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. Let me know what you think.
Vanilla Chiffon Cake
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!
apple says
December 17, 2009 at 5:47 amsubstitute for cream of tatar and canola oil???
Felma Ehlers says
December 17, 2009 at 6:31 amHi 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 ; )
albert says
December 17, 2009 at 6:44 amnice…
albert says
December 17, 2009 at 6:46 ambut for me i dont use cold water.just the tap water only
daisy says
December 17, 2009 at 3:42 pmThank you po sa recipe kuya,
Merry Christmas!!!
toshi says
December 17, 2009 at 11:34 pmThanks 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
brix says
December 20, 2009 at 10:37 pmkuya 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…
leric says
December 22, 2009 at 7:07 amthanks s recipe,merry christmass and happy new year.
belle says
December 25, 2009 at 4:48 pmkuya thanks for the recipe, i hope my daughter will love it!!! merry christmass and blessed a happy new year!!!!!
mikoy says
December 26, 2009 at 1:55 amjust wanna ask about the icing,what is vegetable shortening.if i dont have what else can i used.thank u
ana says
December 27, 2009 at 11:17 pmhi! thank u 4r da recipe! advance hapi new year poh!!!
kaleena says
December 31, 2009 at 5:46 pmhi, 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!
Nael Qasem says
December 31, 2009 at 6:20 pmThanks for the recipe. cake looks delicious.
norway says
January 2, 2010 at 9:12 amhi 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…
jhen says
January 15, 2010 at 9:09 pmhi jayneh! s0ri for the late reply.. alam mo yung world trade center sa city? andun yung behnfords..
anna says
January 29, 2010 at 9:56 amhi poh,.. anu pde gmitin kung ala cream of tartar at vegetable shortening? ala aq mkta d2 s greece eh,.. thnx poh
Florence says
March 18, 2010 at 1:24 pmHi, 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 🙂
Panlasang Pinoy says
July 2, 2010 at 4:55 pmJenny, feel free to use any color that you want.
shine says
November 28, 2010 at 7:06 amhow much cake flour did u use? u did not specify in your vid. thanks!
Ailleen says
August 10, 2010 at 8:02 pmKuya chcolate cake naman pls………………
mylene says
September 10, 2010 at 3:27 amkuya ask lng pano kung wla cream of tartar ano pede isustitute dun tnx and more power!
Shanley says
January 12, 2011 at 1:57 amI substitute a tsp. of calamansi/lemon juice or white vinegar if i’m running out of cream of tartar.
weng says
October 16, 2010 at 1:44 pmyou can use vinegaras substitute to your cream of tartar, then sa oil naman you can use corn oil or vegetable oil.
weng says
October 16, 2010 at 1:45 pmyou can use self raising flour instead of cake flour.
Carmela says
December 17, 2010 at 6:15 pmu can use cane vinegar, 1/2 tsp as a sub for 1/2 tsp cream of tartar
Joey says
December 28, 2010 at 1:16 amHello Po Kuya,
Thank you very much for sharing your knowledge. God Bless.
jaja says
January 4, 2011 at 9:43 pmThanks! 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
Shanley says
January 12, 2011 at 1:49 amI’ve tried this recipe and i used freshmilk instead of water and it turned out great..
Brenda says
February 22, 2011 at 3:04 pmHi, u can use 1/2 tsp of fresh lemon or calamansi juice.
jasmin says
March 20, 2011 at 3:40 pmpls share some ube cake recipe….. thanks a million
gliceryl_sendico says
March 26, 2011 at 11:51 pmwow! 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!!!
Regine says
April 18, 2011 at 9:25 amExcellent 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!
joan says
April 27, 2011 at 2:59 amThank 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!
cage says
May 4, 2011 at 10:54 pmcan you tell me please how many grams are there in 1 cup of flour???
Lyn says
May 17, 2011 at 3:32 amHi! 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
Amy Fernandez says
May 27, 2011 at 1:03 amHello 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!
leah says
June 17, 2011 at 10:25 amhi,
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,,,,
gina says
August 3, 2011 at 1:54 amI”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
Mae says
August 12, 2011 at 3:57 amHi 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
macel says
August 23, 2011 at 10:24 pmgreat 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!
Yvette says
September 6, 2011 at 2:40 amHi. 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!
lyn says
October 15, 2011 at 7:44 amicing 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.
Sassy says
October 22, 2011 at 1:25 pmAny substitute for veg. Shortening? Thank u.
Sassy says
October 22, 2011 at 1:48 pmcan I request for a tart recipe.. Thank u..
Kat says
March 5, 2012 at 1:54 amHi! 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
cristina aguilar says
January 12, 2014 at 1:54 ami did it and it turns out good…thanks panlasang pinoy..godbless
Vanjo Merano says
January 13, 2014 at 11:29 amThat is good to know. You are welcome.