vanilla Qifeng cake

Vanilla Chiffon Cake: A Step-by-Step Guide

Vanilla chiffon cake, known for its light, airy texture and delicate vanilla flavor, is a beloved dessert. Here’s a simple guide to baking one at home.

Ingredients:

- 6 large eggs (separated)

- 80g cake flour

- 70g granulated sugar (for whites)

- 50g granulated sugar (for yolks)

- 40ml vegetable oil

- 60ml milk

- 1 tsp vanilla extract

- ½ tsp cream of tartar

Steps:

1. Prepare egg whites: Beat egg whites with cream of tartar until foamy, then gradually add 70g sugar. Beat until stiff peaks form. Set aside.

2. Mix yolks: In another bowl, whisk egg yolks with 50g sugar until pale. Add oil, milk, and vanilla extract; mix well.

3. Combine dry and wet ingredients: Sift cake flour into the yolk mixture, fold gently until no lumps remain.

4. Fold in meringue: Add one-third of the egg whites to the yolk batter, fold lightly. Then fold in the remaining whites in two batches, maintaining airiness.

5. Bake: Pour batter into a 17cm tube pan. Tap the pan to remove air bubbles. Bake at 160°C for 35-40 minutes.

6. Cool: Invert the pan immediately and let cool completely before removing.

Serve plain or with fresh berries and whipped cream. Enjoy your homemade vanilla chiffon cake!