Chiffon Cake: A delicious slice of American history; Check the recipe

Aug 28, 2023

3 min read

Chiffon cake is known for its extremely sweetie and the simplicity of its preparation, making it delicious and practical. It is perfect both as a simple dessert and as an ideal base for stuffed cakes!

Chiffon cake is an American cultural legacy - Photo Reproduction/Internet

Chiffon cake is a classic delicacy that has a rich cultural legacy in the United States. Created in the 1920s by Harry Baker, an American insurance salesman who produced his cakes in the Los Angeles area. In 1947, the Chiffon cake recipe was sold to General Mills, an American food company. The company posthumously introduced the Chiffon Cake recipe as “the cake discovery of the century”.

Widely publicized, this light and airy cake quickly became a sensation among pastry lovers and a nationwide favorite. General Mills even held a national contest, asking consumers to suggest a name for their newly created cake. "Chiffon" was chosen as the winner, reflecting the light and airy texture of this special cake.

The secret behind the Chiffon cake's perfect texture lies in the use of vegetable oil instead of butter or solid fats. Furthermore, the addition of egg whites instead of whole eggs contributes to the incredible lightness and smoothness of this dessert. Since then, the Chiffon cake has gained a constant presence at birthday parties, special events and celebrations in the country. Harry Baker's original Chiffon Cake recipe remains a treasured treasure, but numerous variations and adaptations are available for those who wish to experiment at home. Then check out the recipe.

Ingredients

4 excited
1 and 1/2 tablespoon sugar
1 tablespoon salt
60 ml of corn oil
70 ml of milk
100 g wheat flour
1/2 tablespoon baking powder
4 whites
100 g of sugar

Method for preparation

This cake is a perfect fusion of the richness and moisture of buttery cakes prepared using the creamy method, with the lightness and airy texture of sponge cakes made using the foamy method. The recipe is divided into four distinct steps: first, we create an emulsion with the liquid ingredients and a part of the sugar; then we incorporate the dry ingredients; then, we beat the egg whites with a portion of the sugar; finally, we carefully add the beaten egg whites to the dough.

1st Step – Preparation of the emulsion

In a bowl, mix the egg yolks, part of the sugar, water or milk or fruit juice and beat with a whisk until smooth. Then add the oil gradually without stopping to stir the emulsion.

In this step, we prepare an emulsion with oil and water (for all intents and purposes, fruit juice and milk behave in the same way as water). You can mix the water and oil together by stirring or tapping them mechanically, but let them sit for a few minutes and inevitably the oil droplets will begin to float on top of the water, forming two distinct layers.

Step 2 – Adding the dry ingredients

This step consists of adding wheat flour and baking powder to the emulsion. The fat from the vegetable oil coats the proteins in the flour, protecting it from the liquid in the recipe and the formation of gluten. The less gluten, the softer the cake.

3rd Step – Preparing the egg whites

Beat the whites with an electric mixer on low speed until the whites become frothy. At this point, add sugar little by little and cream of tartar or lemon juice (if used). Increase the speed of the mixer and beat until the whites are in stiff peaks. When you lift the beaters, it forms an erect peak that doesn't bend. At this stage, the egg whites have reached their maximum volume and should not be beaten further.

4th Step – Incorporation of egg whites

Using a large rubber spatula or fouet, incorporate a third of the whites into the cake batter, this process will help incorporate the rest of the whites more easily. Then, gently incorporate the rest of the egg whites, as if you were removing the lower part of the mixture to place it on top.

Last step

Pour into a 20 cm high mold with a hole in the middle or a round shape without a removable bottom and bake in a preheated oven at 170º C for 35 minutes or until golden brown. The mold must be made of aluminum (without Teflon) and greased only at the base. The sides of the mold should not be greased, as the cake will not reach its maximum height in the baking process and may break during the cooling process. To unmold it, you can use some cups to support the mold and keep it upside down and away from any surface. Then unmold and serve.