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Chiffon Method

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
Chiffon cakes and angel food cakes are both based on egg-white foams, but here the similarities in the mixing methods end. In angel food cakes, a dry flour-sugar mixture is folded into the egg whites. In chiffon cakes, a batter containing flour, egg yolks, vegetable oil, and water is folded into the whites.
Egg whites for chiffon cakes should be whipped until they are a little firmer than those for angel food cakes, but do not whip them until they are dry. Chiffon cakes contain baking powder, so they do not depend on the egg foam for all their leavening.

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