There are many wonderful chocolate cake recipes out there but if you want a really light, fluffy and moist chocolate cake this recipe must be for you. Chiffon cakes sound a bit daunting to make but trust me, they are not hard to make. I saw a chiffon cake recipe in a magazine years ago when I was a teenager and I had to try it. The recipe worked so beautifully that I was hooked. Over the years I’ve given that basic recipe many twists to create my own flavour combinations including this chocolate orange espresso chiffon cake. It has worked beautifully every single time.
A chiffon cake is basically one made by folding a cake batter made with egg yolks and vegetable oil into stiffly beaten egg whites. It has an interesting story too. The cake was invented in 1920 by an American salesman turned caterer. He kept his recipe secret for twenty years before finally selling it to a food company for a hefty sum I suppose.
Now a few technical tricks to make your chiffon cakes perfect: First of all, like in making meringue you must make sure the bowl and beaters and your hands are completely grease-free and dry before you start beating your egg whites. Egg whites don’t beat well if these conditions are not met.
Secondly, you must remember never to oil your chiffon cake tin. I’ll explain that when we come to our next point which is using the right kind of tin. There are special aluminium chiffon cake tins with detachable bottoms for easy removal of the cake. My bundt tin does the job but the proper one I used to own gave better results as it made the unmolding of the cake much easier.
In case of chiffon cakes it’s best not to use non-stick coated tins. You want your batter to cling to the tin and pull itself up. If it’s a bundt tin you are using (like the one I use) you will need to use a wooden skewer and some careful gentle pulling and tugging with your fingers to release the cake from the sides of the tin. A bit fiddly but works for me every time. It just needs a bit of patience and I’d rather be patient than buy a special tin that I have no room to store in my almost exploding kitchen!
The last thing you need to know and do is cooling the cake in the tin upside down! You need to invert the cake in its tin (because it’s clinging to the sides it won’t fall out) and place it on a short-necked bottle or inverted funnel on the counter so that the neck of the bottle or funnel holds the tin (and the cake obviously) in mid-air.
If you are using a non-stick coated tin it’s a good idea to check the cake to make sure it’s clinging to the pan properly. This step will ensure that your cake is very fluffy and of proper hight. The world won’t come to an end if you don’t though so you can skip this stage if you are not feeling very confident.
In the pictures below you can see how the whites and the batter are mixed together, lightly, gently, lovingly… And for those of you who may want to ask if candied peel works for decoration my answer is yes, absolutely! But making the orange slices won’t take more than a few minutes and is totally worth going the extra length if you ask me. I prefer to use clementine juice for the cake because it’s sweeter and more intense in flavour than orange juice and oranges for decoration because orange slices look prettier but use whichever you like better.
There are endless flavour combinations you can use with this recipe as a guide. You can replace the cocoa powder with an equal amount of flour and make an orange chiffon cake or use lemon juice and zest for a lemon one. I’ve even done marbled chiffon cake with very good results. Give your imagination free reign, I’m sure you’ll come up with your very own favourite flavour combos!
So here’s the recipe for one large cake:
For the cake:
For the drizzle:
For candied orange slices: