Chiffon cakes are the simplest cake and are really appealing but don’t be fooled by it’s innocent look. This cake is absolutely hard to make! This cake requires very detailed skills, time and luck! However, it is worth the nerve wrecking process. In order to have a successful chiffon cake, there are few steps that you need to follow which is:
- Always sift the flour
- Mix the flour batter with wet ingredients
- Beat the meringue into a stiff peak
- Carefully fold the batter
- Bake until the cake is dry
- Flip the cake and cool it
You must be wondering why we need to bake it until it dries right? It is important to do that in chiffon cakes in order to make it light. Next, is flipping the cake while cooling, for your information, chiffon cakes require a special mold and that mold will keep the chiffon from touching the table top surface.
If your chiffon cake is not dry, it will be the end. It is because when you flip the cake while it is still moist and heavy, the cake will drop and the texture of the cake will be dense and not fluffy as it should be. So bear in mind you need to bake it until it dries.
Chiffon Cake
Ingredients
- 7 Egg yolks
- 50 g Superfine sugar (1/4 cup)
- 1/4 tsp Salt
- 4 tbsp Cooking oil
- 2 tbsp Grated orange rind
- 60 ml Orange juice (4 tbsp)
- few drop Orange colouring (1 omitted)
- 110 g Self-raising flour (4 oz)
- 7 rgg Egg whites
- 1/2 tsp Cream of tartar
- 130 g Superfine sugar (2/3 cup)
Instructions
- Preheat the oven to 170C/325F. Prepare a 9-in(22cm) tube pan that is ungreased.
- To make the egg yolk batter, beat egg yolks with sugar till it is pale, then add in salt and oil, mix it briefly till it looks like mayonnaise.
- Add in grated orange rind, orange juice and orange colouring (I omitted) and mix well. Fold in sieved flour until it forms the batter.
- To make egg white foam, beat egg whites and cream of tartar until the mixture forms soft peaks. Gradually add in sugar, beating at high speed until stiff peaks form.
- Gently fold the beaten egg white foam into egg yolk batter in 3 batches until fully combined. (Do not overmix)
- Pour batter into an ungreased 9-in(22cm) tube pan. Tap the pan a few times on the table top to get rid of any trapped air bubbles in the batter.
- Bake in a preheated oven at 170C/325F for 50-60 minutes or until cooked. (When lightly pressed, the cake should spring back)
- Immediately upon removing the cake from the oven, invert the pan (turn upside down) and place on a bottle or flat surface so it is suspended over the counter. Let it cool completely before removing the cake from the pan.
- To remove the cake from the pan, run a thin bladed knife or a palette knife around the side of the pan and it’s center core, release the cake and run the knife along the base of the pan to remove the cake.
Why this recipe is great? It’s a very light and simple, yet delicious cake.
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