Vanilla Chiffon Cake 雲尼拿戚風蛋糕

Chiffon cakes are my favorite kind of cakes. I even use them as the cake base for my mousse and whipped cream cakes. I like chiffon cakes more than sponge cakes as they are fluffier and more moist. You don’t need to brush any simple syrup on top of the chiffon cake when assembling the cake. Adding syrup = adding sweetness. So definitely that is something I am always trying to avoid.

Updated Oct 15, 2018. I have taken some new pictures last week and made slight adjustment to the recipe. My countertop oven is pretty small and the chimney of my 7” tube pan is almost touching the upper heating element (my 10” tube pan won’t even fit in!!!). I couldn’t use oven temperature that is too high so I could hardly bake chiffon cakes with a golden brown crust. My new strategy is to start off with a lower temperature, like 300℉/150℃ instead of 325℉/160℃ that I would typically use throughout the entire baking process, and bake for approximately 40 minutes until the cake has reached its maximum height.  If you prefer neater cracks on the surface of your cake you may even take out the cake and cut some slits after the first 10 minutes of baking. I will attach some pictures at the end. Then I would cover the cake loosely with aluminium foil then raise the oven temperature to 340℉/170℃ with fan on and continue baking until the cake has reduced slightly in height and is golden on top, which could take any time between 10 and 15 minutes. This method takes longer but after trying a couple of times, my cakes all have deep golden brown crusts. With a lower initial temperature my cakes also rose steadily and evenly and would not touch the top heating element. Just note that the indicated times as well as oven temperatures both serve as a reference only. Most of us has ovens of various brands, functions and capacities (for example my Cuisinart oven has a capacity of 0.95 cubic feet or 26.9 liters and the temperature of the upper and lower heating elements cannot be adjusted independently). You will need to find out your optimal baking temperature and time through trial and error. If you have tried my method and are satisfied with the result, do send me some cake pictures and let me know!

2018年10月15日更新:上星期為製作過程重新拍了照片並微調了食譜。EC家中小型焗爐容量細,七寸戚風蛋糕模的煙囪與上發熱線十分接近(甚至連十寸戚風模也容不下),因此爐溫不能過高,以致蛋糕外皮難上色。最近改變了策略,初時使用300℉/150℃低一點的爐溫(平時全程使用325℉/160℃), 焗大約40分鐘左右直至蛋糕升至最高點(喜歡蛋糕裂紋整齊的甚至可以先焗十分鐘後取出蛋糕用小刀劃線劃破表面,網誌末端有比較圖片),之後用錫紙輕輕蓋在蛋糕上,再調高溫度至340℉/170℃,使用熱風對流多焗10至15分鐘左右直至蛋糕高度略為下降並表面金黃。此方法需時多一些,但是EC試驗了幾次,每次效果都很滿意哦!蛋糕外皮都是金黃色的,在較低溫的環境下蛋糕平穩地緩緩上升,絕不會因過份膨脹而碰到上發熱線。請注意因為各家焗爐型號,功能及內容量都有別(例如EC的Cuisinart焗爐內容量為0.95立方英尺或26.9公升,上下火不能獨立調校溫度),因此EC提供的時間及爐溫僅供參考。大家需要多試幾次才能掌握到自家焗爐的最佳爐溫及時間。倘若大家試過此方法亦覺得效果理想,歡迎留言並傳送相片告訴EC哦!

Vanilla Chiffon Cake

For 7” tube pan


80 g cake and pastry flour
A pinch of salt
4 egg yolks, large
45 g milk
40 g grapeseed oil
1 tsp vanilla bean paste or pure vanilla extract
4 egg whites, large
1/2 tsp white vinegar or lemon juice
60 g granulated sugar (I used organic sugar)

Notes: The eggs I use are about 55 g each without shells.


低筋麵粉 80克
鹽 少許
大蛋蛋黃 4個
牛奶 45克
葡萄籽油 40克
雲尼拿醬或純雲尼拿油 1茶匙
大蛋蛋白 4個
白醋或檸檬汁 1/2茶匙
細砂糖(EC用有機蔗糖) 60克


Directions 做法

Preheat oven to 325ºF/160ºC.

Sift flour and salt into a mixing bowl. Make a well in the centre then pour in the egg yolks, milk, oil and vanilla. Whisk gently until incorporated. Set aside.

Place egg whites in another clean mixing bowl (I usually wipe the bowl and the wire beater with paper towel dampened with vinegar or lemon juice to remove traces of grease). With a hand mixer or a stand mixer fitted with the whisk attachment, whip egg whites until foamy. Add vinegar (to stabilize the meringue) and continue beating until soft peaks form. Gradually add sugar in batches and continue beating until glossy and firm peaks form. When you lift up the whisk, the peak will hold its shape but the tip will fall back slightly.

Scoop about one third of the meringue into the yolk batter and fold with a whisk to lighten. Then scrape this back into the bowl of meringue. Fold gently and thoroughly (so you don’t deflate the meringue) with a spatula until homogeneous.

Pour batter into an unprepared tube pan. Tap pan against the kitchen countertop several times to get rid of any large air bubbles. Smooth top with an offset spatula.

Bake for 30 to 35 minutes or until a wooden skewer inserted in the center of cake comes out clean. If you are like me who use a small-capacity oven or would like a more golden crust, please follow the instructions at the beginning of the blog post. Every oven is different so adjust baking time accordingly. Drop cake pan on the kitchen countertop at a distance upon removal from the oven. This will release any gas trapped in the cake cells and minimize shrinkage. Invert pan on a wire rack to cool completely before unmolding.

By cutting some slits on top once the skin has formed, you can control where the cake will crack open. I’ve made four slits here.

Without any disturbance, the cake cracks randomly on top.

If you want to republish this recipe, please link back to this post.
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