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“Olive Oil Chiffon Cake”

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This cake recipe was a long kept secret of Harry Baker. He kept it secret for nearly 20 years! Legend has it that Baker decided to start messing around with angel food cake in search of a more flavorful version of the popular dessert. Angel food cake is nice and light and bouncy due to the whipped egg whites that are gently folded into the batter, but it lacks flavor because there’s little to no fat. As we all know, fat is flavor! For four years Baker tried to perfect his recipe with 400 different variations until he tried slowly adding vegetable oil to the batter. The result was a much more flavorful version of angel food, with an even more heavenly texture, thus Chiffon Cake was born! Here we add even more flavor by adding a pure extra virgin olive oil to the cake instead of vegetable oil.

ingredients

Ingredients:

110 g Sugar

38 g Egg Yolk

25 g Lemon Juice

Seeds of 4 Vanilla Beans

3 g Lemon Zest

114 g Bleached Cake Flour

160 g Extra Virgin Olive Oil

105 g Egg Whites

2 g Kosher Salt

57 g Sugar

Cream together the sugar and the egg yolk

Cream together the sugar and the egg yolk

Cream together the sugar and the egg yolk

Cream together the sugar and the egg yolk

Add your vanilla, lemon zest,  and lemon juice.

Add your vanilla, lemon zest,  and lemon juice.

Add your vanilla, lemon zest,  and lemon juice.

Add your vanilla, lemon zest,  and lemon juice.

Add the flour one spoon full at a time...for some reason our toddler thought this was interesting...

Add the flour one spoon full at a time...for some reason our toddler thought this was interesting...

Add the flour one spoon full at a time…for some reason our toddler thought this was interesting…

Turn the mixer up to about medium speed and VERY slowly drizzle in the olive oil until completely incorporated. Transfer to a large bowl and clean the mixing bowl and whisk.

Turn the mixer up to about medium speed and VERY slowly drizzle in the olive oil until completely incorporated. Transfer to a large bowl and clean the mixing bowl and whisk.

Turn the mixer up to about medium speed and VERY slowly drizzle in the olive oil until completely incorporated. Transfer to a large bowl and clean the mixing bowl and whisk.

Add your egg whites and salt to the mixing bowl and whisk until frothy. Add your sugar, and whip until firm peaks form.

Add your egg whites and salt to the mixing bowl and whisk until frothy. Add your sugar, and whip until firm peaks form.

Add your egg whites and salt to the mixing bowl and whisk until frothy. Add your sugar, and whip until firm peaks form.

Add your egg whites and salt to the mixing bowl and whisk until frothy. Add your sugar, and whip until firm peaks form.

Add your egg whites and salt to the mixing bowl and whisk until frothy. Add your sugar, and whip until firm peaks form.

Add your egg whites and salt to the mixing bowl and whisk until frothy. Add your sugar, and whip until firm peaks form.

Butter and flour a spring form pan and slam it down on your work surface to get all the extra flour out.

Butter and flour a spring form pan and slam it down on your work surface to get all the extra flour out.

Butter and flour a spring form pan and slam it down on your work surface to get all the extra flour out.

Butter and flour a spring form pan and slam it down on your work surface to get all the extra flour out.

Using 1/3 of your meringue at a time, fold the meringue into the batter.

Using 1/3 of your meringue at a time, fold the meringue into the batter.

Using 1/3 of your meringue at a time, fold the meringue into the batter.

Using 1/3 of your meringue at a time, fold the meringue into the batter.

Using 1/3 of your meringue at a time, fold the meringue into the batter.

Using 1/3 of your meringue at a time, fold the meringue into the batter.

Using 1/3 of your meringue at a time, fold the meringue into the batter.

Once the last but of meringue is folded in, pour your batter into the spring form pan. Bake at 325 F for 45-60 minutes or until the center reads 204 F.

Once the last but of meringue is folded in, pour your batter into the spring form pan. Bake at 325 F for 45-60 minutes or until the center reads 204 F.

Once the last but of meringue is folded in, pour your batter into the spring form pan. Bake at 325 F for 45-60 minutes or until the center reads 204 F.

Mix your salt and sugar together and dust it over the cake strait out of the oven. Let cool for 20 minutes before removing from the pan and slicing.

Mix your salt and sugar together and dust it over the cake strait out of the oven. Let cool for 20 minutes before removing from the pan and slicing.

Mix your salt and sugar together and dust it over the cake strait out of the oven. Let cool for 20 minutes before removing from the pan and slicing.

Mix your salt and sugar together and dust it over the cake strait out of the oven. Let cool for 20 minutes before removing from the pan and slicing.

Mix your salt and sugar together and dust it over the cake strait out of the oven. Let cool for 20 minutes before removing from the pan and slicing.

Eat it as is, or topped with fresh fruit for breakfast or dessert. Now you know why Harry Baker kpt this a close guarded seret for so long!

Eat it as is, or topped with fresh fruit for breakfast or dessert. Now you know why Harry Baker kpt this a close guarded seret for so long!

Eat it as is, or topped with fresh fruit for breakfast or dessert. Now you know why Harry Baker kpt this a close guarded seret for so long!

When you go to cut it, be sure to let the weight of the knife do the cutting. Otherwise you’ll end up with smashed cake.

Eat it as is, or topped with fresh fruit for breakfast or dessert. Now you know why Harry Baker kpt this a close guarded seret for so long!

Eat it as is, or topped with fresh fruit for breakfast or dessert. Now you know why Harry Baker kpt this a close guarded seret for so long!

Eat it as is, or topped with fresh fruit for breakfast or dessert. Now you know why Harry Baker kpt this a close guarded seret for so long!

     

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