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Chiffon

This standardized recipe is for a Chiffon Cake that yields 25 servings. It requires mixing dry ingredients like cake flour and sugar together and separately whisking wet ingredients like egg yolks, oil, and orange juice. Egg whites are beaten with sugar until fluffy then folded into the wet ingredient mixture along with the dry ingredients before baking at 350 degrees F for 15-20 minutes.

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45 views1 page

Chiffon

This standardized recipe is for a Chiffon Cake that yields 25 servings. It requires mixing dry ingredients like cake flour and sugar together and separately whisking wet ingredients like egg yolks, oil, and orange juice. Egg whites are beaten with sugar until fluffy then folded into the wet ingredient mixture along with the dry ingredients before baking at 350 degrees F for 15-20 minutes.

Uploaded by

pogikotalaga
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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STANDARDIZED RECIPE FORM NAME: Chiffon Cake YIELD: 25 servings OVEN TEMPERATURE: 350 F PREP TIME: 15 mins HOLDING

TEMP/TIME: EQUIPMENT: Mixer, baking pan, wire whisk, mixing bowl, oven INGREDIENTS: cake flour white sugar egg yolk orange juice vegetable oil cream of tartar salt
FOOD SAFETY STATEMENT:

FILE CODE: D1

COOK TIME: 15-20 mins

WEIGHT 240 g 180 g

MEASURE

8 pcs 59 ml 118 ml 5g

METHOD OF PREP:

1. 2. 3. 4. 5.

Mix all the dry ingredients together, add orange juice and set them aside. Combine egg yolks, oil and 1 cup sugar and whisk together with dry ingredients. Put egg whites in mixer and gradually add in sugar when bubbles are fine. Fold in egg white mixture and egg yolk mixture. Place in baking pan and bake for 15-20 minutes.

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