Chiffon Cake: A chiffon cake is a light and airy cake made with oil, eggs, sugar, flour, baking powder, and flavorings. It is a combination of both shortened and foam type cakes.
Fat: The fat used in a Chiffon Cake is oil.
Eggs: A Chiffon Cake uses about 7-8 eggs. The cake uses the egg whites and discards the yolks.
Leavening Agent: The Chiffon Cake uses a chemical leavening agent, which is either baking soda or baking powder. The cake also uses air beaten into the egg whites as a leavening agent.
Example: Some examples of Chiffon cakes include apple, chocolate, and coconut cakes.
This image is of a chocolate Chiffon Cake, which has a spongy texture
Chiffon Cake Mixing Method: Foam Cake Mixing Method 1.) Sift and measure the flour 2.) Beat egg whites until foamy, add the salt and cream of tarter, continue beating eggs to a soft peak 3.) Gradually add sugar and beat to a stiff peak 4.) Fold the flour into the egg whites with a rubber scraper
This image shows the formation of soft peaks, which is the mixing of the egg whites with a small amount of cream of tarter.
This image shows stiff peaks, which means once the cream of tarter with egg whites reach soft peaks, sugar is gradually added to make stiff peaks, which have more of a whipped cream texture than soft peaks.
This image shows one of the final steps for the Chiffon Cake. The egg mixture is folded in with the dry ingredients and all put into a tube cake pan.
Recipe: 1.) Separate the eggs while they are still cold. Place the egg yolks in one bowl and the whites (along with the extra egg white) in another. Cover with plastic wrap and bring to room temperature (about 30 minutes).
2.) Preheat the oven to 325 degrees F (165 degrees C). You will need a 10 inch (25 cm) two piece ungreased tube pan.
3.) In a large bowl sift the flour with the cocoa powder, 3/4 cup (150 grams) granulated white sugar, baking powder, baking soda, and salt.
4.) In a separate bowl whisk together the egg yolks, oil, coffee (or water), and vanilla extract. Make a well in the center of the flour mixture and add the wet ingredients and whisk until smooth. Scrape down the sides of the bowl as needed.
5.) In a separate bowl, with the whisk attachment, beat the egg whites and cream of tartar (if using) until soft peaks form. Gradually beat in the remaining 3/4 cup (150 grams) of sugar and beat until almost stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites (in three additions) into the batter just until blended (being careful not to deflate the batter).
6.) Pour the batter into the ungreased tube pan and run a metal spatula or knife through the batter to get rid of any air pockets. Smooth the top and bake in the preheated oven for about 55 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed, the cake will spring back). Immediately upon removing the cake from the oven invert (turn upside down) the pan and place on a flat bottom cup (turned upside down) so it is suspended over the counter. Let the cake cool completely (about 1 1/2 hours). To remove the cake from the pan, run a long metal spatula or knife around the inside of the tube pan and center core. Invert onto a greased wire rack or cake circle. With a sharp knife cut the cake in half horizontally. Place the bottom layer on your serving plate and spread with about 3/4 cup (180 ml) of the cream filling. Gently place the top layer on the filling. Next, pour the chocolate glaze over the top of the cake letting it flow down the sides. Then with a knife or spatula spread the glaze over the sides of the cake. Place the rest of the filling in a piping bag and pipe a decorative border around the top of the cake (I used a Ateco star tip Number 846). I like to refrigerate the cake overnight before serving (this allows time for the flavors to mingle). The cake can be covered and stored in the refrigerator for about 4 days.
Chocolate Glaze: Melt the chocolate, butter, and corn syrup in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat, stir in the liqueur, and let cool slightly.
Explanation: This recipe fits the Chiffon Cake because the dry ingredients are all combined separate from the liquid ingredients (eggs). On the other hand, the egg whites are beaten until foam, cream of tarter is added until soft peaks, and then sugar is added until stiff peaks. The sifted dry ingredients are then added and folded into the egg white mixture.
Similarities: The lady in Joy of Baking sifts all the dry ingredients separate from the liquid ingredients and then at the end the folds these dry ingredients into the egg mixture. The lady pours the folded mixture into the tube pan at the end.
Differences: The lady in Joy of Baking adds the cream of tarter not until the egg whites are foamy, but we added the egg whites and cream of tarter at the beginning.