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Chiffon cake

17/11/2023

The Chiffon Cake is a very soft and light dessert of American origin, but I can suggest how to make it a bit more Italian by perhaps adding a touch of lemon or orange flavor, which are typical of our country’s pastry.

Here is the basic recipe for the Chiffon Cake:

Ingredients

  • 250 g of all-purpose flour
  • 300 g of granulated sugar
  • 1 packet of baking powder
  • 1 pinch of salt
  • 120 ml of vegetable oil
  • 6 eggs (with yolks and whites separated)
  • 120 ml of cold water
  • 1 lemon or orange (grated zest, optional)
  • 1/2 teaspoon of cream of tartar (to whip the egg whites, optional)

Preparation

  1. Preheat the oven to 160° C. Prepare a Chiffon Cake pan (usually with a central hole) without greasing it.
  2. In a large bowl, mix the flour, half of the sugar, the baking powder, and the salt.
  3. Add the oil, egg yolks, and water. If you wish, you can also add the grated zest of lemon or orange. Mix until you have a smooth batter.
  4. In another bowl, whisk the egg whites to very firm peaks. When they start to become frothy, add the remaining sugar and the cream of tartar and continue to whisk until you get a shiny and firm meringue.
  5. Gently fold the whipped egg whites into the rest of the batter, trying not to deflate them.
  6. Pour the mixture into the pan and bake for about 55-60 minutes or until a toothpick inserted in the center of the cake comes out clean.
  7. Once baked, immediately invert the pan onto a rack and let the cake cool completely before unmolding it.

Remember that the lightness of this cake lies in the ability to incorporate air into the egg whites and the batter, so each step must be executed with care and gentleness.

Curiosity

The Chiffon Cake was invented in the 1920s by a Californian pastry chef named Harry Baker, who kept the recipe secret for decades before selling it to General Mills, who made it famous through their Gold Medal flour line. The characteristic central hole shape helps the cake to cook evenly, avoiding excessive moisture in the center.

An Italian touch could be to serve the chiffon cake accompanied by a light custard cream or a fresh fruit compote. Happy preparation and bon appetit!

Chiffon cake