2. Table of
Contents!
What is Chiffon Cake?
Definition of chiffon cake
Expert Tips
Tips and techniques
How to Make a
Chiffon Cake
Ingredients and procedure
FAQs
Frequently Asked Questions
4. Chiffon Cake
● Chiffon cake is a type of foam cake, which has a high ratio of
eggs to flour and is leavened mainly from the air beaten into the
egg whites.
● It’s similar to an angel food cake, but instead of using just egg
whites, chiffon cake recipes use the whole egg. This gives a
richer and more flavorful taste to the cake, and there is no
question of what to do with the leftover egg yolks.
● It’s also similar to a sponge cake which is basically just eggs,
sugar, and flour, but there is oil added to the batter.
● This makes the texture of a chiffon cake more moist and silky.
It’s a very light and simple, yet delicious cake.
6. ● 2 cups (235g) cake flour
● 1&1/2 cups (300g) granulated sugar
● 1 tbsp (12g) baking powder
● 1 tsp (5g) salt
● 7 large egg yolks, room temperature
● 1/2 cup (125ml) vegetable oil
● 3/4 cup (188ml) cold water
● 7 large egg whites, room temperature
● 1/2 tsp (2g) cream of tartar
Ingredients
7. • You start by sifting the flour, sugar, baking powder, and salt into a large
mixing bowl. Make a well in the center. Add the egg yolks, vegetable
oil, water, and vanilla. Set aside.
• Beat the egg whites and cream of tartar together until stiff peaks form.
Set aside.
• Using the same beaters, combine the egg yolk mixture until smooth.
• Fold in 1/4 of the egg whites into the egg yolk batter to lighten it up.
Then gently fold in the rest of the egg whites in two equal parts until no
white streaks remain.
• Pour the batter into an ungreased 10″ tube pan and bake at 325F for
about 1 hour.
• Invert and let cool completely before unmolding.
Procedure:
9. Beat your egg whites
to stiff peaks
Since the meringue is the main leavening
agent in this cake, it is really important to
take the time to beat your egg whites to
stiff peaks to ensure your cake has a nice
rise and fluffy texture. Once your egg
whites reach medium peaks (a tip that
folds over), continue beating but check
often and once you reach stiff peaks (a
tip that points straight) STOP. You don’t
want to over-beat your egg whites. They
could possibly break and will be harder to
fold.
Fold in stages
Start by folding in only 1/4 of the
meringue into your egg yolk batter to
lighten the density of the batter, making it
easier to combine the rest. Then fold in
the remainder of the meringue in two
equal parts using an under-and-over
motion with your rubber spatula. Be
gentle so you maintain as much of the air
bubbles as possible.
10. Do not grease your
tube pan
The batter needs to be able to stick to the
sides of the pan to help it rise to its
maximum height.
Fold in stages
As soon as you remove it from the oven, flip
the cake over and cool it upside down in the
pan to prevent it from collapsing. The
reason is the structure of the cake crumb is
not stable until it’s completely cooled. Some
tube pans have feet that you can flip and
stand it on. You can also set the tube pan
over a bottleneck or two drinking glasses
like I did.
11. FAQs
How to store
Chiffon Cake
You can cover it in a sealed
airtight container or tightly wrap in
saran wrap and store it at room
temperature for 3-4 days.
Can you freeze chiffon
cake?
Yes, you can. Once completely cooled,
tightly wrap in a layer of saran wrap and a
layer of aluminum foil and store in the
freezer for up to 3 months. Thaw in the
refrigerator overnight.
Reference:
Ernst, L. (2020, December 2). Easy chiffon
cake recipe. Little Sweet
Baker. https://www.littlesweetbaker.com/cl
assic-chiffon-cake/
