The Chiffon cake as a special type of separated egg foam cake is discussed in detail. This type of cake contains two ingredients that no other sponge cake has- baking powder and oil. Chef Sokol explains what each of these ingredients does for the texture of this specialty sponge cake. A favorite recipe for a Citrus Chiffon cake is given.
Citrus Chiffon Cake
Makes 1 10-inch cake
2 ¼ cups cake flour
1 ¼ cups granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup canola oil
5 large egg yolks (save the whites for the egg foam for later)
½ cup orange juice
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
Zest from: 1 orange, 1 lemon, and 1 lime
1 teaspoon lemon extract
8 large egg whites, room temperature
½ teaspoon cream of tartar
¼ cup granulated sugar
- Preheat oven to 325° F.
- In the bowl of an electric mixer using the paddle attachment, blend the flour, sugar, baking powder, and salt.
- On low speed, add in the oil, yolks, orange juice, lemon and lime juices, followed by all of the zest and the lemon extract. Blend until smooth. Pour the batter into a large bowl and set aside.
- Place the egg whites in the clean, dry bowl of an electric mixer and using the whip attachment, beat them at high speed until foamy. Add the cream of tartar and beat until soft peaks form.
- Slowly add the ¼ cup granulated sugar and beat at high speed until stiff peaks form.
- Using a whisk, blend in about one quarter of the beaten egg whites into the reserved batter to lighten it.
- Place the remaining egg foam over the lightened batter and, using a rubber spatula, fold it in gently.
- Pour the batter into an ungreased false-bottom 10-inch tube pan with metal tabs.
- Bake for 50-60 minutes or until a small, sharp knife inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool upside down.
- Remove the cake from the pan and place it right side up onto a serving platter.