The name of this sponge alludes to its lightness compared to the fabric of the same name. At a time when it was almost compulsory to add butter to biscuits, the novelty consisted in changing these fatty components for sunflower oil, much lighter, healthier and... more durable.
Butter and lard have the drawback of adding saturated fats, which are harmful to our heart health, but this was not what bothered the bakers and pastry chefs of the time (in fact, the association between fats and cholesterol was discovered only by from the 50s of the last century).
The problem with biscuits made with animal fats is that they tend to harden and go rancid, so that soon after they are baked they are either sold or have to be removed from the shelves. By replacing them with much lighter oils of vegetable origin, this inevitable expiration process is considerably delayed, allowing longer sales periods. This is the reason, and no other, for the change in fats used by the confectioner's guild, until reaching "trans" fats, which once again questioned the heart health of buyers.
Chiffon Cake was invented in 1927 by a Californian insurance salesman turned baker with the prophetic last name "Baker." He kept the recipe secret for 20 years until he sold it.
The Chiffon cake is quite similar to the Savoyard cake and like this one uses whipped egg whites to inflate it to the maximum. It is therefore very spongy, with a fresh texture, and suitable for being covered or filled with pastry cream, assorted icings and chocolate coatings.
It is often baked with a central hole pan similar to a Bundt, but without ridges, so that the heat reaches the entire dough easily. It is the recommended mold because it is a type of cake that is very dependent on the baking heat.
INGREDIENTS
- 2 cups and a quarter of cake flour
- 1 cup and a half of granulated or icing sugar (better the latter)
- 3/4 cup (150ml) cold water
- Half a cup of sunflower or corn oil (no other can be used)
- 5 egg yolks
- 8 egg whites
- 20 grams (1 tbsp) of baking powder
- 2 teaspoons vanilla essence or the grated peel of a lemon, to taste
- 1 pinch of salt
In a large bowl, pour the dry components of the dough: flour, sugar, yeast and a pinch of salt. We mix well.
Now we add the "wet" components one by one. When we integrate one, we introduce the next.
First we separate the yolks from the whites (there will be 3 yolks left over that you can use for other purposes)
We incorporate a yolk, mix well and then for the next.
When all the yolks are added, pour the oil and proceed in the same way.
Next the cold water. Mix everything very well until there is a homogeneous mass.
Finally the grated skin of the lemon or the essence of vanilla, to taste (or both at the same time, as you wish).
Whip the egg whites by adding a pinch of salt and a few drops of lemon juice. They must be very firm, that is, when turning the bowl where we have mounted them, they do not fall.
Add the whipped egg whites to the dough with the help of a wide spatula or a spoon, with enveloping movements from top to bottom, very slowly. It is to conserve the air in the egg whites.
Pour into a bundt mold - hole in the center - without greasing, preferably silicone. Preheat the oven to 160 degrees (320 F) and bake for 50 minutes. Then we increase the temperature to 180 degrees (356 F) and bake an additional 10 minutes.
We check that when we stick a toothpick it comes out completely dry and we remove it.
Carefully flip the pan over and let cool completely. It unmolds when it is completely cold.
It is eaten as it is - there is nothing better to dip in milk or hot cocoa - or it is decorated and filled to taste.