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Chiffon cake
- 1. CHIFFON CAKE Let us learnits basic concepts!
- 2. Table of Contents! What isChiffon Cake? Definition of chiffon cake Expert Tips Tips and techniques How to Make a Chiffon Cake Ingredients and procedure FAQs Frequently Asked Questions
- 3. 01 What is a ChiffonCake?
- 4. Chiffon Cake ● Chiffoncake 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.
- 5. 02 How to Makea Chiffon 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 startby 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:
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- 9. Beat your eggwhites 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 greaseyour 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 ChiffonCake 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/
- 12. Thank you! Martina MariaAngela P. Gaza Eishah Kaye O. Limbo John David R. Roadilla