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.

Outlines

00:00

🍰 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.

05:04

🍓 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.

Keywords

💡Chiffon Cake

A chiffon cake is a type of cake known for its light, airy texture and moistness. In the video, the host is excited to share a chiffon cake recipe as it embodies the perfect characteristics of a yellow cake. The recipe involves whipping egg whites separately from yolks to build volume, which is a key step in achieving the cake's signature texture.

💡Egg Whites

Egg whites are the clear liquid part of an egg, which is used in the video to create a meringue. The host starts by whipping nine egg whites to froth them up, which is a critical step in the chiffon cake recipe to achieve the light and airy texture. The egg whites are then combined with sugar to form a meringue, which is gradually folded into the batter.

💡Cream of Tartar

Cream of tartar is a white powder used in the video to stabilize the egg white foam, which is being turned into a meringue. It adds strength and structure to the meringue, ensuring that the cake has a good volume. The host adds half a teaspoon of cream of tartar to the egg whites to achieve this effect.

💡Meringue

A meringue is a type of foam made from whipped egg whites and sugar. In the video, the host creates a meringue by gradually adding sugar to the whipped egg whites. This meringue is then carefully folded into the cake batter to maintain its light and airy texture, which is a signature characteristic of a chiffon cake.

💡Vanilla Bean

Vanilla bean is a fruit that is used for flavoring and fragrance purposes. The host of the video opts for using a vanilla bean to add flavor to the basic chiffon cake, as it is believed to provide a richer and more complex flavor compared to vanilla extract. The seeds of the vanilla bean are used in the recipe to enhance the cake's taste.

💡Cake Flour

Cake flour is a finely milled wheat flour with a lower protein content, which is used in the video for the dry ingredients of the chiffon cake. It is mixed with granulated sugar, baking powder, and salt to form the base of the cake batter. The use of cake flour contributes to the cake's tender crumb and light texture.

💡Baking Powder

Baking powder is a leavening agent used in the video to help the chiffon cake rise during baking. It is mixed with the dry ingredients and reacts with the wet ingredients to create air bubbles, which cause the cake to expand and achieve a light and fluffy texture.

💡Folding Technique

Folding is a gentle mixing technique used in the video to combine the egg white meringue with the cake batter. The host demonstrates this by adding a quarter of the meringue to the batter first, which lightens it and makes it easier to incorporate the rest of the meringue without deflating it. This technique is crucial for maintaining the cake's volume and texture.

💡Tube Pan

A tube pan, also known as an angel food cake pan, is a baking pan with a central tube and no sides. In the video, the host uses a 10-inch anodized aluminum tube pan for baking the chiffon cake. The central tube allows the cake to rise evenly and the lack of sides enables the batter to crawl up, which is essential for the cake's texture.

💡Macerated Strawberries

Macerated strawberries are strawberries that have been cut up and mixed with sugar and lemon juice. In the video, the host uses macerated strawberries as a filling for the assembled chiffon cake. The lemon juice in the mixture brings out the vibrant red color of the strawberries, enhancing both the flavor and appearance of the cake.

💡Whipped Cream

Whipped cream is a dairy product made by whipping heavy cream until it becomes light and fluffy. In the video, the host uses lightly sweetened whipped cream as a layer between the chiffon cake slices and the macerated strawberries. It adds a creamy texture and richness to the assembled cake, complementing the lightness of the chiffon layers.

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