Mary Berry Chiffon Cake Recipe

Dive into the world of delicate and airy desserts with the Mary Berry Chiffon Cake, a classic confection that's as light as air with a tender crumb. This cake marries the richness of a butter cake with the fluffiness of a sponge, making it a perfect centerpiece for any gathering or a delightful end to a meal.

Mary Berry Chiffon Cake: A Brief Overview

The Chiffon Cake is known for its unique texture, achieved through the careful incorporation of egg whites beaten to stiff peaks into the batter. It's a versatile cake that can be flavored in numerous ways, though vanilla remains a popular choice for its simplicity and elegance.

Cultural and Historical Context

Originating in the United States in the early 20th century, the chiffon cake quickly became a beloved dessert for its unique texture and preparation method. It stands out from other cakes by using oil instead of butter, contributing to its moistness and airy structure.

Ingredients for the Mary Berry Chiffon Cake

To create this delightful cake, you'll need:

• Cake flour (235g) for a tender crumb
• Granulated sugar (300g) for sweetness
• Baking powder (12g) as a leavening agent
• Salt (5g) to balance the flavors
• Egg yolks (from 7 large eggs) for richness
• Vegetable oil (125ml) for moisture
• Cold water (188ml) for the batter consistency
• Vanilla extract (15ml) for flavor
• Egg whites (from 7 large eggs) for volume
• Cream of tartar (2g) to stabilize the egg whites

Preparation Instructions

1. Begin by preheating your oven to 325°F (160°C).
2. Sift together the dry ingredients.
3. In a separate bowl, mix the egg yolks, oil, water, and vanilla, then combine with the dry ingredients.
4. Beat the egg whites with cream of tartar until stiff peaks form, then fold into the batter gently.
5. Bake in an ungreased 10-inch tube pan for about 55-60 minutes.
6. Cool the cake upside down to maintain its volume.

Storage and Reheating

Store your chiffon cake in an airtight container at room temperature for up to 4 days. For longer storage, wrap it well and freeze for up to 3 months. Thaw overnight in the refrigerator before serving​​​​.

Nutritional Information

A slice of chiffon cake, based on the ingredients listed, provides a delightful treat with a balance of sweetness and lightness. For detailed nutritional values, consider using an online calculator with the specific ingredients you use.

FAQ about the Mary Berry Chiffon Cake

• Can I substitute cake flour? Yes, in a pinch, you can make your own by combining all-purpose flour with cornstarch.
• Why do I need to cool the cake upside down? This technique helps the cake maintain its volume and prevents it from collapsing.
• Can I add flavors to my chiffon cake? Absolutely! Vanilla extract can be substituted with other extracts or zest for a variety of flavors​​.

In conclusion, the Mary Berry Chiffon Cake is a testament to the elegance of simplicity in baking. Its light texture and subtle flavors make it a versatile choice for any occasion. Whether served plain or dressed up with whipped cream and fruits, it's sure to delight your guests with its ethereal softness.