Soft, fluffy and airy spongy cake! Surely this is your type of Chiffon cake
I have make another cake this week after my Red Cabbage Sponge Cake. If you have followed my blog, you will know this light and spongy cake is so healthy and tasty as it pack with high nutritious vegetable – the red cabbage! So, have you try the recipe yet? Is OK if you haven’t just save the recipe and try it whenever you get a chance! 😉
Now, talking about chiffon cake. My children love chiffon cake and so do I! This soft and fluffy spongy cake is very popular in Malaysia, the place where I grown up. You can get chiffon cake in most of the bakery shops. The most classic one is pandan flavour chiffon cake that’s give you a vibrant green colour. Using the juice from fresh pandan leaves pairing with coconut milk in cake gives you a sweet and grassy aroma flavour that no one can resist! However, it is not easy to find fresh pandan leaves in Australia especially where I live. So I have decided to make a marble chiffon cake which is also very delicious and delicate in flavour.
In this recipe, I’m making a tri-colour marble chiffon cake using wheat grass powder along with cocoa and acai powder. I called it an “Army cake” as the marble pattern looks like an army uniform, what do you think? I like the pairing of these 3 as each of them has it individual colour and flavour. In this recipe, I used about a teaspoon each for the powder for colouring. It turned out the wheat grass has the strongest colour effect, an army green colour while the acai powder is very soft in pale pink.
Hence, I have made another marble cake the next day using more cocoa and acai powder as I want to see how this turn out. This time I used 2 1/2 tsp cocoa and 2 tsp acai with 1 tsp wheat grass. You can see the different as per below picture. The cocoa colour is now stronger, however the acai powder is till quite pale. Anyway, I’m happy with this version of Army cake.
Alright, now back to the cake making process. There are a few important factors you need to take notes when it comes to making a perfect/no fail chiffon cake with soft, airy and fluffy texture.
- A perfect meringue
Always use chilled egg whites when you make the meringue to achieve a fine and smooth results. No oil/grease in your cake mixer. Whisk your egg whites until you a get a stiff peak results, this means when you turn your mixer up side down, the meringue will stay without falling off or when you hold your whisk up side down, the meringue is thick and point straight up without collapsing.
- use the right chiffon cake pan
When you make a chiffon cake, you must use a chiffon/angel cake pan with a removable base. Also, do not grease the pan so the cake can cling to the side and bottom to help with rising and prevent it from collapse. I’m using a 9 inch/23cm chiffon cake pan in this recipe.
- Let it cool up side down
As soon as you remove the cake from the oven, let it cool up side down and do not remove the cake from the pan until it cool down completely. This will take around 2 hours.
One important ingredient that I like to mention in this chiffon cake recipe is lemon juice. Lemon juice helps with cake rising and cut down the sweetness of the cake. This Chiffon cake recipe is so light and fluffy, melt-in-your mouth kind of cake, similar with the one that you get from the Asian/Japanese bakery shop.
The original chiffon cake recipe was adapted from Rasa Malaysia which is one of my favourite foods blog under the title of Orange Chiffon Cake. I have tried the orange flavour chiffon cake and it is simply delicious but I would like to show you this Tri-colour marble chiffon cake which is more interesting in it look. 😍
Below are the pictures of my first cake.
Now, these are the second version.
|Preparation Time: 20 minutes||Cooking Time: 1 hour||Serve: 10 slices|
– 7 cold egg whites
– 2/3 cup, 160ml sugar
– 1 tsp lemon juice
– 7 egg yolks
– 1/4 cup, 60ml sugar
– 4 tbsp vegetable oil
– 1/4 tsp salt
– juice from 1 lemon
– 1/4 cup, 60ml milk
– 110g sifted self-raising flour
– 2 – 2 1/2 tsp cocoa powder + 1-2 tbsp milk/water
– 2 tsp acai powder + 1-2 tbsp milk/water
– 1 tsp wheat grass powder + 1 tbsp milk/water
Note: You can substitute the powders by normal food liquid or gel colouring without adding any liquid. But I strongly suggest to use some cocoa powder, otherwise you might want to add some vanilla or lemon extract to give this cake some extra flavour.
- Preheat oven to 170C
- In a cake mixer, beat egg whites on high speed until it is foamy. Slowly add in sugar in 4 separate portions then add lemon juice, continue to beat on high speed for about 5 minutes or until egg whites reached stiff peak.
- Transfer to a bowl and set aside.
- Beat egg yolks with sugar in the cake mixer until eggs lighten in colour. Then add in oil and salt and continue beat on high speed until mixture is creamy and smooth. This take around 5 minutes.
- Add lemon juice and milk and beat for 30 seconds then finally add sifted flour and mix until it well incorporated about 1 minute. Use a silicone spatula to scrap down the side and bottom and stir until cake mixture is smooth with no lump.
- Scoop 1/3 of meringue to add in cake mixture, use a whisk to gentle fold it. Do not over whisk as you want the meringue to stay airy for the best result. But make sure you mix the batter thoroughly. Do the same with the remaining meringue.
- In 3 separate bowls, add each powder with liquid and stir it well. Divide batter into the bowls and mix it well. Or if you are using the gel colouring, equally divide the batter into 3 bowls. Drop each gel colouring into each mixture and gently stir until well combined and your are satisfied with the colours.
- Alternate a quarter of each batter from each bowl into your cake pan, repeat until you evenly distribute and finish all the batters.
- Insert a small knife (I used a chopstick) all the way through to the bottom, then drag through the batter in a circular motion to create lines.
- Bake in the oven for 50-60 minutes. Check by insert a toothpick, if it come out clean your cake is cooked.
- Remove cake from the oven and put it up side down until it completely cool down.
- When you ready to remove the cake from the pan, use a small spatula or knife to run through the outer and inner edges of the pan.
- Remove the cake from the pan, and use the knife to run through the bottom of the pan.
- Place the cake on a cake stand and slice to serve.
This cake can store in a air tight container for 2-3 days with room temperature or 4-5 days in the fridge.
Thanks for stopping by!
Did you make this recipe? I’d love to hear how it went in the comments below. Snap a photo and tag @dreamtocookblog with #dreamtocook❤ if you have an Instagram account. I love seeing your creations!