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A Chiffon cake is a special type of cake, using oil instead of butter, while still being fluffy. They are delicious and easy to make. There are endless variants, many of them you can find here on wikiHow, but this is the basic recipe.
Most of the time chiffon cakes are baked in a tube pan. I, however, don't have a tube pan and bake this cake in just any kind of pan. I have used this cake recipe to make just about any special occasion cake from one layer sheet cake to a five tier wedding cake.
Making a chiffon cake can be a little bit tricky. Because the cake's volume is achieved by whipping up the eggwhites until stiff peaks form, it is vital that there is no eggyolk or speck of or grease in the bowl. Oil inhibits the foam formation in eggwhites. Adding sugar and cream of tartar also helps in creating more volume and stability.
After the cake has been taken out of the oven, run a knife or metal spatula around the cake and immediately take it out of the pan. Do not let if cool down in the pan or the steam that has been trapped inside will deflate the cake.
The high oil and egg content creates a very moist cake, and as oil is liquid even at cooler temperatures, chiffon cakes do not tend to harden or dry out as traditional butter cakes might. This makes them better-suited than many cakes to filling or frosting with ingredients that need to be refrigerated or frozen, such as pastry cream or ice cream. Chiffon cakes tend to be lower in saturated fat than butter cakes, potentially making them healthier than their butter-heavy counterparts. The lack of butter, however, means that chiffon cakes lack much of the rich flavor of butter cakes, and hence they are typically served accompanied with flavorful sauces or other accompaniments, such as chocolate or fruit fillings. Lemon chiffon cake may include the juice and zest of lemons.
2 1/4 cups (281 g) cake flour
1 1/2 cups (250 g) granulated sugar
1 1/2 tbsp. (22.5 g)baking powder
1/4 tsp. salt (2 g)
8 eggyolks
3/4 cup (180 ml) orange juice
3/4 cup (180 ml) oil
8 eggwhites
1 tsp. (5 g) cream of tartar
METHOD
Preheat oven to 325°F. Prepare two 9” pans or one 12” cake pan or one 9”x 13” sheet pan by lining with parchment or wax paper.
Sift cake flour in a bowl and add 1 cup of the sugar, baking powder and salt. Set aside.
Mix together the orange juice, oil and eggyolks.
Make a well in the dry mixture and pour in the juice mixture. Mix together for about 2-3 minutes with an electric mixer until light and fluffy.
In another bowl, whisk eggwhites until frothy. Add in cream of tartar. Slowly add the remaining 1/2 cup of sugar. Beat the eggwhites until stiff peaks have formed.
Gently fold the eggwhites in to the batter.
Pour batter in prepared cake pans and bake for approx. 45 minutes.
The cake is ready when an inserted wooden skewer or cake tester comes out clean or when cake springs back when lightly pressed with a finger.
Loosen the sides with a knife or metal spatula and invert to a metal rack almost immediately. Invert again to another rack to prevent the cake from splitting.
A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. It is a combination of both batter and foam type (sponge type) cakes.
Instead of the traditional cake ingredient butter or paste (such as shortening), vegetable oil is used; but this is difficult to beat enough air into. Therefore, chiffon cakes, like angel cakes and other foam cakes, achieve a fluffy texture by beating egg whites until stiff and folding them into the cake batter before baking. Its aeration properties rely on both the quality of the meringue and the chemical leaveners. Its oil-based batter is initially blended before folding into the meringue.
A chiffon cake is a cross between an oil cake and a sponge cake. It includes baking powder and vegetable oil, but the eggs are separated and the whites are beaten before being folded into the batter creating the rich flavor like an oil cake, but with a lighter texture that's more like a sponge cake. They can be baked in tube pans or layered with fillings and frostings.
Chiffon Cake Recipe for Carrot Banana Vanilla Sponge Carrot Fruit Cake photos
Chiffon Cake Recipe for Carrot Banana Vanilla Sponge Carrot Fruit Cake photos
Chiffon Cake Recipe for Carrot Banana Vanilla Sponge Carrot Fruit Cake photos
Chiffon Cake Recipe for Carrot Banana Vanilla Sponge Carrot Fruit Cake photos
Chiffon Cake Recipe for Carrot Banana Vanilla Sponge Carrot Fruit Cake photos
Chiffon Cake Recipe for Carrot Banana Vanilla Sponge Carrot Fruit Cake photos
Chiffon Cake Recipe for Carrot Banana Vanilla Sponge Carrot Fruit Cake photos
Chiffon Cake Recipe for Carrot Banana Vanilla Sponge Carrot Fruit Cake photos
Chiffon Cake Recipe for Carrot Banana Vanilla Sponge Carrot Fruit Cake photos
Chiffon Cake Recipe for Carrot Banana Vanilla Sponge Carrot Fruit Cake photos
Chiffon Cake Recipe for Carrot Banana Vanilla Sponge Carrot Fruit Cake photos
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