Fluffy Vanilla Chiffon Cake Recipe for Everyone

Begin by preheating your oven to 165-170°C (329-338°F). This will ensure your chiffon cake bakes evenly and achieves that lovely rise.

In a large mixing bowl, combine the egg yolks with sugar and salt. Whisk these together until well combined.

Then add in the milk, neutral oil, and vanilla extract. Blend these ingredients until you achieve a smooth mixture.

Next, carefully sift the flour into the wet mixture. This step is crucial to avoid lumps in your batter.

Gently fold the flour into the mix using a spatula until just combined. Do not overmix; stop as soon as you achieve a uniform texture.

In a separate bowl, beat the egg whites until stiff peaks form. This is what gives your cake its lift and fluffiness.

Be sure to use room temperature eggs, as they whip up better than cold eggs.

Now, take a third of the beaten egg whites and gently fold it into the batter to lighten the mixture.

Once combined, carefully add the remaining egg whites, folding gently to maintain the airiness of the batter. This is important because we rely on the beaten eggs for leavening, not baking powder.

Pour the cake batter into a round cake ring that is 18-22 cm (7-8.5 inches) in diameter. Make sure to leave some height in the ring as the cake will rise significantly.

Place it in the oven and bake for about 1 hour. Do not open the oven door during the first 55 minutes to ensure the cake stays puffed up.

Once the baking time is up, check the cake with a toothpick. If it comes out clean, remove the cake from the oven.

Let the cake cool completely in the pan before carefully unmolding it. Always use a thin knife, directing the blade away from yourself to ensure safety.

For best results, wrap the cake in plastic wrap and let it rest for at least 14 hours at room temperature or up to 3-5 days in the fridge.

This allows the cake to become more moist and pliable. You may also freeze it in this manner for use later, up to 1-2 months.