How To Make A Chiffon Cake - Kitchen Conundrums with Thomas Joseph

Summary

In this video, the host shares a recipe for a perfect yellow chiffon cake, known for its light, airy, and moist texture. The process involves whipping egg whites with cream of tartar to create a stable meringue, then folding it into a batter made from egg yolks, milk, oil, and dry ingredients like cake flour, sugar, baking powder, and salt. The cake is baked in a traditional tube pan and cooled upside down. Once cooled, the cake is layered with macerated strawberries and whipped cream, creating a delicious and visually appealing dessert.

Takeaways

• 🍰 Chiffon cake is a light, airy, and moist cake, making it a popular choice for an all-purpose cake.
• 🥚 The recipe starts with whisking nine egg whites to create a stable foam, using a half teaspoon of cream of tartar for added stability.
• 🌿 Vanilla bean is used for flavoring, but vanilla extract can be substituted if a vanilla bean is not available.
• 🍬 Gradually adding sugar to the egg whites helps create a smooth meringue, which is essential for the cake's texture.
• 🥣 The cake's base batter is made with egg yolks, milk, and safflower oil, mixed until well combined.
• 📏 Dry ingredients include cake flour, granulated sugar, baking powder, and coarse salt, which are combined separately before being mixed with the wet ingredients.
• 🔄 The technique of folding is used to gently incorporate the egg white mixture into the base batter, preventing it from deflating.
• 🍳 A 10-inch anodized aluminum tube pan is recommended for baking the chiffon cake, but other pans can be used with proper preparation.
• ⏱ The cake is baked at 325 degrees for approximately 52 to 55 minutes until it's puffy and golden brown.
• 🔪 After cooling, the cake is removed from the pan using a thin, flexible knife, ensuring clean separation from the pan.
• 🍓 The assembled cake is layered with macerated strawberries and lightly sweetened whipped cream, creating a delicious and visually appealing dessert.

Q & A

What is a chiffon cake known for?

A chiffon cake is known for its light, airy texture and its super moist nature.

Why is cream of tartar used when making a chiffon cake?

Cream of tartar is used to contribute to the stability of the egg white foam, adding strength and structure, which ultimately gives great volume to the cake.

How does a chiffon cake differ from a creaming method cake?

A chiffon cake is more similar to a sponge cake, where you whip the eggs, specifically the egg whites separately from the yolks, to build volume.

What type of oil is recommended for making a chiffon cake?

A neutral-flavored oil such as safflower oil is recommended for making a chiffon cake.

What is the purpose of folding the egg whites into the batter?

Folding the egg whites into the batter lightens it up, making it easier to incorporate the rest of the egg whites without deflating the batter too much.

Why is it important to cool a chiffon cake upside down?

Cooling a chiffon cake upside down helps it maintain its shape and prevents it from collapsing.

What type of pan is traditionally used for baking a chiffon cake?

A traditional 10-inch anodized aluminum tube pan, often used for angel food cakes, is typically used for baking a chiffon cake.

Can a chiffon cake be baked in a different type of pan?

Yes, a chiffon cake can be baked in different baking pans, such as a 9-inch cake pan, as long as it is buttered and floured to provide a surface for the batter to climb.

How long should a chiffon cake be baked at 325 degrees?

A chiffon cake should be baked at 325 degrees for about 52 to 55 minutes.

What is the purpose of using a thin, flexible knife to remove the chiffon cake from the pan?

A thin, flexible knife, like a carving knife, is used to glide around the outside of the pan to help release the cake without damaging its delicate texture.

How should a chiffon cake be assembled with strawberries and cream?

A chiffon cake can be assembled with layers of macerated strawberries, lightly sweetened whipped cream, and more strawberries and whipped cream on top.