Saturday, June 14, 2008

Chiffon Cake

My mom has written down a few versions of Chiffon Cake recipe in her annual cookbooks. I finally had a chance to put together all of them, and tested one that works.

Tools needed:

Angle Cake/Chiffon Cake Pan
Electric Mixer
Measuring spoons

Base Ingredient:

6 eggs
7 oz of flour
1 1/2 cups (6 - 7 oz) of fine sugar
2 teaspoons of baking powder
1 teaspoon of salt
1/2 cup (about 4 oz) of cooking oil
6 oz of icy cold water
1/2 teaspoon of creme of tartar (optional)

For flavor:

3/4 cup of orange juice
2 Table spoon (1/2 orange) of orange zest.

Vanilla (plain):
1 teaspoon of vanilla e
1-3 teaspoons of rum or brandy

5 teaspoon of espresso
1-3 teaspoon of rum or brandy
1 teaspoon of vanilla extract

Part 1
Mix the egg yolks, half of the sugar, salt and corn oil in an electric mixer at slow speed. Slowly add the floor into the mix, and then baking power, and cold water until the batter is smooth.
Add the flavoring ingredient into the batter mix for another 15 seconds or so.

Part 2
In a clean and dry mixing bowl, whisk the egg white at high speed. Add the remaining half of the sugar, and half a teaspoon of Cream of Tartar. Mix for about 4-5 minutes until a stiff foam formed. Don't worry too much about it being too stiff, but make sure it is not too soft either. As long as you can form a peak, it is good enough.

Part 3
Fold the egg white into the batter. Pour the mixture into a angle cake or chiffon cake pan. Place the pan into a preheated oven and bake at 325F for 50 minutes.

Part 4
After 50 minutes, take the pan out from the oven and immediately turn it upside down and let it rest for at least 20 minutes. This would prevent the cake from "deflating" and keep it shape.

Part 5
This is the last part. Take a sharp and long knife and cut along the side of the pan so that can cake can break loose. After removing the side of the tray, use the knife to slowly separate the bottom of the pan from the cake. Turn the cake upside down again on top of a plate or tray, and the cake should drop nicely.

  • Creme of tartar can be purchased at any grocery store. It is usually hidden at the spice section and not baking good section. If you can't find it, just ask.
  • Creme of tartar is a big help in to get the egg white foam to form. Make sure the mixing bowl is free of water, oil, egg yolk or egg shell.

1 comment:

Lilian Lee said...

Bravo! your Chiffon cake is successfully done, good job, a good Chiffon cake must hv fine texture n must not hv too much bubble hole, I mean do not put too much baking powder, let the egg white do the rising job,