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You are here: Home / Recipes / Cake Recipes / Vanilla Chiffon Cake

Vanilla Chiffon Cake

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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.

chiffoncakeFront

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.

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Try this Vanilla Chiffon Cake recipe. Let me know what you think.

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Vanilla Chiffon Cake

Prep Time 10 minutes
Cook Time 33 minutes
Total Time 43 minutes
Servings 6
Author Vanjo Merano

Ingredients

  • >>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 teaspoon vanilla extract
  • 4 cups confectioners sugar
  • 4 tablespoons evaporated milk

Instructions

  • Make the Cake by combining flour, 1 cup sugar, baking powder, and salt in a mixing bowl then mix well. Pour-in the cold water, canola oil, egg yolks, and vanilla extract then whisk until the texture becomes smooth. Set aside. Transfer the egg whites in a separate mixing bowl and combine cream of tartar. Beat the egg white and cream of tartar mixture using an electric mixer (high speed) until texture becomes fluffy. Beat-in the remaining 1/2 cup sugar a teaspoonful at a time and continue mixing until everything is properly distributed. 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). Grease two 9-10" round cake pan and pour-in the folded mixture equally. Preheat oven to 325 degrees Fahrenheit and bake both cake pans for 33 minutes.
  • Make the Icing by combining softened butter and shortening in a mixing bowl then cream using an electric mixer. Beat-in the sugar 1/2 cup at a time then continue mixing until everything is properly distributed. At this point, the mixture should be somewhat dry. Add the evaporated milk then continue mixing until texture becomes smooth. Set aside.
  • Remove the cake from the oven then allow to cool down.
  • Separate the cake from the cake pan and trim the edges using a bread knife.
  • Place one cake on a flat surface then apply the icing on top spreading it evenly until the top part is fully covered.
  • 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.
  • Use you imagination in designing the cake. You may or may not refrigerate this before serving.
  • Serve. Share and enjoy!

Nutrition

Serving: 6g

Watch the cooking video:

Reader Interactions

Comments

  1. apple says

    December 17, 2009 at 5:47 am

    substitute for cream of tatar and canola oil???

    Reply
  2. Felma Ehlers says

    December 17, 2009 at 6:31 am

    Hi Kuya thank you so much for all your videos of cooking and baking its really help me a lot my husband is a German and not really a fun of Filipino Dishes and Dessert but when i found your videos and website and I apply it then my Hubby really love my cooked and baked thank you so much Kuya hope your website and Videos will be last forever God bless you and your Family ; )

    Reply
  3. albert says

    December 17, 2009 at 6:44 am

    nice…

    Reply
  4. albert says

    December 17, 2009 at 6:46 am

    but for me i dont use cold water.just the tap water only

    Reply
  5. daisy says

    December 17, 2009 at 3:42 pm

    Thank you po sa recipe kuya,

    Merry Christmas!!!

    Reply
  6. toshi says

    December 17, 2009 at 11:34 pm

    Thanks for featuring the Youtube on how to make a Vanilla Chiffon Cake and also Vanilla Icing making. At last, I will try to make my own cake at home this is what i have waiting for to see on how to make a step by step procedures on your YouTube. I hope my kids we loved it, and I hope it will succeed!

    Please features more on your YouTube so that everybody’s will see.

    Ps. Next features, a Cheese Cake making.

    Thanks and more power to your program

    Reply
  7. brix says

    December 20, 2009 at 10:37 pm

    kuya nice recipe… kuya request nmn recipe nung icing sa mga bday cakes.. yung normnal na wyt color lng xa.. sumtyms yta bnbake p nila yun pra mging candy.. bula ba ang twg dun s tglog… bsta yung usually icing n gngmit sa mga bday cakes…

    Reply
  8. leric says

    December 22, 2009 at 7:07 am

    thanks s recipe,merry christmass and happy new year.

    Reply
  9. belle says

    December 25, 2009 at 4:48 pm

    kuya thanks for the recipe, i hope my daughter will love it!!! merry christmass and blessed a happy new year!!!!!

    Reply
  10. mikoy says

    December 26, 2009 at 1:55 am

    just wanna ask about the icing,what is vegetable shortening.if i dont have what else can i used.thank u

    Reply
  11. ana says

    December 27, 2009 at 11:17 pm

    hi! thank u 4r da recipe! advance hapi new year poh!!!

    Reply
  12. kaleena says

    December 31, 2009 at 5:46 pm

    hi, thanks for all the great recipes…keep them coming! so far, i’ve already tried your buttered puto, baked macaroni, embutido & kutsinta…love them all! hope to see a bibingka recipe in the future…the one that uses rice galapong or rice flour…thanks! happy new year!

    Reply
  13. Nael Qasem says

    December 31, 2009 at 6:20 pm

    Thanks for the recipe. cake looks delicious.

    Reply
  14. norway says

    January 2, 2010 at 9:12 am

    hi kuya tnx for sharing this recipe….anyone here knows what cream of tatar for norsk????sorry i dont know it tnx have a blesses new year to all of us mabuhay…

    Reply
  15. jhen says

    January 15, 2010 at 9:09 pm

    hi jayneh! s0ri for the late reply.. alam mo yung world trade center sa city? andun yung behnfords..

    Reply
    • anna says

      January 29, 2010 at 9:56 am

      hi poh,.. anu pde gmitin kung ala cream of tartar at vegetable shortening? ala aq mkta d2 s greece eh,.. thnx poh

      Reply
  16. Florence says

    March 18, 2010 at 1:24 pm

    Hi, i’d like to try po your cake recipe. but i’m wondering kung anong pedeng maipalit s cream of tartar. i have no idea kc kung anong tawag d2 s Italy nun. pede po kyang makahingi ng suggestion regarding that? thanks po 🙂

    Reply
  17. Panlasang Pinoy says

    July 2, 2010 at 4:55 pm

    Jenny, feel free to use any color that you want.

    Reply
    • shine says

      November 28, 2010 at 7:06 am

      how much cake flour did u use? u did not specify in your vid. thanks!

      Reply
  18. Ailleen says

    August 10, 2010 at 8:02 pm

    Kuya chcolate cake naman pls………………

    Reply
  19. mylene says

    September 10, 2010 at 3:27 am

    kuya ask lng pano kung wla cream of tartar ano pede isustitute dun tnx and more power!

    Reply
    • Shanley says

      January 12, 2011 at 1:57 am

      I substitute a tsp. of calamansi/lemon juice or white vinegar if i’m running out of cream of tartar.

      Reply
  20. weng says

    October 16, 2010 at 1:44 pm

    you can use vinegaras substitute to your cream of tartar, then sa oil naman you can use corn oil or vegetable oil.

    Reply
  21. weng says

    October 16, 2010 at 1:45 pm

    you can use self raising flour instead of cake flour.

    Reply
  22. Carmela says

    December 17, 2010 at 6:15 pm

    u can use cane vinegar, 1/2 tsp as a sub for 1/2 tsp cream of tartar

    Reply
  23. Joey says

    December 28, 2010 at 1:16 am

    Hello Po Kuya,
    Thank you very much for sharing your knowledge. God Bless.

    Reply
  24. jaja says

    January 4, 2011 at 9:43 pm

    Thanks! It’s my sister-in-law’s first time to bake. We used this receipe bec. it’s the easiest recipe I found on chiffon cakes, so I made her try this and guided her throughout the process. I used some other chiffon recipe before, but this is really the best and the easiest too. thanks! will try the mamon and ensaymada next time. 🙂 happy cooking

    Reply
  25. Shanley says

    January 12, 2011 at 1:49 am

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

    Reply
  26. Brenda says

    February 22, 2011 at 3:04 pm

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

    Reply
  27. jasmin says

    March 20, 2011 at 3:40 pm

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

    Reply
  28. gliceryl_sendico says

    March 26, 2011 at 11:51 pm

    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!!!

    Reply
  29. Regine says

    April 18, 2011 at 9:25 am

    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!

    Reply
  30. joan says

    April 27, 2011 at 2:59 am

    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!

    Reply
  31. cage says

    May 4, 2011 at 10:54 pm

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

    Reply
  32. Lyn says

    May 17, 2011 at 3:32 am

    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

    Reply
  33. Amy Fernandez says

    May 27, 2011 at 1:03 am

    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!

    Reply
  34. leah says

    June 17, 2011 at 10:25 am

    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,,,,

    Reply
  35. gina says

    August 3, 2011 at 1:54 am

    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

    Reply
  36. Mae says

    August 12, 2011 at 3:57 am

    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

    Reply
  37. macel says

    August 23, 2011 at 10:24 pm

    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!

    Reply
  38. Yvette says

    September 6, 2011 at 2:40 am

    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!

    Reply
  39. lyn says

    October 15, 2011 at 7:44 am

    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.

    Reply
  40. Sassy says

    October 22, 2011 at 1:25 pm

    Any substitute for veg. Shortening? Thank u.

    Reply
  41. Sassy says

    October 22, 2011 at 1:48 pm

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

    Reply
  42. Kat says

    March 5, 2012 at 1:54 am

    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

    Reply
  43. cristina aguilar says

    January 12, 2014 at 1:54 am

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

    Reply
    • Vanjo Merano says

      January 13, 2014 at 11:29 am

      That is good to know. You are welcome.

      Reply

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