How is everything in your world? I’ve been trying to bake often, but it’s just not easy when you have a day job. Or, maybe I didn’t try hard enough. Hopefully, I will learn the better way to manage my time after work! Today, I would like to introduce you my ultimate favorite cake of all….”Mocha Chiffon Cake with Fresh Strawberries”!!!! Chestnut Chiffon Cupcake is the small version of enjoying heaven, this is the big version of enjoying heaven!
Again, chiffon cake is my FAVORITE cake of all. Chiffon cake doesn’t have a rich flavor of butter, but this is such a light and moist cake that everyone can enjoy. Because the cake itself doesn’t have a strong flavor, you can add your favorite flavor to icing (usually Chantilly cream is used) and fruit as topping. In addition, once you’ve got a good recipe that you like, you can make a variety of chiffon cakes by substituting few ingredients. If you are like me, who doesn’t like cakes that are too sweet, this is your kind of cake.
Chiffon cake is not as hard as you’ve heard. You know, all those scary stories about how chiffon cake didn’t raise, chiffon cake sank, etc. Don’t worry about them and just follow steps and tips, you will have a full raised chiffon cake! And, even if you didn’t get it on the first time, don’t be disappointed. You will get it when you try again!
INGREDIENTS & EQUIPMENT
IngredientsFor Chiffon Cake
120g Egg Yolks (6 medium size egg yolks)
90g Sugar A.
120g Olive oil
15g Coffee Extract (2 Tablespoons Instant Coffee + 2 Teaspoons Hot Water)
2g (1/2 Teaspoon) Vanilla extract
180g Cake Flour
7g Baking Powder
320g Egg Whites (about 10 medium size egg whites)
120g Sugar B.
300g Heavy Cream
5g Orange Liqueur
Stand mixer (or hand mixer)
10-inch tube pan (Also known as a Chiffon or Angel food cake pan)
HOW TO MAKEBefore You Start
Preheat the oven to 300F.
Sift the cake floor and baking powder three times.
1. Separate egg yolks and whites. The way that I used to separate egg yolks and whites (photo 1) is a very useful method when you have to separate many eggs. See Alexa’s Tip #1. on the bottom for details.
2-3. Put 6 egg yolks in a stand mixer bowl and start beating for about 15 seconds. Then, slowly add sugar A. while beating egg yolks at a medium speed.
4-6. Raise the speed to high and continue beat egg yolks and sugar until the color lightens (about 3-4 minutes). Add water and beat. Then, add olive oil and beat well.
7-8. Add coffee extract and vanilla extract and beat until well mixed.
9. Add the sifted dry ingredients and beat at low speed until you no longer see any powder. Do not over mix. Set the mixture aside in a separate bowl.
10-12. Add 10 egg whites in a bowl and beat at medium speed. When it starts foamy, slowly add sugar B. while it is beating. Then, increase to high speed and continue beat. You want to have medium peak meringue for chiffon cake. If it’s your first time, beat a little bit longer until you have medium and high peak meringue, but make sure not to overbeat.Folding & Pouring
13-15. Add half of the meringue to the batter and GENTLY fold in using a whisk or rubber spatula. Then, add the rest of the meringue and GENTLY fold in. I like using a whisk because it has less chances to kill air bubbles in meringue.
16. Prepare a tube pan by simply spraying water all around the inside and placing it on the baking pan. This must done before you pour the batter.
17-18. Pour the batter into the tube pan up to 3/4 of the pan. Then, dip a chopstick (or any clean stick) in the batter and go around the pan once or twice to get the air out.
19. Put the ENTIRE pan assemblage in the oven and bake for about 55 minutes. DO NOT OPEN the oven while it is baking.
20. Take the pan out and test with a toothpick after 55 minutes. (You can open the oven now.) If it doesn’t come out clean, bake a few more minutes and check again. Repeat as necessary. When it is done, IMMEDIATELY turn the tube pan upside down and place it on a cooling rack.
21. Cool the cake completely before take it out of the pan.
22. Run a metal spatula to around the inside of the pan to separate it from the cake. Remove the cake from the side of the tube pan.
23. Run a metal spatula to separate the bottom of the tube pan from the cake.
24. Put the cake board on top of the cake and flip it over.
25. Remove the bottom of the tube pan.
26. Slice the cake in three layers.
27. Make Chantilly Cream (Whipped Cream) and apply two layers of Chantilly Cream.
28. Ice a thick layer of cream on the top and put enough in the center to cover sides of the cake. Now, it is ready for you to decorate as you want. I sliced fresh strawberries about 1/4-inch thick and put around the cake. Also, sliced whole strawberries with the stem on and decorate them on top of the cake.
SERVING & STORING
Serving: Serve immediately after decorate the cake, or refrigerate until you serve. Don’t leave this cake out in a room temperature – keep it refrigerated.
Storing: Just like serving, keep refrigerate leftover chiffon cake. Because this has fresh strawberries, I recommend to eat within 2-3 days of making this cake.
- Separating egg yolks and whites: It is very important to separate yolks from whites clearly when you make meringue or a cake like chiffon. When you have to separate quite several eggs yolks and whites, try this method. There is a chance that you might break one yolk and not be able to use whites, but this is efficient if you are successive. Break egg shells carefully and put them all in a big bowl. You may want to use two bowls to secure separated whites. Wash your hand well. Use your four finger tips of both hands and separate yolks from egg whites by tossing egg yolks left and right. Wash your hands really well after this process!
- Making meringue: The key point of making a good meringue is 1. using a clean dry bowl and 2. having egg whites without any part of yolks.
- Baking chiffon cake: It is really important to put the chiffon cake batter in the oven as soon as you pour it in the pan. If you forgot to preheat the oven and have to let the batter sit for 5 or 10 minutes, the cake may sink instead raise because the air bubbles in meringue may die. So, make sure you preheat the oven before you start!
- Separating chiffon cake: If you are using a nonstick tube pan like I did, you don’t want to run a metal spatula and scratch the pan. Here is a little trick for that problem. I wrapped my metal spatula with plastic wrap a couple of times and it didn’t scratch a line! If you have a rubber bowl scraper, that can be a good tool.
I loved it! This cake is so light and moist. Plus, I love fresh strawberry and whipped cream.
My limit is usually a half piece for a butter cake or pound cake. However, oh boy, I can eat a giant slice of chiffon cake for breakfast, lunch, and dinner! Although you are a big fan of a butter cake, you will enjoy this soft and moist chiffon cake. Personally, chiffon cake is better when it is chilled.
No time to decorate? Just slice a piece and enjoy with whipped cream and your favorite fruit on top! Or, drizzle a hot fudge sauce and sprinkle powdered sugar!
Next time, I will share with you how to make green tea, banana, chocolate, and strawberry chiffon cake.