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Hey guys! 

Chef Varouj here, founder of Indulge Right Foods. Welcome to Indulge Right In The Kitchen

In this video, I share with you a quick vanilla cake recipe that we have on our cake flour blend package. This is almost a no-fail recipe. The reason why it’s no-fail — we call this a chiffon cake which means you are relying on two different leavenings. One is the baking powder, the second is the egg whites. So you should always get a fluffy, spongy cake. It will be pretty hard to mess up. I can’t think of a way you could mess it up, but again, I don’t want to challenge anybody either. I just follow exactly the same recipe that is on the back of the package. 


Vanilla Cake 

Gluten-free  |  Sugar-free

Makes one 10” cake 


  • 4 egg Yolks 
  • ½ cup (120 milliliters) of water 
  • ⅓ cup (80 milliliters) vegetable oil
  • 1 ½ teaspoons (7 milliliters) vanilla extract
  • 1 cup – packed (200 grams) Indulge Right Gluten Free cake flour
  • 1 cup – packed (200 grams) sugar or sugar substitute 
  • 2 teaspoons (8 grams) baking powder
  • ½ teaspoon (2 grams) salt
  • 4 egg whites 



  1. Preheat oven to 375°F.
  2. Line cupcake/cake pans with baking paper and set aside.
  3. Whip egg yolks, oil, water, and vanilla just until blended.
  4. Sift together flour, ¼ cup of sugar, baking powder, and salt. Add to egg yolk mixture and whip for 1 minute. Set aside.
  5.  Whip the egg whites to a foam. Gradually add the remaining sugar and whip until stiff peaks form.
  6. Fold egg whites into the egg batter.  Fill cupcake or cake pan.
  7. Bake for 12 to 15 minutes for the cupcakes or 25 minutes for the cake. Insert a toothpick into the middle of the cake. When it comes out clean, they are done.

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