Vanilla Chiffon Cake

Vanilla Chiffon Cake is a light cake that is made of oil, eggs, cake flour, sugar, baking powder and vanilla extract (as flavoring). This light and soft cake resembles the texture of the Mamon. The fluffy texture of this cake can be attributed to the egg whites and the absence of butter. The volume of the eggs and oil used prevents the cake to dry out or harden after sometime compared to the other types of cakes.

In this particular recipe, Canola oil is used instead of vegetable oil. Based on experience, Canola oil outperforms the other types of oil in providing moisture to any cake. We also used Buttercream icing to garnish the cake. Having a light and fluffy cake means the absence of butter. Since the flavor of butter gives richness and life to the cake, using the Buttercream icing is recommended if you want to have that buttery flavor. We now have a light, soft, fluffy, and buttery cake fit for all occasions.

Try this Vanilla Chiffon Cake recipe.

Vanilla Chiffon Cake




2 1/4 cups cake flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
3/4 cup cold water
1/2 cup canola oil
5 pieces raw eggs, separated
1 tablespoon vanilla extract
1/2 teaspoon cream of tartar

Buttercream Icing:

1/2 cup vegetable shortening
1/2 cup butter, softened
1 teaspooon vanilla extract
4 cups confectioners sugar
4 tablespoons evaporated milk

Watch the cooking video:

Cooking Procedure:

1. Bake the Cake

1.1 Combine flour, 1 cup sugar, baking powder, and salt in a mixing bowl then mix well.
1.2 Pour-in the cold water, canola oil, egg yolks, and vanilla extract then whisk until the texture becomes smooth. Set aside.
1.3 Transfer the egg whites in a separate mixing bowl and combine cream of tartar.
1.4 Beat the egg white and cream of tartar mixture using an electric mixer (high speed) until texture becomes fluffy.
1.5 Beat-in the remaining 1/2 cup sugar a teaspoonful at a time and continue mixing until everything is properly distributed.
1.6 At this point, you should have two mixing bowls with different mixtures. Combine the egg white mixture with the egg yolk mixture gradually by folding the egg white mixture in the egg yolk mixture (start with 1/4 of the egg white mixture followed by another 1/4 until everything is fully combined).
1.7. Grease two 9-10″ round cake pan and pour-in the folded mixture equally.
1.8 Preheat oven to 325 degrees Fahrenheit and bake both cake pans for 33 minutes.

2. Make the Icing

2.1 Combine softened butter and shortening in a mixing bowl then cream using an electric mixer.
2.2 Beat-in the sugar 1/2 cup at a time then continue mixing until everything is properly distributed.
2.3 At this point, the mixture should be somewhat dry. Add the evaporated milk then continue mixing until texture becomes smooth. Set aside.

3. Remove the cake from the oven then allow to cool down.

4. Separate the cake from the cake pan and trim the edges using a bread knife.

5. Place one cake on a flat surface then apply the icing on top spreading it evenly until the top part is fully covered.

6. Put the other cake on top of the first one (the part with icing should be in the middle) then continue to apply icing on the whole cake.

7. Use you imagination in designing the cake. You may or may not refrigerate this before serving.

8. Serve. Share and enjoy!

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  1. cristina aguilar says:

    i did it and it turns out good…thanks panlasang pinoy..godbless

  2. Hi! Ur website is good. Been very scared of trying filo desserts but u make it so easy. Anyway, in regards to this vanilla chiffon cake, I was wondering if the batter is good for making it into cupcakes instead of a whole cake? Thanks

  3. Sassy says:

    can I request for a tart recipe.. Thank u..

  4. Sassy says:

    Any substitute for veg. Shortening? Thank u.

  5. icing sugar and confectioner’s sugar are all the same thing – in England, the name is always Icing Sugar. In America it is known as Confectioners sugar.

  6. Yvette says:

    Hi. Can i use the same recipe for a chocolate cake? Say, i add unsweetened cocoa? If so, any adjustments with the other ingredients? I’ve tried your recipe before, its yummy! thanks!

  7. great recipe! i had some leftover carrot pulp from my juice carrots and i mixed it in with some cinnamon, however it didn’t rise and didnt have that ciffon texture… can i request for a carrot ciffon cake recipe? thanks!

  8. Hi kuya, thank u for the recipe I tried it yesterday and it tasted really good. I substituted all purpose flour/plain flour instead of cake flour and I also used sunflower oil instead of canola oil. I also used your chocolate buttercream icing (used on your chocolate cupcake recipe) because vegetable shortening is not available where I live.

    The cake was delicious:D tnx

  9. I”ve baked chiffon cakes many times and chiffon cakes should be inverted right away after you’ve baked it. Invert and let cool before you remove from the tube pan or else it will sag as it cools :)… try it again- enjoy ur cake

  10. hi,
    ano po ba ang tichnic na hindi magdown yong cake pagkatapos i bake??,kasi every time na mag bake po ako palaging magdown yong cake ko po,,,,

  11. Hello po. Just wsnna ask, bkit pagkatapos kong mai bake ang chiffon cake, then I wait for a few minutes to cool it down, lumulubog ito ng kalahati sa pakakaalsa nya after na maibake ko? I follow naman the procedure. Kindly help me bout this matter. Tnx a lot and more power to your website!

  12. Hi! mga kababayan ko, i am here in Germany now..anyone can tell me the store for cream of tartar and vegetable shortening..I cannot find in Supermarket, all in German language…or any substitute? so excited to bake this kind of cake…thanks

  13. can you tell me please how many grams are there in 1 cup of flour???

  14. Thank you for sharing the video. I always make Pineapple Chiffon Cake. I think it’s time for me to try Vanilla. Great job on this! Yum!

  15. pano kung wala kaming mahanap na vegtable shortening dto sa milan anong gagamitin namin? thanks…

    • Regine says:

      Excellent Recipe. I would use it in lieu of any other yellow cake recipe for birthday layer cakes. Really light, moist and fluffy, as if you were eating a cake mix. I would just add a bit more vanilla flavoring to the cake!

  16. wow! it really helps me to bake cakes easily.. thank you! ..i made my own brazo de marcedes and my husband like it very much..thank you again panlasang pinoy! more power!!!

  17. hi po sir…am trisha working abroad ksa…ask q lang pa kung what ingredients ung pinangsulat nyo sa cake…thank you for making this site…its rily great,am always visiting panlasang pinoy..sir galing nyo po i salute you…god bless…

  18. jasmin says:

    pls share some ube cake recipe….. thanks a million

  19. Brenda says:

    Hi, u can use 1/2 tsp of fresh lemon or calamansi juice.

  20. Shanley says:

    I’ve tried this recipe and i used freshmilk instead of water and it turned out great..