Vanilla Chiffon Cake
This Vanilla Chiffon Cake is a sponge cake hybrid that is both moist and super fluffy!
Servings: 12
Ingredients
- 2 cups (250g) all-purpose flour
- 2 teaspoon baking powder
- ½ tsp kosher salt
- 1 ½ cups (300g) granulated sugar
- 1 vanilla bean, seeds scraped or vanilla bean paste
- ½ cup avocado or vegetable oil
- 6 egg yolks
- ½ cup milk
- 8 egg whites
- ¾ teaspoon cream of tartar
Instructions
- Preheat the oven to 325°F. Sift together the flour, baking powder, and salt. Set aside.
- In the bowl of stand mixer fitted with the paddle attachment (or a bowl with a hand mixer), add the sugar and vanilla bean seeds. Massage the vanilla into the sugar with your fingertips until the mixture becomes very fragrant. Add the oil and egg yolks. Mix together on medium speed for a few minutes until the batter is pale in color. Stop the mixer and scrape down the bowl.
- Add half of the flour mixture then mix on low until just combined. Stream in the milk. Mix until the liquids are absorbed. And in the remaining flour and mix until smooth. Set the batter aside.
- In a second mixing bowl (or clean and dry the first bowl), add the egg whites. With the whisk attachment, beat the eggs on medium-low speed until they begin to foam. Add in the cream of tartar and slowly increase the speed to medium-high. Continue to whisk until the whites hold medium peaks.
- Stop the mixer and fold the whipped egg whites into the cake batter. Scrape the batter into a ungreased tube pan.
- Bake the cake for 45 to 50 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Flip the pan upside down and allow to cool completely. When down, flip over and run a thin knife around the edges of the cake before removing the pan. If needed, use a long serrated knife to trim off any domed cake on top.
Notes
Store chiffon cake at room temperate for up to 2 days. Wrap well in plastic or put it in an air-tight container to keep the cake from drying out.