“The Secret Ingredient Is Love.”
A Chiffon Cake is a Foam Cake, meaning its made by foaming eggs. But don’t mistake it for your regular sponge or Angel Food Cake because Chiffon uses both egg yolks and whites (though separately) along with oil and a leavening agent (baking powder). That’s what gives it its unique moist crust. Angel Food Cake, on the other hand, does not use egg yolks or any kind of fat or leavening agent.
What You will need
Flour – 2 cup
Baking powder – 2 tsp
Salt – 1/2 tsp
Castor Sugar (for the yolks)- 1 cup
6 large egg yolks (120 grams), at room temperature
Oil (neutral tasting and smelling) – 1/2 cup
Milk – 1/2 cup
Vanilla – 2 tsp
For the meringue:
Egg whites – 7 large (room temperature)
Cream of tartar – 1/2 tsp
Castor Sugar – 1/2 cup
PS: you don’t need the strawberries if you’re making a plain Golden Vanilla Chiffon. I had fresh juicy Strawberries on hand that day so I wanted to use them in some way!!
Note my beautiful Red Tube Pan from Nordic Ware that I’m so in love with!!
Yes, a tube pan is recommended if you want the traditional Chiffon Cake shape.
Preheat your oven to 165 C
Do Not grease or line the baking pan (if you’re using a tube pan meant for Chiffon Cakes!) Yes that’s right!
I, too, was most apprehensive about not greasing the pan when I was baking this cake for the first time in my Tube pan. But guess what? If you follow the instructions, it actually works!!
So let’s get started!
- Beat the egg yolks and 1 cup of sugar together for a minute or till the sugar is completely dissolved.
2. Now add the milk and beat again.
3. Add the oil and beat well till you have a uniform emulsion.
4. Now, you need to add the flour, baking powder and salt to the beaten yolk mixture. Needless to say, the dry ingredients should be sifted together so that air gets incorporated and no lumps make it into your cake batter.
I like to sieve it straight into my yolk-sugar mix (for convenience sake).
5. Use a metal spoon or silicone spatula to mix the flour mixture into the yolk mixture till you get a smooth batter.
7. Now on to the Meringue. For this, beat the egg whites with cream of tartar for a minute or so till the eggs get foamy.
8. Start adding the sugar a little at a time and beat well after each addition till that sugar is completely dissolved.
In a few minutes, you will have stiff peaks and that’s your glossy, shiny, stiff meringue ready!
Now you need to mix the two batters. Here is where you will need a little care. Now is when you will try to make sure that all that air trapped in your meringue deflates as little as possible during the mixing process because this air is what will give the structure and airy lightness to your Chiffon Cake.
9. Begin by adding a third of the meringue to the yolk mixture and mixing it all through to get a homogeneous mix. Now it will be easier to mix the rest of the meringue (in two additions) very gently without deflating it.
This is what your final batter should look like (below).
10. Pour this batter quickly into the ungreased Tube Pan and bake it for 50-55 minutes at 165 C.
That’s your Golden Vanilla Chiffon Cake out of the oven…whoa look at that crust and that crack!
At this point, while the cake is just out of the oven and the pan still too hot to handle, grab a pair of oven mitts and place the pan with the cake upside down on an elevated base as seen below.
Let it stand like this for at least and hour and a half preferably till its completely cooled.
We do this because we don’t want our Chiffon to lose any of the volume and height or structure it has gained by shrinking down. You’ll see exactly what I’m saying in the below pictures.
So moment of truth now. Invert the cooled cake pan back now to stand the right way. Take a knife and run it all along the sides of the pan and do the same around the center tube. Give it a few taps on the base and it should easily come out. My Tube pan looked something like this after the cake was out.
Look at that height oh God! I loved it when I saw it. And you have to touch the cake to feel the softness and the sponginess.
Now begin slicing and send me a picture with your comments on your experience with this recipe.
I served my Chiffon with fresh strawberries and some whipped cream simple because I happened to have fresh Strawberries on hand. But the thing about this cake is that its great to have as is. In fact its my favorite to have a with hot cuppa.
So what are you waiting for? Grab your prettiest apron and a whisk, put on your favorite song and start creating the magic!! Do share your experience of this post and recipe and your views and opinions! I would love to hear them!!