How To Make A Chiffon Cake - Kitchen Conundrums with Thomas Joseph
Summary
TLDRIn 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.
Outlines
🍰 Making the Perfect Yellow Chiffon Cake
The video begins with an introduction to chiffon cake, emphasizing its light, airy texture, and moistness. The host shares a recipe for a yellow chiffon cake, starting with the preparation of egg whites using a whisk attachment and cream of tartar for stability. Vanilla flavoring is added, either from a vanilla bean or extract. The method is similar to a sponge cake, with egg whites being whipped separately to build volume. The video then details the preparation of the egg yolk mixture with milk and oil, followed by the dry ingredients, including cake flour, sugar, baking powder, and salt. The process of folding the egg whites into the batter is explained, and the use of a traditional 10-inch anodized aluminum tube pan for baking is discussed. The video concludes with the baking process, emphasizing the importance of preheating the oven to 325 degrees and baking the cake for approximately 52 to 55 minutes.
🍓 Assembling and Presenting the Chiffon Cake
After the chiffon cake has been baked and cooled upside down, the video demonstrates how to remove it from the tube pan using a thin, flexible carving knife. The cake is then cut into layers, with the top layer being thicker due to its dome shape. The assembly process involves placing macerated strawberries, which have been mixed with sugar and lemon juice, between the layers of the cake, along with lightly sweetened whipped cream. The video suggests refrigerating the cake for 20 to 30 minutes before serving to ensure a clean slice and proper adhesion of the layers. Finally, the host dusts the cake with confectioners' sugar and presents it as a favorite all-purpose cake, inviting viewers to try the recipe and share their baking experiences or questions.
Mindmap
Keywords
💡Chiffon Cake
💡Egg Whites
💡Cream of Tartar
💡Meringue
💡Vanilla Bean
💡Cake Flour
💡Baking Powder
💡Folding Technique
💡Tube Pan
💡Macerated Strawberries
💡Whipped Cream
Highlights
Chiffon cake is known for its light, airy texture and moistness, making it a standout cake.
The recipe focuses on creating the perfect yellow cake, which is often sought after by many bakers.
Nine egg whites are used as the base for the chiffon cake, contributing to its light and airy texture.
Cream of tartar is added to the egg whites to stabilize the foam and enhance the meringue's structure.
The chiffon cake is not made using the creaming method; instead, it's similar to a sponge cake with whipped egg whites and yolks separately.
Vanilla bean is used for flavoring the cake, but vanilla extract can be substituted if a vanilla bean is not available.
Egg whites are whipped to soft peaks before gradually adding sugar to create a stable meringue.
Seven egg yolks are combined with milk and safflower oil to create a rich and moist batter.
Dry ingredients include cake flour, sugar, baking powder, and salt, mixed to prepare for the batter.
The wet and dry ingredients are combined, followed by folding in the egg whites to maintain the cake's lightness.
A traditional 10-inch anodized aluminum tube pan is recommended for baking the chiffon cake.
The cake is baked at 325 degrees for approximately 52 to 55 minutes until it's puffy and golden brown.
After baking, the cake is cooled upside down to maintain its shape and prevent it from collapsing.
A thin, flexible carving knife is used to release the cake from the pan after it has cooled completely.
The cake is cut into layers, with each layer being about an inch thick for even assembly.
Macerated strawberries and lightly sweetened whipped cream are used as fillings for the assembled cake.
The assembled cake can be refrigerated for 20 to 30 minutes to help with clean slicing and to let the flavors meld.
The final touch is dusting the cake with confectioners' sugar to enhance its appearance and add a touch of sweetness.
The chiffon cake is presented as an all-purpose, go-to cake that is recommended for those looking for a perfect yellow cake.
Transcripts
a chiffon cake is a standout cake that's
known for its
light airy texture and also because it's
super moist
today i'm super excited to share with
you one of the most popular questions
that has been asked and that is all
about yellow cake or white cake now
we've done so many chocolate recipes and
everybody wants to know what's the
perfect yellow cake well today i'm going
to show you what i believe to be the
perfect yellow cake and that is a
chiffon cake because not only is it nice
and airy but it's also really moist so i
have nine egg whites in the bowl of my
mixer here with a whisk attachment and
i'm gonna start frothing them up
before i add a little bit of cream of
tartar now this is a half teaspoon of
cream of tartar and what cream of tartar
does is it contributes to the over uh
stability of your egg white foam or in
this case it's going to be a meringue
because we're adding sugar to it so it
adds that strength and structure which
will ultimately give you really great
volume in your cake
now a chiffon cake it's not a creaming
method cake it's actually more similar
to a sponge cake in which you whip the
eggs in this case i'm whipping egg
whites separately from the yolks to
build volume so while this is whipping
i'm going to add a little bit of
flavoring since we're making a basic
cake an all-purpose cake i'm going to
use vanilla today and i really love
using a vanilla bean because i think it
adds really great flavor but if you
didn't have vanilla bean you could
certainly use vanilla extract about two
teaspoons of vanilla extract here would
give you a very similar flavor
now use just the seeds in this mixture
now the egg whites they're doing really
nicely here they're built up looks like
we have soft peaks and now i'm going to
start adding a little bit of sugar and
egg whites plus sugar equals a meringue
so this is three quarters of a cup of
regular granulated sugar as always when
you're making a meringue you want to
gradually add the sugar now gradually
adding the sugar what it does is it
helps the sugar dissolve into the egg
whites so you don't get any gritty
texture i have seven egg yolks here and
to that i'm going to add three quarters
of a cup of whole milk
and a half a cup of safflower oil or any
neutral
flavored oil so mix these ingredients
together
just until they're nicely combined
and then for the dry ingredients i have
two and a quarter cups of cake flour
three quarters of a cup of granulated
sugar
two and a quarter teaspoons of baking
powder and three quarters of a teaspoon
of coarse salt so just mix these
ingredients together until they're
nicely combined in a large bowl now your
wet ingredients go right in
to the dry ingredients here
mix these together
so now
gradually add a little bit maybe about a
quarter of your egg white mixture into
your base batter and this is the
technique of folding so what you're
doing with this initial amount of egg
white or meringue is you're lightening
the batter up slightly making it easier
to then fold in the rest of the egg
white without deflating it too much
now today i'm using a traditional pan
for a chiffon cake which is one of these
10 inch anodized aluminum tube pans so
this is a typical angel food cake pan
often times a lot of recipes will say oh
you can only bake in this pan because
the batter itself needs to crawl up the
sides but i have made this cake in a lot
of different baking pans so you could
butter and flour and use a little piece
of parchment a nine inch cake pan you
can use a few of these if you wanted to
create a layer cake so this batter does
work you just need to make sure that
you're buttering and flowering so that
the batter has something to kind of
crawl up to or stick on
so make sure your oven is preheated to
325 degrees with the rack in the middle
of the oven so as always when you're
folding ingredients you want to make
sure that you're scraping the perimeter
of the bowl and then you're bringing the
batter up and over on top of itself so
scrape around up and over
and i'm rotating the bowl as i do this
so this looks nice
pour it right into your tube pan here so
this goes right into your 325 degree
oven for about 52 to 55 minutes it's
going to be nice and puffy and lightly
golden brown on top so right into the
oven
so the chiffon cake it's been out of the
oven and it's cooled completely now as
with an angel food cake you want to cool
it upside down so that's why these tube
pans with the feet on the bottom of them
are really great so you can see it's a
nice light golden brown color
it's puffed up really beautifully and
i'm going to take a very thin blade this
is a carving knife it's flexible and you
want to glide this around the outside of
the pan
it's going to firmly press along the
perimeter of the pan here
and you should be able to
pop the cake right out
take your knife
and go along the bottom of the pan
and with a little bit of a shimmy here
should be able to take the cake out
nicely
and so now i'm going to cut this into
layers here and as always whenever i'm
cutting a cake i like to use these
rotating cake stands they really help to
give you a nice even layering even
frosting and let's see we have about a
three inch cake here so we're gonna cut
these into one inch
i'm gonna eyeball it here so
each layer should be about an inch in
thickness the top layer is always a
little bit thicker because you do have
this dome
so
keep turning the cake sand and turning
your knife and gradually moving your way
into the center of the cake
so there you have a beautiful bottom
layer you can see how nice and light it
is and it's really really moist i'm
going to create the other layer here
and there we have the second layer of
the cake so now to assemble i have some
macerated strawberries and what that
means is the strawberries have been cut
up and mixed with a little bit of sugar
and a little bit of lemon juice as well
and what the lemon juice does is it
brings out the beautiful vibrant red
color and then i have some lightly
sweetened whipped cream here this goes
right on top of the strawberries so just
dull the whipped cream around
add your next layer right on top give it
a little bit of a
push here
and then another layer of strawberries
and whipped cream
the top
to your masterpiece here
so now if you were making this cake with
the strawberries and cream you would
want to refrigerate your cake maybe
about 20 to 30 minutes just so that you
get a nice clean slice and everything
sticks together
but i can't wait i'm gonna dust it with
a little bit of confectioners sugar
and there you have it you guys this is
my favorite all-purpose
go-to cake a chiffon cake give it a try
i promise you'll love the results if you
have any kitchen conundrums or baking
conundrums write in the comment section
below or reach out to us using the
hashtag kitchen conundrums enjoy guys
you
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