Hi !!
I happened to bake the classic orange chiffon cake the other day after from joyofbaking.com. This cake is apt like its name. It looks like chiffon and takes much spongy and moist. So let me quickly explain the difference between a regular sponge cake and the chiffon cake.
Sponge cake:
Type1: The traditional sponge cake does not contain any butter or leavening agent . All the fat comes from the egg yolks. So this cake is mostly considered dry and it is difficult to eat this cake on its own. But one advantage this cake offers is, it can absorb any flavored syrup or kirsch well and hence used extensively while making black forest cake or pastry cakes. This cake goes dry when kept in the refrigerated.
Baking pan : Use jelly roll pans and bake only for 10-12 min.
Type 2: Yet there is another class of sponge cake that makes use of additional butter for added flavor and moistness.So at least 55gm(1/4th cup) butter is used for every cup of flour in addition to baking powder. These cakes are delicious. They rise well and stay moist for a long time. This cake can be refrigerated, but should be thawed for 1 hour before serving.
Baking pan: These can be baked in 8", 9" round or square pan or can be baked into cupcakes.
Chiffon cakes:
Chiffon cakes are a cross between the Type1 and Type2 cakes explained above. These cakes are wonderfully moist and light. All the moistness comes from oil that is used in the batter instead of butter. So what this means is you can store this cake in the refrigerator without having to worry about the cake going hard or dry. It is almost impossible to make this cake go dry. Another point is the eggs are separated and the egg whites are whipped until stiff and glossy(not too stiff) and added to the egg yolk batter in three additions carefully.
Baking pan:
Use only 10" tube pans with a removable base(other sizes will do as long it is a tube pan) without grease when working with chiffon cakes. The purpose of using this pan is that the cake can stick to the sides and base of the pan when you invert the cake after it comes out of the oven. This makes sure the cake does not collapse after removing from the oven.
Hope this helped!!!
I happened to bake the classic orange chiffon cake the other day after from joyofbaking.com. This cake is apt like its name. It looks like chiffon and takes much spongy and moist. So let me quickly explain the difference between a regular sponge cake and the chiffon cake.
Sponge cake:
Type1: The traditional sponge cake does not contain any butter or leavening agent . All the fat comes from the egg yolks. So this cake is mostly considered dry and it is difficult to eat this cake on its own. But one advantage this cake offers is, it can absorb any flavored syrup or kirsch well and hence used extensively while making black forest cake or pastry cakes. This cake goes dry when kept in the refrigerated.
Baking pan : Use jelly roll pans and bake only for 10-12 min.
Type 2: Yet there is another class of sponge cake that makes use of additional butter for added flavor and moistness.So at least 55gm(1/4th cup) butter is used for every cup of flour in addition to baking powder. These cakes are delicious. They rise well and stay moist for a long time. This cake can be refrigerated, but should be thawed for 1 hour before serving.
Baking pan: These can be baked in 8", 9" round or square pan or can be baked into cupcakes.
Chiffon cakes:
Chiffon cakes are a cross between the Type1 and Type2 cakes explained above. These cakes are wonderfully moist and light. All the moistness comes from oil that is used in the batter instead of butter. So what this means is you can store this cake in the refrigerator without having to worry about the cake going hard or dry. It is almost impossible to make this cake go dry. Another point is the eggs are separated and the egg whites are whipped until stiff and glossy(not too stiff) and added to the egg yolk batter in three additions carefully.
Baking pan:
Use only 10" tube pans with a removable base(other sizes will do as long it is a tube pan) without grease when working with chiffon cakes. The purpose of using this pan is that the cake can stick to the sides and base of the pan when you invert the cake after it comes out of the oven. This makes sure the cake does not collapse after removing from the oven.
Hope this helped!!!
