What is a chiffon cake?

chiffon cakes are a type of foam cake that is formed with whipped eggs until they are stiff in cake production. This is unlike traditional cakes that use butter as primary fat. The chiffon cakes can be quite difficult to produce due to the fine nature of the whipped eggs. However, after mastering this skill, this recipe can be reused and re -use.

To bake a chiffon cake, one needs two cups (460 g) flour, 1.5 cup (345 g) white sugar, one tablespoon (14 g) baking powder, one teaspoon (5 g) salt (17 g) salt (17 g) with targets (17 g). g), oil (17 g), cup (17 g) (17 g) (17 g), cup (17 g) (17 g) salt (17 g) salt (5 g), half cup (115 g) (5 g), half cup (115 g) (5 g). teaspoon (10 g) vanilla extract, one teaspoon (5 g) lemon extract or other aroma and a half tea (2.5 g) cream from tartar. After the component assembly, the oven should be preheated to 325 degrees Fahrenheit (163 degrees Celsius).

The next step is flour, sugar, baking powder and salt to be mixed in a large bowl. Using a hand, the preparation immers a large decline in the center of dry ingredients. Pour vegetable oil, water, egg yolks and flavor into immersion. The mixture is mixed for about two minutes or until the dough is smooth. This becomes the basis of a chiffon cake.

The new bowl is placed egg whites and cream made of tartar. With Wisk it is necessary to gently beat egg whites and cream from tatar until there are stiff white peaks in the bowl. This is the most important part of the recipe. Before the next step, the egg must be stiff.

6 This can be achieved by means of a icing spatula and slowly rotate both mixtures above each other as a solid egg white mixture is added. The mixture is then placed in a baking pan and is left to cook for one hour or until the cake becomes "flexible" when it touches. After cooling the chiffon cake, it can be removed from the pan and matte.When the chiffon cake is complete, it can be decorated in the same way as a conventional cake.