Chiffon Cake By: Josh Pack

A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. It is a combination of both butter and foam type (sponge type) cakes.

The purpose of the fat is to help the texture and the tenderness and keeping quality of the cakes. Some fats that go into a chiffon cake would be a large quantity of eggs or oil.

The purpose of the eggs is to help the cake improve the color and the texture of the cake. You would need 7 eggs and you would have to separate them into egg yolks and egg whites.

The purpose of the leaving in the chiffon cake is to help the cake rise when it is baking in the oven because without it you would probably have a flat cake. In the chiffon cake would be baking powder or baking soda.

The chocolate chiffon cake is an example of a chiffon cake. The moist inside is produced when mixing all of the ingredients together.

The high oil and egg content creates a very moist cake, and as oil is liquid even at cooler temperatures, chiffon cakes do not tend to harden or dry out as traditional butter cakes might.

Mixing Method

The mixing method that a chiffon cake uses Mixing Chiffon Cakes mixing is a general term that includes stirring, beating, blending, binding, creaming, whipping and folding. In mixing, two or more ingredients are evenly dispersed in one another until they become one product. Each mixing method gives a different texture and character to the baked good. The implements used, such as blades, whisks, spoons, etc., themselves make a difference. They have a great impact on what happens during mixing.

STIR: This method is the simplest, as it involves mixing all the ingredients together with a utensil, usually a spoon, using a circular motion.
BLEND: Ingredients are mixed so thoroughly they become one.
WHIP OR WHISK: Air is incorporated into such foods as whipping cream and egg whites through very vigorous mixing, usually with an electric mixer or whisk.
FOLD: One ingredient is gently incorporated into another by hand with a large spoon or spatula. It creates little aeration.
Recipe
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Created with images by Andrea_Nguyen - "Pandan-chiffon-cake"

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