Vanilla Chiffon Cake


7 large eggs, separated
1 and 1/2 cups granulated sugar, divided
1 and 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 cup unsalted butter, softened
1 teaspoon cream of tartar
1 cup whole milk
1 tablespoon vanilla extract

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Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease and line the bottom of a 20-cm (8-inch) springform pan with parchment paper. Set aside.

In a bowl, sift together the flour, salt, and baking soda. Set aside.

In a large mixing bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add 1/2 cup of sugar while continuing to beat until stiff peaks form. Set aside.

In another mixing bowl, beat the remaining sugar, butter, egg yolks, and vanilla extract until light and fluffy.

Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Gently fold the beaten egg whites into the batter until fully incorporated.

Pour the batter into the prepared pan and smooth the top with a spatula.

Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.


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