Vanilla Chiffon Cake


Vanilla Chiffon Cake

This Vanilla Chiffon Cake from Charlotte Ree's cookbook Just Desserts is light and airy, and not overly sweet. And the strawberries bring a nice fresh element to every bite.


12 servings

Total Time

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Test Kitchen Tips

Due to the height of this cake, the top may brown quickly. If this happens, cover the cake with foil to prevent the top from burning.

If you have an electric knife, use it to slice the cake. It cuts beautifully through the layers — no smushed slices here.


Preheat oven to 350°F (180°C). Do not grease your angel food cake pan!

Beat egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment on medium speed until soft peaks form. Gradually add superfine sugar, one spoonful at a time; beat until stiff peaks form. Whisk in vanilla extract.

Remove bowl from stand mixer. Sift one-third flour over top of egg white mixture; fold ingredients together with a metal spoon. Repeat sifting and folding with remaining flour two more times until fully incorporated. Transfer half the batter into ungreased angel food cake pan; smooth batter evenly with the back of a spoon or spatula.

Top with remaining batter, spreading evenly and smoothing top.

Bake cake until top is puffed, lightly golden, and springs back when touched, 35–40 minutes.

Turn cake upside-down immediately onto a rack after removing from oven; let cool completely. (If your pan has feet, simply rest upside-down on those.) Once completely cool, gently shake the pan and run a knife around the edge to release cake. Cut cake in half horizontally and place bottom half on serving plate.

Whip cream and vanilla bean paste in bowl of a stand mixer fitted with the whisk attachment, until stiff peaks form. (Be careful not to overwhip. If you do over-whip your cream, gently whisk in a few additional teaspoons of heavy cream by hand and the mixture will balance out again.)

Cover bottom half of cake with a layer of whipped cream and strawberry halves. Place second layer of cake on top of strawberries; cover cake with remaining whipped cream.

Top cake with remaining strawberries and dust with confectioners’ sugar. Store leftover cake, covered, in the fridge for up to 2 days.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 525

% Daily Value*

Total Fat 36g 55%

Saturated Fat 23g 114%

Cholesterol 113mg 37%

Sodium 82mg 3%

Carbs 46g 15%

Protein 8g

*Percent Daily Values are based on a 2,000 calorie diet.

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