Best Chiffon Sheet Cake Starter Recipes

LEMON CHIFFON CAKE

Steps:

• Preheat oven to 325°., Sift flour, sugar, baking powder and salt together twice; place in another large bowl. In a small bowl, whisk egg yolks, water, oil, lemon zest and vanilla until smooth. Add to flour mixture; beat until well blended., Add cream of tartar to egg whites; with clean beaters, beat on medium speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour., Run a knife around sides and center tube of pan. Remove cake to a serving plate., In a small bowl, combine frosting ingredients; beat until smooth. Spread over cake.

CHIFFON SHEET CAKE STARTER

Steps:

• Gather your ingredients.
• Combine all the dry ingredients in a small bowl and whisk together.
• In another (larger) bowl, combine the wet ingredients and then whisk together.
• Chef's Note: The bowl for the wet ingredients should be large enough to contain all the dry ingredients, plus the egg-white foam.
• Add the dry ingredients to the bowl with the wet ingredients and gently mix until thoroughly combined, and you have a smooth batter. Set aside.
• Using a stand mixer fitted with a whisk attachment, or using a handheld mixer, add the egg whites, and the cream of tartar to a bowl.
• Beat until firm peaks form.
• Chef's Note: Why cream of tartar? The addition of an acid will fluff up your whipped egg whites. It stabilizes the whites and adds volume.
• Chef's Tip: You will get more volume out of the egg whites if you first bring them to room temperature.
• Chef's Note: When your egg whites get fluffy... STOP. If you overbeat them, they will liquefy again.
• Add a quarter of the fluffed egg whites to the batter and gently mix together.
• Add the rest of the egg whites and gently fold together.
• Chef's Note: The process of "folding" ingredients together is typically used in this type of recipe where you have a fluffy ingredient mixed in with other ingredients. The goal of folding is to incorporate the two, without losing much of the fluffy structure of the egg whites.
• Place a rack in the middle position, and preheat the oven to 350f (176c).
• Grease a baking sheet and add a piece of parchment paper.
• Pour the batter into the baking sheet.
• Spread evenly over the sheet pan.
• Chef's Note: This is not a self-leveling cake batter, and it's important that you make the batter the same thickness top to bottom, left to right.
• Bake in a preheated oven on the middle rack for 15 to 20 minutes.
• Chef's Tip: The batter is cooked when you can press a finger lightly in the center of the cake, and it springs back.
• Chef's Tip: Let cool for 5 minutes and then remove from pan, by inverting it onto a baking sheet.
• Remove the parchment paper.
• Now it's time to get creative.
• What I did was make small 2.5-inch cakes by cutting circles in the cake using a salad stacker.
• What I was left with was about 15 nice circles.
• I whipped up a basic cream cheese frosting (any good frosting will do), and made these nice individual party cakes, using three rounds per cake.
• Keep the faith, and keep cooking.