Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, vanilla chiffon cake. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Vanilla Chiffon Cake is made with whipped eggs and oil. What type of baking pan should I use for vanilla chiffon cake? Chiffon cakes are traditionally baked in an angel food cake pan. Keywords: chiffon cake recipe, easy chiffon cake, best chiffon cake, vanilla chiffon cake.

Vanilla Chiffon Cake is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Vanilla Chiffon Cake is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can cook vanilla chiffon cake using 10 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to make Vanilla Chiffon Cake:

1. Get - Base Dough -
2. Make ready 60 g Egg Yolk (about 3 Eggs)
3. Take 30 g Sugar (A)
4. Take 30 g Water
5. Get 30 g Vegetable Oil
6. Get 2 g Vanilla Essence
7. Take 50 g Flour
8. Prepare - Meringue -
9. Take 90 g Egg White (About 3 Eggs)
10. Take 50 g Sugar (B)

This Vanilla Chiffon Cake is that. It is a simple cake to go with your coffee or tea- just mildly sweet, light I believe I have said this before but I have a fascination with chiffon cakes baked in tube pans. Few cakes are as light as chiffon, a sponge cake as billowy and soft as its name suggests. Whether baked in layers or a traditional tube pan, chiffon is best served fresh, with plenty of berries and cream.

Steps to make Vanilla Chiffon Cake:

1. • Base Dough -
2. Sift the flour into a medium bowl and set aside until use.
3. Add the egg yolks and sugar (A) to a large bowl and mix well.
4. Add the water, vegetable oil and vanilla essence to the mixture and whisk until the mixture become pale yellow.
5. Add the flour to the mixture and mix well.
6. • Meringue -
7. With an electric mixer fitted with a wire whip, beat the egg whites on high speed in a large mixing bowl. Add the sugar(B) gradually and whip until the mixture is fluffy, and stiff peaks form. Change the mixer speed to medium and keep mixing for 1min (to equalize the size of bubbles).
8. • Baking -
9. Preheat oven to 350F.
10. Fold the meringue into the egg yolk mixture with a rubber spatula until half-mixed.
11. Add the rest of the meringue to the egg yolk mixture and mix well.
12. Pour the batter into a chiffon cake mold.
13. Shake and tap the mold gently to smooth out the texture.
14. Bake until the cake springs back when touched, about 35 minutes.
15. Remove from your oven and place the mold upside down. Let cool completely (better to leave it overnight).
16. Remove the cake from the mold with a cake knife.
17. Decorate as you like.
18. More Details at http://www.chez-k.org/english/classics/chiffon-cake-vanilla/

Few cakes are as light as chiffon, a sponge cake as billowy and soft as its name suggests. Whether baked in layers or a traditional tube pan, chiffon is best served fresh, with plenty of berries and cream. This vanilla chiffon cake is a real classic. It's super soft, ultra moist and delightfully tender. It is everything a chiffon cake should be - light as air, super fluffy, and bouncy!

So that is going to wrap it up with this special food vanilla chiffon cake recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!