Chiffon Cakes


A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. It is a combination of both batter and foam type cakes.
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Basic Ingredients

  • Egg Yolk
  • Egg White
  • Granulated Sugar
  • Vegetable Oil
  • Milk
  • Vanilla Essences
  • Vanilla Bean
  • Cake Flour
  • Salt
  • Baking Powder

Mixing Producers

  1. Separate Eggs- Separate the egg whites from the yolks
  2. Preheat Oven
  3. Combine Dry Ingredients- flour, sugar, salt, baking powder
  4. Beat in Wet Ingredients- Oil, egg yolks, vanilla, milk and other liquid into the well of dry ingredients
  5. Beat Egg Whites
  6. Fold Ingredients- Pour egg yolk batter in a thin stream over the beaten egg whites. Gently fold batter into the egg whites
  7. Pour Batter into Tube Pan and Bake- Pour or spoon batter into a tube pan and bake

Pan Preparations Techniques

  1. Place a piece of parchment paper and trace the pan with a pencil. (Make sure the lead is nontoxic)
  2. Cut out the round parchment paper along the lines
  3. Grease the pans with cooking spray
  4. Put the cut out parchment paper inside the pan

Cooling Techniques

  1. Let cake cool in pan completely so that it won't fall apart
  2. Put the pan onto a cooking rack to prevent condensation from forming on the cake
  3. Cake needs to cool upside down, with air flow underneath it
  4. After it's done cooling, use a sharp knife/ angled spatula to separate the cake from the pan with one fluid movement, pressing the knife as close to the pan as possible