4 Basic Mixing Methods – Chiffon Method

Mixing a cake with the chiffon method involves the folding of whipped egg whites into a batter.  It’s a little like an angel food cake, but much richer because the batter contains egg yolks and oil.

Here are some basic guidelines to mixing with the chiffon method:

1. Scale all ingredients accurately. All ingredients at room temperature.

2. Sift the dry ingredients, including half of the sugar, into a mixing bowl

3. Mix with the paddle attachment at second speed, gradually add the oil, then egg yolks,
water, and the liquid flavoring, all in a slow, steady stream. Stop and scrape the bow and
beaters. Mix until smooth, but don’t over mix.

4. Whip the egg whites until the form soft peaks. Add the cream of tartar and sugar in a
stream and whip to firm, moist peaks.

5. Fold the whipped egg whites into the flour-liquid mixture.

6. Immediately put in ungreased tube pan or in layer pans that have had the bottoms
greased and dusted, but not the sides.

Click here for a great article that is very detailed on the Chiffon Method including more tips.

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