THE BEST OF SPONGE AND BUTTER CAKES

Chiffon cakes are nothing but the flavour of butter cakes and the soft tenderness of sponge cakes put together. According to General Mills, a huge American food manufacturer, chiffon cakes were “the first really new cake in 100 years”. Experimented in the year 1927 by Harry Baker, a Los Angeles Insurance agent, chiffon cake had a distinctly different preparation than regular cakes. Harry Baker used vegetable oil instead of butter or margarine and egg whites were beaten separately after removal of the yolk. Baker’s secret recipe was intensely sought after for his cakes turned out to be extremely fluffy and soft unlike regular cakes and still retained the flavours of the latter. Baker also sold his cake to the Hollywood stars and baked it especially for the renowned Brown Derby Restaurant, although without divulging his secret recipe. It was only in the year 1947 that General Mills bought the recipe from Harry Baker and started a mass wide production of chiffon cakes. The cake was an instant success and a national sensation. The recipe also reached other parts of the world making sure of diverse cultural variations of chiffon cakes that we enjoy today.

One of the most prominent cultural variations of the cake originated in Southeast Asia, Indonesia, Malaysia and Singapore to be precise, where they used Pandan leaves to make Pandan Chiffon cakes. The Pandan Chiffon cake recipe calls for almost the same chiffon cake recipe using flour, egg whites, vegetable oil, sugar but with an addition of Pandan leaves. Pandan leaves are domesticated, grown and found in the Southeast Asian region and is recognised for its distinctively aromatic fragrance. The leaves are also used to make white bread, jasmine rice and basmati rice. The addition of this leaf in the cake recipe gives the cake a green colour and a very defined image due to the presence of chlorophyll. 
 

With all the different variants of chiffon, we at Bakers Market have chosen our favourite ones!

  • Lemon Chiffon Cake – Lemon chiffon cakes are not any regular super tangy lemon cakes that are usually prepared by bakers. The tanginess is replaced warmly with a mellow citrusy flavour of the lemon, not in any extreme. However, an added layer of flavour helps the cake become more delicious, maybe something with almond, vanilla, rum chocolate or any other citrus fruit other than lemon. Lime and orange work the best to bring out the added flavour. The cake can also be topped with whipping cream or powdered sugar or lemon juice in case the tanginess is a favourite for our cake lovers.

 

  • Chocolate Chiffon Cake – For anyone who cannot do cakes without chocolate in it, chocolate chiffon cakes are quite the go. With its sponge cake airiness and moistness of a regular egg and butter cake, chocolate only offers a heavenly flavorful addition. A good dutch process cocoa can be the sole flavour that needs to be added to a regular chiffon cake preparation. Cocoa powder mixed in hot water is added into the already assembled ingredients of the chiffon cake. The egg whites are separately added and whisked with the batter. The yolk can also be added for extra moistness and flavour. Ganache can be separately prepared to add as a classic topping of any chocolate cake recipe. 
  • Vanilla Chiffon – Vanilla Chiffon cake is the classic, representative of the family. It is sophisticated, chic and classy. The airiness of the cake resembles a sponge cake and the vanilla flavour is induced to replace the lack of butter or margarine. A vanilla buttercream can be used for topping in case you are quite insistent to retain the butter flavour. Vanilla chiffon cakes can also be made in small quantities for prolonged storage and as quick tea time snacks. They also make the most ideal gift cakes for your loved ones.

  • Keto Chiffon – For all cake lovers who don’t mess around with their super healthy diet, the keto option of Chiffon cakes is their savoury saviour. Keto chiffon cakes are low on carbs and the healthy recipe is achieved with minimal to no sugar, almond flour instead of regular flour, and olive oil instead of regular oil. The quantity of butter can be manipulated but not exceeding 85% of what is required which otherwise would directly affect the quality and shape of your cake. An eggless variation is also a possibility if you happen to use an ideal egg replacer. 

  • Orange Chiffon – Remember how we recommended lime or orange to lemon chiffon cake for added flavour? The same can be made out into a uniquely orange specific variation known as the Orange chiffon cake. The recipe calls for orange juice into the batter consisting of yolk, flour, sugar and liquid fat (oil). It can be topped off with whipped cream to go with the very citrusy flavour of the cake. 

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