The chiffon cake was invented in 1927 by Harry Baker, a California insurance salesman turned caterer. Baker kept the recipe secret for 20 years until he sold it to General Mills. At this point the name was changed to “chiffon cake” . A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. It is a combination of both batter and foam type cakes.
To simplify it, a chiffon cake is leavened naturally i.e. it gets its rise mainly from the meringue (whisked egg whites) and not from chemical leaveners such as baking soda and baking powder.
Prep time: 15 mins | Cooking time: 1hour:15 mins |
Type: Dessert | Serves: 1 cake
Ingredients
5 large eggs plus one additional egg white (30 grams)
2 cups (200 grams) sifted cake flour
1/4 cup (25 grams) unsweetened cocoa powder
1 1/2 cups (300 grams) granulated white sugar, divided
1 teaspoons (8 grams) baking powder
1/8 teaspoon (1 gram) baking soda
1/8 teaspoon salt
1/2 cup (120 ml) flavorless oil (vegetable or canola oil)
3/4 cup (180 ml) freshly brewed coffee or water, at room temperature
1 teaspoons pure vanilla extract
1/2 teaspoon cream of tartar
Chocolate Glaze
180 gram semi sweet chocolate, chopped
50 grams butter, diced
2 tsp light corn syrup (liquid glucose or golden syrup)
Method
Separate the eggs while they are still cold. Place the egg yolks in one bowl and the whites (along with the extra egg white) in another. Cover with plastic wrap and bring to room temperature (about 30 minutes) as shown in picture below
Preheat the oven to 165 degrees celsius. You will need a 4 inch greased pan. In a large bowl sift the flour with the cocoa powder, half of granulated white sugar, baking powder, baking soda, and salt.
Sieve it through the strainer to make batter aerated.
In a separate bowl whisk together the egg yolks, oil, coffee (or water), and vanilla extract.
Make a well in the center of the flour mixture and add the wet ingredients and whisk until smooth. Scrape down the sides of the bowl as needed.
In a separate bowl, with the whisk attachment, beat the egg whites and cream of tartar (if using) until soft peaks form. Gradually beat in the remaining half of sugar and beat until almost stiff peaks forms.
With a large wire whisk, gently fold the egg whites into the batter just until blended.
Pour the batter into the pan .Smooth the top and bake in the preheated oven for about 55 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed, the cake will spring back). Immediately upon removing the cake from the oven invert (turn upside down) the pan and leave on kitchen counter to get set on room temperature.
Let the cake cool completely (about 1 hours). With a sharp knife cut the cake in half horizontally.
Chocolate Glaze:
Melt the chocolate, butter, and corn syrup in a stainless steel bowl placed over a saucepan of simmering water.
Remove from heat, stir in the liqueur, and let cool slightly.
Gently place the top layer on the filling.
Next, pour the chocolate glaze over the top of the cake letting it flow down the sides.
Then with a knife or spatula spread the glaze over the sides of the cake.
I made little swirl design on top of the cake but you can decorate as you like.
I like to refrigerate the cake overnight before serving .The cake can be covered and stored in the refrigerator for about 2 days.
Stay tuned for other great recipies .
Thank you!
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