Chiffon cake is a type of light and airy cake that was invented in the United States in the 1920s by a California-based baker named Harry Baker. Harry Baker, a caterer and bakery owner, developed the chiffon cake recipe after extensive experimentation with different ingredients and techniques.
The story goes that Baker guarded the secret recipe for chiffon cake for 20 years, refusing to share it with anyone. In the late 1940s, he finally agreed to share the recipe with Betty Crocker, a fictional character representing the General Mills company. The recipe was then published in a 1948 edition of “Better Homes and Gardens” magazine, and the chiffon cake became immensely popular across the United States.
What makes chiffon cake unique is its light and fluffy texture. Unlike traditional cakes that use either butter or oil, chiffon cake uses vegetable oil, which helps keep the cake moist and tender. It also incorporates beaten egg whites, which are folded into the batter to give it a light and airy structure – almost like a soufflé .
Here, I can provide my recipe for mocha chiffon cake.
Mocha chiffon cake
- For the cake base:
- 6 large egg yolks (keep the whites, see below)
- 1.75 cups cake flour
- 0.5 cups caster sugar
- 1 tsp salt
- 2 tsp cocoa powder
- 2 tbsp instant coffee powder
- 1.5 tsp baking powder
- 0.5 cups neutral oil
- 0.75 cups evaporated milk
- For the cake meringue:
- 6 large egg whites
- 0.75 cups white sugar
- 1 tbsp vanilla extract
- 0.25 tsp cream of tartar
- For the biscoff buttercream frosting:
- 250g cream cheese
- 150g biscoff spread
- 100g icing sugar, sifted
- 40ml (2 tbsp) double cream
- To finish:
- 12 Lotus brand biscoff
For the cake:
Heat an oven to 180˚C and line two round sandwich cake tins with baking paper circles.
Begin by making the cake base mix. Mix the sugar and yolks and whisk until pale. Add the other wet ingredients and whisk again until smooth. Combine the dry ingredients in a bowl add them to the mix and mix smooth.
Next, make the meringue mix. Whisk together the whites, cream of tartar and vanilla. Then gradually add the sugar while whisking to soft peaks. Fold the meringue mix into the base mix a third at a time.
Divide the mix between the two tins and bake for 30–40 mins until golden and springy. Cool upside down (fully), release and turn out.
For the frosting:
Slightly melt the biscoff spread in the microwave until liquid. Set aside to cool down for 5 minutes.
Place the cream cheese and biscoff spread in a stand mixer. Mix smooth. Add the icing sugar and mix smooth. Add the cream and mix smooth.
Decorate the cake with the buttercream as you like. Add whole Lotus brand biscoff as a garnish at the last moment (if left, they will go soft).