chiffon sheet cake starter

How To Make chiffon sheet cake starter

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  1

  Gather your ingredients.
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  2

  Combine all the dry ingredients in a small bowl and whisk together.
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  3

  In another (larger) bowl, combine the wet ingredients and then whisk together.
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  4

  Chef’s Note: The bowl for the wet ingredients should be large enough to contain all the dry ingredients, plus the egg-white foam.
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  5

  Add the dry ingredients to the bowl with the wet ingredients and gently mix until thoroughly combined, and you have a smooth batter. Set aside.
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  6

  Using a stand mixer fitted with a whisk attachment, or using a handheld mixer, add the egg whites, and the cream of tartar to a bowl.
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  7

  Beat until firm peaks form.
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  8

  Chef’s Note: Why cream of tartar? The addition of an acid will fluff up your whipped egg whites. It stabilizes the whites and adds volume.
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  9

  Chef’s Tip: You will get more volume out of the egg whites if you first bring them to room temperature.
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  10

  Chef’s Note: When your egg whites get fluffy… STOP. If you overbeat them, they will liquefy again.
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  11

  Add a quarter of the fluffed egg whites to the batter and gently mix together.
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  12

  Add the rest of the egg whites and gently fold together.
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  13

  Chef’s Note: The process of “folding” ingredients together is typically used in this type of recipe where you have a fluffy ingredient mixed in with other ingredients. The goal of folding is to incorporate the two, without losing much of the fluffy structure of the egg whites.
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  14

  Place a rack in the middle position, and preheat the oven to 350f (176c).
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  15

  Grease a baking sheet and add a piece of parchment paper.
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  16

  Pour the batter into the baking sheet.
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  17

  Spread evenly over the sheet pan.
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  18

  Chef’s Note: This is not a self-leveling cake batter, and it’s important that you make the batter the same thickness top to bottom, left to right.
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  19

  Bake in a preheated oven on the middle rack for 15 to 20 minutes.
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  20

  Chef’s Tip: The batter is cooked when you can press a finger lightly in the center of the cake, and it springs back.
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  21

  Chef's Tip: Let cool for 5 minutes and then remove from pan, by inverting it onto a baking sheet.
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  22

  Remove the parchment paper.
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  23

  Now it’s time to get creative.
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  24

  What I did was make small 2.5-inch cakes by cutting circles in the cake using a salad stacker.
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  25

  What I was left with was about 15 nice circles.
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  26

  I whipped up a basic cream cheese frosting (any good frosting will do), and made these nice individual party cakes, using three rounds per cake.
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  27

  Keep the faith, and keep cooking.
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