Chiffon Cakes by: Joseph Tomecki

Description

Chiffon cakes is a cake that is made using a liquid fat. Commonly oils are used as the fat in chiffon cakes. Eggs are used; however, the yoke and egg whites are separated because they are used in different steps. The leavening agents used are mechanical and chemical because the air is beaten into the egg whites, and baking soda or powder is used depending on the recipe.

Both the yoke and the whites are used, but in different steps. Make sure you separate them!
Chemical Leavening Agents are used, such as, baking powder and soda
Mechanical Leavening Agents are also used when beating air into the egg whites creating the light texture found in the chiffon cake.

Mixing Method

The method for chiffon cakes is the same as a sponge cake.

  • Beat the egg yolk until they are thick and lemon colored.
  • Add liquid, salt, and sugar to the egg yolks. Beat until thick.
  • Gently fold the flour into the yolk mixture.
  • Beat egg whites until stiff peaks are formed, fold into the flour-yoke mixture with a rubber scraper.

Recipe

Ingredients

  • 3/2 cup sugar
  • 1 cup cake flour
  • 3⁄4 cup cocoa
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1⁄4 teaspoon salt
  • 4 large egg yolks
  • 1⁄2 cup canola oil
  • 1⁄2 cup water
  • 1 teaspoon vanilla
  • 6 large egg whites

Procedure

  • Preheat oven to 350°.
  • Lightly grease a 10" bundt pan.
  • Sift together the 1 cup sugar, cake flour, cocoa, baking powder, baking soda and salt twice.
  • In a separate bowl, mix the yolks, oil, water and vanilla.
  • Mix the wet ingredients into the dry ingredients.
  • In the bowl of your mixer, whip the whites to soft peaks, then slowly add the last 1/2 cup sugar and whip to stiff peaks.
  • Mix 1/3 of the whites into the chocolate base to lighten, the fold the remaining whites in gently until thoroughly incorporated.
  • Pour the batter into the prepared pan and bake for about 30 minutes, or until the cake JUST begins to come away from the sides.
  • Immediately remove from the oven and let cool, then turn out onto a plate.

Citation

P4. "Chocolate Chiffon Cake Recipe." Recipe - Food.com. Food.com, 24 Apr. 2002. Web. 04 Feb. 2017.

Explanation

This recipe fits the category of a chiffon cake because it uses both parts of the egg, both the yoke and the whites. Also, this recipe uses a chemical and mechanical leavening agent, and fold the yoke and white mixtures together last before baking it in the oven.

Video

Explanation

Some similarities between the video and the methods used in class were:

  • Sugar was added into the egg white mixture using a tablespoon at a time.
  • The egg white mixture was beaten using an electric Kitchen Aid.
  • The mixtures were folded in together by hand using a rubber scraper.

Some differences between the video and the methods used in class were:

  • The sugar used in the classroom was granulated sugar.
  • The yoke mixture was beaten by hand in the classroom.
  • The flavoring of the cake was added into the egg white mixture in the video unlike in the classroom where we added the flavoring to the egg yolk mixture.

Citation

JoyofBaking1. YouTube. YouTube, 08 Mar. 2012. Web. 04 Feb. 2017.

Credits:

Created with images by roland - "Barbs chocolate chiffon cake - 20070520-1" • Joelk75 - "egg separator" • suzettesuzette - "Baking powder" • John-Morgan - "Kitchen Aid"

Made with Adobe Slate

Make your words and images move.

Get Slate

Report Abuse

If you feel that this video content violates the Adobe Terms of Use, you may report this content by filling out this quick form.

To report a Copyright Violation, please follow Section 17 in the Terms of Use.