Chiffon Cake
This Chiffon Cake is an irresistibly light and fluffy dessert. It’s often made with a chiffon cake pan or chiffon cake tin, which gives the cake its signature tall, beautiful structure. In the 70s, the chiffon cake recipe was a sensation. It quickly became a go-to dessert for many, loved for its lightness and versatility. Preparing this cake is now even easier with the Morphy Richards MixStar. Using the MixStar, you can effortlessly whip egg whites to stiff peaks and blend your batter to perfection.
Ingredients:
For the Cake:
- 2 1/4 cups plain flour
- 1 1/2 cups caster sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 5 large eggs, separated
- 3/4 cup water
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1/2 tsp cream of tartar
For the Icing:
- 1/2 cup heavy cream
- 1 tbsp sugar
- 1/2 tsp vanilla extract
Method:
Step 1: Preheat the oven to 160°C.
Step 2: In a large bowl, sift together flour, sugar, baking powder, and salt. In another bowl, whisk together the oil, egg yolks, water, vanilla extract, and lemon juice until smooth.
Step 3: Using the MixStar, slowly add the wet ingredients to the dry ingredients. Mix until smooth and combined. In a separate clean bowl, beat the egg whites with the cream of tartar until stiff peaks form. This will take about 2-3 minutes with a hand mixer or 1-2 minutes with a stand mixer.
Step 4: Gently fold the beaten egg whites into the batter in three additions, being careful not to deflate the whites. Pour the batter into an ungreased 25 cm (10-inch) tube pan or angel food cake pan.
Step 5: Bake for 50-60 minutes, or until a skewer inserted into the cake comes out clean.
Step 6: Once baked, invert the pan immediately and let the cake cool completely in the pan (this keeps the cake from collapsing). Once cooled, remove the cake from the pan.
Step 7: Whip the heavy cream, sugar, and vanilla extract together until soft peaks form. Frost the cooled chiffon cake with the whipped cream mixture if desired.
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