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Friday, April 29, 2016

Chiffon Cake

How to make Chiffon Cake Recipe - Chiffon cake is a cross between an angel food cake and a butter-shortened cake. It was created by an American professional baker in the 1940s who used oil instead of butter for shortening.

Makes 1 (10-inch) cake

2 cups all-purpose flour
1-1/2 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
5 egg yolks
3/4 cup cold water
2 teaspoons vanilla extract
2 teaspoons grated lemon or orange peel
1 cup egg whites (7 to 8 whites)
1/2 teaspoon cream of tartar

Preheat oven to 325F (165C).

In a large bowl, combine flour, sugar, baking powder and salt. Make a well in center of mixture and add oil, egg yolks, water, vanilla and lemon or orange peel. Beat with a wooden spoon until smooth.

In the large bowl of an electric mixer, beat egg whites until frothy. Add cream of tartar; beat until whites are stiff but not dry. Using a spatula, gently fold egg whites into egg-yolk mixture.

Pour batter into an ungreased 10-inch tube pan. Bake 55 to 65 minutes or until a wooden skewer inserted in center comes out clean. Immediately invert pan over a funnel or bottle; let hang until completely cool. Remove cooled cake from pan.

Maple-Pecan Chiffon Cake:
Make Chiffon Cake, above, omitting vanilla and citrus peel. Substitute 3/4 cup packed brown sugar for 3/4 cup granulated sugar. Add 2 teaspoons maple flavoring. Fold 1 cup finely chopped pecans into batter before baking.
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