Chef TV


Wedding episode – Chiffon Cake
June 13, 2007, 10:50 am
Filed under: Cooking Basics

2 1/4 cups sifted cake flour
1 tbsp baking powder
1/2 tsp salt
1 1/2 cups sugar
3/4 cup water
1/2 cup vegetable or corn oil
1 tsp vanilla, orange or lemon extract
6 pcs egg yolks
8 egg whites
1/2 tsp cream of tartar

1. Preheat oven to 325 – 350°F.
2. Line a 10″ x 14″ x 2 1/2″ baking pan with greaseproof paper. Set aside.
3. Meanwhile, sift together flour, baking powder, salt and half of the sugar. Make a well in the center and add the water, oil, flavor extract and egg yolks. Mix well.
4. In another bowl, beat egg whites with cream of tartar until frothy. Add the rest of the sugar gradually, about 2 tbsp at a time, beating well after each addition. Beat until stiff peaks are formed. Do not overbeat.
5. Fold egg yolk mixture into the meringue. Pour into prepared pan. Bake for 40 to 50 minutes until done. Cake well spring back when lightly touched with the finger.

Variations:

Mocha Chiffon – add 1- 2 tbsp instant coffee
Chocolate – substitute 1/2 cup of the cake flour with Dutch processed cocoa

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2 Comments so far
Leave a comment

This simple chiffon cake recipe seemed to have a lot of science into it but chef jill nailed it! Even during our classes before, she would always emphasize the science of each technique! She’s indeed a super chef!

Comment by Jesuit Paul Nugas

Is it neccesary to use cake flour for chiffon cake?Because in England,it seems they don’t use it here.They have self-raising, all purpose and bread flour.What shall I subsitute then?

Comment by Bing atkinson




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