Vanilla Chiffon Cake with Silk Cream
Indulge in the delightful experience of Vanilla Chiffon Cake with Silk Cream, a dessert that’s both light and luscious. This cake features a fluffy texture that feels like a cloud on your palate, perfectly complemented by a smooth silk cream topping. Whether you’re celebrating a special occasion or simply treating yourself after a long day, this elegant dessert is sure to impress. With simple ingredients and straightforward steps, you can whip up this charming cake for gatherings or cozy nights at home. Elevate your dessert game with each airy slice topped with creamy goodness!
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves approximately 10 slices 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 oven to 325°F (160°C). Prepare a 10-inch tube pan without greasing.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk egg yolks until pale; add vegetable oil and vanilla extract.
- 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 into the batter.
- Pour batter into the tube pan and bake for 55-60 minutes until golden brown.
- Cool upside down on a wire rack.
- While cooling, whip heavy cream and sugar until soft peaks form for silk cream topping.
- Once cooled completely, remove from the pan and top with silk cream before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 17g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 90mg