Discover the secret to the perfect Vanilla Chiffon Cake, an irresistibly moist and fluffy dessert that defies the common pitfall of deflating once cooled. After experimenting with numerous traditional recipes, a unique approach was born, omitting baking powder to preserve the airiness created by the egg whites. This cake remains splendidly lofty and light, offering a texture that’s both delicate and satisfying.
Why You’ll Love This: This Vanilla Chiffon Cake stands out for its exquisite softness and moisture, achieved without the use of baking powder, which can disrupt the delicate structure formed by whipped egg whites. The result is a cake that maintains its height and airiness, making each slice a cloud-like dream. It’s a testament to the beauty of mastering simple ingredients to create something extraordinary.
Perfect Occasion: Ideal for any celebration, this Vanilla Chiffon Cake makes a delightful birthday treat, an elegant tea-time centerpiece, or a versatile base for layered and decorated desserts. Its classic flavor and refined texture make it a hit across all ages and preferences.
Decoration Tips: Adorn your cake with a light dusting of powdered sugar or a drizzle of vanilla glaze for a touch of sweetness. Fresh berries, whipped cream, or edible flowers can add color and contrast to the cake’s subtle vanilla canvas, making it as beautiful as it is delicious.
- 5 egg yolks
- 120g of sugar
- 100ml of vegetable oil
- 150ml of room temperature milk
- 1 tablespoon of vanilla extract
- 200g of fine cake flour
For the Meringue:
- 5 egg whites
- 120g of sugar
- Preparation: Preheat your oven to 170°C (338°F). Grease and flour a 24cm by 10cm cake pan.
- Yolk Mixture: In a bowl, mix the egg yolks and sugar by hand until they lighten in color. Gradually incorporate the oil, then the milk, and finally the vanilla extract, mixing well after each addition. Sift in the flour and fold until just combined. Set aside.
- Meringue: In a clean, dry bowl, beat the egg whites with sugar for exactly 3 minutes to avoid overbeating, which could affect the cake’s rise and texture. Gently fold the meringue into the yolk mixture in an enveloping motion to maintain the airiness.
- Baking: Pour the batter into the prepared pan, filling it three-quarters full to allow room for rising. Bake at 170°C for 1 hour. The cake is done when it springs back to the touch. Allow to cool in the pan for 10 minutes before unmolding while still warm.
- Manual mixing of the yolks prevents overbeating, which is crucial for the cake’s texture.
- The cake rises from the air whipped into the egg whites, not from baking powder, which can disrupt this delicate balance.
- Cooling the cake in the mold can cause it to stick, so it’s recommended to unmold it while warm.
- Avoid opening the oven frequently during baking to prevent temperature fluctuations that could cause the cake to fall.
Enjoy this Vanilla Chiffon Cake, a masterpiece of lightness and flavor, perfect for those who appreciate the finesse of a well-baked chiffon.