CHIFFON CAKE | |||
Ingredients | Ounces | ||
Cake Flour | 10.00 | oz | |
Sugar | 7.50 | oz | |
Salt | 0.25 | oz | |
Baking Powder | 0.50 | oz | |
Vegetable Oil | 5.00 | oz | |
Egg Yolks | 5.00 | oz | |
Water | 7.50 | oz | |
Almond Extract | 0.25 | oz | |
Egg Whites | 10.00 | oz | |
Sugar | 5.50 | oz | |
Cream of Tartar | 0.05 | oz | |
Instructions:
1. Have all ingredients at room temperature and scale all ingredients.
2. Sift dry ingredients (cake flour, sugar, salt, and baking powder) into a mixing bowl.
3. Mix dry ingredients with paddle attachment at low speed, add the oil in steady stream, then the egg yolks, water, and almond extract slowly. Mix until smooth and do not overmix.
4. Transfer the batter into a large bowl and set aside.
5. Whip the egg whites until soft peak forms. Add the cream of tartar and sugar in a stream and whip to firm, moist peak (Whip in medium speed because it will allow the egg whites to be moist and firm. If whipped at high speed, the egg whites will not be moist).
6. Fold the whipped egg whites into the mixed batter (remember to not stir).
7. Pour batter into an ungreased center tube pan with the bottom greased and dusted (do not grease the sides because the chiffon cake require the side of the pan to hold its shape).
8. Bake @ 350° for 30 – 40 minutes or until center is cook. Test the center using a toothpick or skewer. (Amount of time required varies depending on the size of pan used).
9. Remove from oven and invert the pan to cool. If using the center tube pan, you may use a wine bottle to cool the cake. Inverting immediately will allow the chiffon cake to keep its shape without sinking while cooling.
NOTE: Frost with Creme Chanilly (Whipped Cream)
NOTE: Frost with Creme Chanilly (Whipped Cream)
