Tonight I was watching the Food Network and finished eating my dinner and thought … I want one cupcake (just one) to satisfy my aching sweet tooth, but heaven forbid going to the grocery store! I started looking through my professional guide to baking book (if you are serious about baking, do yourself a favor and buy this book) and I realize I had never made a Chiffon Cake and had all the ingredients to do so. I suppose you could make this cake in normal 9 inch round cake pans, but they are usually made in a tube pan, which I do not have, so I chose my favorite way to bake cakes …. CUPCAKE FORMS! I found that this worked very well and set up exactly how I imagined they would. I did half of my cupcakes with a crunchy peanut butter and chocolate glaze and half with maple glaze. Below is the recipe with only the peanut butter and chocolate glaze, if you want the maple glaze ← check that link out.
Calm down! I know a “Chiffon Cake” seems daunting and scary, but trust me, it is easy! So, first things first, what is a Chiffon Cake? This cake is like if an angel food cake had a baby with a butter cake… it is spongy and light with added richness! A Chiffon Cake is made by separating egg yolks and whites, of course you beat the heck out of the whites (like you would in an angel food cake) and combine the cloud-like whites with the yolks and oil and whatnot (that right there, is the richness).
WHAT ARE YOU WAITING FOR … LETS GET STARTED
And be sure to always say Chiffon Cake when you are describing this cake to others, it will make you look cool.
Preheat your oven to 350 degrees
Line cupcake tins … or keep them UNGREASED! (Very important) 24 cupcakes in all
OR get a tube pan and leave it UNGREASED
– 2 ¼ cups cake flour
– 1 tablespoon of baking powder
– 1 teaspoon of salt
– 1 ½ cups of white sugar
– 5 egg yolks
– ½ cup of water
– ½ cup of vegetable oil
– 8 egg whites
– 1 teaspoon of vanilla extract
Crunchy Peanut Butter Glaze
– ½ cup of semi sweet chocolate chips
– ¼ cup of crunchy peanut butter
– 1 tablespoon of corn syrup
– ¼ cup of butter (cubed)
I am going to tell you what to do in steps and I am going to label the steps by number, I think this is the easiest way to keep it all right!
1. In one bowl whisk together flower, baking powder, salt and only 1 cup of sugar. SET ASIDE
2. In another bowl combine egg yolks, water, and oil. SET ASIDE
3. If you have a stand mixer use it now (if not, use a hand mixer, this will just wake a couple minutes longer). Combine egg whites and vanilla and put the whisk attachment on and set the stand mixer to high speed. After the egg whites beat for about 2 minutes (about 8 minutes with a handheld mixer) they should be at a medium peak form. Add the remaining sugar (½ cup) and beat for about another 2 minutes on high speed until the whites are stiff peaks.
You will need to fold next … if you don’t know what that is, check this YouTube out. FOLDING
4. SLOWLY AND A LITTLE AT A TIME, add the dry ingredients to the egg whites. Do this by folding with a rubber spatula. (add some dry, fold until it is all incorporated, add some more dry ingredients, fold until incorporated and repeat until all the dry ingredients are incorporated).
5. SLOWLY AND IN TURNS (like above) add the egg yolks to the egg whites. Fold gently until all in incorporated.
Batter is done! WAHOO! Pat yourself on the back! Now fill the cupcake tins about ½ – ¾ full, or pour all the batter into the tube pan.
Cupcakes: bake for about 15 minutes or until a toothpick comes out clean and the cake is springy when touched.
Tube pan: bake for about 45 minutes.
Put the chocolate, peanut butter, corn syrup, and butter in a microwave safe bowl. Heat in 30 second intervals, stirring after each 30 seconds. Do this until it is all incorporated and melted.
Dip the cupcakes in the glaze or spread it on with a spoon or knife!
That wasn’t that hard was it? Didn’t think so.
CHIFFON ∙ AND ∙ SOPHISTICATED