Individual Chiffon Cake Sandwiches
Chiffon is a classic cake, most loved thanks to its airy and moist texture. The airiness is the result of separately beating the egg whites, and an additional baking powder added into the cake mix. In this recipe I demonstrate how to make individual cake sandwiches out of a chiffon cake.
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Individual Chiffon Cake Sandwiches:
Equipment: Chiffon cake pan, 18cm (d) x 9cm (h)
Recipe: 8 Individual cake sandwiches
For the cake batter:
| Ingredient | Amount (g / units) |
| Egg Yolks | 57g |
| Egg Whites | 110g |
| White Granulated Sugar (1) | 40g |
| Vegetable Oil | 40g |
| Orange Juice | 65g |
| Orange Zest | 5g |
| Vanilla Extract | 1/2 tsp |
| Baking Powder | 1/2 tsp |
| Cake Flour | 70g |
| White Granulated Sugar (2) | 40g |
For the filling:
| Ingredient | Amount (g / units) |
| Heavy Cream (38%) | 100g |
| White Granulated Sugar | 10g |
Cake preparation and assembly instructions:
- Preheat your oven to 150C (fan mode on), placing a baking rack at the lowest shelf inside your oven.
- Line a baking sheet with parchment paper, and place the cake pan on top of it (do not grease or line the cake pan).
- In a bowl, whisk together the egg yolks, sugar (1), orange juice and orange zest, oil and vanilla, until evenly combined.
- Sift the flour and baking powder over the wet ingredients’ mixture. Whisk until the batter is smooth and without lumps. Set it to the side.
- In a separate bowl, beat the egg whites with sugar (2) to a meringue (medium peaks). Consistency should be stable by slightly soft.
- Fold the meringue to the cake batter in 3 parts, until uniform.
- Pour the cake batter into the cake pan and bake for 25 minutes (a cake tester inserted into the center of the cake should come out dry). Do not open the oven’s door, otherwise the cake will collapse.
- After baking, flip the cake pan upside down, and allow the cake to cool down completely (!) in this position (this prevents the cake from collapsing). do not unmold the cake until it has chilled completely (about 2 hours).
- Unmold the cake and cut the top 1cm (the cake is not 6cm tall). Divide it into 8 equal slices. Each slice should be shortened to 4cm long, and cut in the middle almost all the way through.
- Beat the heavy cream and sure to a stable cream. Transfer to a piping bag and fill the cake sandwiches with the cream.
- Decorate however you please!
Notes:
- It is recommended to unmold the cake using your hands, instead of a knife (demonstration in video).
- Any flavor you desire is possible with this recipe, and its really easy to adjust (whether it’s the cake’s flavor or the cream), according to your personal preferences!
