Soufflé Chiffon Cake. Great recipe for Soufflé Chiffon Cake. I was waiting to make a chiffon cake until I could come up with a recipe. My eolled soufflé cake got very good reviews, so I wondered how it would turn out if I made it into a soufflé chiffon cake.?

You cannot use a non-stick pan to make chiffon cake as the wall is too slippery for the batter to cling to the sides and center of the chiffon cake pan in order to rise higher. Thanks to the whipped egg white, the cake has a super fluffy, tender and light texture, just like a chiffon cake. On the other hand, the large portion of cream cheese in the ingredients of JCC gives it a rich, creamy, smooth and melt-in-the-mouth taste, which is very much similar to the taste of a cheesecake. You can have Soufflé Chiffon Cake using 10 ingredients and 15 steps. Here is how you cook it.

Ingredients of Soufflé Chiffon Cake

You need 40 grams of A. Butter or margarine.
Prepare 80 grams of A. Cake flour.
It's 90 grams of B. Milk.
Prepare 4 of B. Egg yolks.
It's 1 dash of B. French vanilla syrup.
It's 4 cup of Egg whites.
It's 1 dash of C. Salt.
Prepare 40 grams of C. Sugar.
You need 1 tsp of C. Katakuriko.
It's 30 grams of C. Maple syrup.

Sorry to disagree with Reuben, but there is no roux in a souffle'. Roux is the combination of fat and starch, a thickening agent for making sauces. The difference between a cake and a souffle is the method in which it's leavened. Souffle Pancakes are all about the eggs.

Soufflé Chiffon Cake instructions

Sift the cake flour. Warm the milk. Separate the egg yolks and whites, and chill the egg whites into the freezer..
Place the butter into a microwave safe container, cover with plastic wrap, and microwave at 600W for 40 seconds. After mixing, microwave for an additional 20 seconds, until it starts to bubble gently around the edges..
Take it out, add the sifted cake flour, and mix. When the mixture forms a mass, microwave it for another 20 to 30 seconds to even out the temperature..
Add the warmed milk in four batches to the batter and mix. Blend well between additions..
Add the egg yolks one at a time and mix, blending them. Add the French vanilla syrup and mix. Preheat the oven to 170ºC..
In a separate bowl, whip the egg whites that have been in the freezer to get rid of any lumps. Add the salt, then add the sugar in 3 btches while whipping..
When adding the third batch of sugar, add the maple syrup and katakuriko and mix..
After rotating your handheld mixer at low speed about 5 times around the meringue, change to a whisk and whip slowly to even out the meringue texture..
Add two ladles of the meringue from Step 8 to the Step 5 batter, and blend together. Return this to the meringue bowl..
Scoop the batter up from the bottom, return it to the bowl, and repeat. Mix evenly throughout without crushing the bubbles..
Pour the batter from Step 10 into the chiffon mold. Drag a chopstick or the equivalent in a circle around in the batter 5 times to even out the surface..
Bake in an oven preheated to 170ºC for 20 minutes. Reduce to 160ºC, and bake for an additional 10~15 minutes..
After baking, drop the entire mold from height onto a work surface to prevent the cake from shrinking. Let it cool as is inverted on top of a cup or similar..
When the cake has cooled down enough, place in a plastic bag or similar. Let it rest for about half a day before taking the cake out of the pan. Slice and enjoy..
This is the French vanilla syrup that I used this time..

Egg yolks and egg whites are separated, and the whites are beaten to make the meringue. Just like how you would make savory and sweet souffle or chiffon cakes. The egg whites are beaten until stiff peaks form and then are folded gently and carefully into the rest of the batter. 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.