Chiffon cake day? Yes, please

 Chiffon cakes are so easy to make that I don´t think I would ever buy one. This is the kind of cake that was baked in my house when my kids were growing up probably once or twice a month. The kind of cake they would have for breakfast, lunchbox or dessert. The kind of cake all their friends from school also ate at home. Although this is not originally a Peruvian cake, you can find it everywhere in Lima, and in every bakery in the country, and there aren’t many home cooks who don’t know how to make a good ol’ fluffy chiffon

I love its delicate texture,  and its subtle and comforting flavor. I usually have it plain, or toasted and smeared with butter, maybe some jelly… When I want something sweeter I melt some chocolate, into a sauce (I used to melt Toblerone triangles to make this for my kids), and soak the spongy cake in it. It’s divine! Fruits and whipped cream? Absolutely! And with a good cup of coffee -if you’re addicted to it as I am- it´s heaven. This cake is so good, that I used to freeze it, well wrapped, so there would  always be a slice at hand for those moments of weakness or sheer hunger (teenagers’ appetites can be pretty wild!). 

Elena Gustafson, one of my best friends in Lima, and an outstanding baker, was a big fan of this cake, and her disappointment was enormous when she discovered that the mile-high chiffon cakes sold in the streets and stores in our city, were not the product of a careful preparation and great technique. Instead, some producers used chemical ingredients that made their cakes grow high with a really low cost, but the authenticity and quality of the chiffon was jeopardized. We don’t want you to go through this, so here we give you the recipe so that you can enjoy the experience of baking it, from the initial preparation, to the sweet-smell that will spread throughout your house, to the uncomparable pleasure of eating it straight out of the oven.

I always use the freshest eggs I can find. To flavor it, this time I had orange juice at hand, but a cup of water with lemon and some grated lemon peel, is just as great. Apple juice, coffee, or milk would be fine too, as well as almond essence instead of vanilla. When whipping the egg whites, be very careful with the cleanliness and dryness of the bowl and the beaters, because a tiny drop of grease or water will be enough to keep the whites from growing. Believe me, I´ve had this experience before, and it’s so frustrating! In recent years, olive oil cakes have become very popular. If you feel like experimenting, try to substitute the vegetable oil for a fruity and light olive oil. It’s really good and not overpowering. I like to do this every once in a while just to vary a bit.
 
 
But I was almost forgetting the point of this post! Two days ago, on March 29th, it was Chiffon Cake Day! Who would’ve known? It’s amazing what one can discover from spending all these hours on the internet! Anyway, it was a good excuse to eat this wonderful sponge cake and teach you how to make it. Enjoy!
 

Orange chiffon
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 8 eggs, separated
  • 2 cups sugar
  • 2 cups cake flour, sifted
  • 1 teaspoon salt
  • 1 cup orange juice
  • ½ cup vegetable oil
  • 1 teaspoon vanilla essence
  • Berries
  • Mint leaves
Instructions
  1. Preheat the oven to 350F. Have ready an angel food baking mold, very clean.
  2. In a bowl whip the egg yolks at high speed, until pale and creamy. Add 1 cup sugar, a tablespoon at a time.
  3. In another bowl combine orange juice, vegetable oil and vanilla essence. Add to the egg yolks along with the flour, and salt. Mix carefully.
  4. In a clean bowl whip the egg whites until foamy, add the other cup of sugar, a tablespoon at a time. Fold into the egg yolks mixture and pour into the b
  5. agregue las claras batidas a punto de nieve con la otra taza de azucar aking mold.
  6. Bake por one hour. Take out of the oven and turn the mold up-side down to cool. It should be high enough to let the fresh air circulate under the mold.
  7. When completely cool, unmold, and cut in slices.
  8. Serve with berries, mint leaves, and some whipped cream or chocolate sauce.

 

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Comments

  1. this is really cool

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