If you’ve been looking to make the perfect vanilla chiffon cake, this is it! This cake is simple and quick it is to put together and bake. This chiffon cake turns out beautifully, and is also perfect as a cake base for any celebration or party cake you might have in mind or fancy.
Usually, sponge cakes are the order of the day when it comes to a choice of a cake base. Personally, I find sponge cakes a little heavy and sometimes, with an ‘egg-y’ after-taste that isn’t so pleasing. This is where I have picked up baking chiffon cake bases for all my party cakes. Whether frosted or layered, or just as is on its own, a vanilla chiffon is always refreshingly delightful on your palette.
I have adjusted all the quantities of ingredients to make sufficient batter to fill two 7-inch cake pans, as well as the amount of sugar to reduce its sweetness, as reflected in the recipe here.
You can just as easily pour all the batter into a regular 20-cm tube or chiffon pan if you are not using this as a party cake base.
VANILLA CHIFFON CAKE RECIPE
Recipe for two 7-inch round cake pans.
1 cup sifted Cake Flour*
1/2 tbsp Baking Powder
1/2 tsp Salt
3 1/2 Egg Yolks
50 gm Castor Sugar
1/4 cup Corn Oil
95 ml Cold Water
1 tsp Vanilla Extract
1/2 tsp Lemon Extract or Rum
3 1/2 Egg Whites
1/4 tsp Cream of Tartar
70 gm Castor Sugar
* It is generally good practice to pre-sift the flour before measuring the quantity to be used in a cake recipe.
Onto a large baking sheet, sift a quantity of cake flour that is more than what you will need for the recipe. Then, turn up both opposite ends of the sheet, and while holding the flour steady in the trough, pour the sifted flour into a bowl large enough to hold the flour. Using a spoon, scoop the sifted flour loosely into the correct measuring cup (tap the cup lightly to settle the flour, do not pack it in) and level off the excess flour using a flat blade or offset spatula. This will ensure that you do not use more flour than is required.
1. Pre-heat oven to 165 deg C.
2. Mix together the cake flour, baking powder and salt in a bowl.
3. In a clean bowl or jug, combine the corn oil, cold water, vanilla and lemon extracts (or rum, if using), and stir thoroughly to mix well.
6. Stop the mixer, and sift in the flour mixture all at once. Turn the mixer on, on low speed this time, and whisk the flour into the yolk mixture until most of the flour has been incorporated. Finish mixing by hand, using the whisk (detach from the mixer) or spatula to fold in all the flour until just well incorporated. Be careful not to over-mix or over-fold the mixture. Transfer to a clean bowl and set aside. Wash the mixer bowl and whisk attachment to remove all grease, and dry thoroughly.
7. In the cleaned mixer bowl, pour in the egg whites. Using the whisk attachment, beat at high speed. When the egg whites start to get foamy, add the cream of tartar. About 30 seconds later, pour in the sugar in a steady continuous stream. Continue beating until the egg whites reach the stiff peaks stage.
8. Add 1/3 beaten egg whites into the yolk mixture and mix using a spatula or hand whisk. Using quick but light moves, gently fold in the next 1/3, and then the last remaining 1/3. Ensure that the egg whites are well incorporated with no visible streaks of unmixed whites in the mixture. Be careful not to over-fold.
9. Tap the batter lightly on the counter top, before pouring into two 7-inch prepared round pans**, with batter equally divided (if making a layer cake). Alternatively, you could pour into a 20 cm ungreased chiffon tube pan. Bake at the lowest rack in the oven for 30 minutes or until skewer inserted comes out clean. Immediately invert pan(s) onto a cooling rack, so that the cakes hang upside down, for at least half an hour before loosening them. A great tea snack as is, or use as desired with your favourite fillings and toppings.