“Careful, those are sharp.”
I had just passed my six-year old son a handful of steak knives to distribute to the other kids. Don’t worry, they’ve had a class in knife skills.
They made short work of the strawberries while we talked about what we’d be baking.
“Chiffon…what is that?”
They were happy to hear that it was a kind of cake, and even happier to hear that we would be topping the cake with the lovely strawberries they were preparing.
I tossed the berries with some vanilla sugar and set them aside to macerate.
Me: “Prior to 1948, cakes were traditionally classified as either butter cakes or sponge cakes. Chiffon cake is neither. In fact, a chiffon cake is its own special thing, somewhat of a hybrid of the two.”
“Hybrid, you mean like a hybrid car?”
I reminded them how we creamed butter with sugar to make a butter cake. But we were using oil for this cake. We all agreed that the oil wouldn’t be able to trap air the same way that butter would.
Me: “What other ingredient do we have that could trap air?”
Enter the sponge cake component of our hybrid: whipped eggs, specifically whites.
We turned our attention to the recipe.
Me: “This recipe makes way more cake than we need, so we’ll have to cut it in half. It calls for 11 ounces of cake flour…”
“So we need 5 1/2 ounces!”
They took turns weighing and measuring the dry ingredients, helping each other with the appropriate calculations. Some were harder to figure out, half of 3/4 teaspoon or half of a tablespoon for example.
I pointed out that they needed to reserve some of the sugar, 1/2 cup for a full recipe. They recalculated.
“This is kind of like a math lesson too.”
The dry ingredients were sifted together into a large bowl.
The wet ingredients minus the egg whites would go into another.
As they finished scaling out the ingredients, I laid some cake trivia on them.
Me: “So this kind of cake was developed in the 1920’s by a guy named Harry Baker. He worked on the recipe and kept it secret for 20 years! Then he sold it to General Mills so they could market it and make a bunch of money.”
They found this funny.
Me: “What do you think this guy did as a profession?”
“Was he a baker?”
I thought they’d guess that. I also thought they might say scientist or something of that nature.
Me: “He was an insurance salesman.”
They knew nothing of insurance. This resulted in so.many.questions. I promised we would revisit the topic…but first, back to cake!
I explained why chiffon cake was such a hit when it came out. People liked them because they were very moist due to the oil in the batter, and since oil is liquid even at cooler temperatures, chiffon cakes do not tend to harden or dry out as traditional butter cakes might. This makes them better choices for fillings that need to be kept refrigerated, like cream or mousse, or even frozen, like ice cream.
Wet ingredient were added to dry ingredients and whisked together until smooth.
Then we whipped up the egg whites with the reserved sugar.
They remembered the different stages of whipped egg whites, and helped keep an eye on them as the mixer did its thing.
We checked the meringue to make sure we were at a nearly stiff peak.
We used about a third of it to lighten the batter in the bowl, then gently folded in the rest.
About 30 minutes later…
Once the cake had cooled, we added our sweetened strawberries and a dollop of whipped cream. I’m pretty sure Harry Baker would have approved.
As I said, this recipe makes enough for two tall 9″ layers, or one large tube pan. (We used a 10″ round by 2″ tall pan to make our single layer, which gave us twelve slices) Do not grease your pan, the batter needs to cling to the sides to rise properly. If you are making layers, simply line the bottoms with parchment.
Orange Chiffon Cake
11 oz cake flour
2 c granulated sugar, reserve 1/2 c
1 T aluminum-free baking powder
3/4 t fine sea salt
6 large eggs, separated
1 orange, zested and juiced
3/4 c liquid, (juice from the orange plus enough water to make 3/4 cup)
1/4 c neutral tasting oil like safflower
1 1/2 t vanilla
Preheat oven to 325 degrees. Fit a round of parchment into the bottom of a cake pan. Do not grease the pan.
Sift dry ingredients together into a large bowl. Combine egg yolks with the zest, juice and water, oil, and vanilla. Whisk the egg mixture into the dry ingredients until smooth. Whip the egg whites with the reserved 1/2 c sugar to a nearly stiff peak. Fold 1/3 of the meringue into the batter to lighten it, then gently fold in the remaining meringue. Place batter in pan and gently smooth the top. Bake for about 30 – 35 minutes or until the cake takes on a light gold color and springs back when pressed in the center. Cool completely before using a thin knife or spatula to release the cake from the sides.