Sunday, June 17, 2012

Basic Chiffon cake from Tartine


I enjoyed looking through and following the recipes of the book, Tartine by Elisabeth M. Prueitt and Chad Robertson.  The authors of this book, as many of you know are chefs and bakery owners of Tartine in San Francisco.  They use fresh seasonal ingredients in their recipes.  The recipes in the book are detailed and the ingredients are reduced for home use.  It is easy to follow so we can make bakery style croissants, fruit tarts and tender cakes at home.

I like the black and white images and the colourful pictures in the book.  The vivid details in the introduction and other chapters of the book were interesting to read.  If I visit San Francisco, I would want to taste the fresh baked pastries and goodies from Tartine bakery after reading this book :)

There are few tips and suggestions throughout the book such as leave the peel and sometimes the seeds i.e. cherry and apricot to enhance flavours in the baked goods.  Leaving the apricot pit will make the desserts have an amaretto liqueur taste.

I tried a few recipes from the book, which turned out well.   I am looking forward to make the quiche, chocolate cake and ginger pudding soon.  There are lots more recipes such as how to make croissants, puff pastries, brioche and more.

Here is the recipe for the basic chiffon cake from the book Tartine.

2 1/4 cups flour
2 tsp baking powder
1 1/2 cups sugar
1/4 tsp salt
1/2 cup vegetable oil
6 egg yolks (1/2 cup)
3/4 cup water
2 tsp vanilla
1 1/2 tsp lemon zest grated
10 egg whites (1 1/3 cups)
1/4 tsp cream of tartar or lemon juice
egg whites at room temperature

Sift the flour and baking powder.  Then whisk the 1 1/4 cups sugar and salt to the flour.
In a small bowl whisk oil, egg yolks, water, vanilla and lemon zest.
Make a well in the flour mixture, add the yolk mixture and whisk thoroughly and quickly for about 1 minute until it is smooth.
Beat the egg whites until it is frothy.  Add the cream of tartar or lemon juice and beat until the whites hold soft peaks.  Add the 1/4 cup sugar and beat on medium high speed until the whites are firm and have shiny peaks.  
Add 1/3 of the beat egg whites to the yolk mixture and then fold it in gently to lighten the batter.  Fold in the remaining whites until combined.
Line the bottom of a 10" springform pan with 3" sides using a parchment paper cut to fit exactly.  Don't grease the sides of the pan.  Pour the batter into the pan smooth the top and bake in a 325F preheated oven for 45 to 55 minutes until the skewer inserted into the center comes out clean.  Let the cake cool in the pan on top of a wire rack.  Unmould the cake and then peel off the parchment.
The cake keeps well wrapped in the fridge for 4 days or in the freezer for up to 1 month.

This goes to cake recipes event.
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40 comments:

  1. The texture of you cake is perfect. Hope your having a wonderful weekend!

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  2. The cake looks really soft and delicious! Wish to have a slice now...

    Happy Fathers Day!!!

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  3. I'd love some with a cup of black coffee! Lovely texture.

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  4. The cake looks soft and has a gorgeous texture. Perfectly done dear

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  5. Wow, this cake looks so moist and light and you have not even used butter! I am going to try it too.

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  6. Simply amazing cake with a smooth texture.I would love to have with tea !

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  7. Simply amazing cake with a smooth texture.I would love to have with tea !

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  8. This cake looks moist, soft and light....perfectly done.

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  9. Looks yummm and perfectly baked...

    http://anshu-mymomsrecipes.blogspot.in/

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  10. Soft cake with lovely texture..yummy..

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  11. I have yet to try a chiffon cake. This looks a nice one.

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  12. Looks great! Have yet to try to make a chiffon cake...this would go great with a cup of tea!

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  13. Yummy!
    http://www.followfoodiee.com/

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  14. Looks so soft ......love to have it with my hot coffee!

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  15. I am one of those a Chiffon cake lover. I can eat the whole cake by myself; just loves the softness of this cake. It is better to bake chiffon cake using angel baking pan because when you bring out the cake out from the oven, you can invert the pan immediate so the cake will stay 'high' instead of collapsing a little. Just a thought for you that's all.

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    Replies
    1. Thank you everyone :)
      Mel thank you for sharing this tip I will remember to put the cake in the angel cake pan next time as you see it did collapse a little after coming out. The cake is really soft and we did enjoy the cake.

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    2. A chiffon cake is next on my to-bake list. I have read that if you want to make a chiffon cake as a layer cake in a round pan rather than angel food pan, it helps to put an inverted flower nail (metallic) in the middle of the pan which will conduct heat better. You still have to invert it immediately on a cooling rack after taking it out of the oven.

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  16. Beautiful cake!!!
    Have a nice day

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  17. Your chiffon cake looks perfect. It looks literally like chiffon. I love the first picture! :)

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  18. Happy Father's Day to you guys. Hope you had a great weekend.

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  19. Your cake looks wonderful! This sounds like a cookbook I need to purchase :)

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  20. Beautiful and love the spongy cake. I have never made anything near to this cake and I think maybe the number of yolks and whites makes a difference.

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  21. cake looking soft and spongy..lovely cake..

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  22. This cake looks delicious! Thanks for sharing, lovely photos too! =]

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  23. Super tempting,delicious and incredible..

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  24. Love the texture,soft and so yum

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  25. I love chiffon cake...yours look so light and fluffy...beautifully done :)
    Thanks for the recipe and hope you are having a fabulous week!

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  26. It looks perfect cake, tempting, and delicious.

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  27. I like the cookbook Tartine. You made very good chiffon cake. Love airy structure of it.

    Thanks Akhila, for linking to Favorite recipes event: Cakes

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  28. Just so you know, Tartine is in San Francisco, not LA. There's a world of difference in the food landscape of the two cities.

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    Replies
    1. Thank you for letting me know I had overlooked this on my post fixed it

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Thank you for commenting :)

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