This upload is about chiffon cake. For more information, look for the references I included at the end of the slides.

1. CHIFFON CAKE
Alfonso III B. Santos

2. WHAT IS CHIFFON CAKE?
What makes chiffon cake unique is the fact that
it’s sort-of a cross between a rich buttery cake
and an airy sponge cake. It’s got the best of both
worlds.
The lightness comes from first whipping up the
yolks with the other ingredients and then folding
in whipped egg whites. There’s also a generous
dose of baking powder in the batter to help
expand all those air bubbles.

3. When baked in an ungreased tube pan, this cake
puffs up super-high and is light as a cloud.
The cake is made with oil and water in the batter,
which help create the soft crumb in the cake. The
oil not only adds moisture to the cake, but the oil
coats the flour which prevents gluten formation.
So this cake is very, very tender.
Oil stays liquid when chilled, so a chiffon cake will
stay soft, even when refrigerated.
Chiffon cakes are made with whipped eggs and
oil. Oil makes the chiffon cake moist, and whipped
eggs make it light. This recipe can be baked as a
layer cake or in a tube pan.

4. Vanilla Chiffon Cake
yield: 12 SERVINGS
prep time: 20 MINUTES
bake time: 30 MINUTES
total time: 50 MINUTES
Ingredients
½ cup (3.5 oz, 105g) vegetable oil
6 large eggs, separated
¾ cup (6 oz, 180 ml) water
1 tablespoon vanilla extract
2 ¼ cups (10 oz, 280 g) cake flour
1 ½ cups (12 oz, 336g) granulated sugar, divided
1 tablespoon baking powder
1/2 teaspoon salt

5. Instructions
1. Preheat the oven to 325°F. For a traditional chiffon cake, use
an ungreased 10" tube pan. If you want to make a layer cake
line two 8” cake pans with parchment paper or butter and flour
the bottom of the pans only.
2. Combine the oil, egg yolks, water and vanilla in a mixer bowl.
Mix on medium speed until well combined.
3. Sift the flour with 1 cup of the sugar, the baking powder and
salt. With the mixer on low, add the dry ingredients to yolk
mixture. Whip on high speed for 1 minute, then set aside

6. 4. Whip the egg whites on medium speed to soft peak. Gradually
add the remaining ½ cup sugar, increase the speed to medium
high and whip to full peak. Fold the whites into the yolk mixture
in three increments.
5. If making a layer cake, divide the batter between the two
pans. If you're using a tube pan, pour all the batter into the pan.
Bake until the middle of the cake springs back with lightly
pressed, 30-35 minutes for the layers or about 50-60 minutes for
the tube pan.
6. Cool the cake completely in the pan.

7. REFERENCE BY EILEEN GRAY
https://www.baking-sense.com/2020/03/04/vanilla-chiffon-cake/#mv-
creation-542-jtr