Chiffon cake is my choice when I don’t have much butter in my fridge. Almost every two weeks I go to the baking specialty store to restock my baking ingredients. From the store, I get ingredients at lower prices especially when buying stuffs in bulk.
Chiffon cake often requires oil instead of butter, and oil is always ready in my pantry. So whenever thinking of making a chiffon cake, I am quite confident about all the ingredients required without worrying about buying one or more other stuffs. This chiffon cake, like other kinds of chiffon, is very soft and light plus the chocholate flavor.
Ingredients (one 8” tube pan)
- 80g cake flour
- 16g cocoa powder
- 50g white sugar
- 2g salt
- 4g baking powder
- 40g canola oil or sunflower oil
- 48g egg yolks
- 72g water
- 2g vanilla extract
- 80g egg whites
- 30g white sugar
- 1/16 tsp cream of tartar
Methods:
- Preheat the oven to 180oC.
- Sift the dry ingredients together in the bowl of a mixer. With the mixer at medium speed, gradually pour in the oil, then add the yolks, water and vanilla in a thin stream. Stop to scrape down the side of the bowl sometimes. Beat until the mixture is just combined. Do not over mix.
- In another bowl, beat the egg whites until soft peaks formed. Add cream of tartar and sugar in a stream, beat until stiff peaks formed. Gently fold the egg whites into the yolk mixture.
- Pour the batter into the pan and bake for about 35 minutes. Remove from the oven and invert the pan to cool completely.
michelle on Thu, 12th Nov 2009 10:19 pm
Hi, can i use all purpose flour than cake flour. Btw are they the same? can i know just how many eggs i need. cox it is hard for me as i do not have a weighing machine. By the way the yogurt cupcake are nice:D
Kokotaru on Fri, 13th Nov 2009 12:35 am
All-purpose flour, or plain flour, and cake flour are two different kinds of flour. All-purpose flour, as its name already means, you can use for many purposes, even for most cakes, but for chiffon cake in particular, which requires a light and very spongy texture, cake flour is always used as the flour forms little gluten. Higher gluten flours, such as APF and bread flour, are dedicated to make pies, tarts and breads. This is just a simple way of explaining the differences between flours. The number of eggs depends on their size, so I don’t have any suggestion here, as this recipe uses exactly weighted ingredients. So maybe you try other recipe where whole eggs are used for better correction.