Royal chiffon cake Enjoy the amazing taste and soft, airy texture of a classic royal chiffon cake. This recipe makes a delicious treat that mixes the richness of butter cake with the softness of sponge cake. Follow simple steps and get expert tips to make a fluffy chiffon cake that will wow your guests and fulfill your sweet cravings.
What is a Royal Chiffon Cake?
A royal chiffon cake is a light and airy sponge cake. It has a unique texture and flavor. The secret to its chiffon cake texture is using egg yolks and whipped egg whites. This mix makes the cake soft and delicate, unlike other cakes like angel food or sponge.
Defining the Light and Airy Texture
The chiffon cake texture comes from adding air to the batter. Egg whites are whipped until stiff, then folded into the egg yolk and flour mix. This creates lots of tiny air pockets. These pockets expand when baked, making the cake light and airy.
Comparing to Angel Food and Sponge Cakes
Chiffon cake is similar to angel food and sponge cake but has its own unique qualities. It uses both egg yolks and whites for flavor, unlike angel food. And it has oil, which makes it moist and silky, unlike sponge cake.
“Chiffon cake is one of the most popular cakes in Malaysia and Singapore, and variations can be found in cake shops or supermarkets.”
Ingredients
Making a royal chiffon cake is all about the right mix of ingredients. You need a special set of royal chiffon cake ingredients for that light and fluffy texture. Here’s what you’ll need:
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2 cups of sifted cake flour
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1 1/2 cups of white sugar
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1 tablespoon of baking powder
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1 teaspoon of salt
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7 large eggs, separated
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3/4 cup of cold water
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1/2 cup of vegetable oil
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2 teaspoons of vanilla extract
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1 teaspoon of lemon extract
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1/2 teaspoon of cream of tartar
This recipe needs a 16cm chiffon pan. You’ll also need 3 egg yolks, 30g (2 tbsp) of fine sugar, 45g (3 1/2 tbsp) of canola oil, and 45g (3 tbsp) of whole milk. Don’t forget 1 tsp of vanilla extract, 60g (1/2 cup) of cake flour, 1/4 tsp of baking powder, 3 egg whites, and 1/2 tsp of cream of tartar (or lemon juice).
Bake the cake at 170°C/340°F for about 35-40 minutes. Let it cool upside down on a small bowl to avoid sinking or shrinking. Use a butter knife or offset spatula to take it out of the pan.
“The secret to a perfect royal chiffon cake lies in the delicate balance of its ingredients.”
Step-by-Step Instructions
Preparing the Batter
Start by sifting dry ingredients like flour, sugar, baking powder, and salt into a big bowl. Make a well in the mixture’s center. Add egg yolks, water, oil, vanilla extract, and lemon extract into this well.
Then, Use a whisk or electric mixer to beat the egg yolk mixture until it’s smooth and light. This makes the batter ready for the next step.
Folding in the Meringue
In another bowl, beat the egg whites and cream of tartar until they form stiff peaks. This creates a fluffy meringue. Next, use a rubber spatula to fold the meringue into the egg yolk batter in two parts.
Be gentle when folding to avoid deflating the mixture. This step is key to achieving the right texture in your cake.
Baking and Cooling the Cake
Heat your oven to 325°F. Pour the chiffon cake batter into a 10-inch angel food tube pan without greasing it. Bake for 55 minutes.
Then, increase the oven temperature to 350°F and bake for another 10-15 minutes. Stop when a toothpick inserted in the center comes out clean.
After baking, turn the pan upside down to cool the cake. This method helps keep the cake light and fluffy.
| Ingredient | Quantity |
|---|---|
| Cake Flour | 1 cup plus 2 tablespoons |
| Granulated Sugar | 1 1/2 cups |
| Baking Powder | 1 tablespoon |
| Salt | 1 teaspoon |
| Egg Yolks | 6 |
| Cold Water | 3/4 cup |
| Vegetable Oil | 1/2 cup |
| Vanilla Extract | 1 teaspoon |
| Lemon Extract | 1 teaspoon |
| Egg Whites | 6 |
| Cream of Tartar | 1/2 teaspoon |
Expert Tips for a Perfect Royal Chiffon Cake
Making a delightful and airy royal chiffon cake takes careful attention and some expert tips. Here are some tips to help you get the perfect chiffon cake every time:
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Beat the egg whites until they are stiff and glossy. This is key for the cake’s light and fluffy texture.
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Mix the meringue into the batter slowly, being gentle to keep the air pockets.
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Don’t grease the tube pan. The batter needs to stick to the sides for the right rise and shape.
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Cool the cake upside down after baking to stop it from sinking.
Using cake flour and the right amount of cream of tartar also helps make your chiffon cake light and airy. With these tips, you’ll be on your way to baking perfect chiffon cakes every time.
The secret to a great royal chiffon cake is in the details and precise techniques. By following these expert tips, you’ll make a chiffon cake that’s both delightful and fluffy. It’s sure to impress everyone.
Serving and Storing Suggestions
Once your delectable royal chiffon cake is baked to perfection, there are several delightful ways to serve and store it. The light and airy texture of this cake makes it a versatile dessert. It pairs wonderfully with a variety of toppings and accompaniments.
Delicious Topping Ideas
The simplest way to enjoy your royal chiffon cake is with a light dusting of powdered sugar. This classic presentation lets the cake’s inherent sweetness and soft crumb shine. For a more indulgent treat, top the cake with freshly whipped cream and seasonal berries like strawberries, raspberries, or blueberries.
The combination of the pillowy cake, rich cream, and juicy fruit creates a truly decadent dessert. Another tasty option is to serve the chiffon cake with a dollop of crème fraîche or Greek yogurt, which adds a tangy counterpoint to the cake’s sweetness.
Additionally, you can drizzle the cake with a fruit coulis or compote, such as raspberry, mango, or lemon. This adds a burst of vibrant flavor
| Topping | Description |
|---|---|
| Powdered Sugar | A simple, classic dusting that allows the cake’s natural sweetness to shine. |
| Whipped Cream and Berries | A decadent pairing of the light, airy cake with rich cream and juicy, seasonal berries. |
| Crème Fraîche or Greek Yogurt | The tangy creaminess of these dairy products provides a delightful contrast to the cake’s sweetness. |
| Fruit Coulis or Compote | A vibrant fruit sauce or thick fruit spread that adds a burst of flavor to the chiffon cake. |
When it comes to storing your royal chiffon cake, you can keep it at room temperature for 3-4 days. Cover it with a cake dome or store it in an airtight container. For longer-term storage, the cake can be frozen for up to 3 months. Just wrap it tightly in plastic wrap or foil.
Tips and Variations
This classic royal chiffon cake recipe is a hit with vanilla and lemon flavors. But, you can make it even more exciting by trying different extracts and ingredients. Check out these chiffon cake flavor variations and different chiffon cake recipes to spice up your baking.
For a tropical twist, swap vanilla extract for pure pandan extract. This will give the cake a fragrant, slightly nutty taste. Or, use ube (purple yam) extract to make a stunning purple chiffon cake. It’s perfect for special events.
You can also bake the recipe in 8 or 9-inch round pans instead of a tube pan. This lets you make a layered chiffon cake. You can then decorate it with vibrant fruit fillings or rich chocolate ganache.
| Chiffon Cake Variations | Key Ingredients | Baking Time |
|---|---|---|
| Pandan Chiffon Cake | Pandan extract, coconut milk | 40-45 minutes |
| Ube Chiffon Cake | Ube extract, ube halaya (purple yam jam) | 40-45 minutes |
| Layered Lemon Chiffon Cake | Lemon extract, lemon zest, raspberry filling | 30-35 minutes |
No matter the flavor you pick, the secret to a great chiffon cake is its light and airy texture. With some experimentation, you can make a truly unique and tasty chiffon cake. It will surely impress your family and friends.
FAQ
What is the difference between chiffon cake and angel food cake?
Chiffon cake and angel food cake both use whipped egg whites for leavening. But chiffon cake adds egg yolks for richer flavor. It also includes oil, making it moist and silky.
How is chiffon cake different from sponge cake?
Sponge cake is drier than chiffon cake because it doesn’t have oil. Chiffon cake’s extra eggs and oil make it richer and more moist.
What are the key ingredients in this royal chiffon cake recipe?
This recipe calls for 2 cups of sifted cake flour, 1 1/2 cups of sugar, and 1 tablespoon of baking powder. It also needs 1 teaspoon of salt, 7 large eggs, and 3/4 cup of cold water. You’ll also use 1/2 cup of vegetable oil, 2 teaspoons of vanilla extract, 1 teaspoon of lemon extract, and 1/2 teaspoon of cream of tartar.
How do you fold the meringue into the chiffon cake batter?
Beat the egg whites and cream of tartar until stiff peaks form. Then, gently fold the meringue into the egg yolk batter in two parts with a rubber spatula.
What are some tips for baking and cooling the chiffon cake?
Important tips include beating egg whites to stiff peaks and folding the meringue carefully. Don’t grease the tube pan and cool the cake upside down. Using cake flour and cream of tartar is key for a light texture.
How can the royal chiffon cake be served and stored?
Serve the cake plain or with powdered sugar. For a special touch, pair it with fresh fruit and whipped cream or crème fraîche. Leftovers can be kept at room temperature for 3-4 days or frozen for up to 3 months.