Vanilla Chiffon Cake with Silk Cream
Experience the bliss of Vanilla Chiffon Cake with Silk Cream—a light, airy dessert that promises to elevate any occasion. This cake combines fluffy vanilla layers with a luxurious silk cream topping, making it the perfect treat for celebrations or simply to brighten your day. Easy to make and visually stunning, it’s a guaranteed crowd-pleaser that will leave everyone wanting more.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves approximately 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 5 large eggs (room temperature)
- ½ cup vegetable oil
- 1 tsp pure vanilla extract
- ½ cup heavy cream (for silk cream)
- 2 tbsp sugar (for silk cream)
Instructions
- Preheat your oven to 325°F (160°C). Prepare a 10-inch tube pan—do not grease.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk egg yolks until pale; add oil and vanilla until smooth.
- Combine dry ingredients with the egg yolk mixture to form a thick batter.
- In a separate bowl, whip egg whites until soft peaks form. Gently fold half into the batter, then add the remaining whites until just combined.
- Pour batter into the tube pan and bake for 55-60 minutes or until golden brown.
- Cool upside down on a wire rack.
- While cooling, whip heavy cream with sugar until soft peaks form.
- Once cooled, release from the pan and top generously with silk cream.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 218
- Sugar: 14g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: For added flavor, consider mixing in lemon zest or swapping vanilla for almond extract. This cake can be stored at room temperature in an airtight container for up to three days or refrigerated for one week.