How To Make A Chiffon Cake - Kitchen Conundrums with Thomas Joseph
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- Опубликовано: 29 сен 2024
- Chiffon Cake is a stand-out dessert that’s known for its light and pillowy texture, but it can also have a tempermental side. Thomas Joseph shares the techniques to making a successful Chiffon Cake every time.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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Not having Thomas in my kitchen is my conundrum. Help?
Get in line.
+jbooks888 you made my day 😂
That looks amazingly delicious. TFS Thomas. Lee xx
Thank you for the wonderful video!! ... I will be looking to see what else you have up. Other videos I've seen like this are boring int the extreme, poor lighting, bad atmosphere, drug out unnecessarily, etc., etc.. Rose Levy Beranbaum is is also wonderful. (yes - I'm looking at chiffon cake recipes ....) We have make RLB's Orange Glow Chiffon cake for years and the more recent set of videos she has up on it (there are two sets) ... takes the cake to a whole new level. But I have never turned one into a layer cake as you did and now I feel I must. The Orange flavor will only compliment the berries.
okay so.. is the angel food pan made of different material than a normal cake pan ? because if the batter can crawl up the sides in the angel food pan why can't it do the same in the normal cake pan without the butter and flour ?
While still aesthetically pleasing, how could I cover up the pieces of the crumb exposed on the sides? Whip cream is too soft, no?
I would like to suggest
Kitchen conundrum: Perfect Swiss roll without cracks
Light, crunchy cookie like store-bought
Highly durable whipped cream by the add of gelatin
Matcha green tea cake tart
Sourdough bread 101
Thanks :)
Why should I go to culinary school when I have u? Lol
Cakes make me happy especially when I'm the one who is baking them.
same i love baking cake
Oh yes
+Yora s Yey! ❤❤❤ we're the same
+Angela Wat sometimes I just eat it all alone 😂😂😂
Cakes make me happy especially when Im the one who is eating them.
Chiffon was one of my favorite cakes to make when I was a baker. This is one of those old fashion cakes because people don't bake them at home these days and a lot of bakeries don't either. Better than a cake mix, any day.
Why did you quit baking?
My culinary career has had it's ups and downs. The pay was awful and the chef I worked for was worse. After an arguement I was let go. Four days later I ended up working for his competition as a sous chef making more money and working with a better chef.
Paul L. Rogers i dont think Thomas read me, but you know about this, what if i use all purpose flour instead cake flour? makes any difference?
You have to find a recipe for chiffon that uses AP Flour. They are out there. It can be done. The only thing is if you use AP flour in a recipe that calls for cake flour your cake might come out heavier or tough. I used a recipe that call for AP flour and had great results.
Denisse Rangel Just for the record, I made this cake a while ago using AP flour and it came out quite good. I guess cake flour gives a better result but AP flour works just fine, I have no complaints whatsoever
Here's a tip: since chiffon/angel food cake is egg white base, do NOT open the oven while its baking or it'll deflate and fall, and then you will be very dissapointed.
Hannah S.agreed except I think it's safe to open the oven to rotate the cake after about 20 minutes! :) But that's because my convection oven has a slight hot spot
It’s ok to open the oven when the cake is about 70% done. I always did that which didn’t ruin my cakes at all.
Don't let the door slam. You have to peek at it.
I've just found you, your recipes are just wonderful, and you explain all the process perfectly! Thank You from Italy!!!!
Biggest conundrum for me is a thick Cream cheese frosting when you CAN'T get block firm cream cheese! 😫
I just discovered Thomas...... I am so happy
There is something very satisfying about folding cake batter...or is that just me?
I follow the steps strictly and the result is never this amazing!
but I will never give up. Thank you for the tips.
I just love your energy and how you make cooking and baking so scientific 😍
Why don't you make the full recipe availablo in grams?
We're in 2020 and your recipe reaches the world. So strange.
Can you use lemon zest to flavor the cake?
I like the design of the cake 👍🏻. It's so pretty.
I have a great recipe from my grandma for a lemon chiffon cake, it's pretty similar to your recipe. My question, is can you layer fruit in before baking? Or is this something that will disturb the texture? I love the way blueberries and lemon compliment each other.
BTW, I love watching your videos. I have a fair grasp of how to do most things when it comes to cooking and baking, but these have helped me tremendously. Thank you.
i have a conundrum ....HOW CAN I STOP CRUSHING ON THOMAS!?? 😍😍😍
You mean not having thomas joseph in your kitchen?
Can you do hand-pulled noodles
plz share receipe in gms
Hi Thomas, I'm planning on make a triple layer berry cake but i wanted to use my rectangle baking pan. Do you recommend I double the recipe?
Well done, but I've never tasted chiffon cake that is 'moist'. lol
SCD Observer thats what i was thinking too..lol
Can you guide us through ways of making yeast dough and kneading them? I tend to over knead them and get a result of tough and hard bread. I can never knead them and have a soft bread.
The trick to it is letting the dough rest between kneadings. When I'm ready to put the dough into the loaf pan, I don't knead it right before, but rather just gently flatten the dough ball, then tightly roll it up to fit into the pan. The longer and more often you let the dough rest and rise, the more tender it will become. Also, when you are kneading it, try not to use too much flour, this will also make a tougher dough and outcome after baking. Hope this helps. :)
The last step before baking bread is not kneading, but resting to let the yeast do some more rising of the dough, which is by now in the baking pan. Then straight in the oven.
You also may be under kneading. Bread goes through a stage of being very tight and rough during the kneading process before the gluten network is sufficient enough to become elastic and smooth. I recommend venturing into no-knead doughs.
Love him!!!!! Awesome with instructions. I'll be trying these recipes ... super excited thank you Thomas
Can you please do a proper beef ribs on the grill video
Hey!! Whenever I add baking powder according to the recipe it usually gives a very bitter taste what should I do
Thanks Thomas! I will be trying this cake! Looks like perfect summer cake!
i just love your tips of backing cakes.... thank you very much
Oh, Thomas! It's great! Looks A-MA-ZING! :) Thank you. :)
Dear Thomas. if I bake the cake in a normal pan (not a tube pan) do I have to cool it upside down as well?
All chiffon cakes must be cooled upside down or they will sink. If you don't fill the cake pan fully, its easy to turn it upside down....just do it on a rack so there's airflow. He suggests to butter and flour, but all I do is butter and parchment the bottom. I don't butter the sides at all and just run a knife along the edge to loosen.
Did you grease the tube pan?
I made this cake and it was delicious now it is my new favorite cake🍰
ur the best i swear why i'm so late discovering this channel seriously ♥
your so amazing your videos have helped me be better on everything 😢
Beautiful looks like the cake plate my grandma gave me 😊
Make this, and it was delicious!! At first, I added the amount of cake flour it called for, and it was waaayyyyy to dry, so I had to keep adding milk! I also cut down the sugar, but forgot to cut down the salt, so it was a bit salty, but the final cake was pretty good! I make chiffon cakes all the time, and this was my favorite recipie!! (P.S. I made it in a rectangular pan)
Hi, did you cool the cake upside down after taking it out of the oven like Thomas did?
Did you floured or buttered the pan?
@@NN-vg7nx I had a problem with mine : (((( Someone HELP, My cake was heavy...... soft but heavy... any idea why? This was my first try, but it was a fail for sure!!
@@rachaele4303 There could be many reasons. One of the thing that I can think of right now is probably the meringue is not whipped properly. Did your cake rise after baking?
@@NN-vg7nx no, not at all : (
My cake didn't stick to the pan at all and fell down when I turned it upside down .
Gh Ah it sounds like you buttered your pan. If you do this the cake won't stick to the sides and will fall straight out. The batter/cake needs to be able to cling to the sides of the pan.
Excellent - looks delicious.
How sick must he be of explaining the concept of folding? Lol
ikr... we get it! lol
Awesome. Looks pretty straightforward, thank you for these clear instructions! Yummy!!
-has ruler
-decides to eyeball the cut
My cake turned out too soft and kinda wet, also the top is sticky. What could probably be the cause? Anyone let me know...
Nazira Segeir you opened the oven to check the cake too often , also Your ratio of dry ingredients to wet ingredients might have been slightly unbalanced or your oven was very cold . try baking at 190-200°c for 35 minutes without opening the oven too often
Your recipes and demos never disappoint, Thomas - so easy to follow too. Keep 'em coming please.
Hi TJ! I love your recipes! This cake looks devine! I've learned so much from you! Thanks! :)
Aww.. It looks so yummy.
Kitchen conundrum : What different kinds of sugar really do to cake batter? Like liquid sugar, granulated, superfine, powdered and icing. Can I make meringue with liquid sugar ?
That is a seriously handsome man!
Hi there. I’m looking to make a birthday cake asap. If you don’t have cream of tartar can you omit it? Or is it essential to a Chiffon Cake? Thanks for any help.
This man's recipes are magic! I tried them and all succeeded!
"And I'm just going to dust it with a little confectioners sugar..." *pours on 2 cups of confectioners sugar*
baking is TIRED as fck, but i still
I will celebrate my 100 subscribers with a cake. I promise.
Hi can I use all purpose flour instead of cake flour since it's not available in my country much...or should I make a home made cakeflour
I think i am too late asking this question,
I used the meringue, but instead of a simple one i used Italian meringue for the cake, i dont know but somehow my cake deflates. Please help sir.
My question is if I bake this cake in traditional cake pans, should I and how would I turn it upside down to cool??
Why warm milk added to oil and egg yolk other than cold milk,
Does heating egg yolk or oil affect baking
my conundrum: How do I do a sugar-free brownie????? please help meeee
Thomas we don't get cake flour in India ,so what substitute do you suggest?
How do i know when the egg whites are done? #kitchenconundrums
I always do something wrong with meringue based cakes.
Comes out perfect every time I make it. Thank you for sharing.
How's much would you fill the little round cake pan so it doesn't collapse?
why do Americans use the word 'super' instead of the word 'very' ?
Like of you love eating hot cakes!
can i use all purpose flour instead of cake flour ,because in my city cale flour is not availabale cale flour
yummy
Where oh where can I find that straight sided tub pan…???
Cream of tartar is not easy to find. Can i skip adding it ? Will it ruin the cake?
What is the different between chiffon cake and sponge cake?
so this was the cake chiffon spilled on the ground?
This looks so amazing!
your cake look so perfect! 😍
Quick question
Can i use tartaric acid instead of cream of tartar?
How can you substitute cakeflour? They Don't sell cakeflour in Germany...
Corinna Fischer I'm a little late, but you can add cornstarch/cornflour to it! The ratio I use is 1 cup of flour - 2 tablespoons of flour + 2 tablespoons of cornstarch (if that makes sense!)
i am making this cake right now and I am making it for my own birthday and a little girl's birthday party so I put the batter (this recipe fits 2 trays of regular cupcakes and two 6 inches). The cupcakes spring back and become very small. Did I make any mistake? I tapped the pans on the table to eliminate bubbles, is that wrong? Please please someone can help me? Thank you!
_“I tapped the pans on the table to eliminate bubbles, is that wrong?”_
Yes, that is wrong. Cake needs bubbles to be fluffy. Once the dry and wet ingredients are combined, you must be mindful of preserving the bubbles produced (either through leavening or whipped ingredients).
I love watching your videoa of kitchen conundrums...I can't find cake flour in my part of the world...what should I do? Thanks...
Hey Thomas ! Thanks for all those great recipes and wonderful tips ! I love cooking and especially baking but I became vegan a few months ago and I was wondering if you would be able to address your videos to vegans as well. Maybe by saying what ingredients to use in order to replace eggs for instance (as for dairy vegans use soy or almond milk/cream), or any other replacement depending on the recipe. I know I'm asking you more work (ah ah) but I think it would be a nice gesture to all of your vegan followers and even more bakers in general ! Thank you for your work ; you are always interesting, helpful and well articulated ! xxx from Paris ! ;)
If you are interested, Gemma Stafford just recently made a video about egg substitutes. You can check it out on her channel. Hope it can help you :'3
if your really interested you could watch +peacefulcuisine
Thanks guys ! I'll check those out ! I already know quite a lot about flax seed and all those things but what I am interested here would actually be Thomas' take on vegan baking and cooking because I like his way of doing and explaining things. But I'll definitely follow your recommandations ! ;)
Hello thomas! Everytime I bake sponge and chiffon cake, there's always an eggy taste on them? How can i remove the "eggy taste"? Please help! 😭😭😭😭
Hi Thomas! I have a problem making chiffon cake, not this one but another recipe. the recipe I use has 3 eggs, just them not any extra yolk! I make it just how the recipe asks to but when I put it in the oven and then after baking the cake gets far from the sides ang goes down to the pan! just like a wet sponge! I hate this but I don't know what to do! may you help me ? thanks!
Bahare ALef yaaaa! urgh also happened to miiii cakee :(
Try to not butter the sides next time.
Thomas Joseph I love your videos!!!! They are so wonderful, and you’re so supportive and kind to your audience, thank you!! Would you consider posting a a video about altering baking recipes? I usually can’t bake with any diary, so I do a lot of substitutions with soy milk, coconut milk, etc., but an official guide regarding their different uses would be great. Likewise, I ALWAYS struggle with making coconut whipped cream (the stuff at the top of the can of full-fat coconut milk), which I’ve read is the best alternative to real whipped cream. Please help?! 💕
My batter deflated after I added the flour. What happened ?
can you make it eggless?
Excelente siempre!!!👏👏👏👏👏gracias!
I always prefer chiffon cake to sponge cake. Whenever I bake a cake I always a bake chiffon cake. I love its texture and it’s not oily like sponge came. Just my personal preference.
Thomas u got 101 likes👏👍 just because of delicious 😀😛👅🍰🍨🍴click bait video
thank u for this recipe.😊
great recipe/formula and your directions are well done; making it so much better for us. thanks Thomas!....that is so delicious would not fail to impress!!! baking is LOVE
I also had a question to ask about technique. One (boring) video on chiffon cakes mentioned that whipping the egg whites too rapidly risked creating larger air bubbles which would collapse more easily in the oven. He whipped his much slower than you did. I do mine with a balloon whisk and a copper egg white pan - but I do wonder if he was correct? There were no problems with your cake however - so perhaps not?? .... Thank you again - I'll be looking for your videos.
Great recipe! Made it yesterday with success! I found (because the store was out of cake flour) that all purpose still works, also, this recipe makes a LOT of batter, filled a medium bunt pan and an I’d say about 9” circular pan too! (Leaving room for rising)
cool vid!
love it!
what a wonderful you are☺
I'm from Pakistan and I'm very happy to watch such a talented chef's videos. very interesting and informative material you are giving us.
Thanks a lot.
Hi Thomas
I have a kitchen conundrum request.
For years now I have been looking for a white cake recipe that resembles a bakery style birthday cake. Can you please help me? I will appreciate any input. The recipes I found online just do not meet the mark. Please Help!!
Signed
Desperate
I made this chiffon cake in a tube pan with a removable base. When I inverted the cake right out of the oven it didn’t stick to the pan and fell onto the cooling rack. I just left it that way. The cake was balanced on the tube so I just hoped for the best. It turned out fine. After an hour I turned it back upright and it was perfect. So don’t freak out if it doesn’t stick to the sides.
This cake is absolutely delicious. I love Thomas Joseph.
🤗🙏👏👍🏻excellent! Thank you for your teaching these help me a lot to start my business
In the U.K. we don't have cake flour so can I use self raising which has baking powered in it... than eliminate out of the this recipe???
For this particular recipe the beaten egg whites are the leavening agent. In any case, use "Plain flour". Wheat locally grown in the U.K. makes a fairly soft flour, excellent for making cakes. Skip the self-rising flour and go with locally produced Plain Flour.
Use butter instead of oil, it give a better flavor
Thank you so much for this recipe. At first attempt it deflated druing baking, but so far so good. 😂😂 it's so moist and they love it.
But They kinda disagree with the amount of sugar they said it was not enough but, overall was flawless and slain
It's a lil bit too big for me. How if I want make a smaller one? What should I do with the recipe measurement? Thx..