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| guinness chiffon cake (Photo credit: [puamelia]) |
One of the recipes I easily learned in baking is a Chiffon Cake. I remember how I like it much when I saw the egg whites bubbles while beating them apart from the other ingredients. Here I learned being taught by my mother how to master separating the egg white from the egg yolk without using an egg separator making sure that not a tiny part of egg yolk can be added to the egg white or else the egg whites would not achieve its firmness.
Here are four chiffon cake recipes that you can try if you are a beginner baker who wants to experience it for the first time or even expert cooks who want to bake this with eyes closed.
PLAIN CHIFFON CAKE
You will need:
2 1/4 cups cake flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup sugar
8 egg yolk
1 cup milk
1/2 cup oil
1 teaspoon vanilla
8 egg whites
1/2 teaspoon cream of tartar
1/2 sugar
Here's how:
Preheat the oven to 350oF. Sift together flour, baking powder,salt, and sugar. Put the flour mixture in a mixing bowl. Make a well, and then add oil, egg yolks, milk and vanilla. Blend until smooth. To prevent over mixing, pass through a sieve to ensure that the mixture is lump free. In a separate bowl, beat egg whites and a cream of tartar until soft peaks form. Fold into the batter mixture. Pour onto prepared pan and bake for 30 to 40 minutes or until done.
CHOCOLATE CHIFFON CAKE
You will need:
3 cups cake flour
2 tablespoon baking powder
1 teaspoon baking soda
1 3/4 salt
1 1/2 cup sugar
1/2 cocoa powder
10 pieces medium size egg yolk
1 cup water
1 1/2 teaspoon vanilla
10 medium-sized egg whites or
1/2 cup egg whites
1 teaspoon cream of tartar
1 cup sugar
Here's how:
Sift together flour, baking powder, baking soda, salt, sugar and cocoa. Repeat sifting if necessary. Put flour mixture in mixing bowl. Make a well then add in order oil, yolks, water and vanilla. Blend with spoon until smooth; sugar is dissolved and batter is free from lump. To prevent over mixing, pass through a sieve to ensure mixture is lump free. Set aside. Gradually add sugar and beat until soft peaks are formed. Peaks should be wet not dry. Pour batter in thin streams over entire surface of egg whites, gradually fold in until properly blended. Pour into ungreased paper lined round pan 2 ½ x 10 baking pan. If rectangle pan are used, invert immediately on cake rack. Allow to cool. Loosen carefully with spatula.
You will need:
2 1/2 cups cake flour
2 tablespoons baking powder
1 3/4 teaspoon salt
1 cup sugar
3/4 cup oil
10 pieces egg yolk
3/4 cup orange juice
2 teaspoons orange extract
1 teaspoon vanilla
10 pieces eggs or 1 1/2 cup egg whites
1 cup sugar
1 tablespoon vanilla
1 teaspoon cream of tartar
Here's how:
Sift together flour, baking powder, baking soda, salt, sugar and cocoa. Repeat sifting if necessary. Put flour mixture in mixing bowl. Make a well then add in order oil, yolks, water and vanilla. Blend with spoon until smooth; sugar is dissolved and batter is free from lump. To prevent overmixing, pass through a sieve to ensure mixture is lump free. Set aside. Gradually add sugar and heat until soft peaks are formed. Peaks should be wet, not dry. Pour batter in thin streams over entire surface of egg whites, gradually fold in until properly blended. Pour into greased paper lined round pan 2 ½ x 10 baking pan. If rectangle pan are used, invert immediately on cake rack. Allow to cool. Loosen carefully with spatula.
MOCHA CHIFFON CAKE
You will need:
1 1/4 cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1 tablespoon instant coffee powder
4 egg yolks
1/2 cup water
1/2 teaspoon vanilla
14 cup oil
4 egg whites
1/2 teaspoon cream of tartar
1/4 sugar
Mocha Butter Icing:
1 cup sugar
2 teaspoons instant coffee powder
1 cup milk
1 cup butter
Here's how:
Preheat the oven to 350oF. Grease and line an 11x5 inch jelly roll pan. Set aside. In a bowl, combine flour, baking powder, salt, sugar and coffee. Make a well at the center and add egg yolks, water, vanilla and oil. Blend until smooth. In a separate bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add the sugar and continue beating until stiff. Fold into egg yolk mixture. Pour into pan and bake for about 10 minutes or until done. Prepare sheet of brown paper and roll tightly while hot. Cool completely.
For Mocha Butter Icing: Combine sugar, coffee and milk. Chill for a few minutes. Cream butter until fluffy. Gradually add creamed mixture while beating continuously until smooth and spreading consistency.
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