Chiffon Method

Chiffon cakes and angel food cakes are both based on egg-white foams. But here the similarities in the mixing methods end. In angel food cakes, a dry flour-sugar mixture is folded into the egg whites. In chiffon cakes, a batter containing flour, egg yolks, vegetable oil, and water is folded into the whites.

Whip egg whites for chiffon cakes until they are a little firmer than those for angel food cakes, but not until they are dry. Chiffon cakes contain baking powder, so they do not depend on the egg foam for all their leavening.

Procedure: Chiffon Method


Scale all ingredients accurately. Have all ingredients at room temperature. Use a good-quality, flavorless vegetable oil.


Sift the dry ingredients, including part of the sugar, into the mixing bowl.


Mixing with the paddle attachment at second speed, gradually add the oil, then the egg yolks, water, and liquid flavorings, all in a slow, steady

stream. While adding the liquids, stop the machine several times and scrape down the bowl and the beater. Mix until smooth, but do not overmix.


Whip the egg whites until they form soft peaks. Add the cream of tartar and sugar in a stream and whip to firm, moist peaks.


Fold the whipped egg whites into the flour-liquid mixture.


Immediately deposit batter in ungreased tube pans (like angel food cakes) or in layer pans that have had the bottoms, but not the sides, greased and

dusted (like sponge layers).

Continue reading here: Prepared Mixes

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