Vanilla Chiffon Cake (2024)

I haven’t done it so I can say for sure, but I would estimate about 18 cupcakes. Time would probably be 10 minutes or so.

Yes, that should work ok.

Two 10″ pans would make fairly thin layers. It depends what you’re going for.

I couldn’t say how substituting milk for water would affect the cake since I haven’t tried it. I like the texture of the cake as is so I’m not sure you need to use milk instead. If you only have shorter pans you may want to bake 3 or 4 layers since the cake would probably overflow the pans. Don’t fill the pan more than about 2/3 full.

I would think a commercial gluten free flour would work.

You can use the cake strips. They do work to make the cake bake more level.

I think you’d be pushing it with 2″ tall pans. I would divide the batter in 3. Bake the first two cakes. Then when the cakes come out of the oven reuse one of the pans for a third layer.

Yes. Since this recipe fills two 8″x3″ pans, you probably want to double the recipe to fill all three pans.

To flavor the cake with lemon, use finely grated lemon zest and lemon extract. You can use 8″x2″ pans but don’t fill them more than half way.

Yes, I think that would work.

Did you grease the pan or use a non stick pan?

Yes, I do need to get on it to post a chocolate chiffon recipe. I haven’t tested it yet, but I would try replacing 1/2 cup of flour with cocoa.

I don’t know. Maybe the bowl wasn’t clean enough or maybe some yolk got into the whites? Are you using fresh egg whites?

I would guess it would make 24 cupcakes. Don’t fill the cups more than 2/3 full to give it plenty of room to rise.

Hi Christina, you can bake the batter in two half sheet pans. The layers will be thinner. If you want one thick half sheet cake then you can bake the batter in one pan.

@Eileen Gray, do you know what temperature and for how many minutes? Thank you so much for responding back!

There is more sugar than flour by weight. The eggs do a lot of the structure building in this cake. More sugar makes a more tender cake. There’s more information in this post about cake formulas if you’re interested.

I haven’t tried it so I can’t say for sure what the result would be. You could replace with the same amount of melted butter.

Have you been using this recipe or another one? Regarding the eggs, 6 large eggs would weigh about 10.5 oz (without shell). I’m not sure of the weight of a small egg, but use enough that you have 10.5 oz total. Baking in a 10″ square pan should be fine. Don’t fill the pan more than about 2/3 full since it won’t bake from the center as it does in a tube pan. As far has the cake having dry spots, moist spots and sticky spots- that sounds like a mixing problem.

Yes, the height of the batter and the shape of the pan can make a big difference. Also, baking times are always just an estimate. How quickly the cake bakes can be affected by the material, weight and color of the pan, by the room temp and by the accuracy of your oven. Use the time listed in the recipe as a guideline but go more by the touch and toothpick test.

Yes, you might have some extra better which you can use to make cupcakes.

Yes, they will whip better.

I think it would probably bake OK in a 9×13, but I can’t say for certain since I haven’t tried it.

Yes. For each cup of cake flour use 3/4 cup of all purpose flour plus 2 tablespoon of corn starch.

I loved this cake! Thank you so much. The only thing I found was that it was quite sweet. Can I reduce the Mount of sugar or will it affect the rise and texture?

Sorry, I couldn’t give a good substitute without extensive research and testing. The eggs are an important part of the structure for this cake.

I haven’t tried it, but I would think so. I would fold the sprinkles into the batter just before folding in the egg whites.

I couldn’t say for sure. Are you sure you halved all the ingredients, including the baking powder? Are you sure the cake was baked through?

You could use any fresh berries in this cake. I like lemon and blueberry so Limoncello would be a nice pairing. But Grand Marnier would be good too.

My recipes always use large eggs. I’ve updated the recipe card to note they are large eggs. If you bake the cake in a tube pan, cooling it upside down keeps it from sinking as it cools. If you bake the cake in round pans for a layer cake, cool the cake upright.

Yes to the orange juice. If you want an orange cake I would also recommend putting the finely grated orange zest in the batter as well. The zest has the orange oil which has more orange flavor than the juice does. This is a big recipe, so if you have a smaller pan you can maybe do 2/3 of the batter or mix the entire batter and bake extra in cupcake pans.

Yes, that should work.

If i want to bake this in cupcake form, how long should I bake them for?

The oil contributes both fat and moisture to the batter. Using cream instead of water would add more fat to the recipe and might make the cake too dense. The chiffon cake just have a different flavor and texture profile than a Buttermilk Cake. It is supposed to be light and fluffy. Adding cream of buttermilk would change the texture.

It’s like eating a cloud, isn’t it?