I mastered my DREAM CAKE - fluffy, moist, stackable CHIFFON.
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- Опубликовано: 29 июн 2024
- Chiffon cake has an incredible airy and soft texture, but can be a little tricky. I'll cover it all so you can create your own layer cake using chiffon.
🧁 RECIPE IN VIDEO (4 thin layers of vanilla chiffon filled with chopped mangoes, balsamic strawberries, and honey whipped cream)
www.sugarologie.com/recipes/vanilla-chiffon-with-mangoes-and-balsamic-strawberries
🍰 This Vanilla Chiffon cake is listed in my Cakeculator. I have may pan sizes available and notes for baking each kind:
cakeculator.sugarologie.com/
⏱ TIMESTAMPS
00:00 Intro
00:45 Vanilla Chiffon Cake Recipe
02:36 What do stiff peaks look like in a meringue?
03:52 How to fold egg whites into a cake batter
04:46 How do you know when a chiffon cake is done?
05:00 Why do chiffon cakes shrink or fall? Let's look at what happens when you underbake.
05:32 How to cool a chiffon cake upside down
06:21 Mangoes, strawberries and honey whipped cream for the chiffon cake
07:01 What would I change the next time I made this cake?
🌈 TOOLS USED IN THIS VIDEO:
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Wilton Tip
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Kitchen Scale
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✌🏼 SOCIALS
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WEBSITE www.sugarologie.com
THE CAKECULATOR cakeculator.sugarologie.com
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🎵 MUSIC
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Happy baking, friends ♥️
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I remember finding my chiffon cakes so dry all the time and then I started generously sprinkling each layer with syrup or lightly sweetened milk, an voila, perfect moist cakes
I need to experiment with more syrups - the milk one sounds so good ☺️
@@Sugarologie it goes well with the whipped cream. Make sure to flavor the syrup/milk, it makes a huge difference :)
That's cheating.
@@jahjoeka what are you talking about?
Hi I’m going to try to make this cake and I’d love to implement your advice but what have you found success with exactly? It’s my first cake attempt so I’d love all the details if possible 🥺 please & thank you 💕
I've done a lottt of research and watched a lot of videos on chiffon cake, have never run into the tip about looking for deflation at the end to ensure doneness. It's super illuminating, and I think I've been pulling my cakes out too early all this time! Can't wait to try it out, THANK YOU for your work! 💐
Wow
I think its the paper that deflates zhe cake do it without
I tried out this vanilla chiffon recipe in a 18x15 half sheet pan, basically at 1.5 ratio, and baked two layers, sandwiching jam and cream, topped with whipped cream and berries. it was just incredible. I did cut the sugar in the yolk part by about 1/3, but otherwise meticulously followed the technique. The texture of the cake is something beautiful, cotton but melt in your mouth. The tip of waiting till the cake deflates in the oven is genius! Thank you so much for the detailed thoughtful recipe. I'm going to check to see if you have a cookbook because your instructions and creativity are beautifu!!!l
Just made your recipe for my birthday and it was such a hit! I never knew a cake could become so high with all those layers of fruit, cake and cream! I used your greek yoghurt whipped cream icing recipe. The cake turned out amazingly- pillowy soft, not too sweet, and the freshness of the fruit was delightful. Thank you so much for the recipe, it's definitely one I will remake again! 100% worth the effort :D
I bake a similar cake for 3 leches. I lightly soak them with whole milk, condensed milk and evaporated milk pinch of salt and splash of vanilla. Super delicious.
I'm being in love with your science-based baking and developed recipes so bad i don't think i'm gonna stop anytime soon
Thank you for the perfect recipe, will give a try near future😍
That’s so sweet 😊
same 😭✨
I miss fresh mamon cakes! I This is unreal. I am happy to see so many gorgeous layers and the honey whipped cream frosting? Wow!
Just the recipe I needed. Thank you so much for doing all the work and testing!
Wow delicious looking cakes and Thank you for sharing and taking time out of your busy day to share 🎂🎂❤❤
Thank you so much for showing what it looks like when it's underbaked, thats so helpful!!
Can’t wait to try this!!
I haven't been watching you long, a couple weeks mostly, but I love the way you break things down, giving the how, analyzing the different aspects. And that cake is GORGEOUS! You don't just have this knowledge and skill, you have the vision and articulation to make it very visibly appealing!
If you had one of those RUclips subscriber pay group things, I would join it in a heartbeat, just to support you, not for any sort of extra content ❤️
❤️❤️❤️ thank you, so incredibly sweet 🧁
Definitely trying this...thank u for the recipe 😋
I made this and got it perfectly right from the first time. I can't even make scrambled eggs. It was soft, moist, and airy like a dream. Exactly how I've always expected cake to be. You're AMAZING!
I'm definitely going to try this out as I've been trying to master this as well into normal cake tins because this cake is sooo delicious & I always make it & like even if it flops in my normal cake tins, I make it work by obviously with the filling but really stressful coz it is sooo delicate... so thank you so much
I tried this cake and it turned out perfect and delicious 10 out of 10 now I hv to find the perfect filling that goes with it ♥️♥️
This is amazing and thanks for sharing!
I absolutely love your content! Thanks so much for the cake calculator
Amazing! Thank you! ❤️
Thank you for your amazing explanations of the science behind cakes!! I always use chiffon layers and i noticed they would deflate and pull away but since it was fully baked, I thought it was normal in chiffon layer cakes 😅. Thanks for letting me know that isn’t the case! I’ll def use your tips in the future
Yum! Definitely going to give this chiffon recipe a try. My mom loves orange flavored "chiffon" cakes with chocolate, but hers always end up kinda dense. Still delicious, but I bet she'd love this even better.
I have been waiting for this video!!! Thank you for all your fun facts that come along with baking!!😍💜 The cake looks amazing! I can't wait to try this recipe out! 🤤 Mr. Sugarologie gives his approval woo! 🤣🙌
Aww thanks Brenda - I hope you like it too 💕
Just tried your recipe, and definitely my new go to. Makes a very light texture. Went for spices, so cut vanilla in half and added my usual qty of cinnamon, nutmeg, allspice and clove, wonderful result. Thanks. Frosting with a nice Espresso flavoured french buttercream 😃
Aww that's so fantastic - I love the spice addition - I feel like I can smell that from here. And French buttercream ....that sounds divine
Young lady you are teaching me. Thank you.
Thanks for your video!! I went to this bakery and I wanted to bake it ..you saved me…I have baked your receipes and all of them had been a success..blessings for your channel !! Ahh always eager to watch your videos 🙋♀️🙏
Every time I go into those bakeries - lol I try to figure out how to make them too! The cakes are soooo good
I will try this recipe for my kids birthday!! For the filling I will use fresh fruits, canned peaches (and maybe use the syrup to wet the cake) and the my favorite white brigadeiro cream. I will comeback and report the results hehe ❤
This is my favourite kind of cake!! I will try this! I've been using tasteofhome's strawberries n cream (lemon chiffon, whipped cream frosting and starwberries) cake recipe that i keep getting compliments on and its my favourite but i haven't mastered the whipped cream frosting, it definitely looked ugly lol. Will try the stabilized frosting here! And the chiffon recipe here!
I am a major fan of chiffons and always make them in the tube pan and let them cool upside down. Love love love that you experimented with cooling right side up vs down and non-tubed cake pans as I’ve been interested in the result…
Also your observation that the texture was just a hair dry is consistent with my own observation about another style cake with folded in whipped egg whites…it too was only noticeable to me but very real…thank you for this experiment and please keep them coming…
Tomorrow I’m trying a chocolate cake with melted chocolate in the batter…🤞🏽
Yeah it's such a fine balance with eggs - esp in structure vs texture - glad it wasn't only me :)
This is the easiest and most fail proof recipe for chiffon, I really love this recipe so much, made it many times already, thank you so much for sharing it
the biggest smile came across my face when you noted why the cream of tartar/lemon is added to the meringue
I want to try your recipe but for a strawberry shortcake, and pair it with either the yogurt or mascarpone whipped cream frosting 👀 thank you so much for these!!!
Nice recipe. Thanks for sharing this video. Haha Mr. Sugarologie wanted your cake at the end of the video. 🤣🤣🤣🤣🤣🤣🤣🤣🤣☺️🍰👏🏽
Yes he’s always lurking when I finish the video - I’m like wait! I have to take a picture of it first!!!!
@@Sugarologie 🤣🤣🤣🤣🤣😊😇
Gee, that it very pretty.
My cake goddess. 🙏
I used love these cakes. In California there was a cake shop, called,"China Town Cakes", they were so good.
my most favorite cake ever is most def a chocolate chiffon cake, its literally so delicious!
hi! thank you for the recipe, and all your recipes! made this and loved it. wondering if i can adapt this to be a lemon chiffon cake with a lil juice and zest in the yolk mixture without impacting the structure? thanks again :)
This is exactly what I needed, thank you! Quick question, can I substitute the milk for buttermilk? I like the flavor.
Hello, I love your instructions it's so clear. I would like to try this cake but I am not sure about the flour. Can I use self-raising flour or just plain flour since in Australia we have this tow types of flour. Thanks I appreciate your help.
One more thing if I use self-raising flour then I have to cut the amount of backing powder?
Hey Adriana!
I'm planning to make a tiramisu cake, using your chiffon, an espresso and rum soak, with your mascarpone whipped cream. Is this the right cake to use?
Hi! I've been wanting to make this cake with a semi-naked design. Most decorating videos say to freeze the cake so, was wondering if you could freeze this cake or not.
Thank you for the video! Is it possible to make it taro flavored?
…oh also congrats on reaching 50,000 subs…!
Would this cake be good for stacking? Like for a 3 tier wedding cake (8", 6" and 4"). I'm concerned if it's stable enough (yes I'd be using dowels to support the tiers). I intend to use whipped ganache for filling. Comments?
This is seriously the best recipe I have ever tried. I really would like to know if the chiffon can also be made as a chocolate version? Can I just replace some of the flour with cocoa powder? Or do I need more fluids then? So many questions.. I hope you can help me. 😊
Ahh thank you! So I designed this cake so that I could easily make alterations like the chocolate you're asking for - the thing is - I haven't tested it yet! So you see the cornstarch in my recipe? That can be subbed out for other non-gluten starches, and a good one would be cocoa powder. Whether or not it would impart a chocolate flavor that's strong enough for the entire cake, I'm not sure. But that's where I'd start and adjust from there (eg subbing out more flour to enhance chocolatey-ness or adding a touch more liquid to add moisture.) These recipes will be added soon though I'm not sure when ;)
Your cake is gorg! How come my bake was sliding off and I had to use dowels to hv them straighten up? And i only had 2 layers. 😓 My cake had a chance to cool overnight.
Wow !! This is great info and your cake looks amazimg !! Question for you about when you know the cake is done. You talked about it pulling from the sides and concave look. Is that only regarding this cake or all cakes ? I had thought that if butter based cakes pull away from the edges they are done. Just wanted to ask and clarify. & Thank you for sharing your knowledge !!
Oh thats SUCH a good point - so this is only for my chiffon. The internal structure of the cake is such that if you underbake the crumb framework can't support itself. All my other cakes pull away from the sides a little when baked - but they have much more stable ingredients (more flour, different egg ratios, etc.) for structure that there's no risk of collapse.
@@Sugarologie Ok good to know & glad I asked b/c the pulling away from the edges is one way I always knew was a sign of doneness in most cakes. Thanks for responding so quickly also :)
I’ve made this cake 2 times following you exact instructions but I only get 2 layers not 4 but the cake itself is spongy and taste great I also used an 8 inch round pan but my cake never rose like your
The weirdest part about it is that my cake had a dome but they never collapsed
Love love love! Can these cakes be made ahead of time and freeze?
They should freeze well - wrap it airtight so moisture can’t get in or out but not so tight it deforms the cake - then some ppl like to do foil for storage longer than a week and I put mine in freezer zip bags 👍🏼
@@Sugarologie thank you! I absolutely love your channel
Ahh!!! Something I have science info on! So! The cakes found in Chinese/Korean/Japanese etc bakeries is not typically available in the US/Canada to the regular consumer, you can buy it but you have to know to look for it. A common brand name is Super Violet.
Why is this special? The flour is made of! It's yes, your standard soft white wheat low protein flour found in most cake flours at about 8-9% protein, BUT the secret is it contains a portion of Club Wheat flour! It's believed to be a native wheat species of the America's, and it's very very soft and has a protein content of about 4-6%! Starch only works so well as a replacement for protein because of how it gels etc. The flour that East Asian markets buy (and the EA bakeries) is called Western White flour with approximately 10-20% of its contents being White Club Wheat mixed with you're standard White Cake Flour. That's why in the US Canada etc our chiffon type cakes almost never come out right or the same, is that flour.
Also please note i found this information a few years ago regarding protien content of the flours, it may have changed over that time, but in essence Club Wheat is lower protien then more standard Soft Winter White which is typically used for low protein cake flour that isn't bleached, and lower protien than standard bleached cake flour, and is mixed with either the unbleached or bleached cake flour for lower softer gluten content.
You should make a matcha chiffon cake!
What is the ideal internal temp of the cake at the perfect doneness?
Thank you sooo much for this recipe😍. Is it possible to use melted butter. We have a BIG shortage of veg oil here in Holland.
I've tried it with melted butter - it will get you 90% there for this cake - it was so tasty. The cake was just so incredibly light when using oil that I had to opt for that in the master recipe. So if you follow my exact recipe and sub for melted butter for oil (by weight) It's going to be a little bit different because butter contains up to 20% water. This will likely cause a difference in texture if the recipe isn't rewritten a little to account for that. But it will definitely still be good.
Thank you sooo much for the explanation and your time🌸.
Have u tried using cake strips on the outside of the pans?
Can I used this recipe for a semi naked wedding cake? If not, do you have a suggestion?
Amazing recipe! I’ll definitely be trying this out today. However, I have 9 inch pans, so what should the baking time be? Thanks ❤
I’ve never tried 9 inch pans but it will take less time since the cakes will be thinner - be sure to watch the surface like I do in my vid to make sure it’s done :)
@@Sugarologie okay, thank you 😊
What is your recipe for sugar syrup. I love your cakes and all the videos
It’s just 1 part liquid to 1 part sugar :)
Ok I've got to try this. I lived for 2 years I S. Korea and I miss their cakes. I read that the recipe is in the video and I watch it but I don't see the amounts of what to put in. I'm so missing something help
Can this be used on layred and tall cakes?
Aloha, wondered what do you think about baking with a water bath?
Can I use all purpose flour I don’t have cane flour in my area ? Thanks
Hi what can i use instead of cake flour?
Could I use this recipe for tres leches ?
When you use the Cakeculator - was this a 2 layer cake?
Girl. You giving alton brown a run for his money :)
What can we use if we don't have access to cake flour?
Hi, the cake looks great! Can I ask what is the recipe for the honey whipped cream or should we replace the grams of sugar with honey? Also I’d really love to add the mango but will it be too dry?
It’s right here: www.sugarologie.com/recipes/vanilla-chiffon-with-mangoes-and-balsamic-strawberries
Oh the mango is great - don’t get me wrong but but texture wise I was being really nitpicky. I just did this cake again with all mango and it was fantastic
can I make this in cupcake version??
Do you think a silikone baking tray would be fine? I've had some sticking to the sides (with your almond vanilla cake) , but there's no way I can find an aluminum baking tray on such short notice.
I'd like to use this cake to make a letter cake, it seems sturdy enough from the way you cut & layer it.
And I have a mini oven, it's always stressful to try new recipes :D I'll make your almond vanilla cake as backup if this one faisl tomorrow.
Hi Inguna! So with chiffon, you want it to stick to the sides, so you get the proper height for the cake, and silicone is a slightly non-stick material. I've tried my chiffon in silicone, but only in the mini size (you can see me do it in my coffee sous-vide video). It does stick, but I'm not sure about larger silicone pans.
If you're having problems with the vanilla almond cake, this is what I do to prep my pans: Use butter and rub it all along the entire interior of your pan. (I use old butter wrappers that have butter stuck on them). Now line the bottoms with a parchment circle and make sure they're stuck to the butter. Then add a small amount of flour and turn the pan, so the flour coats the sides and dump out any excess. I use aluminum baking pans if that helps you.
@@Sugarologie It worked ! Silicone pan without any butter or anything on the sides 🥳
Fun experiment! My brother is a baker and I think he would find this so interesting. I may make this for his birthday.
What was it that you placed on top?
So the top were mango slices that I wrapped into flowers, strawberries cut in half and a flower from my garden - it's an edible kind called sweet alyssum 🌸
Hello! I'm having a problem with my chiffons...I've already baked it 6 times and they still don't come out perfect. They usually collapse on me after I put them upside down. When I take them from the pan there's a concave at the bottom. And all of them have this layer of unbaked batter at the bottom. I do wait until it deflates before removing them. The sides are even becoming too brown and dry, and I left it in for 50mins. Don't know what else to try, any help is appreciated!
Can this cake be baked in aluminum non stick pans if I don’t grease them?
Yes - def don’t grease the sides but you’ll need parchment paper or grease on the bottoms :)
Great recipe!! What would happen if I reduced de amount of sugar that goes into the dry ingredients but not the amount that goes into the meringue? Would it affect the final result badly? Thanks!!
Also, could I bake it all in one pan? Would the temperature of the oven have to reduce and the time of baking extend? 🍰
So the cake may be a tad drier. Sugar is a liquid ingredient and contributes moisture to the cake - you can start with a little at first, like 10% and work your way down if you like.
Yes theoretically you could but you’d have to be careful, the temp may need to be reduced bc the outside of the pan will cook faster than the interior and may over cook/brown faster. It’s a fine balance that I’ve figured out for the pans in my Cakeculator but deeper cakes/pans require a bit of experimentation
@@Sugarologie excellent!! Thank you so much for your reply!
How many 6 inch can I get from this recipe? Please answer
Is there a recipe for this? Like the actual measurements for the chiffon cake...
Does anyone know if chiffon cakes freeze well? Does the texture change after it's been thawed out?
Not at all. I am a baker and always freeze the chiffon cakes. It’s absolutely fine when thawed.
You recipe says 2/3 cups water. However in your video you used milk. Do I substitute the water with milk in the recipe? Thanks.
You can use either, but the recipe on my blog will always have my latest recipe. I found that using milk adds extra proteins to the cake, making just the slightest bit tougher, whereas water will give you a fluffier result. Both work great though :)
Have you done vegan chiffon?
I would love to do vegan cakes at some point - but I haven't studied the ingredients enough to come up with something worthwhile :)
I can't seem to find the recipe. It's nowhere in the video. Please help
Huummm question you say in your calculator that for an 8 in 2 pan that it requires 2/3 cup of milk or 148g . Is it possible that 2/3 cup of milk would be closer to 160ml thus 160g for the milk? Sorry another terrible geek here 🤪. Ohh and huge thank you for your scientific approach to pastry👍
Ah no worries - I’m glad that you asked bc I wouldn’t want there to be mistakes :) So I go by King Arthur Flour’s Ingredient weight chart - for milk, it’s 1 cup = 8 oz (weight) = 227g, so 2/3 cups = 227*.67 = 152g, which I’m off by a few grams. But yeah those are the numbers I use for calculating my conversions. And hey geek out any time here - you’re in good company 😬
Thks for the info , in that case were you measuring by volume? Also I did validate on the dairy institute it seems milk is closer to 1.04g/ml, just fyi 😃. The weight King Arthur provides u is less than water and closer to veggie oil. Again just fyi. Huge thks again for the answer I’ll try this always wanted to do a chiffon, and my first try was ok but left perfectible
Hummm sorry woke up with another question. Could we consider replacing milk with some fresh orange juice and zest for a citrusy chiffon?
@@patrickrioux6349 So I'm looking at the USDA site now and they're stating it's ~243-246 per cup. Wow King Arthur is so accurate with their flour measurements that it's strange as to where they got their 226 from. So I bake almost exclusively by weight (g) except for teaspoons and things like that - so my recipes baked in grams are precise. I'm going to have to look into it the differences though - thanks for letting me know! :)
@@patrickrioux6349 I think it should work - OJ will supply a bit of acid and the zest will provide the flavor essences from orange. Let me know if you try it!
This video has Adam Ragusea vibes
When I watch this video I don’t see the actual recipe. I also don’t find it or a link for it in the comments section below the video. So how can I get the recipe?
Hi Clairressa - you may have to click "show more" underneath the video. I have two links: one for the cake in the video and one for my cakeculator, which you can choose the cake size you need
@@Sugarologie I did look under shoe more…didn’t find it…I’ll try to calculator…
Fruit goblin 😂😁💙✨
No vanilla in the cake?
I am having a hard time searching your recipe here...please write the recipe in this description portion...
Recipe pls
It's in the description :)
Hi the video shows milk, recipes written water
The chiffon cakes on this video don't seem to follow the same recipe in your calculator. The cakes look too light for the amount of flour used in your calculator.
Where's the recipe?
Cake Ingredients
• 1 cups (222g) milk, any fat %, room temperature
• 9 tablespoons (111g) oil, either canola or other veg
• 6 large (90g) egg yolks
• 3 teaspoons (15g) vanilla extract*
• 2 cups (240g) cake flour**
• 3/4 cup (84g) cornstarch***
• 1 cup (198g) white granulated sugar (for flour)
• 2 1/4 teaspoons baking powder
• 1 1/2 teaspoon kosher salt (I use Diamond Crystal Kosher)
• 6 large (210g) egg whites
• 1/2 teaspoon cream of tartar****
• 12 tablespoons (150g) white granulated sugar (for meringue)
So this it not basic spone cake
you talk too much , but you didn't say properly about the amount of ingredients
I will try this recipe for my kids birthday!! For the filling I will use fresh fruits, canned peaches (and maybe use the syrup to wet the cake) and the my favorite white brigadeiro cream. I will comeback and report the results hehe ❤
How did it turn out?