Authentic Chiffon Cake Recipe California, United States of America

Marketed under an intriguing slogan "the first really new cake in a hundred years", chiffon cake is somewhere between a butter cake and a sponge cake. Like the butter cake, it contains fat, but its airlight texture is achieved by gently adding whipped egg whites, the procedure was borrowed from the sponge cake recipe. The secret? Instead of butter, margarine or lard, commonly used in butter cakes, chiffon cake uses vegetable oil. The procedure is simple: dry ingredients — flour, sugar, baking powder and salt — are sifted and combined, which is followed by adding the wet ingredients — water, vegetable oil, vanilla extract, egg yolks and, optionally, grated lemon zest. All the ingredients are then mixed until the batter is completely smooth. Egg whites and cream of tartar are whipped or mixed in another bowl until stiff peaks are formed, and then the two mixtures are gently combined, so they retain an airy texture. Depending on the recipe, additional ingredients such ... Read more