I have not baked Chiffon cakes very often. One thing is because I do not have the proper pan. I’ve always wanted to buy something like this.
All the features needed to bake a perfect Angel or Chiffon cake :
( From http://www.williams-sonoma.com/products/aluminum-angle-food-cake-pan/)
Baking light, fluffy angel food cake is easy with this well-designed aluminum pan. It promotes even baking and uniform rising, and prevents the lofty cake from falling. A removable bottom safely releases the spongy cake.
- Durable aluminum distributes heat quickly and evenly for perfect results.
- Center tube promotes even baking and uniform rising.
- Interior is aluminum rather than nonstick, so high-rising cakes won’t fall.
- Galvanized steel rim prevents warping.
- Feet elevate the pan when it’s inverted, allowing the cake to cool quickly.
- Removable bottom releases the cake.
Nevertheless, until I have the time and budget to visit my favourite store to buy one, I will just make do with my tiny 8 inch regular tube pan. Baked a lemon chiffon cake just now, the cake is so soft and the sweetness is just right. However, I encountered a problem which is common when making chiffon cakes – the cake slipped out of the pan when it was cooled upside down. Thank God the cake was not totally crushed.. That is why I need the correct pan so badly, huhuhu
Anyway, here’s the recipe. You will definitely love the cake.Cake flour (I used the brand Top Flour) – 113 gm Baking powder – 1 teaspoon Sugar – 95 gm Lemon zest and juice of 1 medium sized lemon Vegetable oil – 57 gm Egg yolks – 57 gm Water – 54 gm Lemon extract – 1 teaspoon Egg whites – 113 gm Sugar – 50 gm Cream of tartar – 1 teaspoon (The numbers are odd because I had to convert from oz to gm)
Sift together the flour and baking powder. Add the 95gm sugar and lemon zest. In a separate bowl, mix all the liquid – lemon juice, vegetable oil, egg yolks, water and lemon extract. Whisk the liquids together till all is blended. Then slowly add the dry ingredients. I just use a spoon for this. You could use a whisk too. Do not overmix.
In a mixer, at high speed, whisk the egg whites, second sugar and the cream of tartar. Stop as soon as you are getting a stiff consistency meringue.
Fold the meringue into the batter in three stages until there are no more streaks. Be gentle as you dont want to loose all the air created.
For the pan, this recipe calls for a 8 inch pan. Do not grease the sides. Just put a non stick baking sheet at the bottom. Pour the cake batter, even the top and tap very gently to remove any air pocket. Bake at 160 to 170C, for about 30 minutes or slightly more.
It is normal for some cracks to show up, I wouldn’t worry too much about it.
OK now the suspense part. Once the cake is baked, you need to remove it from the oven and invert it during cooling. This is done so that the cake will not have a compact structure. Once cooled, run the sides with a knife and remove the cake. So here is where disaster strikes for me. I guess the glass was too high and my cake came down, under. Probably also due to slightly more liquid content as I added the lemon juice without decreasing the water. (Dont worry I have adjusted the recipe above).
After much make-up :
So my chiffon cake turns out a bit dense due to the fall, I guess. But the taste, oh you will not regret baking it. It is moist and tender, light and has the richness of a butter cake with the springy texture of a sponge cake. Using a good quality flour like Top resulted in a very fine textured cake. Wait till I get myself a proper Chiffon pan, I will try and bake a Chocolate version next. Cheeers !