Chiffon cakes are made by whipping eggs until stiff, instead of using butter. They can be difficult to make, but the recipe includes flour, sugar, baking powder, salt, vegetable oil, egg yolks and whites, water, vanilla extract, lemon extract, and cream of tartar. The egg whites must be beaten until stiff and then folded into the batter. The cake is baked for an hour and can be decorated like a regular cake.
Chiffon cakes are a type of foam cake that is created by whipping eggs until stiff during the cake-making process. This is in contrast to traditional cakes, which use butter as the primary fat. Chiffon cakes can be quite difficult to make due to the delicate nature of whipped eggs. Once you’ve mastered this skill, however, this recipe can be used over and over again.
To bake a chiffon cake, you need two cups (460 g) of flour, 1.5 cups (345 g) of white sugar, one tablespoon (14 g) of baking powder, one teaspoon (5 g) of salt, one half of a cup (115 g) of vegetable oil, seven egg yolks, seven egg whites, three-quarters of a cup (172 g) of cold water, two teaspoons (10 g) of vanilla extract , one teaspoon (5 g) of lemon extract or other flavoring, and one-half teaspoon (2.5 g) of cream of tartar. After the ingredients have been gathered, an oven should be preheated to 325 degrees Fahrenheit (163 degrees Celsius).
The next step is the flour, sugar, baking powder and salt to mix in a large bowl. Using one hand, the preparer makes a large dip in the center of the dry ingredients. Vegetable oil, water, yolks and flavoring are poured into the dip. The mixture is stirred for about two minutes or until the dough is smooth. This becomes the foundation for the chiffon cake.
Into a new bowl the egg whites and cream of tartar are placed. Using a whisk, gently beat the egg whites and cream of tartar until there are no stiff white peaks in the bowl. This is the most important part of the recipe. The eggs need to be stiff before you can do the next step.
When this has been achieved, the egg whites are then folded – not poured – into the previous batter. This can be accomplished by using a icing spatula and slowly inverting the two mixtures on top of each other while the stiff egg white mixture is added. The mixture is then placed in a pan and left to cook for an hour or until the cake becomes “springy” when touched. After the chiffon cake has cooled, it can be removed from the pan and glazed. When the chiffon cake is complete, it can be decorated like a regular cake.
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