Vanilla Chiffon Cake recipe | Basic vanilla chiffon cake

Hello there... Today I am here with a soft, light and fluffy vanilla chiffon cake. This is a basic recipe you can use. Chiffon cake is a type of foam cake, which has a high ratio of eggs to flour and is leavened mainly from the air beaten into the eggs.
I love to eat its own, savoring the light, soft and airy texture of the cake. But of course, you can also dress it up like adding glazes and frosting. We need an ungreased 7-inch pan that is not non-stick(height 2.5 inches). The chiffon cake batter needs that grip to rise beautifully at its maximum height. When we take the baked chiffon cake out of the oven, it should cool it on top of a wire rack upside down.
To unmold cake, loosen the sides with a knife or a spatula. Carefully press the sides of the cake to loosen it more. Lift the pan to release the cake and loosen the bottom of the cake again in the same manner.
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Ingredients required in this recipe are:
  1. All purpose flour/maida- 1 cup(115 gms)
  2. Eggs-3 medium eggs(at room temperature)
  3. Powdered Sugar -1 cup(120 gms).1/2 + 1/2
  4. Oil-1/4 Cup(60 gms).
  5. Vanilla essence-1 Teaspoon.
  6. Baking powder-1 teaspoon.(4 gms)
  7. Milk-1/3 Cup(room temperature) 43 gms.
Method of preparation:
  1. Preheat the oven at 180-degree Celsius for 10 minutes.
  2. Separate egg yolks and whites into different bowls(use a large bowl)
  3. Beat the egg white for 2 minutes or until it turns airy and fluffy. Add 1/2 cup of powdered sugar little by little and beat the egg white until stiff peaks form. It may take 5 minutes.
  4. Meringue is ready. Keep this aside.
  5. Take egg yolks in a large bowl. Add powdered sugar(1/2 Cup)

  6. Beat this for 5 minutes or color changes to pale yellow. Add vanilla essence and mix well Add oil and milk beat well. 

  7. Sift the flour with baking powder. Add the dry ingredients to the egg yolk mixture. Fold and mix well. 

  8. Now add Egg white(Meringue) in three additions. Gently fold and mix well.
  9. The cake batter is now ready. Transfer the batter to the ungreased cake tin(7'' width and 2.5'' height) and tap the tin to remove the air bubbles if any.             
  10. Bake the cake for 35-40 minutes at 180 degrees Celcius preheated an oven, or bake until a toothpick inserted should come out clean.

  11. Let it cool down to the room temperature on a cooling rack upside down.  and remove from the tin. Slice and enjoy...