Recipe for Chiffon Cake


  Chiffon Cake Recipe

 A  Chiffon Cake is a  light & fluffy made with cake flour, vegetable oil and the technique used to make its texture like chiffon is' French Meringue'; we make Meringue with perfect blending of egg whites and sugar.

The secrets used by bakers in Chiffon Cake Recipe are egg white beaten separately from the yolk and prefer the use of vegetable oil instead of butter. Baking utensils is also important as traditionally chiffon cake is baked in the tube pan. It is said that this cake has replaced conventional shortening to vegetable oil. A chiffon cake combines two methods; used with sponge cakes and conventional cakes. Its lighter texture is more like a sponge cake. Also read this

chiffon cake
Chiffon Cake

Prep Time: 15 minutes                                          

Cook Time: 45 minutes

Total Time: 1 hour

Ingredients:

Tube Pan 2 1/2 cups (280g ) cake flour
1tsp (4g) baking soda
1/4 tsp (2g) baking soda
3/4 tsp (3.6g) salt
1 1/2 cups (294g) granulated sugar
5 Tbsp (70g) unsalted butter at room temperature
1/2 cup (118ml) vegetable oil
1 cup ( 237g0) buttermilk
2 tsp vanilla extract
6 egg yolks at room temperature                                                                           
Meringue:
3 eggs white                                                        
1/4 cup (50g) granulated sugar

 These ingredients are enough for three layers of cake.
Tube Pan; traditionally this cake is baked in a tube pan that gives a beautiful look to this cake also it climb up the center that resulting very spongy cake. But you can use a simple 9-inch round pan.

 Instructions:

Preheat the oven to 350 degrees F. (177C). Grease the only bottom of the tube pan and line with parchment paper.

Sift cake flour, baking powder, baking soda, salt, and sugar; mix all the dry ingredients in a bowl whisk them together so that combine well and set aside.

Mix wet ingredients; take another bowl whisk butter, oil, buttermilk, vanilla extract, and egg yolk put aside.

Make the Meringue: use the stand mixer or a hand mixer whichever is available whisk egg white along with stream slowly sugar and keep beating until you reach soft peak.

Now you are done with the preparation of batter; here mixing dry ingredients to wet is important alongside blending Meringue gently. Once you have incorporated dry and wet ingredients together add 1/2 meringue to the batter, fold them gently so that meringue should not be deflated. Add remaining meringue in the same manner.

 Transfer the batter into prepared pan and bake for 45 minutes in preheated oven. To check if the cake is done, gently press in on it and if it is firm but spring back it is done.
Take the pan out of the oven; transfer the pan on a wire rack and allow it cool completely before turning it out of the pan.

Serve it plain dusted with powdered sugar or frosted it with whipped cream as a layer cake! this cake can be stored for 4 days at room temperature.

A few things are essential for this cake; using cake flour is the best option because it makes the cake light and airy. But if you are using all-purpose flour then add 2 tbsp cornflour, sift both of them 4 times before adding.

Buttermilk; due to its acidic properties it activates the baking soda but you can substitute with 1 tbsp of white vinegar or lemon juice or so much more use 1/4 cup of sour cream/ plain yogurt.
 The use of vegetable oil and butter adds richness and keeps very moist. Egg yolk also gives richness,

Egg whites are beaten to cream that creates incredible fluffiness and light texture to chiffon cake. 

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