Chiffon cake
The fluffiest cake you'll ever make, light and cloud-like vanilla sponge cake baked in a tube tin, perfect on its own or with a dollop of whipped cream
- Prep time
- 20 min
- Cook time
- 45 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
- 120 ml Whole milk (1/2 cup)
- 6 Large egg yolks
- 1 tsp Vanilla extract
- 38 g Caster sugar (I) (3 tbsp)
- 80 ml Vegetable oil (1/3 cup)
- 150 g Cake flour (1 1/2 cup)
- 2 tsp Baking powder
- 6 Large egg whites
- 90 g Caster sugar (II) (1/3 cup 2 tbsp)
Instructions
- 1
Preheat the oven to 170C/340F and prepare an ungreased 8-inch aluminum chiffon cake tin with a removable base
- 2
In a medium-sized bowl combine the milk, egg yolks, vanilla extract, caster sugar (I) and vegetable oil, whisk to combine
- 3
Sift in the flour and baking powder and whisk until just combined
- 4
Add the egg whites to a large bowl, or the bowl of a standmixer, and whisk until foamy
- 5
Add the caster sugar (II) and whisk on medium speed until stiff peaks
- 6
Add 1/3 of the meringue to the egg yolks and whisk until just combined
- 7
Transfer the lightened egg yolk mixture to the remaining egg whites and gently fold until just combined
- 8
Gently transfer the batter to the prepared cake tin and give the tin a few taps to remove any large air bubbles
- 9
Bake for 45 minutes, or an inserted skewer emerges clean
- 10
Remove from the oven and invert the cake onto a wire rack to cool completely
- 11
Once completely cooled run a thin knife around the sides and base of the cake to unmould
- 12
Slice and serve alone or with a dollop of whipped cream and fresh fruit