I have a great cake recipe chiffon cake recipe, it is soft like a sponge and taste full, you will admire. Your guests will enjoy this delicious chiffon cake and ask for the recipe.
What is the difference between chiffon cake and sponge cake?
Chiffon cake and sponge cake are both types of lightweight, airy cakes that are made with a high proportion of eggs and a small amount of fat. However, there are a few key differences between the two:
- Ingredients: Chiffon cakes are made with oil, which helps to keep them moist and tender. Sponge cakes, on the other hand, are typically made with butter or another solid fat, which can give them a slightly richer flavor.
- Texture: Chiffon cakes have a soft, tender crumb and a slightly bouncy texture, thanks to the oil and the addition of whipped egg whites or whipped cream. Sponge cakes have a drier, more spongy texture and are typically more firm and springy to the touch.
- Leavening agents: Both chiffon cakes and sponge cakes rely on beaten eggs to provide lift, but chiffon cakes may also use chemical leaveners like baking powder or baking soda to help them rise. Sponge cakes, on the other hand, are usually made without any chemical leaveners and rely solely on the expansion of the eggs to create a light and fluffy texture.
- Shape and size: Chiffon cakes are often baked in tall, tube-shaped pans, while sponge cakes can be baked in a variety of shapes and sizes, including round or square layers, or even as sheet cakes.
Overall, the main difference between chiffon cakes and sponge cakes is the type of fat used and the presence of chemical leaveners. Both types of cakes can be flavored and adapted in a variety of ways, and are often used as the base for more complex layered cakes or served as simple, elegant desserts on their own.
What is the method of chiffon cake?
Chiffon cake is a type of sponge cake that is light, fluffy, and airy. It is made with a combination of oil, eggs, sugar, flour, and other ingredients, and is typically baked in a tube pan.
Here is a basic recipe for chiffon cake:
- 1 1/2 cups (180 grams) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 7 egg yolks
- 3/4 cup (150 grams) sugar
- 1/2 cup (120 ml) vegetable oil
- 3/4 cup (180 ml) water
- 1 teaspoon vanilla extract
- 7 egg whites
- 1/2 teaspoon cream of tartar
- Preheat your oven to 350°F (180°C).
- In a medium mixing bowl, whisk together the flour, baking powder, and salt.
- In a separate large mixing bowl, beat the egg yolks with an electric mixer until they are light in color.
- Gradually add the sugar to the egg yolks, beating until the mixture is thick and pale.
- Beat in the oil, water, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a separate clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer until stiff peaks form.
- Gently fold the egg whites into the batter until well combined.
- Pour the batter into an ungreased tube pan and smooth the top with a spatula.
- Bake the cake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool completely in the pan before removing it from the pan and serving.
You can also add other ingredients to the batter, such as citrus zest, cocoa powder, or nuts, to give the chiffon cake additional flavor. Enjoy!
Can I use a regular cake pan for chiffon cake?
Yes, you can use a regular cake pan for chiffon cake. However, chiffon cakes are typically baked in a tube pan, which has a hole in the center and tall, straight sides. The hole in the center allows the batter to rise evenly, while the tall sides provide support for the cake as it bakes.
Using a regular cake pan will work, but the cake may not rise as high and may not have the same tender, bouncy texture as a chiffon cake baked in a tube pan. If you do decide to use a regular cake pan, make sure to choose one that is the correct size and has straight sides to help support the structure of the cake as it bakes.
It’s also a good idea to be extra careful when handling the cake as it comes out of the oven and as you remove it from the pan, as chiffon cakes can be fragile and delicate.
What makes chiffon cake different?
Chiffon cake is different from other types of cake in a few key ways:
- It is made with oil instead of butter: Most cakes are made with butter, which gives them a rich, creamy flavor. Chiffon cake, on the other hand, is made with oil, which gives it a lighter, more delicate texture.
- It contains a high proportion of eggs: Chiffon cake contains a large number of eggs, which gives it a light and fluffy texture. The eggs are also responsible for helping the cake rise, as they contain a lot of air.
- It is baked in a tube pan: Chiffon cake is typically baked in a tube pan, which has a central tube that allows the cake to cook evenly and rise higher. This pan also makes it easier to remove the cake from the pan after it has baked.
- It is lighter and less sweet than other cakes: Chiffon cake is known for being light and airy, and it is not as sweet as other types of cake. This makes it a good option for people who want a dessert that is not too rich or heavy.
Ingredients for Chiffon Cake Recipe
The chiffon cake is a very fluffy cake made from oil, eggs, sugar, flour and baking powder. It is also called “Angel Cake” in America, where it was invented in 1927. In Japan, it became popular in the 1980s. The special feature of the cake is that as much air as possible is beaten into the dough during preparation, which ultimately makes it very light and fluffy. As a result, it weighs almost nothing.
300 g sugar
300 g flour
1 packet baking powder
1 pinch of salt
1 piece grated orange peel
120 ml oil
180 ml buttermilk
1 packet vanilla
Turn the oven to 350 °F under high heat.
Separate all 7 egg whites from the yellow (we will use 6 yolks). We put all 7 egg whites in a bowl and add the salt and gradually add sugar and mix for 2-3 minutes until a firm foam is formed.
In another bowl, add the egg yolks (will use 6 yolks), the remaining sugar and the vanilla and beat for 4-5 minutes until the consistency of mayonnaise.
Let’s add buttermilk and stir for another minute at low speed. Add the oil and beat again for 1 minute. Add the orange zest.
Add flour and baking powder by sifting and mix again,
Let’s add the egg whites on 3 times, mix carefully with a kitchen spatula from the bottom to the top, always in the same direction. It is very important to mix the egg whites with the method.
Empty the cake batter into the baking tin. Just let it spread by shaking it gently. Please never knock baking tin on the counter or anywhere else !!!!
Let bake for 30 minutes at 350 °F. Then lower the oven temperature to 345 °F and bake for a total of 50-55 minutes. Please do not open the oven door until the time is up.
Take out of the oven, put a bottle in the middle of the cake tin and turn the cake tin upside down. Place some things around the tin to prevent it from falling over. Do not touch until the cake has cooled !!!!
After cooling, (I use plastic so I don’t scratch cake tins) remove from the baking tin.
Carefully remove the tin without damaging the cake and turn it out onto the serving plate. Cut and serve.
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