Vanilla Bean Chiffon Cake – Light & Fluffy Dessert Recipe (Ready in Under 1 Hour!)
Angel Food's Dreamier Cousin
alling all cake lovers with a passion for light and airy textures! This Vanilla Bean Chiffon Cake recipe is your new best friend. Forget dense, heavy cakes – this beauty boasts a cloud-like texture and bursts with real vanilla bean flavor, making it the perfect choice for any celebration or a delightful afternoon treat.
Effortless Elegance:
While chiffon cakes might sound intimidating, this recipe is surprisingly easy to follow. It utilizes a simple technique that separates the egg whites, creating a light and airy batter that will have you swooning with every bite.
Why You’ll Love This Recipe:
- Light and Fluffy: This cake is all about air and elegance. The separated egg whites and folding technique create a cloud-like texture that simply melts in your mouth.
- Bursting with Vanilla Flavor: Real vanilla bean specks elevate this cake to a whole new level, offering a pure and sophisticated vanilla taste in every mouthful.
- Impressive Yet Easy: Despite its impressive results, this recipe requires minimal effort and uses readily available ingredients.
- Versatile and Customizable: The base recipe offers a beautiful canvas for your creativity. Decorate with whipped cream, fresh berries, or a simple dusting of powdered sugar for a delightful presentation.
- Perfect for All Occasions: Whether you’re celebrating a birthday, hosting a brunch, or simply craving a light and flavorful dessert, this Vanilla Bean Chiffon Cake is sure to impress.
Ingredients (for a 9-inch round cake):
- 2 1/4 cups cake flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 7 egg yolks
- 3/4 cups milk
- 1/3 cup vegetable oil
- 2 tablespoons vanilla bean paste (or substitute with 2 teaspoons vanilla extract and 1/2 vanilla bean, scraped)
- 6 large egg whites
- 1/4 teaspoon cream of tartar
Instructions:
-
Preheat your oven to 325°F (163°C) and grease and flour a 9-inch round cake pan.
-
In a medium bowl, whisk together the cake flour, sugar, and baking powder.
-
In a separate bowl, whisk together the egg yolks, milk, vegetable oil, and vanilla bean paste (or extract and scraped vanilla bean).
-
In a clean, dry bowl, whisk the egg whites with the cream of tartar until soft peaks form. Gradually add in about 1/3 of the sugar and continue whisking until stiff peaks form.
-
Gently fold the dry ingredients into the wet ingredients until just combined. Then, carefully fold in the egg whites in three batches, ensuring no white streaks remain.
-
Pour the batter into your prepared cake pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
-
Let the cake cool completely in the pan before frosting or decorating.
Tips:
- For a richer flavor, substitute some of the milk with buttermilk.
- Make sure your egg whites are at room temperature and your bowl is completely grease-free for optimal volume.
- Don’t overmix the batter once you add the egg whites. A few streaks are okay, but overmixing can deflate the air and make the cake denser.
- You can store leftover cake at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Final Thoughts:
This Vanilla Bean Chiffon Cake is a delightful treat that is both impressive and easy to make. With its light and fluffy texture, bursts of vanilla flavor, and endless decorating possibilities, it’s a guaranteed crowd-pleaser for any occasion. So, ditch the dense desserts and embrace the airy elegance of this delightful vanilla chiffon cake!