Chiffon cake is a very light cake with fluffy and spongy texture. It is much like angel cake. However, they are different in that chiffon cake contains both egg yolks and egg whites but angel cake only uses egg whites. Chiffon cake can be made in various flavours for example coffee chiffon cake, orange chiffon cake, chocolate chiffon, pandan chiffon cake and so forth.
Pandan chiffon cake is the most popular chiffon cakes in Malaysia and Singapore. However, today I am not sharing the recipe for pandan chiffon cake but vanilla chiffon cake. Vanilla chiffon cake is a chiffon cake flavoured with vanilla bean, vanilla extract or vanilla powder. For me, I used vanilla powder. In this recipe, fresh milk, oil and butter are bring just to boiling (just until mixture starts to form up) before add in flours. This method made the vanilla chiffon cake more soften and more fluffy.
Without further ado, let’s see how to make a more soften and more fluffy vanilla chiffon cake.
Vanilla Chiffon Cake
This recipe makes one 9 inches (22 cm) tube pan vanilla chiffon cake.
Recipe from Butter and Olive Baking Academy.
- 169 grams egg white
- 2 grams cream of tartar
- 101 grams sugar
- 68 grams fresh milk
- 51 grams unsalted butter
- 24 grams vegetable oil
- 18 grams egg
- 84 grams egg yolk
- 76 grams plain flour
- 8 grams corn flour
- 1 gram vanilla powder
- 1 gram salt
- Preheat oven to 160 °C.
- Sift plain flour, corn flour, vanilla powder and salt together. Set aside.
- Put egg and egg yolk together in a bowl. Set aside.
- In a sauce pan, mix oil, fresh milk and butter together. Bring it just to boiling (just until mixture starts to form up).
- Remove mixture from heat. Add flours mixture in 2 additions. Mix just to combine.
- With a wire whisk, beat in the egg one at a time until the mixture is well combined and form a smooth thick paste. Set aside.
- In a mixing bowl, beat egg white until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the sugar and beat until stiff peaks form.
With a rubber spatula, gently fold some of the egg whites into the batter just until blended.
- Pour all the egg white and batter mixture back to the remaining egg whites and gently fold just until blended.
- Pour the batter into the tube pan and bake for about 35 minutes.
- Upon removing the cake from the oven, gently hit the pan on a flat surface. This is to release the hot air from the cake. Then immediately turn the pan upside down and place on a flat surface. Let the cake cool completely before removing from pan.
- Do not use a non stick tube pan and do not grease the pan.
- Do not open the oven while baking. Otherwise cake will deflate.