Vanilla Bean Chiffon Cake
A tall vanilla bean chiffon cake served with vanilla bean whipped cream.
Equipment
- Medium mixing bowl
- mixing bowl
- Stand mixer
- 10-inch tube pan
- Cooling rack
Ingredients
Chiffon Cake
- 2 1/4 cups cake flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 7 egg yolks
- 3/4 cups milk
- 1/3 cup vegetable oil
- 2 tablespoons vanilla bean paste
- 1 tablespoon vanilla extract
- 9 egg whites
Vanilla Bean Whipped Cream
- 2 cups heavy whipping cream
- 2 tablespoons granulated sugar
- 1 tablespoon vanilla bean paste
- 2 teaspoons vanilla extract
Instructions
Chiffon Cake
- Preheat oven to 325 degrees.
- Sift the cake flour, 3/4 cup of the granulated sugar, and baking powder into a medium mixing bowl.
- In another bowl, whisk the egg yolks, milk, oil, vanilla bean paste, and vanilla extract. Add the dry ingredients and mix until combined.
- Beat the egg whites in a stand mixer until foamy. Gradually add the remaining 3/4 cup sugar and continue beating until stiff, glossy peaks form.
- Fold the egg whites into the batter in three additions, mixing gently until no white streaks remain. Do not overmix.
- Pour the batter into an ungreased 10-inch tube pan. Bake about 60 minutes, until the cake springs back when touched.
- Invert the cake onto a cooling rack and cool completely. Run a knife around the edge and turn the cake out of the pan.
Vanilla Bean Whipped Cream
- Combine all whipped cream ingredients in a stand mixer bowl and whip until stiff peaks form.
- Serve with each slice or spread over the cooled cake.
Notes
Adapted from Baking Bites.