Vanilla Chiffon Cake Recipe
Prep time
Cook time
Total time
Prepare a 12 Cup Bundt Pan very lightly with pan spray
Serves: 1- Bundt Cake
  • Cake Flour1 Cup (120g)
  • Granulated Sugar ½ cup +2 Tablespoons (125g)
  • Granulated Sugar 2 Tablespoons (25g)
  • Baking Powder 1 teaspoon (5g)
  • Salt ¼ teaspoon
  • Vegetable Oil ¼ cup (60ml)
  • Egg Yolks Large 4 (72g)
  • Egg Whites Large 6 (180g)
  • Cream of Tartar ¼ teaspoon
  • Vanilla Extract 1 teaspoon
  • Vanilla Bean seed ½ pod scraped of it's seeds
  • Water ⅓ cup
  1. In a large bowl combine the oil, egg yolks,water, vanilla bean seeds and the first measure of sugar (½ cup + 2 tablespoons) and the vanilla extract and whisk smooth.
  2. Sift in the dry ingredients (flour, salt, baking powder) and whisk vigorously to combine well to a smooth batter.
  3. In a mixer bowl with the whip attachment, whip the egg whites and cream of tartar on high speed until frothy.
  4. Once it starts to gain volume and strength (it will get whiter and thicker) add in the other measure of sugar- the 2 Tablespoons, very slowly and continue whipping to medium peaks.
  5. Fold ⅓ of the meringue into the batter to lighten, then fold in the remaining meringue gently.
  6. Pour into very lightly sprayed bundt pan and bake in preheated 325°F oven for approximately 50 minutes to an hour or when toothpick inserted into the center comes out with moist crumbs
  7. Invert onto a sheet pan or cooling rack to cool completely
Chiffon cake can be frozen wrapped well for up to 1 month
Recipe by Gretchen's Bakery at