Cooking Lesson #613: Chiffon Cake & Williamsburg Butter Frosting

...from the Perspectives' Kitchen

How you doin’? “Don’t slam the damn door!” This could often be heard when my mother was baking a Chiffon Cake. She thought that vibration and loud noise would make a Chiffon Cake fall. 
 
A Chiffon Cake is a very light (and fragile) cake made with vegetable oil, eggs, sugar, flour, baking powder and flavorings. Being made with vegetable oil, instead of a traditional solid fat such as butter or shortening makes it easier to beat air into the batter. It is a super light and fluffy cake made with a meringue (egg white) base. The texture is airy and cloud-like with a subtle sweetness and flavor. Chiffon Cakes are similar to angel food cakes; however they are richer in flavor and darker in color as they use eggs yolks in the base batter rather than just egg whites.
 
Chiffon Cake was invented by an insurance agent, Harry Baker, in Los Angeles. In 1927, he came up with an unusual cake that was light and fluffy, more tender than angel food and more flavorful than sponge cake. It became the toast of Hollywood.
 
Henry Baker baked the recipe for almost two decades for the Brown Derby Restaurant before he decided to sell his recipe to General Mills food company, which made him a millionaire.
 
My Chiffon Cake is a favorite for birthday parties. Serve with fruit or decorate with Williamsburg Butter Frosting.
 
Prep time:  30 minutes
Bake time:  1 hour, 5 minutes
Cool time:  2 hours
Yield:  6 to 8 servings
 
Ingredients 
2 cups sifted cake flour
1-1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
7 large eggs, separated, divided
3/4 cup cold water
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 teaspoon lemon extract
1/2 teaspoon cream of tartar
1 recipe Williamsburg Butter Frosting (see ChefSecret below)
 
Directions

1. Preheat an oven to 325⁰ F.
2. Thoroughly wash and rinse a 10-inch angel food tube pan in hot soapy water to ensure it is greasefree; dry well.
3. Measure the flour, sugar, baking powder and salt into a sifter; sift into a bowl. Sifting adds to the lightness of the finished cake.
4. Make a well in the center and add the egg yolks, water, oil, vanilla extract and lemon extract to the well in the order listed. Do not beat.
5. In a separate, large bowl beat the egg whites and cream of tartar until very stiff.
6. Using the same beaters, beat egg yolk batter until smooth and light; pour slowly over egg whites.
7. Gently fold the two mixtures together with a rubber spatula; do not stir. Pour the batter into the ungreased angel food tube pan.
8. Bake the cake in the preheated oven for 55 minutes.
9. Increase the heat to 350⁰ F and continue baking until a cake tester inserted into the center comes out clean, 10 to 15 more minutes.
10. Invert the pan onto a wire rack. Let cool completely for about 2 hours before unmolding and frosting.
11. When the cake is thoroughly cool, frost with Williamsburg Butter Frosting.

ChefSecret:  Williamsburg Butter Frosting recipe.

                                         Williamsburg Butter Frosting
You don't have to make a Williamsburg Orange Cake to enjoy this creamy and buttery Williamsburg frosting made with orange liqueur. Make sure your cake has cooled completely. 
 
Ingredients 
1/2 cup butter, softened
4-1/2 cups confectioners' sugar
3 tablespoons orange liqueur
1 tablespoon freshly grated orange zest
 
Directions

1. In a large bowl, blend the butter with confectioners' sugar.
2. Stir in the orange liqueur and orange zest. Beat until light and fluffy. Use to frost the cooled cake.

Quip of the Day:  Life is a cake and love is the icing on top of it. Without love, it becomes difficult to swallow life.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.

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                                                                             ©PERSPECTIVES/The Consulting Group, LLC, 2023

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