Classic Vanilla Chiffon Cake Batter
Baking
Cakes cupcakes
Vanilla: Extract
Medium
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Egg yolks, oil and water are whisked into a smooth batter and folded into a stiff meringue. The result is a tall, tender, moist tube cake. Makes 1 10-inch tube cake in about 1 hr 20 min.
Prep
25 min
Cook
55 min
Total
1 hr 20 min
Yield
1 10-inch tube cake
Ingredients
Adjust yield
10-inch tube cake
Scales from a half to a double batch; give a bigger batch a little more time.
- 2 cups (240 g)cake flour, sifted
- ⅔ cup (120 g)granulated sugar, for the batter
- 1 tbsp (12 g)baking powder
- ¾ tsp (4 g)fine salt
- ½ cup (120 ml)vegetable oil
- 7 (126 g)egg yolks
- ¾ cup (180 ml)cold water
- 2 tsp (10 ml)pure vanilla extract
- 8 (264 g)egg whites, room temperature
- ¾ tsp (2 g)cream of tartar
- 6 tbsp (80 g)granulated sugar, for the meringue
Baking tools for this recipe
Instructions
- Heat the oven to 325 F (165 C) with the rack in the lower third. Do not grease the 10-inch tube pan.
- Whisk the flour, 120 g sugar, baking powder and salt in a large bowl. Make a well and add the oil, yolks, water and vanilla; whisk until completely smooth.
- In a clean bowl, beat the whites and cream of tartar to soft peaks. Add the remaining 80 g sugar gradually and beat to stiff, glossy peaks.
- Fold one-third of the whites into the batter to lighten it, then gently fold in the rest until no streaks remain.
- Pour into the ungreased tube pan and run a knife through once to release large bubbles.
- Bake 55 minutes, until the top springs back and a skewer comes out clean.
- Immediately invert the pan over a bottle neck and cool completely, about 1.5 hours.
- Run a knife around the edges and tube and release the cake.
Tips
- Any grease in the bowl will keep the whites from whipping.
- Use a pan with no nonstick coating so the batter can climb the sides.
- Fold, do not stir; deflating the whites makes a dense cake.
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Recipe FAQ
How long does it take to make classic vanilla chiffon cake batter?
Plan on 25 minutes of prep and 55 minutes of cooking. The recipe makes 1 10-inch tube cake.
How should I store classic vanilla chiffon cake batter?
Cover and keep at room temperature 2 days.
Can I make classic vanilla chiffon cake batter ahead?
It is at its best the day it is made; prepare it a few hours before serving.
Can I use a different form of vanilla?
Yes. This recipe uses 2 tsp pure vanilla extract (10 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Made with VanillaGoods
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