Vanilla Chiffon Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Vanilla Chiffon Cake is a light and fluffy sponge made with all purpose flour, eggs, butter, milk and vanilla extract, sweetened with granulated and confectioners' sugar. This straightforward recipe comes together in just 20 minutes of preparation, followed by 25 minutes in the oven, making it ideal for bakers seeking a simple yet elegant dessert that suits any occasion.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 120 gunsalted butter
- 3large eggs
- 1 mLvanilla extract
- 150 mLunsalted milk
- 5 gbaking powder
- 5 gsalt
- 20 gconfectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C. Grease and flour two 20cm round cake pans.
- 2
In a medium bowl, whisk together flour, baking powder, and salt.
- 3
In a large mixing bowl, beat the butter and granulated sugar until light and fluffy.
Tip: Use an electric mixer for best results.
- 4
Add eggs one at a time, beating well after each addition.
- 5
Add vanilla extract and mix until combined.
- 6
With the mixer on low speed, gradually add the flour mixture and mix until just combined.
Tip: Do not overmix.
- 7
Gradually add the unsalted milk, beating until the batter is smooth and free of lumps.
Tip: Use a spatula to scrape down the sides of the bowl if necessary.
- 8
Divide the batter evenly between the prepared pans and smooth the tops.
- 9
Bake for 15-20 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
Tip: Rotate the pans halfway through the baking time for even browning.
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