Chiffon Cake

Chiffon cake is a light, fluffy, sweet American dessert cake. Chiffon cake is typically served with flavorful dessert sauces. Interesting chiffon cake recipes are made using citrus fruit, such as orange and lemon.

 

 

History

 

The Chiffon cake was invented by California insurance-salesman-turned-chef Harry Baker in 1927

 

 

 

Ingredients and Preparation

 

 

Chiffon is a very light fluffy cake made with eggs, flour, sugar, baking powder and vegetable oil, in place of butter, plus flavourings of your choice. It is called chiffon cake because of the key difference in the process of beating eggs. The airy texture of chiffon cake, as the name suggests, is obtained by beating the eggs (egg white) well and the other ingredients are gradually added.

 

 

Usage of oil in the recipe instead of butter keeps the chiffon cake soft long after it is removed from the oven, as oil, unlike butter, does not solidify easily in lower temperatures. This cake takes frosting and filling better than other varieties. However, the rich flavors of butter are compromised with in this dessert.

 

 

 

Health and Nutrition facts

 

 

Serving size – 1 piece (1/12 of 10’ diameter)

 

Approximate values per serving (Calories - 313 cal, Fat – 11.7 g, Carbohydrates – 48.8 g, Protein – 4.1 g, Saturated fat – 2 g, Cholesterol – 69 mg, Sodium – 304 mg, Potassium – 74 mg, Sugars – 35 g)

 

Chiffon cake is - i) High in Fat, and ii) High in Sodium.

 

 

 

Health Benefits

 

Vegetable oil is viewed as healthier than butter by some and its usage in the chiffon cake makes this cake a healthier dessert option in comparison to butter cakes.

 

 

Who should avoid Chiffon cake?

 

People belonging to categories listed below should avoid the chiffon cake:

 

i. Fatty and obese people – as it is high in fats

ii. Diabetic people – as it is high in fats and contains cholesterol

iii. Weight watchers – as it is high in fats

iv. People suffering from hypertension – as it is high in sodium

v. People with sedentary life style.

 

 

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