Ever heard of chiffon cake? This is a type of cake belonging to the Foam Cake group, ie cakes with eggs that are whipped to form air bubbles. The special thing about chiffon cake is that its structure is completely different from sponge cake, although they have many similarities.

1. What is chiffon cake?

Chiffon cake is a popular pastry favored for its mild sweetness and distinctive texture. Unlike regular cakes, chiffon cakes use less flour and more liquid, such as cooking oil, eggs and fruit juice. This creates a soft, spongy and chewy chiffon texture that characterizes this cake.

The chiffon method requires technique and experience to achieve the best results. The baker needs to beat the eggs and blend the ingredients with the right precision and proportions to achieve the perfect texture. Chiffon cakes are often made in rolls or without a filling in the middle to keep the cake’s porosity and softness.

Chiffons come in a variety of flavors, from fresh fruit flavors to rich cream or chocolate flavors. In addition, chiffon cakes are often decorated with fresh cream, fruits or colorful candies to create an attractive and beautiful dessert.

2. Structural features of chiffon cake

Although chiffon and sponge cake share many similar characteristics such as fluffy texture and delicious taste, they are actually different in terms of making method and texture. The sponge cake is created using flour, butter and eggs, while the chiffon cake uses flour, baking powder, vegetable oil and eggs.

Chiffon cakes are brightly colored and often decorated with cream and fresh flowers. It is a great dessert for the party or an afternoon coffee with friends. If you want to try making chiffon at home, search for chiffon recipes and tips on cooking websites or check out how-to videos on Youtube.

3. Common mistakes and how to fix them when making chiffon cakes

Common mistakes: Chiffon cake is flat, bottom is concave

This usually happens because chiffon cakes are made by whipping eggs and using more liquid than other cakes. When the cake inflates too quickly in the oven, it can flatten and dent the bottom.

How to fix:

To fix this situation, you need to control the oven temperature. “Tame” your oven to adjust the temperature to suit your chiffon baking from start to finish. If your oven is less than 30L, lower the baking tray and bake at a lower temperature of about 150-160 degrees C to avoid the above heat situation for small ovens which will often be high. You can use an oven thermometer to help regulate the oven temperature or observe the cake for the first 10 minutes. If you find that the top of the cake turns yellow quickly and the cake rises quickly, lower the heat and extend the baking time to help improve the condition of your cake.

If you are looking for a special cake to enjoy, chiffon cake will be the perfect choice. However, don’t forget to control the temperature of your oven to avoid common mistakes and ensure that your chiffon is made to perfection.