Vanilla Bean Chiffon Cake
A light and airy chiffon cake infused with real vanilla bean, French-inspired.
Ingredients
- 1.5 cup Cake flour sifted
- 1 cup Granulated sugar
- 4 Large eggs separated
- 0.25 cup Vegetable oil
- 0.5 cup Water
- 1 Vanilla bean seeds scraped
- 1 tsp Baking powder
Instructions
- Preheat oven to 325°F (165°C). Prepare an 8-inch tube pan (ungreased).
- Sift cake flour and baking powder together.1.5 cup Cake flour, 1 tsp Baking powder
- Whisk egg yolks, half the sugar, oil, water, and vanilla bean seeds.1 cup Granulated sugar, 4 Large eggs, 0.25 cup Vegetable oil, 0.5 cup Water, 1 Vanilla bean
- Beat egg whites with remaining sugar to stiff peaks.1 cup Granulated sugar, 4 Large eggs
- Fold dry ingredients into yolk mixture, then fold in egg whites.
- Pour into pan and bake for 35-40 minutes. Cool upside down.
Notes
Use real vanilla beans for best flavor.
Nutrition
Serving: 1gCalories: 280kcalCarbohydrates: 36gProtein: 5gFat: 12gSaturated Fat: 2g
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