The Baking Owl

a blog written by an aspiring 17 year old baker.

Vanilla Chiffon Cake w/ Cream & Strawberries

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Here’s a cake with a big fancy name- Vanilla Chiffon cake with homemade vanilla whipped cream and fresh strawberries.


Yes, it is as good as it sounds. Maybe even better.

Chiffon cake has been on my baking bucket list for as long as I can remember. Now there are many types of chiffon cake. Chocolate chiffon, orange chiffon, lemon chiffon, the possibilities are endless. I opted to make a vanilla chiffon cake.


Some of you might be wondering, ‘What exactly is a chiffon cake?’ Well …Chiffon cakes are very light and airy cakes made with a whole bunch of whipped egg whites that leaven the cake. This is sort of like an angel food cake. Although this cake contains whipped egg whites, there are also egg yolks and instead of butter, oil is used. Chiffon cakes are usually baked in a tube pan, but I wanted to make a layered cake, so I baked the cake batter into two 8 inch cake pans. (At the end I just made two separate cakes.)


For all my recipes, I usually use all purpose flour, but for this recipe I used cake flour. Cake flour gives the cake a really nice fine crumb.

I slightly adapted this cake recipe from the lemon chiffon cake from The Cake Bible (one of my favorite cookbooks btw).

I decided not to pair this cake with frosting, so instead I made delicious homemade vanilla whipped cream. Can I just tell you how amazingly delicious homemade whipped cream is? Because it’s pretty darn delicious. AND it’s so, so easy to make. Please refer to the recipe below.




If you know me, then you know I love to pair vanilla cake and whipped cream with strawberries. The strawberries not only added a pop of color to the cake, but also a nice juicy sweetness.


This cake literally tasted like it came out of a bakery. It was so unbelievably soft and airy and it tasted even better with the light vanilla whipped cream and berries.


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Vanilla Chiffon Cake

(Adapted from The Cake Bible)

Makes two 8 inch cakes


2 1/4 cups of sifted cake flour

1 1/2 cups of sugar

1/2 tsp. of baking soda

1/2 tsp. of salt

1/2 cup of oil (I used Grapeseed oil)

10 egg whites

7 egg yolks

2/3 cup of water

1 tbs. of pure vanilla extract

1 1/4 tsp. of cream of tartar


1. Preheat your oven to 325 degrees F and grease two 8 inch cake pans. Cut out pieces of parchment paper for the base of the pans and grease them as well.

2. In a large bowl, combine sifted flour, all of the sugar except for 2 tbs, baking soda, and salt. Whisk until combined.

3. Make a well in the center, and add the oil, egg yolks, water, and vanilla extract. Mix until combined.

4. In a bowl with an electric mixer or stand mixer fitted with a whisk attachment, beat egg whites until frothy. Add cream of tartar and beat until soft peaks are formed. Add the two tbs of sugar and beat until stiff peaks form when the beater is lifted.

5. In three portions, fold the egg whites into the egg yolk mixture with a whisk. Make sure to be gentle, or your egg whites will deflate.

6. Split your batter between the cake pans. To eliminate air pockets, run a knife through the batter and bang the pans gently on your table top. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pans for 1 hour and the flip onto cooling racks. Let cakes cool completely on the racks before decorating or serving.


1. If using a liquid sweetener like maple syrup, the whipped cream may be slightly softer and less stiff then if using powdered sugar.

2. In place of vanilla extract, you may use whatever flavoring you’d like.

Homemade Whipped Cream


Heavy whipping cream

Powdered Sugar (or another sweetener) to taste

Pure vanilla extract to taste


1. Pour your whipping cream into a bowl of a stand mixer fitted with a whisk attachment or into a medium size bowl with an electric hand mixer and beat until soft peaks form.

2. Add in your sweetener to taste. Depending on how much cream you’re using, the amount of sweetener will vary. I would start off with a couple of tablespoons of powdered sugar.

3. Continue beating until almost stiff peaks form, be careful not to over whisk or you cream will curdle. 

4. Add vanilla extract to taste and beat for another 10 seconds. Then you’re done!


1. If using a liquid sweetener like maple syrup, the whipped cream may be slightly softer and less stiff then if using powdered sugar.

2. In place of vanilla extract, you may use whatever flavoring you’d like.


Author: sofia abbas

just a teenaged girl with a food blog and a passion for baking

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