In the world of cakes, chiffon cakes are like a bridge between dough and foam or biscuits. The volume of the cake is made by whipping the eggs like a sponge cake, but with a little bit of butter and baking powder to help them rise. Basically, you make a dough with both dry and wet ingredients, and add egg whites to this dough. The cake is as light as a biscuit, but moist and fragrant just try one more time with mango crisps.
Chiffon Cake is intended for tubular baking without grease. The tubular mold provides uniform heating even in the center of the cake. Baked cakes are cooled upside down in a pan to maintain the height reached. Well, I don’t have a frying pan. I used a regular round pan.
It is the brain who named this cake! Like a light fabric, chiffon cake has a very light texture that is close to cotton! Its texture and taste are enough to eat alone, but it can also be used to make delicious layer cakes. How nice it would be to fill it with a lime curd filling! Citrus fruits are often the preferred accompaniment to these cakes.
We should have tried the crispy fruit banana chiffon cake sooner! If you’re looking into the oven like me, you’ll love this cake that rises like a soufflé on a skillet. This is the softest cake I’ve ever had.
- Preheat the oven to 160C/325F. Lay parchment paper on the bottom of a 6-inch round pan.
- Mix the soft flour, baking powder and half of the sugar.
- Add the yolks, butter, juice, zest and water to this and beat until smooth. Batter the egg whites in another bowl until frothy.
- Then add the remaining half cup of sugar and whip until the horns come together.
- Gently mix 1/4 of the beaten egg white into the remaining dough. Similarly, fold the remaining egg whites an additional 3-4 times.
- Pour the batter into the prepared pan and press lightly. Bake for 30~35 minutes until the top turns brown and tangy.
- Cool completely in a pan. Then carefully remove the cake with a knife along the inner edge of the pan.
- Serve as it is with fresh cream or fruit sauce!