Every Christmas, most, if not all, of the bakeshops here in Davao City, have chiffon cake in their display counters, not to mention that the chiffon cakes are in great number. Most common flavor is the vanilla chiffon cake although I have tried buying orange and chocolate chiffon cake too which are equally good. Dabawenyos really patronize this type of cake even when they’re sold as is or no frosting whatsoever, I’m not sure in other parts of the country. How about in your place?
Have you also noticed that this type of cake is usually used for most frosted cake sold? I have noted this especially children’s birthday cakes sold commercially. When you learn to make this chiffon cake, I’m sure you’ll be hooked too. I’m not going to enumerate all the great things about chiffon cake here. I’ll simply let this cake speak for itself. This cake by the way is patterned from the buttermilk chiffon cake of bakingbites. Procedures of this cake is the same as the chocolate chiffon cake so if you wanted to see some visual illustration, you may refer to procedures 2 to 9 photos there.
1. Combine flour, sugar, baking powder and salt. Mix thoroughly.
2. In a separate bowl, combine egg yolks, vegetable oil, evaporated milk and vanilla extract. Mix thoroughly.
3. Add in half of the dry ingredients with the wet ingredients and mix thoroughly.
4. Add the remaining dry ingredients and mix till well blended.
5. In a separate bowl, beat egg whites using an electric mixer until frothy then add cream of tartar.
Please note that the egg whites must be at room temperature. Colder egg whites doesn’t respond to beating well and they are not as foamy as the egg whites that are slightly warmer.
7. Gradually fold the egg whites into the batter.
I usually divide the egg whites into three and gently fold each division into the batter. Take your time here especially if its your first time. Folding in a hurry will only result into a disaster. Slowly but surely now.
8. Fold till there are no more white streaks visible.
9. Pour batter into the tube pan. Or if you don’t have a tube pan, use my tube pan alternative. Run a knife through the batter to release big air pockets. Bake for 55 to 60 minutes.
10. Insert a bamboo skewer, it’s done when the stick comes out clean when inserted. Remove chiffon cake from oven and invert pan on a bottle. Cool completely before removing from pan.
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