Craving something delicate and airy? How about something buttery and rich? This chiffon cake recipe is the answer to your cravings.
Find out how to make the fluffiest, richest chiffon cake ever. As a bonus, this easy-to-make recipe could be your next successful business idea.
What is a Chiffon Cake?
A chiffon cake is a type of foam cake with tons of eggs. Okay, not really tons. After all, baking is about accuracy.
We said tons because a chiffon cake recipe has a high egg-to-flour ratio.
And if you want to ask about the leavening agent, you might be surprised. Its leavening mechanism mainly relies on the incorporation of air into the egg whites through the beating process. However, you still have to add baking powder.
In addition, you can closely compare chiffon cake to angel food cake. However, unlike angel food cake, chiffon cake recipes call for the use of the entire egg.
Because of this, the cake ends up having a more decadent and flavorful taste. Moreover, you don’t have to worry about what to do with the egg yolks left over.
Because of this, the texture of a chiffon cake is enhanced. It becomes moist and silky—one of the reasons why a lot of people prefer it over the other two.
In addition, you can easily make this airy cake.
Chiffon Cake Vs. Sponge Cake
Although many people interchange the phrases “sponge cake” and “foam cake” frequently, sponge cake falls under the “foam cake” category.
Because of their consistency, bakers use sponge cakes to make virtually any kind of cake or cream-filled roll.
Recipes for sponge cakes typically call for a large number of eggs. However, they do not include butter or leavening ingredients. The most crucial aspect of a sponge cake recipe is carefully and methodically folding the dry ingredients into the beaten eggs by hand.
You have to fold in the components in such a way that you do not deflate the air beaten into the eggs or egg whites. The spongy quality comes from the fact that the batter features a light and airy consistency.
On the other hand, a chiffon cake is a hybrid dessert. It is a combination of a butter cake and a sponge cake. In contrast to the majority of sponge cakes, chiffon cake does use baking powder and oil.
However, similar to sponge cakes, chiffon cakes rely on a foundation of separated egg whites and yolks that have been beaten until stiff. When you use oil in the batter, you can easily incorporate air into the mixture. You will then end up with an incredibly light and airy cake. Chiffon cakes combine the denseness of a butter cake with the airiness of a sponge cake. This makes them the ideal dessert for those who want the best of both worlds.
Chiffon Cake Ingredients
Wondering what’s behind your all-time favorite cake? We’ve got you covered.
Bakers use cake flour—lighter and finer than regular all-purpose flour—to create a lighter texture. Your cake will remain soft and supple thanks to cake flour.
As its name implies, cake flour is the best type of flour to use for chiffon cake. So, please, for the love of all things delicious, use cake flour.
Aside from the beaten eggs, the baking powder works as a leavening agent. Check the expiration date on your baking powder to ensure its freshness.
For this cake, the egg whites and yolks must be separated. Making a meringue out of the egg whites helps raise the cake while it bakes. It also maintains its lightness and delicacy.
The oil gives the cake flavor, moisture, and a better texture. The key to achieving a melt-in-your-mouth texture lies in this. In addition, the cake stays moist since the oil doesn’t harden at room temperature.
Cream of Tartar
This ingredient aids in stabilizing the egg whites, ensuring the stability of the cake’s light crumbs.
Chiffon Cake Recipe
Prep Time: 10 minutes
Cook Time: 1 hour and 10
Total Time: 1 hour and 20 minutes
2 cups cake flour
1&1/2 cups granulated sugar
7 large egg yolks, room temperature
1 tbsp baking powder
7 large egg whites, room temperature
1 tsp salt
1/2 cup ChiffonAide cake oil
3/4 cup cold water
1 tbsp vanilla extract
1/2 tsp cream of tartar
- Set the oven to 325°F.
- Sift baking soda, salt, flour, and sugar in a bowl.
- Next, incorporate the chiffon oil, water, baking soda, and egg yolks. Place aside.
- Beat the egg whites in a large bowl until they become frothy. When stiff peaks start to form, add the cream of tartar and continue beating. Place aside.
- Beat the egg yolk batter until it becomes smooth.
- Fold in a quarter of the egg whites into the egg yolk batter to lighten it. Once there are no more white streaks, gently fold in the remaining two equal portions of egg whites.
- Pour the batter slowly into a baking pan with a detachable bottom without oil.
- Put the baking pan in the oven.
- A toothpick inserted in the center of the cake should come out clean after baking for 55 to 60 minutes. When lightly pressed, the top ought to spring back in a golden brown color.
- Let it cool. Remove from the baking pan and serve.
Beat your egg whites to stiff peaks.
Since the meringue acts as the primary leavening agent, in this case, you must take the time to guarantee your cake has a good rise and fluffy texture. Continue beating your egg whites until they achieve firm peaks (a tip that points straight) after they reach medium peaks (a tip that folds over).
Fold things gradually.
To make your egg yolk batter less dense and to make it simpler to integrate the remaining meringue, begin by folding in only 1/4 of it at a time. The remaining meringue should then be folded into two equal pieces using an under-and-over motion.
Do not grease your tube pan.
This will allow the cake to rise to its highest point by allowing the batter to adhere to the pan’s sides.
Frequently Asked Questions
Chiffon cakes are light and airy, much like sponge cakes and angel food cakes. Unlike sponge cake, which includes both egg whites and yolks, angel food cake solely uses egg whites. Additionally, chiffon cakes have a richer and more moist texture than the other two since they contain oil, egg whites, and egg yolks.
Chiffon cakes, unlike most sponges, do contain both oil and baking powder. However, just like a sponge cake, chiffon cakes use separated, beaten egg whites and yolks.
To make fluffy chiffon, invert the pan and cool it down to avoid the cake from shrinking, collapsing, or sinking. This helps the cake set and maintain its height and fluffiness.
Chiffon cakes sink after baking because you under beat or overbeat egg whites. So, you must not under beat or overbeat the egg whites.
A chiffon cake can be your family’s next favorite dessert or your next successful baking business idea. But you’ll never know until you try making it, right?
So, what are you waiting for? Print or bookmark this chiffon cake recipe now and start baking your way to people’s hearts. We’re rooting for you!
Over the years, HICAPS has helped bakers and businesses make delicious products by offering ingredients like ChiffonAide Cake Oil, Magic Whizk Whipping Cream, Red Velvet Flavor Emulco, and Instabake Brownie Mix.
HICAPS also provides tools and resources to valued partners such as the free “How to Increase Your Sales Amidst the Pandemic” E-book and free dealer locator that helps look for baking ingredients near me.