12 people

Chiffon Cake

  • 1/3 cup vegetable oil
  • 4 egg yolks
  • 1/2 cup water
  • 1 tbsp vanilla paste
  • 7 oz cake flour sifted
  • 7 oz sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 4 egg whites


  • 1 pint blueberries
  • 6 oz raspberries
  • 6 oz blackberries

Whipped Cream

  • 2 pints heavy whipping cream
  • 1 tbsp vanilla paste
  • 1/2 cup powdered sugar

Nutritional information

Calories: 538kcalCarbohydrates: 46gProtein: 6gFat: 37gSaturated Fat: 24gCholesterol: 173mgSodium: 229mgPotassium: 173mgFiber: 3gSugar: 28gVitamin A: 1302IUVitamin C: 11mgCalcium: 117mgIron: 1mg
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 people

For the chiffon cake

  • Line 2 cake pans with parchment paper, then in a stand mixer whip vegetable oil with egg yolks.  Add the water and vanilla.  Then combine cake flour, 1/3 of sugar, baking powder and salt.  
    Gradually add that to the egg yolk mixture and whip at high speed for 1 minute.  Then place in a bowl.  Whip egg whites to a foam and gradually add the remaining sugar whipping to stiff peaks.  
    Fold the meringue into the cake batter. Divide the batter between both pans and place in the oven.  Bake for 20 to 25 minutes until the cake is done.  Allow to the cakes to cool and then unmold.

How to make whipped cream

  • Simply place cream in a stand mixer and whisk on medium speed for 1 minute then add powdered sugar and vanilla. Whip until thick and stiff.  

To finish

  • You can trim the tops of cake if desired to make them flat. Place one of the cakes down on top of a cake stand or plate. Then add a thin layer of whipped cream on top of the cake ( alternatives is you could brush a flavored syrup to the cake or a jam if desired). Add as many berries as desired on top of the whipped cream.
    Then add the second layer of cake on top. Then add whipped cream on the outside and sides of the cake using a pastry spatula to create a smooth “icing”. Chill for an hour! Serve and enjoy!
    Vanilla Chiffon Cake

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