Chiffon Cake シフォンケーキ is a cake from the United States, an airy, moist and spongy cake. Perfect for a light snack. A japanese pastry that the Japanese love. Presentation.
- Chiffon Cake, a light pastry and a must in Japan
- Chiffon Cake, shape, texture and ingredients
- Chiffon Cake recipe
Chiffon Cake, a light pastry and a must in Japan
The Chiffon Cake was invented in the United States, in 1927 more exactly by Harry Baker, Californian and insurance salesman! It was named “Chiffon Cake” because of its light texture like “muslin”.
This cake gained popularity because it was appreciated by Hollywood artists. It was not until 1947 that the recipe was revealed to the public.
At that time it was Isuji Iwata, a high school student in California who was touched by this cake and learned to make this recipe by adapting it to Japanese tastes. It was popularized in 1976 and today it is a big success, much more than in the United States.
You can find it with matcha tea, yuzu, chocolate, cream…
It could be compared to Castella cake, another spongy Japanese pastry.
Chiffon Cake, shape, texture and ingredients
Chiffon Cake contains a lot of oil and eggs which create a very moist cake.
Chiffon cakes do not tend to harden or dry out, unlike the familiar butter cakes. They can be stored in the open air without the need to refrigerate them like pastries with custard.
There is no butter in Chiffon cakes, so they are less fatty than traditional cakes, which is also why they are so popular in Japan.
Chiffon cake is a thick, light, spongy and moist cake. You will notice that there is a hole in the center, it comes from the mold. This hole allows you to unmold it more easily or to fill it with cream in the center.
The ingredients of the Chiffon cake are quite simple and inexpensive:
- eggs (whole eggs + egg whites)
- Wheat flour
- Sugar
- Neutral vegetable oil (rapeseed, grape seed…)
- water or milk (depending on the recipe)
- Salt
- Baking powder (depending on the recipe)
Here is a video recipe :
