Hello everyone. Today I made some vanilla chiffon cake without cream of tartar. This is the best chiffon cake recipe ever. It came out so well. The cake was so soft and spongy. You can use this recipe for a vanilla sponge cake too if you want to make a layered birthday cake or something like that. This cake was as light as cotton and has just the right amount of sweetness. It is not too sweet
unlike traditional cakes.
This cake is very airy and light because of the beaten egg whites that we added. This is a very basic chiffon cake recipe and is super simple to prepare if you read and implement the instructions carefully. The most important tip here is to NOT mix the egg whites and yolk. You need to separate the two very carefully. This vanilla chiffon cake recipe is good to accompany with tea or can be eaten as a light snack. I made it in a bundt pan but you can bake it in any pan you prefer (preferably aluminium).
I hope you’ll try this simple chiffon cake recipe at your home and send me pictures of your recreations because I will be waiting 🙂
Ingredients:
Method to prepare vanilla chiffon cake without cream of tartar:
- Preheat the oven at 180C.
- Firstly separate the egg whites from the yolks and make sure there is no trace of egg yolk in the whites because yolks would obstruct the whites from forming stiff peaks or meringue.
- Then, take the egg yolks and beat it, then add half of the sugar and beat it- followed by sifting in flour, a pinch of salt and baking powder. Add in oil and mix well.
- Beat until there are no more lumps and set aside.
- Take the egg whites and start beating them, preferably with an electric whisk because doing it by hand would take ages. Beat the whites on medium speed until they become frothy and then add the leftover sugar slowly in 3 batches.
- Once the whites form stiff peaks such that they don’t fall off if we turn the bowl upside down, you know you’re good to go and your meringue is perfectly formed.
- Add 1/3 of the meringue to the yolk mixture and fold it in very gently because you don’t want to deflate the egg whites. Then, add the yolk mixture to the remaining meringue and gently fold it until everything is incorporated very well.
- Take a greased cake pan (I used a bundt pan) and dust it with some flour. Pour in the batter to it and tap the pan on slab to burst any air bubbles in the batter.
- Bake it for 40 to 42 minutes at 180C. Once it’s baked, place it upside down on a cooling rack. Unmould the cake once it’s completely cooled and serve.
Thanks Harshita for the lovely recipe i will try soon. But can u plz tell these ingredient measure is for which pan size?
can we substitute the powdered sugar with regular sugar?
Yes, you can use granulated sugar instead!