Google: “A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavourings. Its distinctive feature is from the use of vegetable oil, instead of the traditional fat which is solid at room temperature, such as butter or shortening”.
“Chiffon cakes are leavened mostly from the meringue (stiffly beaten egg whites). They are baked in a tall pan with at least four inches deep and must be cooled upside down to retain their height”.
“The hydration of the cake makes it difficult to hold its structure during baking. Thus, it relies on ‘clinging’ onto the pan to achieve its height. If the pan is greased, the cake might not be able to rise properly and will slip off the pan when you overturn it for cooling. Your cake will start to deflate”.
“Invert the pan onto a cooling rack to prevent condensation from forming on the cake as soon as you take it out of the oven. The cake needs to cool upside down, with air flow underneath it. All chiffon cakes need to cool upside down so that they stretch down instead of collapsing”.
I am trying out this chiffon cake after a friend gave me some to try. I have added chocolate to it and change her recipe so that I can call it mine own. I am glad I try bake it. Though it stuck and have some cracks after I invert the pan. Anyway, I am glad I managed to get it out in one piece. It’s soft fluffy and taste yummy great. Let’s bake!!!
7 egg yolks
50 g castor sugar
¼ Tsp salt
4 Tbs rice bran oil or vegetable oil
1/2 c cocoa powder
2 Tbs Moccona coffee powder
3/4 c boiling water
110 g self-raising flour
7 egg whites
½ Tsp cream of tartar
130 g icing sugar or superfine sugar
In a bowl combined cocoa powder, coffee and water until smooth and cool at room temperature. (I prepare this in advance overnight). Preheat oven to 170 degrees C. Prepare a 23 cm tube pan, greased.
To make egg yolk batter
Beat egg yolks with sugar till pale, then add in salt and oil, mix briefly till looks like mayonnaise. Add in chocolate mixture which had thicken and mix well. Fold in sieved flour until forms batter.
To make egg white foam
Beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until stiff peaks form.
Gently fold beaten egg white foam into egg yolk batter in 3 batches until fully combined. (Do not overmix). Pour batter into tube pan. Tap the pan a few times on table top to get rid of any trapped air bubbles in the batter.
Bake in preheated oven for 65 minutes. (When lightly pressed, the cake will spring back). Immediately upon removing the cake from the oven turn upside down and flat surface so it is suspended over the counter. Let cool completely before removing the cake from pan.
To remove cake from pan
Run a palette knife around the side of the pan and center core, gently try remove cake with palette knife sliding in pan and remove cake. Enjoy!!!!
Note: You can add some flavouring. Like vanilla, lemon, strawberry or even pandan like my fiend did with her chiffon.