The chiffon cake with soft hearts is the perfect cake to prepare for Valentine’s Day and any other occasion you desire; just change the decoration.
We already know everything about chiffon cake: it requires the American mold with feet, it is named for being as delicate as silk and remains so soft that it doesn’t need filling.
I am literally in love with this cake and the technique used to make it like a feather. This time, I had fun decorating it with many red hearts of various sizes to make it special for Valentine’s Day.
The decorative technique is really simple: it just requires a bit of skill because you draw with the batter, as we will see, directly on the mold. Of course, the uncertainty when it is unmolded is always around the corner, but even if it might be imperfect, we have thought and decorated it with our own hands … and that is truly wonderful.
READ THE F.A.Q. AND TIPS AT THE END OF THE RECIPE
OTHER INTERESTING RECIPES:
- Difficulty: Medium
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Valentine's Day, All Seasons
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup sugar
- 5 eggs (medium)
- 1/3 cup rice oil (or vegetable oil)
- 1/3 cup water
- 2 tbsps baking powder
- 1/2 packet cream of tartar
- vanilla
- red food coloring (a pinch)
Tools
For the perfect result of the chiffon cake, the American mold and a good mixer or electric whisks to whip the egg whites perfectly are essential.
- Mold American for chiffon cake
- Pastry Bag
- Mixer
Steps
Use eggs at room temperature; this way the egg whites will whip faster.
In the mixer bowl, pour the egg whites, cream of tartar, and half of the sugar. Whip to stiff peaks for about 10 minutes or until, lifting the beaters, the peaks form like a goose’s beak.
Transfer the egg whites to a bowl and pour the yolks and water into the mixer bowl (no need to rinse). Whip until frothy, then add the remaining sugar with the whisk moving at low speed.
Pour the oil with the whisk at low speed, continuing to whip for a few minutes.
Add the pre-sifted dry ingredients and vanilla; mix well, ensuring all dry ingredients are incorporated. At this point, add the whipped egg whites, a little at a time, with gentle movements from bottom to top to avoid deflating everything.
Take 2 tablespoons of batter, add the red powdered or gel coloring, and mix well.
Put the red batter in the piping bag, cut the tip, and draw hearts on the bottom and sides of the mold (do not grease the mold). Place in a preheated oven at 320°F (convection) or 340°F (static) for 10/12 seconds, just enough time for the color to set on the mold.
Take the mold out of the oven and pour in the batter.
With the red batter, I had fun decorating the surface.
Bake in the oven for about 50/55 minutes. It depends on the oven: if convection like mine, the baking temperature should be 320°F; if static, at 340°F. Always do the toothpick test. Once out of the oven, flip the mold onto its feet and wait for it to cool completely before gently unmolding the cake.
Tips
To your liking, you can add about 120 g of chocolate chips to the batter, and instead of vanilla, you can flavor it with citrus zest.
If you want to prepare an orange chiffon cake, replace the water with unsweetened or freshly squeezed and filtered orange juice.
The brief oven step is only to set the design, not to bake the colored batter.
The brief oven step is only to set the design, not to bake the colored batter.
FAQ (Questions and Answers)
How long does it stay soft?
The chiffon cake remains tall and moist for several days if stored in an airtight container or covered with plastic wrap.
Are the hearts clearly visible once the cake is unmolded?
Yes! If you set the design well with the mini oven step, the hearts remain defined.
Which food coloring to use?
I use the powdered one, but gel is also fine; what’s important is that it is of high quality.
