Chiffon Cake Recipe
 |
| Chiffon Cake Recipe |
Typical chiffon cake recipe combines the cloudlike quality of angel food cake with a tender richness provided by egg yolks and oil. It can be spiced with citrus, chocolate, vanilla, or any flavoring you choose. Serve chiffon cake with a light dusting of candy makers' sugar or a dollop of whipped cream; a sprinkling of fresh berries is a nice enhancer. Follow these simple steps to made Chiffon Cake Recipe at home with in little time and with some work.
Ingredients:
- Seven large eggs, separated, at room temperature
- Half teaspoon cream of tartar
- One and half cups (299g) granulated sugar, divided
- Two cups (242g)
- Two and half teaspoons baking powder
- Three fourth teaspoon salt
- Half cup (99g) vegetable oil
- Two teaspoons vanilla extract
- Half teaspoon almond extract, or other flavor of your choice
- Three fourth cup (172g) milk, at room temperature
- One and half cups (340g) heavy cream
- One fourth cup (57g) sour cream
- Two tablespoons (25g) granulated sugar
- Two teaspoons vanilla extract or vanilla bean paste
Preparation Procedure:
Step No: - 01
Pre-heat the oven to 326°F with a rack in the bottom third.
Have on hand an unlubricated 10" tube or angel food cake pan.
Step No: - 02
In a big mixing bowl, beat the egg whites with the cream of
tartar till foamy. Slowly add half cup (99g) of the sugar and continue
beating until stiff and glossy. Set sideways.
Step No: - 03
In an average bowl, whisk together the remaining one cup
(198g) sugar with the flour, baking powder, and salt.
Step No: - 04
In a big mixing bowl or bowl of your stand mixer, use
the whisk attachment to beat the oil, kept egg yolks, and extracts till pale
yellow. Add the dry components in thirds, discontinuous with the milk, beating
at medium speed for 2- 4 minutes.
Step No: - 05
Mildly fold in the whipped egg whites with a whisk or
spatula just till the batter is uniform. Fix the bottom of the bowl to ensure
the batter is calmly mixed.
Step No: - 06
Transfer the batter into the prepared pan. Bake for 50-52
minutes without opening the oven; the cake will rise high above the pan then
settle back almost even as it remains to bake.
Step No: - 07
Increase the oven temperature to 350-352°F and bake for 10-11
minutes more, till a gentle touch on the center of the cake leaves no indent;
if you listen sensibly, the cake should make a crackling sound.
Step No: - 08
Remove from the oven and invert the tube pan over the neck
of a wine bottle for 30-32 minutes. After 30-32 minutes, use a thin-bladed
elastic spatula to free the cake from the sides and tube of the pan. Turn the
cake out onto a serving plate to finish cooling totally.
Step No: - 09
Place all the components in a large, chilled mixing bowl.
Beat till the mixture holds soft peaks.
To serve:
Sift candy makers' sugar over the cake, then slice. Top
each slice with a teaspoonful of Chantilly cream or beaten cream; garnish with
berries, if desired.
Storage information:
Store leftover cake, well wrapped, at room temperature for numerous
days; freeze for longer storage.