Vanilla Chiffon Cake Recipe

Chiffon cakes are made with whipped eggs and oil. Oil makes the chiffon cake moist, and whipped eggs make it light. This recipe can be baked as a layer cake or in a tube pan.

Nutritional info

  • 8.5 mcg
    Vitamin A
  • 8.2 gm
    Carbohydrate
  • 2.5 gm
    Total Fat
  • 0.1 mg
    Iron
  • 61.0 kcal
    Energy
  • 0.8 gm
    Protein
  • 0.1 mcg
    Vitamin B12
  • 2.5 mg
    Calcium
1/3 Cup(60.0 ml) Water
1/8 Cup(23.0 ml) Oil
1 Egg Whole(45.0 gm) Egg
1/8 Tsp(0.56 gm) Salt
1/4 Tsp(1.0 gm) Baking Soda
1/2 Tsp(3.0 gm) Baking Powder
1 Tsp(3.0 gm) Vanilla Extract
1/4 Powder Cup(36.0 gm) Sugar
1/2 Cup(64.0 gm) Maida
  • Whisk 1 egg white with gradually adding 1/4th cup sugar.

  • In a Bowl, add 1/8th cup oil with egg yolk, water, and 1 tsp vanilla extract and whisk it well.

  • Then add , 1/2 cup maida, 3/4th tsp baking powder, 1/4th tsp baking soda and mix well.

  • Once mixed, 1/8th tsp salt.

  • Fold the mixture into egg whites

  • Brush a tin with oil and pour batter evenly.

  • Preheat the oven at 180 degree Celsius and bake at 180 for 25 mins.

  • Check with a toothpick if the cake is ready.

  • Serve delicious vanilla cake.