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Chiffon Cake recipe

Chiffon Cake recipe


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  • Recipes
  • Dish type
  • Cake
  • Celebration cakes
  • Birthday cake

This is a light and airy sponge cake that is a perfect candidate for birthday or wedding cakes. You can use three 23cm round cake tins instead; simply decrease baking time as required.

208 people made this

IngredientsServes: 14

  • 285g sifted cake flour
  • 300g caster sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 120ml vegetable oil
  • 7 egg yolks
  • 180ml cold water
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon extract
  • 7 egg whites
  • 1/2 teaspoon cream of tartar

MethodPrep:30min ›Cook:1hr ›Ready in:1hr30min

  1. Preheat oven to 170 C / Gas 3. Wash a 25cm tube cake tin in hot soapy water to ensure it is totally grease free.
  2. Measure flour, sugar, baking powder and salt into sieve. Sift into bowl. Make a well; add oil, egg yolks, water, vanilla and lemon extracts to the well in the order that is given. Set aside. Don't beat.
  3. In a large mixing bowl, using an electric mixer, beat egg whites and cream of tartar until very stiff. Set aside.
  4. Using the same beaters, beat egg yolk batter until smooth and light. Pour gradually over egg whites, folding in with rubber spatula. Do not stir. Pour cake mixture into tin.
  5. Bake for 55 minutes. Increase heat to 180 C / Gas 4, and bake 10 to 15 minutes until done. Invert tin, but don't release cake until cool.

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Reviews & ratingsAverage global rating:(84)

Reviews in English (69)

Just fabulous this is is my mum's favourite cake and i make it every christmas and on her birthday ! please make it you'll love it!-23 Nov 2016

by skang

I am a newbie when it comes to cooking, but that doesn't stop my enthusiasm! My first attempt at making this was FIRST CAKE FAIL. It was egg-y, dense, and rather lopsided. The second time I made this was a success! Light, fluffy, and delicious! Some tips for first-timers (of making any cake whatsoever): 1)When separating the eggs, be sure that there are no traces of yolk. Yolk may hinder the fluffiness of the whites. Also, when beating the whites, the highest speed to be used should be medium. 2) Mixing the yolk mixture first may be more beneficial if you tend to be a slow mixer. If the stiffened egg whites sit too long, they begin to "melt" or "re-liquify". 3)When folding the two mixtures together, be sure there are no lumps or streaks. This may sound obvious, but for newbies like me this is important to know. 4) Last but not least, if you're baking in two round pans rather than a big tube pan, watch the cakes carefully as they cook. They are guaranteed to burn or fail if they're in the oven for 55 minutes. I timed the cakes for 20 minutes and checked every ten minutes after that. I think it was a total of 40 minutes to create perfection. ^-^-30 May 2009

by azzilann

UNBELIEVABLY light & fluffy!!!...otherwise you did something wrong. The result of your egg whites determine how light & fluffy it is, so make sure you beat your egg whites until it's well risen before you add cream of tartar. AWESOME recipe, it didn't smell or taste eggy either. Thank you!!-10 May 2007

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Recipe Summary

  • 2 1/4 cups cake flour (not self-rising)
  • 1 1/2 cups granulated sugar, divided
  • 2 1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup safflower oil
  • 7 large egg yolks plus 9 large egg whites
  • 3/4 cup whole milk
  • 1/2 teaspoon cream of tartar
  • 1 whole vanilla bean, split and scraped, or 2 teaspoons pure vanilla extract
  • 2 pounds strawberries, hulled and halved or quartered (about 5 cups), plus more for serving
  • 1/2 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • Pinch of salt
  • 2 cups cold heavy cream
  • 1/4 cup confectioners' sugar, plus more for sprinkling

Make the cake: Preheat oven to 325 degrees. Whisk together flour, 3/4 cup granulated sugar, the baking powder, and salt. Whisk together oil, egg yolks, and milk in a large bowl. Whisk flour mixture into egg-yolk mixture.

Beat egg whites with a mixer on high speed until frothy. Add cream of tartar and vanilla seeds or extract, and beat until soft peaks form. Gradually add remaining 3/4 cup granulated sugar, beating until stiff, glossy peaks form, about 5 minutes. Whisk one-third of the egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture with a rubber spatula.

Transfer batter to tube pan. Bake until top of cake springs back when touched, 52 to 55 minutes. Let cool upside down (over a bottle or on tube-pan feet) 1 hour.

Make the berries and cream: While cake is baking and cooling, combine strawberries, granulated sugar, lemon juice, and salt, and let sit, stirring occasionally, 1 hour. Just before assembling, beat cream and confectioners' sugar until medium peaks form.

Slide a paring knife around edges of tube and side of pan release cake. Cut cake horizontally into 3 layers with a serrated knife. Transfer bottom layer to a cake plate or platter. Spread with half the berries, and drizzle with juices. Spread half the whipped cream over berries, then top with middle cake layer. Spread with remaining berries and whipped cream. Top with remaining cake layer. Refrigerate cake 1 hour. Sprinkle with confectioners' sugar, and serve with berries.


Cocoa Chiffon Cake

Combine 1-3/4 cups sugar, flour, cocoa, baking powder, salt and baking soda in large bowl. Add oil, egg yolks, water and vanilla beat until smooth.

Beat egg whites and cream of tartar in extra-large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Gradually pour chocolate batter over beaten egg whites, folding with rubber spatula just until blended. Pour into ungreased 10-inch tube pan.

Bake 1 hour and 20 minutes or until top springs back when touched lightly. Invert pan on heat-proof funnel until completely cool. Remove cake from pan invert onto serving plate. Spread top of cake with Vanilla Glaze, allowing some to drizzle down sides.

Vanilla Glaze:

Melt butter in medium saucepan over low heat. Remove from heat. Stir in powdered sugar and vanilla. Stir in water, 1 tablespoon at a time, until smooth and of desired consistency. About 1-1/4 cups glaze.

Cocoa Peppermint Chiffon Cake: Omit vanilla extract add 1 to 1-1/2 teaspoons peppermint extract. Add red food color to Vanilla Glaze for pink colored glaze. Garnish with crushed hard peppermint candy.


How to Make Chiffon Cake Step-by-Step

In a large bowl, sift together 1 cup plus 2 tablespoons of sifted cake flour, 3/4 cup sugar, 1 and 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt.

Make a well in the center of your dry ingredients. Pour 1/4 cup cooking oil (I used vegetable oil), 2 unbeaten medium-sized egg yolks, 1/4 cup plus two tablespoons of cold water, and the zest of 1/2 a lemon into the well. Beat this with a spoon until it’s smooth.

In a separate large bowl, beat 1/2 cup (that’s about 4) egg whites with 1/4 teaspoon cream of tartar. Your beaters will get a workout here. You want the whites to be even stiffer than you would use for an angel food cake or meringue. When done, they will look shiny but not dry. If you cut a line through the beaten whites with a wooden spoon, it should leave a sharp groove.

Tip: Egg whites beat better at room temperature. You can set them out before you preheat the oven to get a head start.

Pour the batter over the egg whites. Then, ever-so-gently fold everything together. To fold, bring a rubber scraper across the bottom of the bowl then gently pull it up and over the top of the batter. You want to keep as much of the air that you beat into the eggs as possible. Fold until you reach a uniform color with no streaks.

Pour the batter into an ungreased tube pan. I know, it sounds unusual to leave the pan naked but doing it this way helps the cake climb up the side of the pan and form that nice light texture. Bake at 325-degrees for 50-55 minutes.

The original Betty Crocker cake instructions say you will know it is done when the top springs back after a gentle touch.

Immediately turn your pan upside down onto a bottle or a funnel. Please be careful. Oh please, please be careful. I confess, I had to do the kitchen walk of shame to a cold running faucet because I wasn’t so careful myself. The small burn scar on my left thumb proves it. Ouch! I don’t know how Harry Baker came up with the idea to balance a blazing hot pan upside down but apparently this step is key to prevent a cake collapse and to get just the right texture.

Let that hang out until it’s completely cool. Run a spatula or small knife around the edge and tap the pan on the counter to remove the cake. You may have to gently pull to remove it completely.

There it is, a light and fluffy cake just like your Grandma used to make!

This is best served with some sort of whipped topping or ice cream. It is fantastic with my homemade vanilla whipped cream.

In the 1940s and 󈧶s hosts served Chiffon Cake with Betty Crocker’s Hawaiian Fluff Topping.

For more fun dessert recipes and kitchen tips follow me on Facebook, Twitter, or Pinterest. You can also sign up for a free email recipe subscription.


With the addition of the cream filling, not only do you have soft and moist cake but added creaminess from the filling! This is optional though and the cake is still amazing on its own.

There are a lot of chiffon cake recipes out there and all are equally great with their own respective merits. This recipe though yields a fluffy, springy cake that doesn’t crumble when taking a bite. You’ll also appreciate that the top is soft and not crusty.

Using oil is a pre-requisite for making chiffon cakes to make it stay softer and moist far longer than cakes made with butter. What I find to work well is using oil like vegetable oil and in my case canola oil.


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What Do You Need to Make Chiffon Cake?

Chiffon bakes low and slow, most often in a tubular angel food cake tin. Make sure the pan isn&rsquot nonstick as you want the batter to stick to the sides as it bakes. This helps the cake to become nice and tall.

However, any straight-sided pan (even a cupcake tin!) will do. You can also use unwaxed liners, just like I do when I make my angel food cupcakes.


Step 1: Separate Eggs

Separate the egg whites from the yolks. Eggs separate more easily when cold, so separate them immediately after taking them out of the refrigerator. Even the tiniest bit of yolk can inhibit the beating quality of the whites (if any yolk gets into the white, do not use it refrigerate that white for another use). To ensure that no yolk gets into the whites as you separate the eggs, separate each white into a small bowl (such as a custard cup), then transfer the white to the extra-large bowl in which you will eventually beat them. Place the yolks in a small mixing bowl.

Allow the egg whites to stand at room temperature for 30 minutes (for food safety, do not let eggs stand longer than 30 minutes at room temperature). The standing time ensures that the whites will reach their full volume when you beat them.


Preparation

  1. Burnt honey
    1. Bring honey to a boil in a medium saucepan (slightly larger than you think you’ll need because the honey will bubble up) over medium heat and cook until golden brown and toasty smelling, about 2 minutes. Remove from heat and stir in salt. Carefully pour in cream (this will help stop the cooking). The honey will bubble and sputter, so be careful. Stir with a wooden spoon or rubber spatula until homogenous. Let burnt honey mixture cool, then transfer to an airtight container. Cover and chill until cold, at least 3 hours. Do ahead: Burnt honey mixture can be made 3 days ahead. Keep chilled.
    1. Bring cardamom (if using), sugar, and ¾ cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar.
    2. If using cardamom, remove from heat, cover, and let sit 15 minutes to infuse. Set syrup back over medium-high heat and return to a boil.
    3. Add rhubarb and cook until mixture just starts to bubble again remove from heat. Cover and let sit until rhubarb pieces are softened but still hold their shape, 70󈞼 minutes. Do ahead: Rhubarb can be poached 1 day ahead. Transfer to an airtight container cover and chill.
    1. Preheat oven to 350°F. Lightly coat cake pan with nonstick spray or lightly oil. Line bottom with a parchment paper round and spray or oil round. Pour sesame seeds into pan and gently shake and tilt pan to coat bottom and sides, pat out any excess. Sift cake flour, baking powder, and salt into a medium bowl.
    2. Whisk egg yolks, tahini, 6 Tbsp. (75 g) sugar, and 3 Tbsp. room-temperature water in a small bowl to combine. Add dry ingredients and whisk well set batter aside.
    3. Beat egg whites and cream of tartar in the bowl of stand mixer fitted with the whisk attachment on medium speed just until foamy bubbles appear, about 15 seconds. With the motor running, sprinkle in remaining 2 Tbsp. (25 g) sugar a teaspoonful at a time, beating 15󈞀 seconds after each addition to incorporate before adding more. (Take the time to build a strong meringue and your cake will thank you for it.) Beat until meringue is glossy and stiff peaks form.
    4. Using a rubber spatula, add one third of meringue to reserved batter and fold until just streaky, taking care not to deflate meringue. Repeat two more times, dividing remaining meringue in half and mixing the final addition until no streaks remain. Immediately scrape batter into prepared pan and lightly tap pan on counter to evenly distribute and even out size of bubbles.
    5. Bake cake until a tester inserted into the center comes out clean and top is puffed and bounces back when gently pressed, 30󈞏 minutes. Immediately invert cake onto a wire rack, peel away parchment round, and turn right side up. Let cool (the top will flatten as it cools). Invert cake onto a cake or other large plate so sesame crust is on top.
    6. Beat chilled burnt honey mixture and cream in the clean bowl of a stand mixer fitted with the whisk attachment (a medium bowl and a whisk will also work) until medium firm peaks form. (You want that perfect dollop consistency, where it holds its shape on a plate but still has some slack.)
    7. To serve, slice cake into six wedges with a serrated knife, using a long, gentle sawing motion. This will help preserve the crumb of the cake and give you a clean wedge. Divide, cut side down, among plates and spoon a couple of heaping tablespoonfuls burnt honey cream alongside. Using a fork, lift 3𔃂 rhubarb pieces out of the syrup and arrange next to cake. Drizzle a little rhubarb syrup over the cake if desired. Do ahead: Cake can be baked 2 days ahead keep tightly wrapped at room temperature. Burnt honey cream can be made 3 hours ahead cover and chill. Beat again briefly before using if needed.

    Easy Chiffon Cake

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    Ethereal chiffon cake gets its pillowy texture from baking powder and whipped egg whites. It’s a blank slate for layer cakes filled with strawberry sauce and covered with cream cheese frosting, or try it covered with chocolate frosting or vanilla buttercream.

    For a special warm-weather occasion, use it in our Strawberry Shortcake Layer Cake recipe, or our Boston Ice Cream Pie Cake.

    Game plan: Watch our CHOW Tip on how to separate egg yolks from the whites.



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