I’m proud to bring you another Members-Only blog post, and this one comes just in time to make a fancy cake for the holidays.
Chiffon Method is an advanced mixing method and one not used often in the home kitchen. But, with the method I’m about to reveal, you’ll be bringing the lightest, most flavorful, softest cake to the potluck party this year.
The great thing about chiffon cake is that it combines the best attributes of Angel Food cake with sponge cake. Angel food cake is made with egg-white foam. Sponge cake is made with egg yolk foam. The chiffon cake uses a batter of yolks, oil, and water folded into an egg white foam to give all the best characteristics of each.
Orange Chiffon Cake
8 oz cake flour, sifted
12 oz sugar
1 Tbsp baking powder
1 tsp salt
4 oz vegetable oil
6 egg yolks
2 oz water, cool
4 oz orange juice
1 Tbsp orange zest
1 Tbsp vanilla
8 oz egg whites
1) Sift together the flour, ½ the sugar, baking powder and salt.
2) In a separate bowl, mix the oil, yolks, water, juice, zest and vanilla
3) Add the liquid ingredients to the dry
4) In a clean bowl, beat the egg whites with the sugar until stiff, not dry
5) Stir 1/3 of the egg whites in the batter to lighten it.
6) Fold in the remaining egg whites
7) Pour the batter into an ungreased 10 inch tube pan.
8) Bake 325 until a toothpick comes out clean, about 1 hour
Discover a simple 5 step plan to save time, save money, explode your confidence and conquer the holiday kitchen this year with my FREE Holiday Cooking Success Class.
Click HERE to hold your spot!
