Vanilla Chiffon Cake Recipe
Step-by-step Vanilla Chiffon Cake recipe. This vanilla chiffon cake is tall and light, moist and fluffy. You can use this basic chiffon cake recipe as a template for a variety of chiffon cake flavors!
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
Yield: 1 serving (6 inch / 15cm chiffon cake mould)
Sift the cake flour.
Break the egg yolk. Add sugar in a few times and beat until pale yellow.
Add cooking oil and mix well.
Add milk, vanilla extract and mix well.
Add flour and mix in the motion of writing “Z” and “N” with a balloon whisk until no more lumps form.
Beat the egg white until foamy. Add sugar in a few times and beat until stiff peaks form. Add 1/3 of the meringue (egg white) to the yolk batter and fold with a spatula until well combined. Pour the yolk batter into the meringue and fold until well combined.
Pour the batter into the chiffon cake mould evenly. Tap the mould on table a few times to remove air bubbles. Bake in preheated oven at 170°C for 30 minutes. Remove from the oven. Flip the cake over and leave to cool on a wire rack.