Chiffon Cake

Chiffon cake is a light, airy cake that's made with

cake flour, vegetable oil, eggs, sugar, and baking
powder. Instead of butter or shortening, vegetable oil
is added to give it moisture.
Mixing Process

Batter, mixture of flour and liquid

with other ingredients, such as
leavening agents, shortening, sugar,
salt, eggs, and various flavorings,
used to make baked.
Meringue
Mixture
Meringue is a
mixture of stiffly
beaten egg whites
and sugar.
3 stages of meringue
three stages of meringue stiffness:
 soft, firm and stiff peaks. As you keep
whipping your egg whites, the peaks will
transition from soft to firm to stiff. It's
important to pause your mixing to check
your peak stiffness level if you're unsure
how far along your meringue is.
How to mix batter to meringue

1. Cut and Fold - Have your lighter and heavier batter side by side. Take
a small amount of the light ingredient (meringue) and whisk it into the
heavier batter. Working in three or so batches, take your spatula and
cut down the center of the batter (hitting the bottom of the mixing
bowl.)
- A technique called "lighten the batter" is done if folding stiffly
beaten egg whites into a very thick or heavy mixture, first stir in a few
large spoonfuls of .
Ingredients
Batter mixture

1 3/4 cups cake flour

1/4 cup white sugar
1 tbsp baking powder
Lemon juice
6 egg yolk
1/4 cup vegetable oil
1/2 cup milk or water
Ingredients
Meringue mixture

6 egg whites
1/2 cup white sugar
1/2 tsp cream of tartar