The Classic Chiffon Cake

by

The Classic Chiffon Cake

A chiffon cake is a light, airy dessert that combines the richness of butter cakes and the fluffiness of sponge cakes. Known for its tender crumb and versatility, it’s perfect for any occasion, from tea-time treats to grand celebrations.

A Brief History

Chiffon cake was invented in the 1920s by an insurance salesman named Harry Baker. He kept the recipe a secret for decades before selling it to General Mills, which popularized it as the “first new cake in 100 years.” Its unique texture comes from the use of vegetable oil instead of solid fat, making it revolutionary for its time.

Ingredients

For the Cake:

  • 2 1/4 cups (280g) cake flour
  • 1 1/2 cups (300g) granulated sugar (divided)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 7 large egg yolks
  • 3/4 cup (180ml) water
  • 1/2 cup (120ml) vegetable oil
  • 1 tablespoon pure vanilla extract
  • 7 large egg whites
  • 1/2 teaspoon cream of tartar

Optional Toppings:

  • Whipped cream
  • Fresh fruits (berries, mangoes, etc.)
  • Dusting of powdered sugar

Instructions

  1. Preheat the Oven: Preheat your oven to 325°F (160°C). Do not grease your tube pan; the batter needs to cling to the sides to rise properly.
  2. Mix Dry Ingredients: In a large bowl, sift together cake flour, 1 cup of sugar, baking powder, and salt.
  3. Prepare Wet Ingredients: In another bowl, whisk egg yolks, water, vegetable oil, and vanilla until smooth.
  4. Combine: Gradually add the wet mixture to the dry ingredients, mixing until smooth.
  5. Beat Egg Whites: In a clean, grease-free bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add the remaining sugar (1/2 cup) and beat until stiff peaks form.
  6. Fold Batter: Gently fold the egg whites into the batter in three parts. Use a spatula and fold carefully to maintain the airiness.
  7. Pour and Bake: Pour the batter into an ungreased 10-inch (25cm) tube pan. Bake for 55-65 minutes, or until a skewer inserted in the center comes out clean.
  8. Cool Upside Down: Immediately invert the pan onto a bottle or a cooling rack to cool completely. This prevents the cake from collapsing.
  9. Release the Cake: Once cooled, run a knife along the edges of the pan to release the cake.

Benefits of Chiffon Cake

  1. Light and Airy Texture: Perfect for those who prefer less dense cakes.
  2. Lower Fat Content: Uses oil instead of butter, which can make it slightly lower in saturated fat.
  3. Customizable: Can be flavored with citrus, coffee, or cocoa for endless variations.
  4. Ideal for Special Diets: The absence of butter makes it more accessible for dairy-sensitive individuals (when served plain).

Nutritional Information (Per Slice)

  • Calories: 220
  • Protein: 5g
  • Fat: 7g
  • Carbohydrates: 34g
  • Sugar: 19g
  • Fiber: 1g

Formation of the Cake

The magic of chiffon cake lies in its structure. The egg whites create a stable foam that gives the cake its signature lift, while the oil ensures a moist crumb that stays tender for days.

Conclusion

Chiffon cake is a testament to culinary innovation and timeless appeal. Whether enjoyed plain or with toppings, it’s a dessert that wins hearts every time.

Who Loves It?

Chiffon cake lovers range from baking enthusiasts to dessert aficionados. Its adaptability makes it a favorite across all age groups. Pair it with tea or coffee for a simple indulgence or dress it up for a party – this cake is always a crowd-pleaser!

Let me know if you’d like a variation, like a lemon or chocolate chiffon cake!

Leave a Comment