cake project

Chiffon Cake: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 basic ingredients of a chiffon cake is vegetable oil, eggs, sugar, flour, baking powder, and flavorings.

The chiffon cake is very light and airy

the chiffon cake is also very moist

The chiffon cake is usually made in a bundt cake pan and has a whole in the middle

Basic steps to a chiffon cake

first separate eggs and whip until peaks arise

combine dry ingredients

fold in egg whites and dry ingredients together

bake until done and enjoy!!

Chocolate Chiffon cake recipe

TOTAL TIME: Prep: 25 min. + cooling Bake: 1 hour + cooling MAKES: 20 servings

Ingredients

7 large eggs, separated

1/2 cup baking cocoa

3/4 cup boiling water

1-3/4 cups cake flour

1-3/4 cups sugar

1-1/2 teaspoons baking soda

1 teaspoon salt

1/2 cup canola oil

2 teaspoons vanilla extract

1/4 teaspoon cream of tartar

ICING:

1/3 cup butter

2 cups confectioners' sugar

2 ounces unsweetened chocolate, melted and cooled

1-1/2 teaspoons vanilla extract

3 to 4 tablespoons hot water

Chopped nuts, optional

Directions

Let eggs stand at room temperature for 30 minutes. In a bowl, combine cocoa and water until smooth; cool for 20 minutes. In a large bowl, combine flour, sugar, baking soda and salt. In a bowl, whisk the egg yolks, oil and vanilla; add to dry ingredients along with the cocoa mixture. Beat until well blended. In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Gradually fold into egg yolk mixture.

Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate.

For icing, melt butter in a saucepan. Remove from the heat; stir in the confectioners' sugar, chocolate, vanilla and water. Drizzle over cake. Sprinkle with nuts if desired. Yield: 20 servings.

http://www.tasteofhome.com/recipes/chocolate-chiffon-cake

Credits:

Created with images by grongar - "Sponge cake" • City Foodsters - "Chiffon Cake with Strawberry" • kimberlykv - "Triple Lemon Chiffon Cake" • lemuelinchrist - "Bakery Days Revisited - 4" • stux - "egg white snow egg whites whipped cream" • cbertel - "Flour" • mhass30 - "Oven that cooks stuff"

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