Saturday, September 25, 2010

* My Mom's Vanilla Chiffon cake

          This is an  amazing cake that my school n college friends  can vouch for.I call it  Vanilla Chiffon Cake for its texture. Baking this  cake  and  eating  ,,takes  me  back to my University days.When I used to go back to hostel after  vacation,,all my friends  invariably knew that I  will have a  box of cake in my  side pocket of my bag and before I enter my room the cake box will be  already open, sometime they  try to  be formal and wait  until I open the box.I wanted  everybody get a bite,,sometimes the box  gets  over  before  everyone  come to my room  for  a  bite.So later I used to  hide  some  for those who didn't  show up first and  some for the evening chit chat in  my room with friends,S,R and M,miss you guys.Same was the case  in my  younger brother's hostel :) so this  was  the favorite of  all the  friends.I gave this cake couple of tries,,but  my husband always says its  not  like  Mom's  cake.So I  kept trying and  now  I got it right after I jotted  down step by  step process from my Mom when I talked to her  over our long weekend chats.It is a simple recipe,but I don't know what went wrong every time  I gave it a try .Whenever I made in last couple of years  she was always  around,so I never  went wrong so I was  very confident, but  I always messed  up in all  my attempts.Couple of months back I made this  cake for  our anniversary and we  both loved it.When I was searching  a box to keep the left over,,he said,,,don't bother about the box now,,you will  need a box if something will be left  at all..And  he was right.we finished the whole cake in a day :)
So  now  comes the recipe.This will make   one  bunt cake ring.

1. Eggs - 4
2. All purpose Flour         -  1.5 cups
3. Granulated white Sugar - 3/4 cup
4. Vegetable Oil                -  1/2 Cup
5. Vanilla Extract               - 1  tb sp(Use the original  vanilla extract for a  better  flavour)
6.  Honey                          - 1  tb sp
7. Baking Powder              -1 tsp


 1. Preheat the oven to 350 degree Fahrenheit before you  start the process.

2. Use  eggs in room temperature for  more volume in the batter.I used a hand  blender here  but you can  use an egg beater  and beat with your hand,,it takes  a long time  and  you really need muscle power :) .Now to my relief I have a  hand  blender  which is handy to use  and  doesn't take a  lot of  space.My mom uses  the manual egg beater until now.I'm  planning to  gift her one  on my  next visit :)

3. Mix all purpose flour and  baking powder and  sieve  this mixture couple of times.(You  can use  pre-  sieved flour)

4. In a  big  bowl blend  granulated sugar and  4 eggs very well,The texture should  be something like  shown in the picture and pale yellow in colour.

5. Pour 3/4 cup of  Vegetable oil to the mixture and  beat  for 1 minute with the electric  blender.

6. Then  add the flour and baking  powder mixture slowly and  mix with a  spatula until the flour is   completely incorporated.If you  feel  at this  point  the  mixture is thicker than required then  add  some  milk and  bring it  to  the consistency where you  can smoothly pour the batter in the  baking mold.

7.Add 1 tbsp honey and  vanilla extract and  mix well.Mom says while  mixing do it in one direction don't change  directions (May be that lets the air bubble to escape and the cake  wont be as  soft and  fluffy)

8.Spray the  mold with  some cooking oil or  you can  spread some  oil with your  hand and  dust some  all  purpose flour to completely coat the  surface.

9. Pour  the  cake  batter on the  mold(I  used a bunt  cake  mold ,but  any  cake  mold  would  do) and  slide in to the  pre-heated oven.Bake  for  about 30 minutes in  350 degree Fahrenheit.

10. Now its  time to   test if  the  cake  is  done , Pierce  a  knife or a skewer. If it comes out clean then   remove from the oven immediately and let it cool for  15 minutes.Once  cool down  it is  easy to take the  cake out of the mold  after some time.

11.When  I flip the cake in to a plate,,,,it  just looks a nicely baked golden cake ring.the cake  stays  fresh  outside for  about a week.You can  refrigerate. It becomes  a little hard inside the refrigerator,but you  can  microwave for  5-10 secs and  have a bite anytime,it  stores up to a month.

Tips: You can add  dry fruits or cocoa powder for  variation.But this time I wanted to bake the original recipe that  I  have been eating for  years.I will post  some variation  later point of  time.For now  happy reading  and  thanks  for visiting my blog.


  1. I remember this cake Aunty used to make ... was among my favorites too :)

  2. Lovely, lovely cake!!! compliments!

  3. Lovely delicious cake..moist and yummy.

  4. Thats a lovely error free cake..

  5. Spongy and super moist cake looks gorgeous..

  6. wow!! so soft and moist...yummy yumm

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  8. oh chiffon cake is just wonderful...first time glad!

  9. Thanks all for the lovely comments

  10. Hey Namita - Your Pound cake recipe worked well for me. It was very easy to make and the taste was delicious. I am planning on make it again coming weekend :)...Thanks for sharing the recipe! I would highly recommend others to give it a try and Enjoy baking!

  11. haha.. loved how youve written about it..
    and needless to say.. it was indeed the chiffon cake.. loved it like anything nikki

  12. And for once you never sent this cake to boys hostel!!