Chiffon Cake vs. Angel Food Cake . . . how are they the same and how are the different? 
Chiffon Cakes are Angel Foods are the same:
- They belong to the basic family, the foam cake. Sponge cakes are included in this family too.
- They’re aerated by beating air into the egg whites and folding the egg foam into the other ingredients.
- They require a special technique, folding.
- They are baked in the same type of cake pan.
- It isn’t necessary to grease the pan because the cakes need to cling to the sides of the pan while cooling.
- Bake in a 10″ ungreased Angel Food cake pan.
- Cool the cakes upside down over a standing wine bottle or large funnel. Gravity will keep the cake’s full volume until it sets.
Chiffon Cakes and Angel Food cakes are different:
- Chiffon Cakes contain egg yolks and oil.
Secrets to perfectly beaten egg whites every time:
- Always, use a clean, dry bowl for separating and beating egg whites.
- Separate eggs whites and egg yolks one at a time into a cup. Place egg white in a liquid measuring cup and the yolk in another cup. Continue until the desired amount of egg whites is achieved.
- If one speck of the yoke gets in an egg white, throw it out. Put the cup aside and get a clean, dry cup and continue separating the eggs.
- Beat egg whites until frothy, add cream of tartar, continue beating until soft peaks form, begin adding sugar 2 tablespoons at a time.
- Beat until stiff, glossy peaks form – like these!
Being careful not to over beat! When the egg whites begin to clump, you know they have been beaten to long – like these!
Why Cake Flour:
Swans Down Cake-Flour is made with the finest American soft winter wheat and repeatedly sifted so that it’s 27 times finer than all-purpose flour.
Orange Chiffon Cakes are delicious too!
For years, Orange Chiffon cakes have been a tradition in the Graass family. In 1948 at the age of 23, Betty Graass, my beautiful mother-in-law baked an Orange Chiffon cake for her son, Jeff’s 1st birthday. This was the year when Better Homes and Gardens featured the cake as the “first new cake in over 100 years!” It was a national sensation. The family loved the Orange Chiffon Cake so much that it became a family tradition for birthdays. I continued the tradition. For Jim’s birthday as well as our children’s birthdays and bake an Orange Chiffon Cake for every celebration!
Chiffon Cake vs. Angel Food Cake . . . which cake wins today??!! The chiffon cake wins today because today is National Lemon Chiffon Cake Day!
Bake a Lemon Chiffon Cake for your family and celebrate tonight!
Lemon Chiffon Cake
Light and airy, moist and delicious . . . this is the cake we bake for birthday celebrations!
Ingredients
- 1 Cup Egg Whites, room temperature
- 1/2 t. Cream of Tartar
- 1/2 Cups Sugar
- 2 1/4 Cups Cake Flour, sifted
- 1 Cup Sugar
- 1 T. baking powder
- 1 tsp. Salt
- 1/2 Cup Vegetable Oil
- 7 Large Egg yolks
- 3/4 Cup Freshly squeezed lemon juice
Instructions
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Preheat oven to 325º.
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In a bowl of an electric mixer fitted with a wire whisk, add the egg whites, beat until frothy add cream of starter, continue beating until soft peaks form. Begin adding 2 tablespoons of sugar until 1/2 cup of sugar is added and the whites standing stiff, glossy peaks. Being careful not to beat until dry.
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Sift together dry ingredients into a bowl (flour, sugar, baking powder, salt); set aside.
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In another bowl of an electric mixer, add the oil, egg yolks, and lemon juice; beat well.
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Add the dry ingredients, and blend together.
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With a rubber spatula, gently fold the mixture into the beaten whites.
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Pour the combined mixture all at once into tube pan.
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Bake 1 1/4 hours or until the top springs back when lightly touched. Invert the pan onto a funnel to cool.
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When cake is cool, run a knife around the edges of the cake and remove the cake from the pan.
Lemon glaze: In the bowl of an electric mixer blend together powdered sugar and freshly squeezed lemon juice until the desired consistency is reached. Pourable but not to thin!
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