Vanilla chiffon cake

Learn how to make a soft and fluffy vanilla chiffon cake. All the tips you need to make this basic chiffon cake successfully.

How to make the Strawberry Whipped Cream Cake recipe loaded with a light and fluffy vanilla cake, juicy strawberry filling and whipped cream.

This pretty little cake will win you over with its light and moist layers of vanilla chiffon cake and blueberry Italian meringue buttercream. I made this for the first time about 4 years ago for my husband for Valentine's, but didn't get a chance to take any pictures. I've been meaning to make this again ever since because it was so pretty and delicious (even my husband loved it and he's not the biggest cake eater, ironically...). So when Challenge asked me to make a cake featuring a special…

Vanilla Chiffon Cake is a light cake that is made of oil, eggs, cake flour, sugar, baking powder and vanilla extract (as flavoring). This light and soft cake resembles the texture of the Mamon. The fluffy texture of this cake can be attributed to the egg whites and the absence of butter.

Fluffy, soft and airy, this Vanilla Chiffon Cake is delicious on its own but can be made more special with your favorite icing or glaze.

The name says it all! Try this quick and easy sponge layered with strawberry jam and cream.

Learn how to make a deliciously light and fluffy chiffon cake.

Feast your eyes on the fluffiest vanilla chiffon cake that is light but full of subtle flavors. Use this base recipe to try different flavors.

This sponge cake recipe by Chef Keiko Ishida is super soft, incredibly moist and cotton fluffy. It makes the perfect tea cake, dusted with icing sugar and served with fresh fruit. It's also an excellent sponge cake base for layering and filling with your favourite creams and fruit.

Few cakes are as light as chiffon, a sponge cake as billowy and soft as its name suggests. It's similar to angel food, but with the added richness of yolk and a splash of oil. This recipe strays from the norm with club soda as the liquid component, infusing the batter with plenty of fizz, for a cake that bakes up extra fluffy and tender. Whether baked in layers or a traditional tube pan, chiffon is best served fresh, with plenty of berries and cream.