Guess what the Baking Partners Challenge is one year old since this group has started. Congratulations to the entire team members to reach this wonderful milestone. Special thanks to Swathi for starting this group. Each time I learn something very different from the variety of challenges in this group and I am so happy that I am part of this too.
Chiffon cakes are foam cakes, airy and pillowy in texture and combine richness of a butter cake with lightness of a sponge cake.
Coming to the cake, this does require some mind blowing steps which were fun to do, but it is not a hard recipe. If followed correctly, the cake could be made within couple of hours.
This recipe was suggested by Saraswathi of Sara’s kitchen and she adapted this recipe from the book The Cake Bible written by Rose Levy Beranbaum.
Chiffon cakes are foam cakes that have a soft and spongy texture. This cake is very similar in appearance to angel food cake and is usually baked in the same type of tube pan. Chiffon cakes, unlike angel food cakes, contain both egg yolks and vegetable oil. These two ingredients keep the cake moist, soft and tender that tastes great and keeps well.
Even when refrigerated this cake remains soft. The reason being that this cake contains oil instead of butter which remains soft even in the refrigerator unlike butter which hardens when refrigerated. . Because of the lower fat level than butter cake and less cholesterol and saturated fat, this could very well be the guilt free cake that you could indulge in.
The chiffon cake was created by Harry Baker, a Los Angeles insurance agent, in 1927. Baker carefully guarded his secret technique for almost two decades, only selling his cakes to celebrities and the famous Brown Derby restaurant. The popularity of his cakes grew quickly, and he eventually sold the recipe to General Mills in 1947.
Now, Mr. Baker had two big secrets with his chiffon cake recipe. The first is that chiffon cakes use oil instead of butter, which aides in the airy quality of the cake. It is also nice because the cake can be refrigerated without firming up. The second secret of the chiffon cake is to whip the egg whites separately from the yolks and to fold them ever so gently into the batter. If done correctly, the results are divine. If not, you can end up with an oozy-gooey mess in your pans.