Good morning, how are you? As I begin to help Charlie with his homeschool work I wanted to bring you March 30th, 2021 Food Holidays: National National Chiffon Cake Day.
I must say I have eaten a lot of Desserts in my lifetime. So has Charlie and David but none of us have heard of Chiffon Cake. Have you heard of it and have you ever had a slice?
About:
There is people who believe Chiffon cake is the ‘original’ wedding cake filling. it’s a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings.
You will find inside the cake a lack of butter making the chiffon cakes lack the rich flavor of butter cakes. Chiffon Cakes are typically accompanied with flavorful sauces, such as chocolate or fruit fillings.
Chiffon Cakes is a combination of both batter and foam type cakes.
Recipe:
Ingredients
Cake
- 7 large eggs, separated, at room temperature*
- 1/2 teaspoon cream of tartar
- 1 1/2 cups (298g) sugar, divided
- 2 cups (241g) King Arthur Unbleached All-Purpose Flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup (99g) vegetable oil
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract or other flavor of your choice
- 3/4 cup (170g) milk, at room temperature
Instructions
- To make the cake: Preheat the oven to 325°F with a rack in the bottom third. Have on hand an ungreased 10″ tube or angel food cake pan.
- In a large mixing bowl, beat the egg whites with the cream of tartar until foamy. Gradually add 1/2 cup (99g) of the sugar and continue beating until stiff and glossy. Set aside.
- In a medium bowl, whisk together the remaining 1 cup (198g) sugar with the flour, baking powder, and salt.
- In a large mixing bowl using a whisk attachment, beat the oil, reserved egg yolks, and extracts until pale yellow. Add the dry ingredients in thirds, alternating with the milk, beating at medium speed for 2 to 4 minutes.
- Gently fold in the whipped egg whites with a whisk or spatula just until the batter is uniform. Scrape the bottom of the bowl to ensure the batter is evenly mixed.
- Pour the batter into the prepared pan. Bake for 50 minutes without opening the oven; the cake will rise high above the pan then settle back almost even as it continues to bake.
- Increase the oven temperature to 350°F and bake for 10 minutes more, until a gentle touch on the center of the cake leaves no indent; if you listen carefully, the cake should make a crackling sound.
- Remove from the oven and invert the tube pan over the neck of a wine bottle for 30 minutes. After 30 minutes, use a thin-bladed flexible spatula to free the cake from the sides and tube of the pan. Turn the cake out onto a serving plate to finish cooling completely.
- To make the Chantilly cream: Place all the ingredients in a large, chilled mixing bowl. Beat until the mixture holds soft peaks.
- To serve: Sift confectioners’ sugar over the cake, then slice.Top each slice with a spoonful of Chantilly cream or whipped cream; garnish with berries, if desired.
- Storage information: Store leftover cake, well wrapped, at room temperature for several days; freeze for longer storage.
Thank you,
Glenda, Charlie and David Cates
