Chiffon Cake By : Sophia Rocha

Definition - 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

  • fat - oil and a large quantity of eggs
  • eggs - 7-8 separated eggs
  • leavening agent - chemical, baking soda, baking powder, and air beat into eggs

Lemon Chiffon Cake

Lots of eggs are used in chiffon cakes, approx. 7 - 8 eggs.
Air needs to be beaten into the eggs which will result in stiff peaks.
Lemons are very important to this recipe because they make the flavor of the cake.

The mixing method for this cake is the chiffon style mixing method or the mixing sponge cakes method.

For a chiffon cake, the egg yolks and egg whites need to be separated but both will be used.
Cream of tartar is used as a leavening agent for all chiffon cakes.
To be able to fold in all of the ingredients, the egg whites need to be whipped until there are stiff peaks.
This recipe fits the category because it is for a lemon chiffon cake and it describes the mixing method as well as the fat, eggs, and leavening agents.(http://www.ruttgers.com/ruttgers-recipe-book-lemon-chiffon-cake/)

This video relates perfectly to the methods used in class. This person used almost the same ingredients, the same mixing method, and the same way of baking the recipe. the only thing that they did differently was the flavor of the cake as well as the type of glaze used for this cake. She drizzled the glaze on the cake, while in class we put the glaze on the cake and had much more of it than she does.

Credits:

Created with images by lemuelinchrist - "Bakery Days Revisited - 4"

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