Vanilla Chiffon Cake
A chiffon cake with a melt-in-your-mouth delicate texture and rich vanilla aroma.
Ingredients
Egg yolks (brought to room temperature)
4
Granulated sugar (for yolk batter)
70g
Vanilla bean (seeds removed and reserved)
1
Salad oil
4 tbsp
Water
100 ml
Cake flour (sifted together with baking powder)
130g
Baking powder (sifted together with cake flour)
1 tsp
Egg whites
7
Salt
a pinch
Granulated sugar (for meringue)
70g
Cream of tartar (optional)
1/8 tsp
Powdered sugar (for decoration)
to taste
Instructions
1
Make the yolk batter
In a mixing bowl, combine the egg yolks, granulated sugar, and vanilla seeds, and whisk until well blended. Once the mixture turns pale and fluffy, add the salad oil and mix until smooth. After it thickens, add the water and mix thoroughly.
2
Add the flour
Sift the cake flour and baking powder into the bowl while stirring, and whisk well until no dry powder remains. Preheat the oven to 170°C.
3
Make the meringue
In another mixing bowl, combine the egg whites, salt, a small pinch of granulated sugar, and cream of tartar, and mix briefly. Add the remaining granulated sugar in 2–3 batches and continue whipping to make a meringue, beating until lifting the whisk produces soft peaks that gently curl over.
4
Combine the yolk batter and meringue
Add one-third of the meringue to the yolk batter and whisk thoroughly to combine.
5
Fold the batter
Switch to a rubber spatula and add the remaining meringue in two batches, folding gently from the bottom of the bowl upward in large strokes to avoid deflating the foam.
6
Pour into the mold and bake
Pour the batter into a tube pan, holding onto the central tube, and tap the pan against the work surface about 20 times to release trapped air bubbles.
