i don't like my chiffons upside-down
This is my adaptation of a chiffon cake for my family. It's half-sized because a full size sits on the counter too long in my opinion! No one has a sweet tooth (except me) in this family and I don't want to have to eat it all (which I've had to do on occasion in the past). Sigh!
This chiffon is pretty much the only type of cake every single person in this household enjoys eating. It is also the only cake that they all request.
150 g sugar
76 g cake flour
1 t baking powder
1/4 t salt
4 eggs (2 separated and 2 whole)
1/4 cup vegetable oil
1/2 T almond extract
1/4 t cream of tartar
91 g (3 oz) water
- Preheat oven to 325 F
- Combine sugar, flour, baking powder and salt in a bowl and mix well.
- Beat the 2 egg whites with cream of tartar until stiff peaks form (8 minutes)
- In a separate bowl, mix the oil, 2 whole eggs, yolks, almond extract and water together until smooth. Sift in the flour mixture and mix well.
- Fold the two mixtures together gently and pour into a mini tube pan
- Bake 45 minutes or until done
- Hang upside down to cool completely on a rack
- Unmold using a thin spatula (mine is plastic), running it around the edges and pressing it against the pan walls. Lift out cake and remove from base.
Hello again, do you think I could use this recipe for jelly roll? If not then could please suggest a good recipe with fillings. Thank you so much:)
Well, I have never made this chiffon recipe into a jelly roll. I don't recommend it but you could try it and tell me how it turns out! I don't have any recipes with fillings. I haven't tested any either so I'm sorry I can't help you there. I tend to fill my cupcakes and madeleines with marshmallow fluff (store bought)or buttercream or cherry pie filling. I don't think you're referring this type of filling though, are you? A search for puddings, custards and curds should yield you some good fillings for cake rolls. Good luck looking!
I was wondering, in your step 5 for this cake, "Fold the two mixtures together gently and pour into a mini tube pan"? Do I fold in the flour mixture after I fold in the egg mixture? Also if I do not have a mini tube pan, can I use a 6 inches cake pan? Thank you :)
Thanks for noticing that error! To clarify, I edited that step. You should have two mixtures: a flour mixture that is combined with the wet ingredients & a stiffly beaten egg white mixture. I use a large balloon whisk instead of a rubber spatula to combine the two mixtures so as not to deflate. Be gentle.
In general, chiffons require a tube pan so that the centres cook through evenly. You can try using a 6 inch pan because the circumference is quite small and the batter won't be so high either. You could give it a try and see. It may deflate slightly in the centre though if it isn't cooked all the way through so ensure that it doesn't look jiggly in the middle before taking it out. I'd be watching it like a hawk because it's in a different type of pan. When I adapt to a different pan I don't go by the clock so much as what the cake looks like. It should be golden brown. Then test with a toothpick.
Will you please share with the the full recipe for this chiffon cake? Should I double everything to yield a full recipe? Thank you again!
Actually, I have different versions of this recipe on my blog. You need to check out my Recipes section. On the sidebar at the right, click on the picture of the 4cupcakes where it says "Cakebrain's Recipes". Then, go to the Cake Recipes section. The Banana Chiffon recipe is based on the same recipe, but made for a normal-sized chiffon cake. It has been adapted for bananas, but tastes wonderful. For a plain chiffon, you can double the recipe from the mini chiffon recipe, but the eggs should total 7. Separate 5 whites into the bowl to whip stiff. The 5 remaining yolks and 2 whole eggs remaining go into the other bowl.
What is the size of a mini tube pan??? Thanks
The mini tube pan I have measures about 7 inches across the top. I'm not sure about the volume.
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