● 1 teaspoon vanilla extract

Instructions

1. Preheat the Oven: Preheat your oven to 325°F (165°C). Do not grease the

chiffon cake pan.

2. Mix Dry Ingredients: In a large mixing bowl, sift together the cake flour, 1 cup

of the granulated sugar, baking powder, and salt.

3. Combine Wet Ingredients: In a separate bowl, whisk together the vegetable oil,

egg yolks, water, and vanilla extract until well blended.

4. Create the Batter: Make a well in the center of the dry ingredients and pour in

the wet mixture. Stir until smooth and well combined.

5. Beat Egg Whites: In another large mixing bowl, beat the egg whites and cream

of tartar with an electric mixer on medium speed until soft peaks form.

Gradually add the remaining 1/2 cup of granulated sugar, beating on high

speed until stiff peaks form.

6. Fold Ingredients Together: Gently fold the egg whites into the batter in three

additions, ensuring that the mixture is smooth and well combined without

deflating the egg whites.

7. Bake the Cake: Pour the batter into an ungreased 10-inch tube pan. Bake for

55 to 60 minutes, or until a toothpick inserted into the center comes out clean.

Immediately invert the pan onto a bottle or funnel and let it hang upside down

to cool completely.

8. Remove the Cake: Once the cake is completely cool, run a knife around the

edges of the pan and the center tube to loosen the cake. Invert the cake onto

a serving plate.

Optional Frosting

1. Whip the Cream: In a chilled mixing bowl, beat the heavy whipping cream,

powdered sugar, and vanilla extract on high speed until stiff peaks form.

2. Frost the Cake: Spread the whipped cream over the top and sides of the

cooled chiffon cake. Alternatively, you can serve the whipped cream on the

side for a lighter touch.

Serving Suggestions

A vanilla chiffon cake pairs wonderfully with fresh berries, a dusting of powdered

sugar, or a drizzle of fruit sauce. Its light texture and delicate flavor make it a

versatile dessert that can be dressed up or enjoyed plain.

Visit Our Website

For the best vanilla extract and other premium vanilla products to elevate your

baking, visit https://vanilla.co.id/. Discover the difference that high-quality

vanilla can make in your chiffon cake and other baked goods.