Chiffon white cake. Chiffon cake is a type of foam cake, which has a high ratio of eggs to flour and is leavened mainly from the air beaten into the egg whites. But just like angel food cake, a chiffon cake relies on beaten egg whites for it's airiness. Both angel food cakes and chiffon cakes are usually baked in tube pans.
A chiffon cake is a light and fluffy cake that is made with oil, or other melted fats, instead of solid fat.
Chiffon cake is considered a foam cake in that an egg white foam (aka meringue) is folded into the batter to do a majority of the leavening.
However, chemical leavening is also used in chiffon cakes.
You can have Chiffon white cake using 12 ingredients and 5 steps. Here is how you cook that.
Ingredients of Chiffon white cake
- Prepare 1 cup of sugar.
- It's Half of a cup of cooking oil.
- Prepare 3 tablespoons of lemon.
- You need 1 cup of flour.
- You need 4 of egg yolks.
- Prepare 4 of egg whites.
- Prepare 1 teaspoon of baking soda.
- You need 2 table spoon of cocoa powder.
- You need of -----------------------------.
- Prepare of Frosting:.
- It's 100 ml of fresh cream.
- It's 2 of tea spoons of sugar.
To make chiffon cake with chocolate cream filling: When preparing the cake u se a tube pan or angel food pan, not round cake pans. Stir together, then whip until soft peaks form. Chiffon cake holds a unique place on the cake spectrum, for chiffon cakes are essentially a hybrid of butter and foam. They were developed as a variation on chiffon pie.
Chiffon white cake step by step
- First mix all the dry ingredients(baking powder,flour,cocoa) in a bowl well..
- Next use a electric hand mixer or use your hand To mix all the wet ingredients(egg yolks,cooking oil,sugar,lemon) in another bowl Until it makes a ribbon..
- Then stir up the egg whites until it becomes like a yoghurt tuxeture after that put the batter in the oven then set it to 170 Celsius for 20 minutes..
- For the frosting: mix the cream and sugar until it becomes frosting cream..
- Enjoy!!.
Joy of Baking defines chiffon cake as:. A moist and tender, light and airy cake that has the richness of a butter cake but the springy texture of a sponge cake. Sift dry ingredients into a bowl, and make a well. Add oil, egg yolks, water and vanilla. Beaten egg whites lend the cake its light, airy, lofty texture, and egg yolks give it body.
