Friday, July 28, 2006

Vanilla Chiffon Cake Recipe

As promised, here is the recipe that i used to make my Vanilla Chiffon Cake...the most moist and light and airy cake ever!!!!!!! ^-^

You will need a chiffon pan or an angel food cake pan, small to medium size.


130g Flour
2/3Tsp Baking Powder
80g Sugar
80ml Oil
130ml Water
1Tsp Vanilla Essence
4 Egg Yolks
6 Egg Whites


Preheat the oven to 170°C

Sift the flour 3 times with the baking Powder

whisk half the sugar with the egg yolks until thick trippled in volume and has reached the Ribbon Stage (you can draw a ribbon with the mixture when you lift the whisk up and the ribbon stays for about 30 seconds or more)

Add the Oil, Water and vanilla essence and whisk until the mixture is well combined.

Add the flour and baking powder and mix until well combined (dont worry about folding it in)

In a large mixing bowl, whisk the egg whites (gradually adding the rest of the sugar) until stiff peaks have been formed and you can hold the bowl of egg whites over your head without any of the whites moving or falling on you.

fold the egg whites in thirds into the yolk mixture using a spatula and then pour into the cake tin. (do not grease the tin or line it with anything)

Bake for 50 minutes and as soon as it's done, take it out of the oven and flip it upside down to cool completely!!!

and voila the ultimate chifon cake recipe (its worked everytime for me!!!!!) Hope it works for you too!!!! ^-^


Yang Han said...

Sugoi. Yuzu-san wa baking tensai. ;)

All the photos you put looks so good! :)

As for the white cream, maybe you have to whip it up a lot to get it white, use a blender. ;)

Anonymous said...

Looks nice! Awesome content. Good job guys.

Anonymous said...

I say briefly: Best! Useful information. Good job guys.

sweet-tooth said...

Hi, I'd like to make this cake but may I know the size of the cake pan?

sweet-tooth said...

I just tried this recipe and it's being baked in the oven now.
It smells heavenly and I hope all else will be fine :D

Yuzuki said...

Hey Sweet Tooth!
I'm think the pan that i use is about 10 inches wide but it doesnt really matter. There is always too much cake batter for the pan. you need to fill the pan with the batter to just leave 1 inch from the top of the pan. if you fill it wth more then the cake will rise too much and hit the top of the oven and burn ^-^

Hope you're cake goes well ^-^

Mhai said...

hello there! i came across your site yesterday and immediately tried your chiffon cake recipe. it turned out great! very light, very soft and may i say delicate? :) you have a good recipe, quite complicated though but still good! thanks! i may visit your site frequently now :)

Mae said...

Hi Yuzuki, i adapted your recipe to make little pandan cupcakes! They turned out great. Thank you!

Anonymous said...

Do we use self raising flour or plain flour to make the chiffon cake? Also in other recipes, people use tartar cream. Did you use any tartar cream?

Anonymous said...

I feel like eating while reading..It seems like i have in my mouth..Probably its nice and yummy.

I would love to start baking now.

Anonymous said...

I tried twice at this recipe and failed both times D: I'm a novice baker and... Guh! I don't know what I'm doing wrong. First time, I messed up with the egg whites and the cake rose but deflated. Second time, everything was fine but it started to burn before the inside was cooked and also deflated. Blah!

Yuzuki said...

Anonymous...person ^-^ I think your pan may be too small. alternatively don't pour all the cake batter into the tin, leave about an inch and a half gap between the batter and the top of the tin. Or put the cake in the oven on a lower shelf ^-^

Anonymous said...

Hi. Ive tried making your cake twice and each time it is dense at the bottom. Do you what the problem could be ?

Anonymous said...

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