Chiffon was one of my favorite cakes to make when I was a baker. This is one of those old fashion cakes because people don't bake them at home these days and a lot of bakeries don't either. Better than a cake mix, any day.
My culinary career has had it's ups and downs. The pay was awful and the chef I worked for was worse. After an arguement I was let go. Four days later I ended up working for his competition as a sous chef making more money and working with a better chef.
You have to find a recipe for chiffon that uses AP Flour. They are out there. It can be done. The only thing is if you use AP flour in a recipe that calls for cake flour your cake might come out heavier or tough. I used a recipe that call for AP flour and had great results.
Denisse Rangel Just for the record, I made this cake a while ago using AP flour and it came out quite good. I guess cake flour gives a better result but AP flour works just fine, I have no complaints whatsoever
I would like to suggest Kitchen conundrum: Perfect Swiss roll without cracks Light, crunchy cookie like store-bought Highly durable whipped cream by the add of gelatin Matcha green tea cake tart Sourdough bread 101 Thanks :)
I really like to watch TJ's video, he not only teaches baking but also the science behind it. Very important to learn the knowledge, not just bake a cake.
great recipe/formula and your directions are well done; making it so much better for us. thanks Thomas!....that is so delicious would not fail to impress!!! baking is LOVE
I have a great recipe from my grandma for a lemon chiffon cake, it's pretty similar to your recipe. My question, is can you layer fruit in before baking? Or is this something that will disturb the texture? I love the way blueberries and lemon compliment each other. BTW, I love watching your videos. I have a fair grasp of how to do most things when it comes to cooking and baking, but these have helped me tremendously. Thank you.
I made this chiffon cake in a tube pan with a removable base. When I inverted the cake right out of the oven it didn’t stick to the pan and fell onto the cooling rack. I just left it that way. The cake was balanced on the tube so I just hoped for the best. It turned out fine. After an hour I turned it back upright and it was perfect. So don’t freak out if it doesn’t stick to the sides. This cake is absolutely delicious. I love Thomas Joseph.
what a wonderful you are☺ I'm from Pakistan and I'm very happy to watch such a talented chef's videos. very interesting and informative material you are giving us. Thanks a lot.
Thomas Joseph I love your videos!!!! They are so wonderful, and you’re so supportive and kind to your audience, thank you!! Would you consider posting a a video about altering baking recipes? I usually can’t bake with any diary, so I do a lot of substitutions with soy milk, coconut milk, etc., but an official guide regarding their different uses would be great. Likewise, I ALWAYS struggle with making coconut whipped cream (the stuff at the top of the can of full-fat coconut milk), which I’ve read is the best alternative to real whipped cream. Please help?! 💕
made this today and oh my God it was so good. One tip though do not open your oven when it is baking because it will deflate , however, it tastes amazing. thank you !
Great recipe! Made it yesterday with success! I found (because the store was out of cake flour) that all purpose still works, also, this recipe makes a LOT of batter, filled a medium bunt pan and an I’d say about 9” circular pan too! (Leaving room for rising)
Can you guide us through ways of making yeast dough and kneading them? I tend to over knead them and get a result of tough and hard bread. I can never knead them and have a soft bread.
The trick to it is letting the dough rest between kneadings. When I'm ready to put the dough into the loaf pan, I don't knead it right before, but rather just gently flatten the dough ball, then tightly roll it up to fit into the pan. The longer and more often you let the dough rest and rise, the more tender it will become. Also, when you are kneading it, try not to use too much flour, this will also make a tougher dough and outcome after baking. Hope this helps. :)
The last step before baking bread is not kneading, but resting to let the yeast do some more rising of the dough, which is by now in the baking pan. Then straight in the oven.
You also may be under kneading. Bread goes through a stage of being very tight and rough during the kneading process before the gluten network is sufficient enough to become elastic and smooth. I recommend venturing into no-knead doughs.
Here's a tip: since chiffon/angel food cake is egg white base, do NOT open the oven while its baking or it'll deflate and fall, and then you will be very dissapointed.
Hannah S.agreed except I think it's safe to open the oven to rotate the cake after about 20 minutes! :) But that's because my convection oven has a slight hot spot
Make this, and it was delicious!! At first, I added the amount of cake flour it called for, and it was waaayyyyy to dry, so I had to keep adding milk! I also cut down the sugar, but forgot to cut down the salt, so it was a bit salty, but the final cake was pretty good! I make chiffon cakes all the time, and this was my favorite recipie!! (P.S. I made it in a rectangular pan)
@@NN-vg7nx I had a problem with mine : (((( Someone HELP, My cake was heavy...... soft but heavy... any idea why? This was my first try, but it was a fail for sure!!
@@rachaele4303 There could be many reasons. One of the thing that I can think of right now is probably the meringue is not whipped properly. Did your cake rise after baking?
Hi Joseph! Is there a guide regarding where to place in the oven the different cake types? or the temperature? is it advisable to buy an oven thermometer? I haven't seen many videos regarding the proper use of the oven while baking and the different containers you can use to bake. I'd really love to hear what you can suggest us.Thanks in advance! Love your videos!!
loved how excited you were about how great the cake came out lol you could totally see the excitement =) but I'm def making this for 4th of July and gonna fill it with white chocolate mouse!
All chiffon cakes must be cooled upside down or they will sink. If you don't fill the cake pan fully, its easy to turn it upside down....just do it on a rack so there's airflow. He suggests to butter and flour, but all I do is butter and parchment the bottom. I don't butter the sides at all and just run a knife along the edge to loosen.
I also had a question to ask about technique. One (boring) video on chiffon cakes mentioned that whipping the egg whites too rapidly risked creating larger air bubbles which would collapse more easily in the oven. He whipped his much slower than you did. I do mine with a balloon whisk and a copper egg white pan - but I do wonder if he was correct? There were no problems with your cake however - so perhaps not?? .... Thank you again - I'll be looking for your videos.
I am wanting to make this cake for my daughter's dedication. If assembled the day before will it hold ok? I have never layered cake with cream, normally use butter cream. Thanks
Hi there. I’m looking to make a birthday cake asap. If you don’t have cream of tartar can you omit it? Or is it essential to a Chiffon Cake? Thanks for any help.
hi. u explain very well. Very nice tutorial. I hv 2 questions. first how will you cool your cake in a nine inch normal cake pan so that it doesn't deflates. 2nd it we are making a vegetarian cake using aquafaba instead of egg whites n condensed milk instead of yolks can we make this siffon cake with same results
Thank you so much for this recipe. At first attempt it deflated druing baking, but so far so good. 😂😂 it's so moist and they love it. But They kinda disagree with the amount of sugar they said it was not enough but, overall was flawless and slain
how would you make a white chocolate chiffon cake? is there a way to adjust the ratios to fit in the white chocolate in a melted form, or should i add in chunks...?
Hi Thomas, I understand this comment may be a bit late considering the date this video was published but can I substitute some or all of the oil for melted butter instead to improve the taste? I don’t know how it will affect the texture and density... I would greatly appreciate if you replied!
Chiffon was one of my favorite cakes to make when I was a baker. This is one of those old fashion cakes because people don't bake them at home these days and a lot of bakeries don't either. Better than a cake mix, any day.
Why did you quit baking?
My culinary career has had it's ups and downs. The pay was awful and the chef I worked for was worse. After an arguement I was let go. Four days later I ended up working for his competition as a sous chef making more money and working with a better chef.
Paul L. Rogers i dont think Thomas read me, but you know about this, what if i use all purpose flour instead cake flour? makes any difference?
You have to find a recipe for chiffon that uses AP Flour. They are out there. It can be done. The only thing is if you use AP flour in a recipe that calls for cake flour your cake might come out heavier or tough. I used a recipe that call for AP flour and had great results.
Denisse Rangel Just for the record, I made this cake a while ago using AP flour and it came out quite good. I guess cake flour gives a better result but AP flour works just fine, I have no complaints whatsoever
I've just found you, your recipes are just wonderful, and you explain all the process perfectly! Thank You from Italy!!!!
I would like to suggest
Kitchen conundrum: Perfect Swiss roll without cracks
Light, crunchy cookie like store-bought
Highly durable whipped cream by the add of gelatin
Matcha green tea cake tart
Sourdough bread 101
Thanks :)
I really like to watch TJ's video, he not only teaches baking but also the science behind it. Very important to learn the knowledge, not just bake a cake.
Your recipes and demos never disappoint, Thomas - so easy to follow too. Keep 'em coming please.
I follow the steps strictly and the result is never this amazing!
but I will never give up. Thank you for the tips.
Cakes make me happy especially when I'm the one who is baking them.
same i love baking cake
Oh yes
+Yora s Yey! ❤❤❤ we're the same
+Angela Wat sometimes I just eat it all alone 😂😂😂
Cakes make me happy especially when Im the one who is eating them.
I just discovered Thomas...... I am so happy
I just love your energy and how you make cooking and baking so scientific 😍
Comes out perfect every time I make it. Thank you for sharing.
I have watched three of videos already. And have used your advice. Baking is a science and I appreciate how you break everything down.
This man's recipes are magic! I tried them and all succeeded!
i just love your tips of backing cakes.... thank you very much
Thomas you are just a very charming guy who can really connect to the viewers and I have been following your recipes with excellent results.
Awesome. Looks pretty straightforward, thank you for these clear instructions! Yummy!!
I like the design of the cake 👍🏻. It's so pretty.
great recipe/formula and your directions are well done; making it so much better for us. thanks Thomas!....that is so delicious would not fail to impress!!! baking is LOVE
Love him!!!!! Awesome with instructions. I'll be trying these recipes ... super excited thank you Thomas
I have a great recipe from my grandma for a lemon chiffon cake, it's pretty similar to your recipe. My question, is can you layer fruit in before baking? Or is this something that will disturb the texture? I love the way blueberries and lemon compliment each other.
BTW, I love watching your videos. I have a fair grasp of how to do most things when it comes to cooking and baking, but these have helped me tremendously. Thank you.
Thanks Thomas! I will be trying this cake! Looks like perfect summer cake!
These look great! I'm always excited when I see Thomas lol. Makes me wish that it was always him in the videos.
Excelente siempre!!!👏👏👏👏👏gracias!
I made this chiffon cake in a tube pan with a removable base. When I inverted the cake right out of the oven it didn’t stick to the pan and fell onto the cooling rack. I just left it that way. The cake was balanced on the tube so I just hoped for the best. It turned out fine. After an hour I turned it back upright and it was perfect. So don’t freak out if it doesn’t stick to the sides.
This cake is absolutely delicious. I love Thomas Joseph.
Love you tips and cakes Thomas.Thanks for sharing.
I made this cake and it was delicious now it is my new favorite cake🍰
what a wonderful you are☺
I'm from Pakistan and I'm very happy to watch such a talented chef's videos. very interesting and informative material you are giving us.
Thanks a lot.
Thomas Joseph I love your videos!!!! They are so wonderful, and you’re so supportive and kind to your audience, thank you!! Would you consider posting a a video about altering baking recipes? I usually can’t bake with any diary, so I do a lot of substitutions with soy milk, coconut milk, etc., but an official guide regarding their different uses would be great. Likewise, I ALWAYS struggle with making coconut whipped cream (the stuff at the top of the can of full-fat coconut milk), which I’ve read is the best alternative to real whipped cream. Please help?! 💕
yes! Im a self taught baker- just started recently and your videos are so helpful and informative.
Two first names and a deft hand for baking. You're awesome dude.
your so amazing your videos have helped me be better on everything 😢
made this today and oh my God it was so good. One tip though do not open your oven when it is baking because it will deflate , however, it tastes amazing. thank you !
Love, love your show Joseph, your are making us great bakers, thanks, keep it up!👍🏿😍
holy moly, this cake is to die for! Perfect for Summer!
I love watching Thomas!
Great recipe! Made it yesterday with success! I found (because the store was out of cake flour) that all purpose still works, also, this recipe makes a LOT of batter, filled a medium bunt pan and an I’d say about 9” circular pan too! (Leaving room for rising)
Does Thomas have his own channel ? I absolutely love how he explains everything it helps me so much ! He's great!
Excellent - looks delicious.
OMG! you make look so easy. I have to do this for 4th of July, thanks for posting this awesome instructional video.
Love your cakes Thomas ❤️
Aww.. It looks so yummy.
This cake looks pretty amazing. Soo fluffy, light and moist.😉😉😉😉
Great job Thomas!
As always, it's wonderful to see all of your videos.
ur the best i swear why i'm so late discovering this channel seriously ♥
Hi Thomas, I'm planning on make a triple layer berry cake but i wanted to use my rectangle baking pan. Do you recommend I double the recipe?
What a lovely cake.
Can you guide us through ways of making yeast dough and kneading them? I tend to over knead them and get a result of tough and hard bread. I can never knead them and have a soft bread.
The trick to it is letting the dough rest between kneadings. When I'm ready to put the dough into the loaf pan, I don't knead it right before, but rather just gently flatten the dough ball, then tightly roll it up to fit into the pan. The longer and more often you let the dough rest and rise, the more tender it will become. Also, when you are kneading it, try not to use too much flour, this will also make a tougher dough and outcome after baking. Hope this helps. :)
The last step before baking bread is not kneading, but resting to let the yeast do some more rising of the dough, which is by now in the baking pan. Then straight in the oven.
You also may be under kneading. Bread goes through a stage of being very tight and rough during the kneading process before the gluten network is sufficient enough to become elastic and smooth. I recommend venturing into no-knead doughs.
I get excited every time I see egg whites/meringue being folding into batter!
This one may favorite, used to make tis with my mom when i was little.
Can you use lemon zest to flavor the cake?
Here's a tip: since chiffon/angel food cake is egg white base, do NOT open the oven while its baking or it'll deflate and fall, and then you will be very dissapointed.
Hannah S.agreed except I think it's safe to open the oven to rotate the cake after about 20 minutes! :) But that's because my convection oven has a slight hot spot
It’s ok to open the oven when the cake is about 70% done. I always did that which didn’t ruin my cakes at all.
Don't let the door slam. You have to peek at it.
Wonderful cake!
Beautiful looks like the cake plate my grandma gave me 😊
That looks amazingly delicious. TFS Thomas. Lee xx
Muiiiito bommm mesmo obrigada pelo carinho!
There is something very satisfying about folding cake batter...or is that just me?
that looks delicious, thank you Thomas Joseph
Why should I go to culinary school when I have u? Lol
Make this, and it was delicious!! At first, I added the amount of cake flour it called for, and it was waaayyyyy to dry, so I had to keep adding milk! I also cut down the sugar, but forgot to cut down the salt, so it was a bit salty, but the final cake was pretty good! I make chiffon cakes all the time, and this was my favorite recipie!! (P.S. I made it in a rectangular pan)
Hi, did you cool the cake upside down after taking it out of the oven like Thomas did?
Did you floured or buttered the pan?
@@NN-vg7nx I had a problem with mine : (((( Someone HELP, My cake was heavy...... soft but heavy... any idea why? This was my first try, but it was a fail for sure!!
@@rachaele4303 There could be many reasons. One of the thing that I can think of right now is probably the meringue is not whipped properly. Did your cake rise after baking?
@@NN-vg7nx no, not at all : (
Love your program, great instructions.
Man, you jammed on this cake, which is pretty much like my own version! Love it.
I love watching your videoa of kitchen conundrums...I can't find cake flour in my part of the world...what should I do? Thanks...
Hi TJ! I love your recipes! This cake looks devine! I've learned so much from you! Thanks! :)
Hi Joseph! Is there a guide regarding where to place in the oven the different cake types? or the temperature? is it advisable to buy an oven thermometer?
I haven't seen many videos regarding the proper use of the oven while baking and the different containers you can use to bake. I'd really love to hear what you can suggest us.Thanks in advance! Love your videos!!
your cake look so perfect! 😍
Thank you, this recipe I have got to try.
loved how excited you were about how great the cake came out lol you could totally see the excitement =) but I'm def making this for 4th of July and gonna fill it
with white chocolate mouse!
Dear Thomas. if I bake the cake in a normal pan (not a tube pan) do I have to cool it upside down as well?
All chiffon cakes must be cooled upside down or they will sink. If you don't fill the cake pan fully, its easy to turn it upside down....just do it on a rack so there's airflow. He suggests to butter and flour, but all I do is butter and parchment the bottom. I don't butter the sides at all and just run a knife along the edge to loosen.
Oh, Thomas! It's great! Looks A-MA-ZING! :) Thank you. :)
Not having Thomas in my kitchen is my conundrum. Help?
Get in line.
+jbooks888 you made my day 😂
Very nice... for the meringue... do you think it would still work if stevia was substituted for sugar?
Hey!! Whenever I add baking powder according to the recipe it usually gives a very bitter taste what should I do
Thank you, it came out perfectly. Mmmm so good
Thanks, love your shows. So very helpful!
You are the best, indexes 😊😊😊
Thanks Thomas very much for fulfilling my request! I appreciate it very much even though I only like an orange flavoured one made with *real* oranges
Just put some zest in and replace the milk with orange juice!
i have a conundrum ....HOW CAN I STOP CRUSHING ON THOMAS!?? 😍😍😍
You mean not having thomas joseph in your kitchen?
I also had a question to ask about technique. One (boring) video on chiffon cakes mentioned that whipping the egg whites too rapidly risked creating larger air bubbles which would collapse more easily in the oven. He whipped his much slower than you did. I do mine with a balloon whisk and a copper egg white pan - but I do wonder if he was correct? There were no problems with your cake however - so perhaps not?? .... Thank you again - I'll be looking for your videos.
Very nice recipe! Well done! 😊🤙🏼👏🏼
thanks I learned the proper way of cut n fold!
I've been waiting for you to make this video! Thanks Thomas!
🤗🙏👏👍🏻excellent! Thank you for your teaching these help me a lot to start my business
Can’t wait to try it!
I am wanting to make this cake for my daughter's dedication. If assembled the day before will it hold ok? I have never layered cake with cream, normally use butter cream. Thanks
Hi there. I’m looking to make a birthday cake asap. If you don’t have cream of tartar can you omit it? Or is it essential to a Chiffon Cake? Thanks for any help.
Beautiful!
hi. u explain very well. Very nice tutorial. I hv 2 questions. first how will you cool your cake in a nine inch normal cake pan so that it doesn't deflates. 2nd it we are making a vegetarian cake using aquafaba instead of egg whites n condensed milk instead of yolks can we make this siffon cake with same results
love it!
This looks so amazing!
Hi can I use all purpose flour instead of cake flour since it's not available in my country much...or should I make a home made cakeflour
I love chiffon cake! Thanks for your recipe:)
Hello Thomas can i use this recipe to make a naked cake or a any birthday cake frosted and filled with french buttercream or Italian buttercream??
He cut the cake totally like a pro!
Holding the knife steady and spinning the cake is the secret.
Thank you so much for this recipe. At first attempt it deflated druing baking, but so far so good. 😂😂 it's so moist and they love it.
But They kinda disagree with the amount of sugar they said it was not enough but, overall was flawless and slain
Looks fantastic!
very helpful thank you
how would you make a white chocolate chiffon cake? is there a way to adjust the ratios to fit in the white chocolate in a melted form, or should i add in chunks...?
Did you grease the tube pan?
oh god so. so yummy......awesome......👍👍👍👌
Hi Thomas, I understand this comment may be a bit late considering the date this video was published but can I substitute some or all of the oil for melted butter instead to improve the taste? I don’t know how it will affect the texture and density...
I would greatly appreciate if you replied!
You're great! I'm learning a lot from you! 😊
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