Vanilla Chiffon Cake 

Posted on: April 3, 2021

Bring on the cake!  Don’t let the name fool you; this Vanilla Chiffon Cake is an easy-to-make dessert with the show stopping looks you’ve been searching for to make your springtime table setting “eggs-quisite”.  It’s a traditional light and airy cake that is truly a feast for the eyes while remaining light on the stomach.  

Get cracking on over to Metro and Bulk ‘N’ Bits to pick-up all the fresh ingredients you need to make this delightful dessert.  Hop on over to Kitchen Stuff Plus to scoop up our suggested bakeware items below. 

• Confetti Fluted Cake Pan 
• Silicone Fluted Cake Pan
• Melamine Mixing Bowls With Lids

Ingredients
2 ¼ cups cake and pastry flour
3 cups granulated sugar
1 tbsp baking powder
1 tsp salt
⅔ cup cold water
½ cup vegetable oil
⅔ tbsp vanilla extract
5 egg yolks
1 cup egg whites (about 8 large)
⅓ tsp cream of tartar 

7-Minute Frosting
2 egg whites
1 ½ cups granulated sugar
1 ⅓ tsp corn syrup
⅓ cup cold water
⅛ tsp salt
1 tsp vanilla extract
Chocolate mini eggs, assorted sizes and colours (for decorating)
Chocolate shavings, as desired (for decorating)

Directions

Vanilla Chiffon Cake
Pre-heat oven to 325° (160°C).  Move oven rack to the lowest position. 

In large bowl, combine flour, sugar, baking powder and salt.   

Beat in cold water, oil, vanilla and egg yolks until blended. 

In separate large bowl, beat egg whites and cream of tartar on high speed until stiff peaks form about 2 minutes.    

Fold a little beaten egg whites (about 1/3) into egg yolk mixture then gradually fold all into remaining egg whites using rubber spatula just until blended.   

Pour into ungreased 10-inch (25 cm) tube pan. 

Bake for 1¼ hrs or until top springs back when lightly touched.   

Immediately turn pan upside down onto heatproof bottle or metal funnel.   

Let hang about 2 hours or until cake is completely cooled.   

Loosen side of cake with knife or metal spatula and remove from pan. 

7-Minute Frosting
Combine egg whites, sugar, corn syrup, water and salt in top of a double boiler.  Beat until blended.   

Beat and cook over boiling water until mixture forms peaks, about 7 minutes.   

Remove from heat and add vanilla.  Beat until spreading consistency, about 1 minute. 

Spread on cooled cake.  Decorate with chocolate mini eggs for a fun Easter look and feel .

Egg-cellent Recipe Tips
2 cups (500 mL) all-purpose flour can replace the cake and pastry flour and increase to 7 yolks. 

This cake freezes well and is easier to frost while frozen. 

For nutritional information, metric conversions and egg size convertor on the Get Cracking website.  

Brought to you by our friends at:  Egg Farmers of Ontario

Share your creations with us on Instagram by tagging @cloverdalemall and @eggfarmersont using the hashtag #eastereggstravaganza