This cake is so light and silky, it kind of melts in a mouth!💓 It is a perfect match with some whipped cream and berries. My favorite way! I hope you'll try it and see if you'll love it too😉
Hello, aya Calika, thank you for your time making the video. I learn alot from your video. Could I ask you if I donit have chiffon cake pan, can I use normal pan to bake the cake? And how long will it take to bake?? Thank you very much 😊
Thank you!😊 I'm so glad. You can if the pans are not too big. When it's big, it takes a long time for the heat to cook through the center and the could result in more dried edge/surfaces if it's deep. If you bake in big pans, I recommend you not to pour the batter too much. Like, use a few pans for a few layers. Hope that helps!
Aya please don’t ever change your perfect just the way you are when you were showing me how the batter rises up the tin it reminded me of I’m a little teapot 🫖
This has always been my favorite cake. My mom made it every year for my birthday. Until now I haven't been able to find the recipe mainly because I didn't know what it was called. I thought it was sponge cake but when looking at instructions they didn't separate egg yokes and whites. So happy to finally have it and will be making it soon. Thank you.
I just tried this recipe! I have a long history of failed cakes, but after baking the cake from this recipe it worked out perfectly! I was so surprised and happy, thank you! It tastes sooo fluffy and silky, I'm so happy with it!
I just made it & the result is GREAT. It's my 1st time, making chiffon cake without baking powder & cream of tartar for d meringue. Thank you so much, Aya! Awaiting for your coming recipes.
I'm glad it was successful! Thank you very much for sharing this with me. More is on the way... I've got something nice for fall coming very soon. Stay tuned!
I just tried this recipe and it’s great! This is the first time I didn’t have a sticky top! I find that I have a little browning on the bottom edges. Is that normal or should I lower the temperature towards the end? Thank you so much for your recipe!
I’m so sorry that I just ditch the hand whisking method because I prefer using my hand mixer sorry Aya you’re student has failed the hand whisking class 😢 and when I do whisk by hand the tops of my arm the underside of them make a flapping sound 😂 now I’m giving my age 😂 in Australia we call them tuck shop ladies arms 😂
Thank you🥰 With a non-stick pan, the chiffon cake kind of “slips” if I exaggerate and can’t climb up high as much and also collapses more after the cake rises as it cools down. It’s a slight difference but definitely noticeable!
Hi Aya, my chiffon cakes were very good the first few times I made it following your instructions. Recently I have been getting a small sunken area after it has been released from the pan. So sad it has not been as smooth as in the beginning but the inside texture is very good. What do you think the problem might be?
Oh my! Thank you for this tutorial! I have made chiffon cake lots of times, but still get so scared of over--mixing/folding that I do not dare to whisk the flour in the yolk-mixture properly (hence it can still look slightly lumpy at times).. I do not dare to over-fold the whites and yolk-flour mixture and often leave the "darker coloured batter" alone :O Do you gauge the "done-ness" of the folding by seeing if the batter flows down the whisk smoothly with a certain thickness, rather than in blobs? If it flows down the whisk while feeling "thin", does it mean we might have overfold the whites and deflate the bubbles too much? :O
I’m sorry for the late reply! Yes, I mix the yolk mixture and flour well until it looks smooth so that the cake is not getting the lamps. And I usually fold just until everything looks blended evenly. As soon as it looks even, you can pour and bake right away. Just a bit of uneven batter does not fail it though, it still tastes very good!
@@PastryLivingwithAya oh ok i see. Probably that's the reason why in swiss, the outer appearance of the cake is smooth unlike with chiffon ( the outer layer is easily peeled). My family likes chiffon very much so i'm just wondering the differences. Thanks for always replying to my comments :D.
Yes but I recommend not to make it so thick since it’s going to take a long long time until the center gets cooked and by the time it is cooked through, the edge gets dried sometimes. You’ll get the problem with bigger pans especially.
Hi Aya, the description says 75 grams of cake flour. But in your video it looks like more than 200 grams of flour. I don’t have a scale so I convert the measurements into cups, and google says 1/2-1/3 cup is all that is needed. Is this a mistake? I’m unsure so I’m using ~275 grams of flour(1.5 cups) Thank you.
Hello! It does look like a lot of amount for sure!! But it is 75g. The sieve and bowl is not that big, so it should be a part of reason why it looks like so. If you like, you can check my other videos with 75g of cake flour; such as other chiffon cakes tutorials (pumpkin pie chiffon cake and strawberry chiffon). Thank you for watching!😉
@@PastryLivingwithAya Thank you Aya! My mom and I made this for our dad’s birthday, and we added waaaay too much flour so we had to throw it away. The next time we stuck strictly to your recipe and it came out beautifully, we just took it out of the oven and it looks perfect. Thank you, and thank you for responding so fast!! ❤️
I love how you really teach in detail on how to make the cake and how it works so we have a better understanding instead of just simply showing us the process! I will try this one day, thank you!
I literally save every single video you put up. You have no idea how much you have helped me. I used to be a cake decorater 20 years ago but not a baker. Now I can actually bake they cakes as well. Thank you for sharing your knowledge 🙏 😊
Your videos include more nuanced instruction than many of the other bakers I've watched on RU-vid. Thank you for sharing with us your refined instructions. Your methods are elegant and beautiful! 💗
Thanks Aya for sharing your recipes. I tried your genoise cake recipe and for the first time, it was a success for me. Going to try your method tomorrow to make chiffon cake. I say this respectfully, I noticed a lot of burn marks on your arms. Hope you are okay. Thanks again!
Awesome! I’m glad it was a success! Yes, I’m so clumsy! Especially commercial ovens leave horrible burn marks with slight touch😩 Some of them are from years ago!
Thank you so much for the really great tips and your beautiful baby girl. I just have a request, is it possible for a Birthday cake with Differenz fillings, please and Thank you so much and sorry for my englisch 🙏🙏
@@PastryLivingwithAya Thank you very much for the reply. I really like you a lot. I love following you on the channel, and I wish you good luck. Yes, I would very much like to learn how to prepare a cake with various fillings for Christmas or a special dinner. I used the buttercream you made delicious.Amel from Switzerland 🙏🙏🙏
I used extra virgin olive oil. You could try with coconut oil or butter but they get solid once they are cooled, so the cake won’t be as fluffy as when you use oils that stay liquid after it’s cooled. Hope that helps!
You can never have enough vanilla in your desserts 🍨 I love them that much that I buy them in bulk and they are A grade Madagascar vanilla beans 🫘, tip when you are going to use a vanilla bean have a good look at the surface of the vanilla beans it should look waxy oily and it’s nice and soft to the touch take notice of the vanilla bean seeds they should all stick together when you’re running the back of a knife down each side of the bean this is perfect and if it flakes and and looks dry then you have a old one last but not least try bending the bean it shouldn’t break this the sign 🪧 that the vanilla bean is old
If good amount of it leaks out, the batter might be too thin; try folding less after adding the meringue or whipping meringue more before adding it and see if that fixes the issues. If it doesn’t work, using a new/different chiffon pan might fix it!
It’s possible but it just takes a long time for the center to get cooked through if it’s a tall pan. I recommend using shallower pans or smaller pans to bake with more ease!
It’s normal that very fluffy sponge like this deflate slightly as it cools. But if it sinks a lot in the middle, try baking it slightly more next time.
I just learned how to make chiffon cake, and I have a question. when the cake is in the oven, the heat used in the oven is the top and bottom heat or just the bottom heat?thank you 😊
It might depends on the oven but in the tutorial, I used a convection gas oven with fan and the heat comes from the bottom but evens out mostly because of the fan. Now I have a convection electric oven with a fan and the heat comes from the top. I baked in both ovens and they both works fine. But I gotta say with the gas oven, pastries such as sponge cakes and pate choux rose slightly better. Very slightly! So I recommend an convection gas oven if you have an option to pick from.
With water, the texture gets softer even more. Just like pate choux/eclairs. It’s gonna be more flavorful with milk though. You can see which one you might like better by trying both!
@@PastryLivingwithAya Thank you for the insight! I'll give it a try! I've only ever used milk. I love your channel since you give lots of explanation and knowledge with your recipes ❤
Hello Aya, thank you for sharing your expertise 💖. Can I convert this cake in Swiss meringue buttercream. I would like to make a birthday cake with it. Thank you
Thank you so much for sharing your recipe and tips. Today my chiffon cake was successful. It was very helpful to know the pan you used which was easy to attain. The cake was the right size with very little sugar. I was happy to see you use olive oil because that's all I have in the house. Do you have a good recipe for black sesame chiffon cake? How much ground black sesame would you recommend for this chiffon cake recipe?
I’m so glad it was a success!😊 Thanks for sharing it. I’ve never added sesame to this recipe but I’m guessing it might be easier to ground it with liquids to make the paste and add a bit more water or milk if needed to keep it moist.
