Vanilla Chiffon Cake 

The eggs that I'm using for this recipe weigh 58-60 grams each with shell.

Sugar 100+100g ( 1cup) Flour 220g (1 3/4 cup) Baking pwder 1tsp Salt 1/2tsp 6 eggs Milk 180g (3/4cup) oil 120g (1/2cup) Vanilla extract 1 tsp Vinegar 1 tsp Preheat:120 C. Bake:120 degrees 60-75 minutes

This is an ART form that takes years to develop, yet you graciously share you're wonderful God-given gift for ANYONE that desires to cook like a master Chef!! Thank you for the honor!

Thank you for the recipe- it worked perfectly the first time & was amazing! However, the 2nd and 3rd attempt has seen the cake collapse once it was cooled. They literally sank down to only a few centimetres high😭😭 The sides are high and fluffy but the inside sinks completely. Any advice would be appreciated. Thank you!

I just made this recipe today and it was a fabulous success! I also tried to replace the vanilla by Pandan-essence and added also a few drops of green coloring. This also became a great success!.

المقادير بنفس ترتيب الفيديو مقدرة بالكوب: دقيق أبيض 220 غرام = 1.5 كوب سكر مطحون (ناعم) 100 غرام = 1/2 كوب خميرة (بيكينغ باودر) ملعقة صغيرة ملح 1/2 ملعقة صغيرة ثم صفار البيض 6 بيضات حليب 180 غرام = 3/4 كوب زيت نباتي 120 غرام = 1/2 كوب فانيليا ملعقة صغيرة ملون أصفر غذائي = نقطة واحدة ثم بياض البيض 6 بيضات خل أبيض ملعقة صغيرة سكر مطحون (ناعم) 100 غرام = 1/2 كوب يضاف على دفعات الفرن والخبيز موجودة في ردود تعليق آخر

سر في نجاح اغلب الكيكات يخفق البياض البيض وسكر لوحده الي مايسر بياض الثلج ثم يدخل المقادير السابق والبعافيه

How can i make this with only convention oven? Temperature and time?

ممكن ترجمه بالعربي وتسلم يدك

不知道您有没有无蛋，无奶，无麸质的食谱，朋友孩子对这些食材过敏，想为孩子做个蛋糕！ hi chef,i love your channel and i have tried ，it comes out perect，sorry my english is not strong，i am looking for eggless ，dairy free and gluten free cake，hope u have such recipe to share with us，really appreciate！ thanks a lot！

What a perfect looking cake! Michael, I am always amazed by the way your skills come into play, from initial ingredient preparation to the work in progress and to the final outcome of every cake and bread etc you baked. You made them all looked so neat and easy! Well Done! 👍🏼👍🏼👍🏼

Can i use lemon juice in wipped cream for thickness?

Thank you for your wonderful recipe. Today, the first time I baked it , it turned out delicious, sweet enough and light. I am so happy because, now I can make a chiffon cake. My husband told me no need to buy cakes anymore. I'll try your another recipes. 👍😁

Can i use frosting to this shiffon cake?

Its amazing .. how perfectly perfect ... You are a gr8 baker with such a nice information about maintaining temperature while baking ...Thanx galore👍💐💐💐

I tried this cake 5 times but still its sinking after Taking out from the oven.......😢😢😢😢😢😢whay will be the reason 😊

One of the best Chiffon Cake so far. Thank you Michael.

Hi. My oven is ordinary without a fan. How do I bake this cake, I know I should modify the temperature and the baking time. but to what?? Please advise.

رائع شف شكرا من فضلك كتابة المقادير بصندوق الوصف كعادتك 🌹🌹🌹

I want to know a cup because I don't know gram, and your cooking is wonderful

You're so practical. 👍 Why use cream of tartar, when you have vinegar at home.. 😊

can i use evaporated milk instead of whole milk?

Se ve riquísima 💪👌 pero no entiendo la receta?😢

Why do you need to use baking powder???

This is an amazing recipe. I always use it and am never let down! I add some crushed cardamom to my batter and it smells divine :)

I can see you’re so organized even the stroke of your hands when you baked your cake ..no wonder you made it perfectly and you studied it very well ..I appreciate your sharing I love it.thank you so much.

Can u reduce d amount of sugar and if so, by what amount..... BTW, this is an amazing recipe😁😁

Amazing! Thank you for sharing your recipe. Its my first time to bake a cake, and it turns out beautiful and successful! 🤩😍 can you add in your video the sizes of your cake molders? thank you~ and God bless you and your family 🙏

thank you so much for showing the different baking mode. I have an electric oven, that only has a fan bake and no just bake, and i swear i could never get anything right, so practically everything is hit and miss, nobody even bothers to explain this, so thank you, i took note of this. Is this pretty much the same for all your chiffon cakes, or is it even pretty much the same for all baked cakes, i mean the temp conversion and baking mode? Thanks you so much in anticipation.

I did make this cake so many times because is the one requested all the times. Thank you Michael for the oportunity you gave me to shine.

عملتها أكثر من رائعة ولكنها هبطت بعد خروجها من الفرن بدقائق ايه السبب؟؟؟؟؟؟

i've always wanted to know the difference between chiffon cake and normal cake...you made it clear....thanks

Hi Michael, thanks for the video. Would like to know if I reduce the sugar to 20% any ingredient such as eggs/oil/ flour need to reduce?

Thank you so much, I made it many times and it turned out very nice, exactly like yours. You are the one dear Michael lim❤️🙏 I wish you all the best

Hi can I know how to adapt this recipe for coconut chiffon cake? Can I replace the milk with some coconut milk and pandan juice? Of course I will have to sort of try to get the correct viscosity as close to milk as possible. Any guidance from your genius would be very much appreciated 🙏

Chef....your recipe is the best so far. Thank you!....Been wanting to eat perfect chiffon cake for a while....and you made it come true! GOD bless you Chef!

i wish you have a printable recipe on you

ممكن ترجمة للمقادير

I am diabetic. I don't eat anything that has wheat flower, white potatoes, bread, pasta, sugar... Never! Ever! My daily diet pretty much consists of Legumes, Vegetables, and some protein. I do however love watching you baking all your goodies Michael. I do must confess however, that occasionally I indulge in small piece of chocolate of a particular brand that contains no sugar. I do that maybe once a month. I am not fat, or overweight. I couldn't be even if I wanted. My diet is just too strict. I do like to cook for my family, and I do bake cakes, and I love to make pizza from scratch. I make the dough, the tomato sauce, I have even made the mozzarella myself in the past. Everybody eats, and I just seat at the dinner table with them, and watch them eat. My favorite part is to grab a little piece of pizza, and cut it in really small pieces, and give it to our dog. She loves my pizza too. I know she shouldn't eat pizza but, it is just a little piece, and I don't do it all the time. There is a lot of joy in sharing also. I guess that is why Michael does what he does. Love you Michael. Kisses, and hugs. Say something sometime. We would love to hear the sound of your voice someday. B-good.

Genial x fa pone en castellano gracias besos

What the heck did you do with 3 cakes..?! Wish I was your neighbour/family😊

I hope i can make this... Just like this one, perfectly made .Thank You Sir Michael Lim.

Awesome tutorials. Hats off to you Sir . I am Mrs lad . Love to learn baking cakes for my family . Thnx a lot for amazing presentations.

Nice new format. great job Micheal.

Great easyga arthamaithadi. Simple explation particularly for Telangana

good job!! I like your chiffon cake

Hi Michael , what’s the size of the pan that you are using in this video ? Thank you

Beautiful, without a crack.👍 Must try to make this. Thanks a million for all your effort trying out different baking temperatures and also for being so generous in sharing your knowledge with us.

Tasty

I'm wondering 🤔how you are so calm when you are making your amazing recipes 💞 I feel like I'm in war when I go to the kitchen😳 even my mom and brothers always says to me "Nehal stop bothering us your so noisy"😢 but when I watching your videos I think they are right😭 you really make us feel peace😇 thank you Michael always and forever 😊🌹 I liked example 1 💖

συνχαριτιρια ..τής θερμοκρασίες δεν κατάλαβα..ευχαριστώ

C’est magnifique merci beaucoup 😍🌹🌹😋

Do not remove the recipes in the video description section, if you put the link then the recipe link should be directed your website which otherwise we can't find recipe on your website easily then here, it makes us think why sould be watch whole video again and agian

Thank you so much 🙏 this cake looks awesome. May God Bless you 🙌🙌🙌🙌🙌🙌😘

oh my god Michael, this cake is so beautiful that I ever seen of a chiffon. Last night I baked a Japanese cheese cake with your method of baking, it went so well, and I had a beautiful cake ever, no crack, and so so smooth, the color browning is sensational. Thanks so much for sharing Michael

Saya merasa 200 gr gula dalam adonan resep ini terlalu manis. Saya hanya menggunakan 170 gr gula saja & 1/4 sdt garam saja.

Chef. Micheal thank you for the recipe. . I love all your. Recipes. Merci

We need list of ingredients in the description ‼️ Thank you ‼️

Michael you are absolutely the best! I’ve followed you since the Cotton cheesecake recipe and been trying your recipes ever since!

الشيف ميشيل انا أسمى نادية من مصر وصفاتك جميلة جدا جدا جدا بس ممكن يكون فى ترجمة للعربية ولك جزيل الشكر

Thank you for this recipe. Can we use lemon juice instead of vinegar?

Fiz esse bolo minha família gostou muitoooo obrigado meu amigo que Deus te de uma ótima recuperação estou orando todos os dias por vc meu amigo

Thank you for showing us how to make that cake. Your video was really helpful, and when I did it, it was very successful. 👍🍰

I love your recipes please I need American measurements for this one

شكرا جزيلا على الوصفات الرائعة و المضبوطة

Hi Michael, I came across your youtube channel yesterday, I try to make the vanilla chiffon cake this morning and it works out perfectly with your 3rd method. The top is beautiful and the taste is super. So I try to make your pandan chiffon cake this evening, still cooling down so don't know the taste yet but I do have a few questions hopefully you can help me to solve my puzzled! Why do you use 200g of sugar in pandan but only 100g in Vanilla only? Why you are not using vinegar in the pandan but in the vanilla? And last what is the purpose of using a wooden stick to stir around? Do I have to do it slowly or speed is not a method and can I use single chopstick instead of the wooden stick?

Hello! Very good, saludos desde MÉXICO.

hi Michael, the AP flour you used, is it the AP in USA? or European AP? i am in Canada, American AP is softer than our AP, more close to cake flour, i did one today by using Canadian AP, which looks good, but wonder if i use the cake flour may have a different volume and structure ?

ممكن ترجمة للمقادير وحرارة الفرن

Hello po, Sana po mapansin nyo po ang comment ko. Bakit po kaya bumabagsak ang chiffon cake na gawa ko?

Thank you Michael. Always first class Video and baking From you. God bless you und your family 🍀

Pengyu tolong resep nya pake bahasa indonisia ya toxie sorry....

People: What kind of cake do you want for your Bday? Me: Yes

Hi ... I try this recipe but every time I bring out my cake from the oven and put it upside down ... My cake always fall and just come off by it self ... Please help me what I did wrong ... Thank you

That's beautiful cake..i really admire you sir..what u make really soft..even tho u a man but what u did come out so well and thanks to u bcoz of u sir i can make cake now..tq for that teaching me about bake..hapy new year 2019..i hope u hapy with u family and get a lot of money this year..😀😀😀

Is fine sugar POWDERED SUGAR or CASTER SUGAR?

i al ready try make this cake.. so fluffy n delicious.. chef you da BEST 👍🏻👍🏻👍🏻👏🏻👏🏻👏🏻😋😋😋

Hi chef michael lim i really inspired your work. I tried these chiffon cake today and its successfully good thank u so much for sharing work your sir chef

Hi Michael. You have a banana cake recipe?, thank you

i want you and your cake Sir michael lim you are so handsome

Thanks for sharing the recipe and info about chiffon cakes ❤️❤️❤️

Will this recipe still work ok if I use a normal cake tin without the hole?

Thank you so much for the recipe. My cake turned out pretty nice and soft . I can say all of the cakes I have made this one is the best . I shared your recipe with my cousins and they all love it . You are an expert 👍

Ingredients needed: 220g All purpose flour 200g Fine sugar 1 tsp Baking Powder 1/2 tsp salt 6 eggs 180g milk 120g vegtable oil 1 tsp vanilla extract 1 tsp vinegar (optional)

Hi from Indonesia. I tried many chiffon's recipes but yours OMG, texture and taste amazing! Thanks a lot Michael, can't hardly wait to try another chiffon recipes of yours!

Hi Michael Thank you very much for this special recipe I made this cake several times I had never ate cake most delicious like this cake oh my God, it is my favorite cake thank you..I have a question please Could you tell me if I can cover this cake with fondant by using gnash l try the yogurt cake it was good but after taking it out of the oven for about an hour, the height of the cake changed; it decreased. I think because my oven it is just work by a fan.please, I want to try this cake with fondant if that works so please could you answer my question. I will be grateful to you Regards

وصفة 220غ فرينة مع سكر100غ مع خ ك ملعقة كبيرة مع رشة ملح نخلطهم بي لافوي ثم نضيف لهم6صفارو180حليب و120غ زيت وفاني سايلة م ك ملون غذائي تخلطيهم جيدا بلافوي ثم6بياض نضع فيه م ك خل ابيض ونخفق حتى زبادي ثم ندخل عليهم 100غ سكر لكن بي تدريجي حتى يصبح مثل الثلج ثم ندخل بياض على خليط صفار خلط بلافوي من فوق إلى تحت ثم نعيد خلط بي سباتولا جيدا ثم مول 32سم درجة حرار150 مدة20 دقيقة لكن كل واحد حسب فرن 🇩🇿😄🇩🇿

A silicon coated whisk would prevent that annoying scraping sound. I only use my uncoated whisk when I am using a stainless steel bowl.

Por favor traduza a receita em português Brasil obrigado

Me gustan sus panes que elabora gracias es usted un buen cheef saludos

Yesterday i watched your video straightaway i make the cake and it turns out very perfect..

I follow your recipe but it is still deflated ? I did. Not over baked or over beaten. Not sure it is still not successful 😂

Delicioso. Lo voy hacer mañana y te cuento cómo me quedó.. gracias por compartir.

i tried this. n it turns out great! 160°C for 55mins. only bottom heating element. so delicious and moistt... 🤤🤤🤤🥰😍 * it just if u guys want the perfect cake. just use 120° for 65mins. sometimes 70mins... just until the top cake looks dry..

Can I replace wheat flour with rice flour? Thank you

Hi , good morning teacher. U mean to use 120C for any types of convention oven! Then Increased .y some. Method call for reduced temperature?

How Long do you wait before you flip it over? My cake fall out when I turn it. Maybe because of the weight of the bottom? I hope it's not broken inside...

Buenos días... Me a gustado mucho y lo voy hacer en casa.. Pero me a faltado que los ingredientes los hubiera puesto después en el tutorial... Espero que puedas hacerlo la próxima vez... Pero de todas formas me a encantado amiga... Me llamo juani y soy de España y estoy ya suscrita contigo porque creo que nos harás bonita recetas gracias 😘😘😘🌹🌹🌹🌹🙋🏻‍♀️🙋🏻‍♀️

Yes it's true that sponge cake appeals more to consumers but you should never be able to confuse a sponge cake recipe from a chiffon cake recipe. Chiffon is a mix of sponge cake and the genoise. There is oil mixed in with the batter along with a leavening agent (in this case baking powder). That is what's different between sponge cakes and chiffon cakes and the genoise. The recipe shouldn't matter for you to be able to bake Chiffon came in a round pan. Tube pans are traditional and the most practical but you should be able to bake the cake in a round pan maybe with a lower temp and longer bake time. (I'm so sorry in advance but I just needed to make sure the facts are correct. I also needed to rant about something. Again I'm sorry)

Hi... If I'm using 18cm pan , how should I modify the ingredients & baking temperature or timing ?? Thanks in advanced