hiffon is a fabric that is usually used for evening gowns and it denotes high style and fashion. It is elegant, lightweight and sheer – just like the chiffon cake!
Who Invented Chiffon Cake?
According to the book “Kitchen Culture: Fifty Years of Food Fads” written by author Geraldine Schremp, a new cake was invented by Californian insurance salesman Henry Baker (no pun intended) in 1927. Go figure! A salesman with the last name ‘Baker’ – now, if that was not a sign from above, I don’t know what is! Anyway, he kept the recipe a secret for years, earning good money by selling his cakes to Hollywood restaurants. Finally, in 1947 he sold his secret formula to General Mills – an American multinational manufacturer and marketer of branded consumer foods, and suddenly, every housewife in America could make this light, but at the same time rich and sophisticated cake, because the recipe for chiffon cake was printed on packages of cake flour!
Tips & Tricks of Making the Chiffon Cake
The secret ingredient of chiffon cake is vegetable oil – can you imagine? At that time, bakers used butter or shortening to make cakes. Those cakes were, like , delicious, rich and heavy. Henry Baker came to an idea to use oil instead of butter, and he ended up with extra light, but moist and tasty cake that could last for couple of days without drying out. He used sunflower oil, but canola, grape seed or any other neutral flavored vegetable oil will work just fine as well.
To make Chiffon cake, you will need a special cake mold. The great thing is – you will also make angel food cake in the same pan! Once the cake is done, you need to turn the mold upside down and leave it that way for the cake to cool. Put the cake along with the mold onto a bottle or a funnel. That will allow the air to circulate under the cake, which will prevent condensation and speed up the cooling. One more important thing – do not grease the mold! It is very important that the batter sticks to the sides of the mold while rising. That way, the cake won’t collapse while cooling, and it will remain airy and light.
How to Make Chiffon Cake
- Sift the dry ingredients – flour, one part of the sugar, baking powder and salt into a bowl.
- Combine egg yolks, oil, juice and flavorings into another bowl.
- Make from egg whites and the rest of the sugar in your stand mixer. Whisk the egg whites to soft peaks, and gradually add sugar. Continue whisking until they form stiff peaks.
- Pour all the liquid ingredients into the dry ones and mix to combine.
- Fold French meringue into the mixture and immediately pour into the ungreased mold.
- Bake at 180°C (350°F) for about one hour, until the toothpick comes out clean.
- When the cake is done, turn the mold upside down and leave it to cool completely, and then release from the mold using small offset spatula.
- For the glaze,make chocolate ganache. Pour hot cream over chopped chocolate, wait for one minute until the cream melts the chocolate, and stir until you get glossy ganache. Pour ganache over the cooled chiffon cake.
Well, what do you think about this post?
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