When looking for an idea for a sweet bake, it is worth drawing inspiration from 100 years ago. It was then that a certain recipe was created, thanks to which we can prepare a dough that is elastic, durable and delicate. These features distinguish them from classic sponge cake. We tell you how to make this cake and what to remember to make it perfectly fluffy.
This cake was born in the United States in the 1920s. We are talking about “chiffon cake”, i.e. chiffon cake. This recipe was invented by Harry Baker. For years, he guarded his cake recipe and kept it a secret. Ultimately, however, he sold the recipe to General Mills, which made this one baking quickly became popular and appeared in many homes around the world.
What makes this different from your typical sponge cake is that they are prepared with the addition of oil. This ingredient adds softness and moisture. Another important thing to remember when making chiffon cake is to beat the egg whites separately. This will aerate the dough and make it perfectly light.
We must also remember that one of the secrets of a successful chiffon cake is use a dry form, so we skip greasing it. It is best to use a baking tin with a chimney to distribute the heat evenly. However, if we don’t have one, a regular cake tin will also work. After taking it out, we must immediately turn the cake over and leave it to cool completely. This step will prevent the baked goods from falling.
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Contrary to appearances, preparing this tasty dessert is not difficult. We don’t need many complicated ingredients to prepare the cake. All we need to do is equip ourselves with the following products:
- 500 g cake flour,
- 7 eggs,
- 2 teaspoons of baking powder,
- 0.5 teaspoon of salt,
- 0.5 vanilla extract,
- 230 g of sugar (divided into two portions),
- 125 ml of oil,
- 180 ml of water,
- a few drops of lemon juice.
The first step is to mix flour, baking powder, sugar and salt in a bowl. Then add egg yolks, water, vanilla extract and oil. In turn, beat the egg whites with lemon juice until they form stiff foam. Gradually pour the second half of our sugar into it.
Combine the foam with the dough, doing it gently enough not to destroy the aeration. Pour the resulting mass into a form and bake at 165 degrees Celsius for about 50-60 minutes.
The cake after cooling down it is worth wrapping them tightly in food foil or putting them in a tightly closed container. Thanks to this, it will retain its moisture and elasticity for longer. We can additionally decorate them, e.g. with cream or fruit.
