What is a Cake Cloth?
The Chiffon Cake, "muslin cake" in French, takes its name from its light texture, similar to muslin. This natural, spongy and incredibly airy cake was born in California, in the United States, in 1927. A great success since its invention, its recipe was kept secret until 1947.
In 1976, the Japanese appropriated this sweetness by creating their own version, with ingredients widely used in Asian cuisine. In Japanese pastries, you can then find Chiffon Cake with green tea, matcha or yuzu … Today, the whole world is crazy about this delicious ultra-soft cake.
The ingredients for making a Chiffon Cake
The Chiffon Cake is made from eggs and lots of oil, which makes it soft and airy. To make a classic Chiffon Cake, you will need:
- 3 eggs
- 90 g sugar
- 40 ml of oil
- 60 ml milk
- 75 g flour
- 3 g yeast
The advantage of the Chiffon Cake is that it can be "flavored" ad infinitum, according to your wishes. You can add citrus zest, vanilla seeds, pistachio aroma, orange blossom or even chocolate to the preparation …. Any taste is allowed!
On the utensil side, a special Chiffon Cake mold exists. You can easily find it in kitchen and baking supplies stores or online stores. The mold must be high, with a chimney in the center, and three small feet which will be used to raise the inverted mold, after cooking. For this recipe, choose a mold 17 cm in diameter.
The steps to prepare the Chiffon Cake
Making the Chiffon Cake is very easy and quick. Here are the steps to succeed.
Step 1 : Separate the egg whites from the yolks.
2nd step : in a bowl, mix the egg yolks with 30 g of sugar.
Step 3: add the oil and milk and mix.
Step 4: whisk the egg whites with 60 g of sugar until you get a nice shiny meringue.
Step 5: then fold the egg whites gently into the bowl with the yolks.
Step 6: pour the preparation into the ungreased pan and bake for 30 to 35 minutes at 170 ° C (thermostat 6.
Step 7: after cooking, remove the mold from the oven, turn it over and allow it to cool completely before removing from the mold.
The success of this cake results for many from the technique used. To obtain an airy and fluffy result, it is important to use egg whites, mounted in meringue, and to incorporate them in three times to the preparation. It is them, fundamental elements of the recipe, which will give volume and lightness to the dough.
Also, if you pour the dough into the greased pan, the cake will fall and shrivel up. At the exit of the oven, do not forget to turn the mold over on its feet, and let your Chiffon Cake cool, upside down. Otherwise, the cake will sag and not be airy. Wait for the cake to cool completely before passing a knife blade between the mold and the cake to unmold it. Then just decorate it (or not).
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Read also :
⋙ "Everyone in the kitchen": the recipe for Cyril Lignac's vanilla cake
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⋙ "Everyone in the kitchen": the banana cake recipe, the banana cake by Cyril Lignac
⋙ Cyril Lignac: his easy Nutella® cake recipe