Scribd Logo
Upload

Welcome to Scribd!

  • 44 views

    Chiffon

    Uploaded by

    zoey
    This document provides instructions and tips for making a perfect chiffon cake. It begins by explaining that chiffon cakes are light and airy cakes leavened mostly by stiffly beaten egg whites. Key steps include using the proper chiffon cake pan, cooling the cake upside down, and making perfect meringue by chilling the egg whites before beating them to stiff peaks. Thoroughly mixing the meringue into the batter is also important to avoid air pockets.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Chiffon

    Uploaded by

    zoey
    44 views5 pages
    This document provides instructions and tips for making a perfect chiffon cake. It begins by explaining that chiffon cakes are light and airy cakes leavened mostly by stiffly beaten egg whites. Key steps include using the proper chiffon cake pan, cooling the cake upside down, and making perfect meringue by chilling the egg whites before beating them to stiff peaks. Thoroughly mixing the meringue into the batter is also important to avoid air pockets.

    Original Title

    chiffon

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document provides instructions and tips for making a perfect chiffon cake. It begins by explaining that chiffon cakes are light and airy cakes leavened mostly by stiffly beaten egg whites. Key steps include using the proper chiffon cake pan, cooling the cake upside down, and making perfect meringue by chilling the egg whites before beating them to stiff peaks. Thoroughly mixing the meringue into the batter is also important to avoid air pockets.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    44 views5 pages

    Chiffon

    Uploaded by

    zoey
    This document provides instructions and tips for making a perfect chiffon cake. It begins by explaining that chiffon cakes are light and airy cakes leavened mostly by stiffly beaten egg whites. Key steps include using the proper chiffon cake pan, cooling the cake upside down, and making perfect meringue by chilling the egg whites before beating them to stiff peaks. Thoroughly mixing the meringue into the batter is also important to avoid air pockets.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 5

    IPE INDEX COURSE

    APPETIZER

    BEVERAGE

    BREAKFAST

    DESSERT

    LUNCH

    MAIN DISH

    SALAD

    SIDE DISH

    SNACK

    SOUP + STEW

    DIETARY

    GLUTEN-FREE

    VEGAN

    VEGAN/VEGETARIAN ADAPTABLE

    VEGETARIAN

    INGREDIENT

    BEEF

    CHICKEN

    EGG

    MATCHA

    MISO

    PORK

    SEAFOOD

    TOFU

    VEGETABLE

    PREPARATION

    BENTO

    EASY

    GRILL/BBQ/SMOKE

    MEAL PREP
    ONE-POT/ONE-PAN

    PRESSURE COOKER

    UNDER 30 MINUTES

    UNDER 5 INGREDIENTS

    DISH TYPE

    BREAD

    CASSEROLE/GRATIN

    CONDIMENT + SAUCE

    HOT POT

    NOODLE + PASTA

    RICE + DONBURI

    SANDWICH

    SUSHI

    SWEETS

    FAVORITE

    CLASSIC WASHOKU

    CLASSIC YOSHOKU

    COLLEGE MEAL

    CURRY

    KID-FRIENDLY

    MOCHI

    MOST POPULAR

    RAMEN

    TERIYAKI

    RECIPE COLLECTIONS

    How to Make the Perfect Chiffon Cake

    DISCUSSION

    This post may contain affiliate links. Please read my disclosure policy for details. As an Amazon
    Associate I earn from qualifying purchases.
    Light and airy chiffon cakes are one of my favorite desserts to make. Baking a chiffon cake may seem
    daunting to some, but it’s totally worth it once you master the basics of this favorite Japanese
    pastry. Here are some tips and techniques for making the perfect chiffon cake. Troubleshooting
    included!

    how to make the perfect chiffon cake

    What’s Chiffon Cake?

    It is pronounced as SHE-fon cake. Made with simple ingredients such as oil, eggs, sugar, flour, and
    flavorings, a chiffon cake is a light cake with a spongy texture. Unlike other types of sponge cakes
    that use chemical/artificial leavener such as baking soda and baking powder, chiffon cakes are
    leavened mostly from the meringue (stiffly beaten egg whites). They are baked in a tall pan with at
    least four inches deep and must be cooled upside down to retain their height.

    Is Chiffon Cake The Same as Angel Food Cake?

    You might be more familiar with Angel Food Cake as they are commonly sold in grocery stores. The
    only difference between these two cakes is that Angel Food Cake uses no egg yolks and no fat, but
    chiffon cake includes them.

    MY OTHER RECIPES

    Salmon in Foil

    How to Make the Perfect Chiffon Cake

    What Makes a Perfect Chiffon Cake and How to Achieve It?

    Here are the characteristics of a perfect chiffon cake:

    It rises tall and straight to the top of the chiffon cake pan without caving into itself.

    No big holes or air pockets all around

    The texture of the sponge is light, fine, airy, fluffy, and bouncy.

    The sponge is very moist, and usually not overly sweet (especially if you are making a Japanese
    chiffon cake recipe).

    In order to make a perfect chiffon cake, there are a few important factors. So let’s go over them.
    1. Make the perfect meringue (beaten egg whites)

    This is the most important factor, so I’ll cover this topic in a separate section below.

    2. Use the right chiffon cake pan.

    Make sure you use the right chiffon cake pan. The best types are the aluminum pan with a
    removable base. Make sure the pan is NOT non-stick. Do not grease the mold because the cake
    needs to cling to the sides and center of the pan for support as it rises. Otherwise, it will collapse.
    You can buy a 7-inch round angel cake pan with a removable base on Amazon or a 17-cm aluminum
    Japanese chiffon cake pan on Nihon Ichiban or Amazon.

    3. Let cool upside down.

    The cake must be cooled upside down in its pan so that it stretches downward instead of collapsing.
    Stick the cake pan on a tall heavy bottle and let cool for 3-4 hours before removing the cake pan. If
    you use an angel food cake pan, invert the cake pan on a cooling rack.

    Earl Grey Chiffon Cake | Easy Japanese Recipes at JustOneCookbook.com

    3 Tips to Make Perfect Meringue (Beaten Egg Whites)

    The key to the successful chiffon cake is the meringue – beaten egg whites. There is no clear and
    easy way to show how much beating is enough, except for your own trials and errors. I could only
    give you a few tips that may help you succeed.

    1. Chill egg whites (What?!)

    I know, it’s a total opposite of what you learned in American recipes. I’ve seen most of the American
    recipes use room temperature egg whites to make the meringue. However, almost all (99%)
    Japanese chiffon cake recipes require cold, well-refrigerated, or sometimes half-frozen egg whites,
    to make meringue without cream of tartar. Chilled egg whites will make very fine and smooth
    meringue with small and strong air bubbles inside. They remain strong even in the oven and help the
    batter rise higher and fluffier. If you are not from the US, which method do you use?

    2. Whisk until stiff peak with a tip that folds over

    There is always discussion on how much you should beat the egg whites. From my experience, it’s
    best to stop when you lift the whisk, the egg whites go straight up (stiff peak) and just the tip is soft
    enough that it folds over, like taking a bow.
    Then switch from the hand-held electric mixer (or stand mixer) to a balloon whisk, and thoroughly
    mix the sides and center of egg whites a few times to get to the same consistency throughout.

    3. Mix in thoroughly with the whisk

    I used to use a silicone spatula to fold beaten egg whites into the egg yolk mixture so that you won’t
    deflate the egg whites, which would result in a dry and dense cake. However, I have read several
    instructions and youtube videos that a balloon whisk is actually a better choice to incorporate egg
    whites into the batter. After a few trials, I am convinced that the whisk is the best way to fold in egg
    whites.

    When you fold in egg whites, you might be afraid of breaking the air bubbles and may not mix the
    batter thoroughly. I felt the same way and always thought I mixed enough. However, when the egg
    whites are not mixed in with the mixture thoroughly, they would end up separated in the oven. As a
    result, it creates big air pockets/holes inside the batter while being baked.

    Fold carefully and slowly so you would not deflate the egg whites. Fold in one-third of the egg whites
    first to lighten the batter, and then fold in another 1/3. Then transfer the mixed batter into the egg
    whites to fold the rest of egg whites.

    You might also like