Mary Berry’s Chiffon Cake Recipe: A Light and Elegant Dessert
Mary Berry’s Chiffon Cake is a light, airy dessert perfect for any occasion. It boasts a delicate texture and fluffy, tender crumb. Unlike butter cakes, chiffon cakes use oil for softness and moisture.
This recipe calls for simple pantry ingredients, making it easy to whip up at home. It’s a versatile treat that pairs well with various toppings. Serve it for special celebrations or as an everyday indulgence.
Understanding Mary Berry’s Signature Chiffon Cake
The chiffon cake, a light and airy delicacy, has roots in 1920s America. Harry Baker, a pioneer baker, created this classic recipe. Mary Berry has since crafted her own version, adding elegance and simplicity.
History of the Classic Chiffon Cake
Harry Baker, a Los Angeles insurance salesman, introduced the chiffon cake in the 1920s. Its light texture comes from whipped egg whites in an oil-based batter. This innovation set it apart from traditional sponge cakes.
Over time, the chiffon cake has become a beloved dessert worldwide. It continues to captivate bakers and dessert lovers alike.
What Makes This Recipe Special
Mary Berry’s chiffon cake showcases her baking mastery. She retains the cake’s airy texture whilst adding her unique flair. The result is a visually stunning and delicious dessert.
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High-quality ingredients and careful technique ensure a delightful experience with every slice. Berry’s attention to detail shines through in this recipe.
Key Features and Benefits
- Exceptionally soft and moist texture due to the oil-based batter
- Light and airy crumb that melts in your mouth
- Versatility in serving, making it suitable for any occasion
- Simple ingredients and straightforward preparation process
- A beautifully soft and pillowy texture that sets it apart from traditional sponge cakes
Mary Berry’s chiffon cake blends classic technique with her signature style. The result is a visually appealing and tasty dessert. This recipe will impress both seasoned bakers and kitchen novices alike.
Essential Ingredients and Equipment for Perfect Results
Mary Berry’s chiffon cake needs quality ingredients and special baking tools. The right mix creates her signature light, airy texture. Careful selection and prep of each item is key.
The recipe’s core ingredients are plain flour, caster sugar, and baking powder. It also uses salt, eggs, vegetable oil, water, vanilla extract, and cream of tartar. Mary stresses using top-quality items for the best flavour.
Fresh free-range eggs and high-grade flour are crucial. These ensure the cake’s perfect taste and texture. Each ingredient plays a vital role in the final product.
| Baking Equipment | Description |
|---|---|
| Chiffon Cake Tin | An ungreased chiffon cake tin is essential for achieving the signature tall, light and airy structure of this cake. |
| Large Mixing Bowls | Separate bowls are needed for whipping the egg whites and combining the dry and wet ingredients. |
| Electric Whisk or Stand Mixer | A powerful electric whisk or stand mixer is crucial for whipping the egg whites to the perfect stiff peaks. |
| Spatula | A flexible spatula is essential for gently folding the whipped egg whites into the cake batter. |
The right baking equipment is crucial for success. High-quality Mary Berry baking essentials help recreate her famous chiffon cakes. With these tools, home bakers can achieve professional results.
“The secret to a perfect chiffon cake is using the freshest, highest-quality ingredients and handling the batter with the utmost care.”
– Mary Berry
Step-by-Step Chiffon Cake Recipe Mary Berry Style
Mary Berry’s chiffon cake recipe is a masterclass in texture and flavour. This guide will help you recreate her iconic dessert at home.
Learn how to craft a light, airy cake that will impress your guests. Follow these steps to bake a perfect chiffon cake.
Preparing the Cake Batter
Preheat your oven to 170°C (150°C fan) or gas mark 3. Mix self-raising flour, caster sugar, and salt in a large bowl.
In another bowl, beat egg yolks with vegetable oil and water. Combine until smooth and well-mixed.
Proper Folding Techniques
Whisk egg whites with cream of tartar until stiff, glossy peaks form. Gently fold the whites into the yolk mixture.
Be careful not to deflate the batter. This step is crucial for achieving the cake’s signature texture.
Baking and Cooling Instructions
Pour the batter into an un-greased 10-inch (25cm) tube pan. Bake for 50-60 minutes until a skewer comes out clean.
Invert the pan immediately after baking. Let the cake cool upside down to maintain its airy structure.
This method ensures your chiffon cake stays light and fluffy. Serve this classic British dessert with your favourite toppings.
| Nutrition Information (per slice) | Value |
|---|---|
| Calories | 250 |
| Total Fat | 10g |
| Saturated Fat | 1.5g |
| Cholesterol | 55mg |
| Sodium | 160mg |
| Potassium | 120mg |
| Total Carbohydrates | 35g |
| Sugars | 22g |
| Protein | 4g |
“Baking is a science, but it’s also an art. The key is to find the perfect balance between precision and creativity.”
–Mary Berry, Baking Icon
Professional Tips and Common Mistakes to Avoid
Pastry chef Mary Berry shares expert tips for baking the perfect chiffon cake. Her insights cover the science behind the recipe and the art of folding. These baking tips will help you troubleshoot and achieve mouthwatering results.
Mary Berry recommends using room temperature eggs. This helps egg whites whip up to a greater volume, creating a light, airy cake. Don’t grease the tin, as the batter needs to cling to the sides for proper rising.
- Invert the cake tin as soon as it comes out of the oven. This helps to prevent the cake from collapsing as it cools.
- Gently fold the egg whites into the batter, taking care not to overmix and deflate the precious air pockets.
- For a less sweet version, try reducing the sugar by 25-30g without compromising the overall texture.
- Whole wheat flour can be substituted for a portion of the all-purpose flour to boost the cake’s fibre content.
- Top the chiffon cake with low-fat cream or Greek yoghurt for a healthier, yet still indulgent, finishing touch.
Dense, heavy textures often result from improperly whipped egg whites or overworking during folding. Follow Mary Berry’s expert advice to consistently produce light, airy chiffon cakes. Your creations will impress family and friends alike.
“The key to a perfect chiffon cake is in the method, not just the ingredients. Pay close attention to the details, and you’ll be rewarded with a truly magnificent result.”
Serving Suggestions and Flavour Variations
Mary Berry’s chiffon cake offers endless topping possibilities. Try whipped cream, fresh berries, lemon curd, or chocolate sauce. These classic choices complement the cake’s subtle sweetness and fluffy texture perfectly.
Creative Flavour Adaptations
Fancy some flavour variations? Add citrus zest for a zesty twist. For coffee lovers, mix in instant coffee granules.
Coconut fans will adore a shredded coconut and coconut cream frosting. Chocolate enthusiasts can swap some flour for cocoa powder.
Storage and Serving Tips
Keep your chiffon cake fresh in an airtight container. It’ll last three days in the fridge or a month in the freezer.
To serve, warm individual slices in the oven at 160°C for 5-7 minutes. Or, pop them in the microwave for 20-30 seconds.
| Ingredient | Quantity |
|---|---|
| Cake Flour | 2 1/4 cups, sifted |
| Superfine or Regular Sugar | 1 1/2 cups |
| Baking Powder | 1 tablespoon |
| Salt | 1 teaspoon |
| Water | 3/4 cup |
| Vegetable Oil | 1/2 cup |
| Lemon Zest | 1 teaspoon |
| Vanilla Extract | 1 teaspoon |
| Egg Yolks | 5 large |
| Egg Whites | 8 large |
“Chiffon cake is a light and airy delight that can be dressed up in countless ways to suit any occasion.”
Conclusion
Mary Berry’s Chiffon Cake recipe is a masterpiece of British baking. It combines the lightness of sponge with the richness of oil. This classic dessert boasts a soft, airy texture that pairs well with various toppings.
Berry’s expertise shines through in this meticulously crafted recipe. Her 70+ cookbooks and role on The Great British Bake Off attest to her baking prowess. Every ingredient and technique is carefully chosen to create an outstanding dessert.
This chiffon cake is sure to impress both novice and experienced bakers. Its light texture and versatile flavour make it perfect for any occasion. Give this Mary Berry-approved recipe a try and savour the delicious results.
FAQ
What is the origin of the chiffon cake recipe?
Baker Harry Baker created the chiffon cake in the 1920s United States. It quickly became a popular dessert choice.
What makes Mary Berry’s chiffon cake recipe special?
Mary Berry’s version keeps the classic style intact. She adds her touch of elegance and simplicity to the recipe.
What are the key features and benefits of Mary Berry’s chiffon cake?
The cake stays soft for longer thanks to oil. It has a light, airy texture that melts in your mouth.
You can serve it in various ways. It uses simple ingredients and suits any occasion.
What are the essential ingredients and equipment needed for making the chiffon cake?
You’ll need flour, sugar, baking powder, salt, eggs, oil, water, and vanilla extract. Equipment includes a chiffon cake tin and large mixing bowls.
An electric whisk or stand mixer and a spatula are also necessary.
What are the key steps in the chiffon cake recipe?
First, preheat the oven and mix dry and wet ingredients separately. Then, whip the egg whites and fold them into the batter.
Bake the cake in an un-greased tin. Once done, cool the cake upside down.
What are some professional tips and common mistakes to avoid when making the chiffon cake?
Use room temperature eggs and don’t grease the tin. Invert the cake to cool and fold the batter gently.
To avoid a dense texture, whip egg whites properly. Be careful not to overmix the batter.
What are some serving suggestions and flavour variations for the chiffon cake?
Top with whipped cream, fresh berries, lemon curd, vanilla ice cream, or chocolate sauce. Try citrus, chocolate, coffee, or coconut flavours.
Store the cake in an airtight container for up to 3 days. You can freeze it for up to 1 month.
