The super soft chiffon cake with hearts is the perfect cake to prepare for Valentine’s Day or any other occasion you wish; just change the decoration.
We already know everything about chiffon cake: it requires the American mold with feet, it is named because it is 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 feather-light. This time I had fun decorating it with many red hearts of various sizes, making it special for Valentine’s Day.
The decorative technique is really simple: it just takes a bit of skill because you draw with the batter, as we will see, directly on the mold. Of course, the uncertainty when unmolding is always there, but even if it turns out imperfect, we thought it up and decorated it with our own hands … and that is truly wonderful.
READ THE FAQ AND TIPS AT THE END OF THE RECIPE
OTHER INTERESTING RECIPES:
- Difficulty: Medium
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 10Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Valentine's Day, All Seasons
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cups sugar
- 5 eggs (medium)
- 1/3 cups rice oil (or vegetable oil)
- 1/2 cups water
- 3 1/2 tsp baking powder
- 1/2 packet cream of tartar
- vanilla
- red food coloring (a pinch)
Tools
For the perfect outcome of the chiffon cake, an American mold is essential, along with a good stand mixer or electric beaters to perfectly whip the egg whites.
- Mold American for chiffon cake
- Piping Bag
- Mixer
Steps
Use eggs at room temperature; this way the egg whites will whip faster.
In the bowl of the stand mixer, pour the egg whites, cream of tartar, and half of the sugar. Whip until stiff peaks form, for about 10 minutes or until, lifting the whisks, the peaks hold their shape like bird’s beak.
Move the egg whites to a container and pour the yolks and water into the bowl (no need to rinse). Whip until fluffy, then add the remaining sugar with the whisk running at low speed.
Pour in the oil with the whisk at low speed, continuing to whip for a few minutes.
Add the previously sifted powders and vanilla; mix well, ensuring all powders are well incorporated. At this point, gently fold in the stiff egg whites, a little at a time, with gentle movements from bottom to top to avoid deflating the mixture.
Take 2 tablespoons of batter, add the red food coloring powder or gel, and mix well.
Put the red batter in the piping bag, cut the tip, and draw the hearts on the bottom and sides of the mold (which should not be greased at all). Place in a preheated oven at 320°F convection or 340°F static for 10/12 seconds, just long enough for the color to set on the mold.
Take the mold out of the oven and pour in the batter.
I had fun decorating the surface with the red batter.
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 skewer test. Out of the oven, invert the mold onto its feet and wait for it to cool completely before gently unmolding the cake.
Tips
To taste, you can add about 120 g of chocolate chips to the batter, and instead of vanilla, it can be flavored with citrus peels.
If you want to make an orange chiffon cake, replace the water with unsweetened orange juice or freshly squeezed and strained juice.
The brief oven time is only to set the drawing, not to bake the colored batter.
The brief oven time is only to set the drawing, not to bake the colored batter.
FAQ
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.
Do the hearts show well once the cake is unmolded?
Yes! If you set the design well with the brief oven time, the hearts remain defined.
Which coloring should I use?
I use powdered, but gel works fine too; the important thing is that it is of excellent quality.
