Amazing Chiffon Cake Recipe & All The Crucial Tips!

[Music] [Applause] today we are making siphon cake it is silky smooth fluffy and so soft it is my favorite and here is the ingredients we're gonna use today we use egg granulated sugar water oil salt vanilla today we're gonna use vanilla beans in cake flour you don't have to add salt or vanilla to make sephora cake so basically you can make seafoam cake with just five ingredients which is egg sugar water oil and cake flour so it is such a simple cake with low cost but just like so many other desserts because it's simple you really need to know the crucial points to make it successful so that's what we're gonna do today i'm going to share all the crucial points and my tips and tricks so that you can make your own perfect sephon cake at home in your own kitchen so let's get started first add yolks in a bowl save the egg whites to make meringue later add sugar and quickly mix so after you add sugar mix right away so some people whip this yogurt some people do not whip this yogurt for siphon cake it really depends on what kind of result you want for the texture i personally like to whip yocks by whipping yogs it contains more ears inside it contains more air bubbles inside which results in a little bit more fluffier siphon cake with a little bit more heat so if you want that you can whip yocks if you don't whip yogs you can taste more yolks a little bit more richness and that because it contains less air bubbles inside the heat is gonna be a little bit lower so it's a slight difference i have to say but it really depends on which result you want so i'm gonna keep whipping until it gets really foamy and pale in color [Music] and thickness is not thick like mayonnaise it's more like a honday sauce like a thick sauce the color is pale that means it contains more ears inside so now i'm gonna add salt a lot of times i like to add salt in my desserts it really helps all the flavors become one and as a flavor today we're gonna add vanilla beans i love the flavor especially madagascar banana beans but you can totally use vanilla extract when you use vanilla extract how much you can add really depends on the extract some of the extract is very powerful so you only need to add some drops but some extract is not strong at all so you can add like a teaspoon or up to one tablespoon so if this is your first time i would recommend to add less amount and taste your stephen cake and see if you like more or less and adjust next time and you can of course add other types of extracts or flavors okay so i'm gonna open up a little surgery right here [Music] open up lots of seeds inside so i'm gonna scrape off with the back of the knife and mix [Music] and we're gonna add water just mix until they are evenly branded and then we're gonna add oil so today i used olive oil because i love it but you can use other oils like vegetable oil or quinoa oil and at this point it looks really loose liquidity and that's totally fine so here is a cake flour i like to sift cake flour ahead one time and a lot of times i sift one more time to really make sure there is no flour lumps and so that it contains more ears all around so after you added flour you want to mix it really well until it gets smooth because if you don't mix enough the flour is not completely blended in and after the cake is baked and when you slice the cake you might see the chunks of flour which you don't want it so clean up the side like that and don't miss any flowers mix until they are perfectly even so now this york mixture is all complete and we're gonna move to making meringue you do not want to make meringue first and make this yogurt mixture after that because my rank starts separating as it sits once the meringue is done you want to use it right away especially french meringue like to this starts separating so quickly the key is after the meringue is done you want to use it right away you want to start folding when you make meringue make sure there's no oil liquids or any dirt attached to the bowl or a whisk because they prevent egg whites from whipping up really well [Music] once the egg white looks bubbly like that you can add sugar divide it into a few times and keep whipping until it gets very fluffy this is still too soft not ready yet so let's keep going toward the end i always slow the speed and mix for a few minutes or so to make the bubble smaller because smaller bubbles does not get killed as easily as big bubbles and also the texture gets even more silky all right this is done how much you whip is very important to check the consistency mix like that and lift your whisk up it is a stiff peak and very fluffy but still smooth [Music] add a large scoop to the yolk mixture and we're going to start mixing by using the folding motion so pay attention here stop when it is almost even but not evenly blended yet so that you will not kill too much elbows now we're gonna add another big scoop and here is a very important part that a lot of people tend to miss sometimes every time you add the meringue always mix fast like that until it gets very smooth again because the french meringue starts separating quickly even after leaving four seconds if you don't do this the air bubbles in meringue gets killed more easily as you mix and just the condition will not be the best and the cake will not last up as it should again stop when it is roughly mixed and add the list of meringue and fold right away the speed is the key for this process [Music] today i used a whisk to fold them but you can use a spatula instead also i personally like to use a whisk for 7 cake because it burns so fast and easily without killing too much air bubbles [Music] stop when it is roughly mixed don't mix all the way and now we use a spatula to clean up the side and the bottom flip like that and a lot of times you see darker colors which means it is not evenly branded [Music] clean up your spatula as well and stop mixing when it is nice and even and while the condition is the best quickly pour into the pan [Music] and you can use a toothpick for this but i used chopsticks today mix in a swirly manner from the center to the edge and go back to the center like that and repeat that for a few times this helps to eliminate some bigger air bubbles [Music] foreign [Music] toss like that to kill some bigger air bubbles again but very gently so that the bottom does not come out from the bottom and bake right away it's preheated to 340 fahrenheit which is 170 celsius and with my oven i baked for 35 minutes touch the surface gently it should bounce back and still make very slight bubble sound flip the paint right away which helps preventing the cake from sinking too much and let it cool completely let's talk about the pants so today we used siphon cake pan which is made with foil most of your siphon cake pan is made with foil but sometimes you see the ones with nonstick texture or with the papers and when you use those pins your ceiling cake tends to sink a little bit more as it cools down so let me explain why once you put the siphon cake in the oven it's gonna keep rising and rising and it's gonna go big but after it's taken out from the oven as it cools down it will sink a little bit it is totally normal because seafood cake does not contain a lot of flour today we contain lots of meringue with less amount of cake flour which contains lots of glutens inside and gluten does a job to support the body it does a job as bones for our body but when you use the pain with the foil as it cools down because it's not nonstick the side of your cake is stick to the pain completely all around right so as it goes down your kick cannot sink too much so that really helps to keep the head of your cake even more but with the non-stick pans or with paper pans because it does not stick so well when the cake tries to sink as it cools down it just sinks as the cake want oh the heat of your cake will be a little bit shorter just a little bit so if you want to hold the heat even more using a siphon cake pan with foil or something not nonstick is your best choice and also i just wanted to mention that today we don't use baking powder some of the seafoam cake recipe use baking powder i personally don't add it because it's more simple and even without baking powder it really dries up and it gets super fluffy today the cake rises up with the power of eggs specifically because of the air bubbles in eggs as you whip your eggs as you whip your egg yolks or egg whites it contains air bubbles inside and it'll keep holding the air bubbles inside and just keep holding more and more and keep growing they keep getting fluffier after the cake is in the oven those air bubbles expand it gets bigger when the heat is added but water or some other ingredients do its own job its own chemical reactions and really helps the eggs to lace up even more so that means the meringue plays a huge rose for this cake when your meringue is too soft that means it does not contain enough air bubbles and the heat of your cereal gig is gonna be less if you whip too too much your meringue gets really really separated it looks really rough and not smooth at all and it'll be harder for you to mix into the butter later you may see the small egg white spots all around once you cut the sponge so what's important is make a really good meringue and use it right after while the condition of meringue is still the best now to take up the cake from a pan i'll show two ways with the first way insert a solid spatula or knife and scrape off the side you'll need to push the wall all the way as you do it so that you will not hurt the cake but it's just my opinion but i personally find it very difficult especially for my recipe since the cake is very soft so here is how i usually do it today i use bare hands since it's just for my family so bear with me push down the edge like that and do it all the way as you turn the pan by adding some pressures the side of the cake slide down and comes off from the pan [Music] do the same thing around the center too [Music] and flip and push the bottom like that and push the side like that to detach the top as well [Music] so [Music] [Applause] [Music] [Applause] [Music] enjoy [Music] so squishy slimy not slimy squishy squeeze squeeze squeeze [Music] wow very fluffy [Music] i need some more things [Music] so that's it for today thank you so much for watching this video till the end i really appreciate it keep baking and i'll see you in my next video [Music]

Channel: Pastry Living with Aya

Views: 44,247

Keywords: cake recipe, vanilla cake, sponge cake, vanilla sponge cake, chiffon cake, vanilla cake recipe, how to bake a cake, sponge cake recipe, how to make vanilla cake, vanilla cake from scratch, easy cake recipe, how to make sponge cake, chiffon cake recipe, vanilla sponge cake recipe, vanilla chiffon cake, how to make a vanilla cake, best vanilla cake recipe, best vanilla cake, angel food cake recipe

Id: uLBD3NUW6Us

Length: 16min 49sec (1009 seconds)

Published: Tue Nov 02 2021