Chiffon cake is a super light and fluffy cake made with a meringue base. A meringue base is used to create the incredibly light and fluffy chiffon cake. The flavor and texture are subtly sweet and cloud-like in texture. Angel food cakes and chiffon cakes are similar, but chiffon cakes employ whole eggs rather than simply egg whites, giving them a somewhat richer flavor and darker color.

This Chiffon Cake can initially fool you into thinking it's an Angel Food Cake. Both cakes are tall and circular, with the distinctive hole in the middle that results from baking the cake in a tube pan. And the textures of both cakes are light and spongy. Chiffon Cakes, on the other hand, differ in that they use both egg yolks and egg whites in addition to baking powder, orange juice, and a liquid fat (in the form of oil). This cake's remarkable moist and sensitive crumb and its ability to stay soft even when refrigerated are both attributed to the oil. While you can just sprinkle powdered sugar over the cake's top, I prefer to glaze it with a delectable orange flavour. Serve alone or with lightly whipped cream and fresh fruit (or fruit sauces).

Why do people like Chiffon cake

Chiffon cakes can be made with a wide variety of flavors, including the traditional vanilla and chocolate as well as fruity flavors like strawberry and orange.

The pandan chiffon cake, sometimes referred to as Singapore's national cake, is my particular favorite type of chiffon cake. The airy texture, combined with the aroma of pandan leaves and coconut milk, results in the cake of my dreams.

Get the best cakes in Singapore at Bread Garden

Need a cake for an upcoming special occasion? Order online at our website today. Using only the freshest premium ingredients and lovingly handmade to perfection, Bread Garden cakes are the best companion for any celebration.

Ingredients that go into Chiffon cake

• 2 cups (240 grams) cake flour
• 1 cup (200 grams) granulated white sugar (Sugar 1)
• 2 teaspoons (8 grams) baking powder
• 1/2 teaspoon (2 grams) salt
• 2 tablespoons orange zest (from about 2 large oranges)
• 7 large egg yolks (120 grams), at room temperature
• 1/2 cup (120 ml/grams) vegetable, corn, canola, or safflower oil
• 1/2 cup (120 ml/grams)freshly squeezed orange juice (2 - 3 large oranges)
• 1 teaspoon (4 grams) pure vanilla extract
• 8 large egg whites (240 grams), at room temperature
• 1/2 teaspoon (2 grams) cream of tartar
• 1/2 cup (100 grams) granulated white sugar (Sugar 2)

 

How to bake Chiffon cake

1. While the eggs are still cold, separate them. Put the egg whites and any surplus whites in one bowl and the egg yolks in another. Wrap in plastic wrap, then warm to room temperature (about 30 to 60 minutes).
2. Prepare a 10 inch (25 cm) two-piece ungreased tube pan and preheat your oven to 325°F (165°C). (Use a nonstick pan sparingly.)
3. Put the flour, 1 cup (200 grammes) sugar (Sugar 1), baking powder, salt, and orange zest in the bowl of your electric stand mixer with the paddle attachment (or with a manual mixer). Blend until smooth. The egg yolks, oil, orange juice, and vanilla extract should all be added to the flour mixture after making a well in the centre. beat till smooth at medium speed (about one minute). As necessary, scrape the bowl's bottom and sides.
4. The egg whites and cream of tartar should be mixed on medium-low speed in a different clean bowl of your electric stand mixer with the whisk attachment (or with a hand mixer) until soft peaks form. The final 1/2 cup (100 grammes) of sugar (Sugar 2) should be added gradually while increasing the mixer speed to high. Beat the mixture until stiff peaks begin to form. Gently incorporate the egg whites (in three additions) into the egg yolk batter using a large rubber spatula or wire whisk until combined (being careful not to deflate the batter).
5. Bake the cake for 55 to 60 minutes, or until a wooden skewer inserted in the centre of the cake comes out clean. Pour the batter into the tube pan. (The cake will rebound when softly squeezed.) As soon as you take the cake out of the oven, invert (or turn it upside down) the pan and set it on a flat surface or a bottle so that it hangs over the counter. Allow the cake to cool completely (approximately 1 1/2 hours) before removing it from the pan.

Order birthday cake online at Bread Garden

A birthday cake is a must with any birthday celebration; so let us bake you one that is sure to delight you and all your guests for an awesomely delicious good time.

Best ways to enjoy a Chiffon cake

Singapore Chiffon cake is produced with just three basic ingredients: low-protein flour, room-temperature eggs, and granulated sugar. Adding extracts to the recipe is possible; lemon is the most traditional flavor used in Italian baking, for instance. The baker must take care not to overmix the batter before it is baked, just like when making angel food cake.

Other popular cakes

Besides cake, there are other types of cakes that are highly popular in Singapore and around the world. Below is a list of some of the most known and mentioned ones:

Red velvet cake, Pineapple-upside-down cake, Black Forest cake, Cupcakes, Coffee cake, Angel food cake, Devil's food cake, Pound cake, Sponge cake, Genoise sponge cake, Carrot cake, Opera cake, Chiffon cake, Flourless chocolate cake, Johnny cakes, Brooklyn blackout cake, Apple cake, Fruit cream cake, Poke Cake, Cheese cake, Strawberry shortcake, Basque cheesecake, Basbousa, Bundt cake, Mille crepes cake, Ice cream cake, Icebox cake, Honey cake, Hummingbird cake, King cake

Islandwide cake delivery with Bread Garden

Enjoy cake delivery in Singapore when you order online a cake from us. Simply make your cake selection and indicate your delivery location and preferred date/time of delivery, and let us handle the rest.