Chiffon Cake
09-046
Ingredients
Group Batter portion
Ingredient
KG
Weight (%)
Cake Flour
0.200
100
BAKELS BAKING POWDER
0.008
4
Sugar
0.100
50
Salt
0.002
0.8
Corn Oil
0.110
55
Egg Yolk
0.210
105
BAKELS OVALETT
0.008
4
Water
0.090
45
Total Weight: 0.728
Group Foam portion
Ingredient
KG
Weight (%)
Egg white
0.350
175
Cream of tartar
0.001
0.5
Sugar
0.200
100
Total Weight: 0.551
Method
How to do it:
1. Sift together flour and Bakels Baking Powder in a bowl and mix with sugar and salt.
2. Add corn oil, egg yolk, water and Ovalett and blend with a paddle on low speed until smooth.
3. In a separate mixing bowl, whip egg whites and cream of tartar on high speed.
4. Gradually add sugar while mixing on high speed until medium peaks are formed.
5. Fold foam portion in batter portion.
6. Deposit into a 9-inch tube pan.
7. Bake at 175°C for 30-35 minutes.
8. After baking, turn pan upside down and leave to stand until cool.
Yield
1 chiffon cake
Product Used
Ingredients
Group Batter portion
Ingredient
KG
Weight (%)
Cake Flour
0.200
100
BAKELS BAKING POWDER
0.008
4
Sugar
0.100
50
Salt
0.002
0.8
Corn Oil
0.110
55
Egg Yolk
0.210
105
BAKELS OVALETT
0.008
4
Water
0.090
45
Total Weight: 0.728
Group Foam portion
Ingredient
KG
Weight (%)
Egg white
0.350
175
Cream of tartar
0.001
0.5
Sugar
0.200
100
Total Weight: 0.551
Method
How to do it:
1. Sift together flour and Bakels Baking Powder in a bowl and mix with sugar and salt.
2. Add corn oil, egg yolk, water and Ovalett and blend with a paddle on low speed until smooth.
3. In a separate mixing bowl, whip egg whites and cream of tartar on high speed.
4. Gradually add sugar while mixing on high speed until medium peaks are formed.
5. Fold foam portion in batter portion.
6. Deposit into a 9-inch tube pan.
7. Bake at 175°C for 30-35 minutes.
8. After baking, turn pan upside down and leave to stand until cool.
Ingredients
Group Batter portion
Ingredient
KG
Weight (%)
Cake Flour
0.200
100
BAKELS BAKING POWDER
0.008
4
Sugar
0.100
50
Salt
0.002
0.8
Corn Oil
0.110
55
Egg Yolk
0.210
105
BAKELS OVALETT
0.008
4
Water
0.090
45
Total Weight: 0.728
Group Foam portion
Ingredient
KG
Weight (%)
Egg white
0.350
175
Cream of tartar
0.001
0.5
Sugar
0.200
100
Total Weight: 0.551
Method
How to do it:
1. Sift together flour and Bakels Baking Powder in a bowl and mix with sugar and salt.
2. Add corn oil, egg yolk, water and Ovalett and blend with a paddle on low speed until smooth.
3. In a separate mixing bowl, whip egg whites and cream of tartar on high speed.
4. Gradually add sugar while mixing on high speed until medium peaks are formed.
5. Fold foam portion in batter portion.
6. Deposit into a 9-inch tube pan.
7. Bake at 175°C for 30-35 minutes.
8. After baking, turn pan upside down and leave to stand until cool.
Yield
1 chiffon cake
Product Used
Ingredients
Group Batter portion
Ingredient
KG
Weight (%)
Cake Flour
0.200
100
BAKELS BAKING POWDER
0.008
4
Sugar
0.100
50
Salt
0.002
0.8
Corn Oil
0.110
55
Egg Yolk
0.210
105
BAKELS OVALETT
0.008
4
Water
0.090
45
Total Weight: 0.728
Group Foam portion
Ingredient
KG
Weight (%)
Egg white
0.350
175
Cream of tartar
0.001
0.5
Sugar
0.200
100
Total Weight: 0.551
Method
How to do it:
1. Sift together flour and Bakels Baking Powder in a bowl and mix with sugar and salt.
2. Add corn oil, egg yolk, water and Ovalett and blend with a paddle on low speed until smooth.
3. In a separate mixing bowl, whip egg whites and cream of tartar on high speed.
4. Gradually add sugar while mixing on high speed until medium peaks are formed.
5. Fold foam portion in batter portion.
6. Deposit into a 9-inch tube pan.
7. Bake at 175°C for 30-35 minutes.
8. After baking, turn pan upside down and leave to stand until cool.
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