The chiffon cake is the tall and soft American bundt cake, one of the best bundt cakes ever, very soft and pleasant to eat on its own, or even filled without needing syrup. Perfect to serve after meals with a cup of coffee, great for breakfast, or as a snack, it remains a cloud of soft goodness up until the last slice, just like freshly made. I love it, in its classic vanilla version, but I also love it in other flavors and I leave you the recipes at the links below. It’s quick to prepare and needs nothing to accompany it, making it the ideal dessert to prepare when you have little time but want to impress, it never disappoints, in fact, it drives everyone crazy, and everyone will ask for seconds, so feel free to double the ingredients and use a big mold, unlike me who used a small 8-inch one. Of course, if you prefer, you can accompany it with a scoop of ice cream, vanilla, chocolate, milk cream, or with a cream, pastry cream, or mascarpone, or a good paradise cream or snowflake, the choice is yours and happy chiffon cake to everyone.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for 8-inch chiffon cake (small mold)
- 4 eggs
- 1 3/4 cups all-purpose flour
- 1 cup sugar
- 1/3 cup sunflower seed oil
- 1/2 cup water
- 1 packet baking powder
- 1 packet cream of tartar
- 1 packet vanillin
Tools to prepare chiffon cake
- 2 Bowls
- Electric whisk
- Mold (for chiffon cake) 8-inch
Vanilla chiffon cake preparation
Separate the yolks from the whites into 2 large bowls. Whip the egg whites to stiff peaks with the cream of tartar, to be added after almost fully whipping the egg whites with the electric whisks.
In the other bowl, work the yolks with water and oil, mix at low speed and also add the sugar, sifted flour, and baking powder, incorporating with the electric whisks. Also add the vanilla flavoring, whether it’s vanilla bean, extract, or vanillin.
Finally, incorporate the egg whites with a spatula, a little at a time, without using the whisks, so as not to deflate them. Pour the mixture into the chiffon cake mold, which should not be greased and floured.
Place the pan on a baking sheet lined with parchment paper, so there is no danger of the batter spilling. Bake at 1/3 of the oven height for 60 minutes at about 320-340°F.
Once out of the oven, invert onto a clean surface and wait for the cake to come down on its own. Then also detach the upper part of the mold, invert, sprinkle with powdered sugar, and serve. Double the doses for a large mold, increase by half for a medium mold.
The chiffon cake stays soft for several days as if freshly made, ideally store it under a glass dome, so it remains moist as freshly made, but I doubt it will last long, ours disappears immediately after it’s opened, it’s too good.
