[]
Sign In
Menu
Edit hero visual
Youtube ID
Hero Image
  • Print
  • Email
  • Fork this recipe
Title

Details ...
Activity Type
Tags
#CS140 Summary Tweet (limit 96 chars to allow for link #cs140 @ChefSteps and RT)
Difficulty
Featured Image (For Thumbnails)
Include In Galleries
Description
  • Print
  • Email
  • Fork this recipe

Ingredients

Equipment

(csOptional="false")

(optional)

Yield
Timing
Used In
Forks
Step Number
Show
Hide
Size
Normal
Wide
Aside
Preferred Position
Step Number
Show
Hide
Size
Normal
Wide
Aside
Preferred Position

Step Title

Select ingredients

Step Ingredients

Done
Step Number
Show
Hide
Size
Normal
Wide
Aside
Preferred Position
Directions
Special Sauce
Step Number
Show
Hide
Size
Normal
Wide
Aside
Preferred Position
{"activity_order":null,"activity_type":["Recipe"],"assignment_recipes":null,"author_notes":null,"cooked_this":0,"created_at":"2013-05-17T19:08:23Z","creator":null,"currently_editing_user":null,"description":"Well-loved for its rich flavor and smooth, tender texture, chiffon cake has been a staple in American baking since at least 1948. Our olive oil cake is a riff on the American classic. As legend has it, the recipe for chiffon actually first appeared in Los Angeles in 1923, when an insurance salesman and caterer named Harry Baker decided to start messing around with angel food cake in search of a more flavorful version of the popular dessert. Angel food gets its bouncy, light texture from whipped egg whites, but it lacks flavor because it doesn\u2019t have a fat source ingredient like butter or shortening as most sweet cakes do. Baker allegedly tested over 400 recipes, trying different fats in different amounts in a largely unsuccessful attempt to richen the cake. Four years later, he finally stumbled upon the solution when he added vegetable oil (known as \u201csalad oil\u201d at the time) instead of a solid fat. The result was a much more flavorful version of angel food, with an even more heavenly texture.\n\nBaker knew he had something special. He would keep his discovery secret for over 20 years, even as the cake grew in popularity among Hollywood\u2019s elite. In 1928, he offered to make his recipe for guests of the famed Brown Derby restaurant in Los Angeles (where Cobb salad originated), mixing and baking each cake to order as part of a one-man operation so as not to reveal the secret recipe. Rumor has it that he baked up to 42 cakes per day, and his cake became a supremely desirable dessert in Hollywood high society.\n\nIn 1948, Baker finally relented and sold the recipe to General Mills, who quickly churned out a Betty Crocker pamphlet with 14 different variations on the original recipe. They called it chiffon cake, and marketed it as \u201cthe baking sensation of the century,\u201d so simple \u201ceven your husband could bake one!\u201d\n\nOver the years, husbands, wives, and cooks alike have refined and modified chiffon recipes, but the basics remain the same: It\u2019s a high-ratio cake (meaning the fat and sugar content each outweigh the flour), and it requires expertly-whipped egg whites for lift, \u201csalad oil\u201d and sugar for flavor, and a bit of cake flour for crumb. But with the recent natural food craze, one important element often gets lost: High-ratio cakes require good old-fashioned bleached cake flour in order to turn out just like Harry Baker\u2019s 1927 sensation. That\u2019s because the bleaching process changes the pH balance of the flour, in turn affecting the gelatin properties of the starch, and resulting in a flour that lends itself perfectly to high ratio cakes. Without the bleaching process, high ratio cakes collapse. So don\u2019t spring for anything unbleached if you want a perfectly soft, oh-so-tender chiffon, with all the richness and structure a cake like this deserves.","difficulty":"intermediate","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/kCg4m2VSySRLpnxpFgqh\",\"filename\":\"One_piece_Olive_oil_Cake_Final_2.jpg\",\"mimetype\":\"image/jpeg\",\"size\":303565,\"key\":\"kQBh1uXXSb21clGxkktn_One_piece_Olive_oil_Cake_Final_2.jpg\",\"isWriteable\":true}","forks":[],"id":315,"image_id":"","include_in_gallery":true,"last_edited_by_id":16465,"likes_count":150,"published":true,"published_at":"2013-07-02T18:41:02Z","show_only_in_course":false,"slug":"olive-oil-cake","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"","title":"Olive Oil Cake","transcript":"","updated_at":"2014-06-20T18:50:22Z","upload_count":7,"used_in":[{"activity_order":null,"activity_type":["Recipe","Technique"],"assignment_recipes":null,"author_notes":"This is a great recipe to try out with your extra olive oil cake. Helps add texture to dishes as well as a great flavor. What kinds of dishes? Only if you have leftovers? Benefit of freezing?","cooked_this":0,"created_at":"2013-07-10T23:32:10Z","creator":null,"currently_editing_user":null,"description":"Dehydrating cake crumbs yields a surprisingly good crisp garnish that can be used to prepare a quick and simple dessert with [macerated berries](http://www.chefsteps.com/activities/macerated-strawberries), or used as a garnish for something more elaborate. \n\nIt's the perfect thing to do with leftover pieces of any kind of cake, although we're partial to using our chiffon-style [olive oil cake](http://www.chefsteps.com/activities/olive-oil-cake).\n\nThe technique is easy: simply freeze a piece of cake until it's brittle enough to crumble into uniform-sized pieces. We do this quickly with liquid nitrogen, but you can use a cold freezer if you're fresh out of liquid nitrogen. Once you have the crumbs, simply dehydrate them until crisp in a dehydrator or a warm oven with the door cracked open.","difficulty":"easy","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/eW5rCakAQAiKX0EcGUQx\",\"filename\":\"Dehydrated_Olive_Oil_Cake_FINAL.jpg\",\"mimetype\":\"image/jpeg\",\"size\":362347,\"key\":\"tdcc25vjRLCOffRJpQnd_Dehydrated_Olive_Oil_Cake_FINAL.jpg\",\"isWriteable\":true}","id":453,"image_id":"","include_in_gallery":true,"last_edited_by_id":16465,"likes_count":24,"published":true,"published_at":"2013-08-16T20:26:06Z","show_only_in_course":false,"slug":"dehydrated-olive-oil-cake","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"12 hours","title":"Dehydrated Olive Oil Cake","transcript":"","updated_at":"2014-04-07T20:19:18Z","yield":"","youtube_id":"zXReRNXsm9o"},{"activity_order":null,"activity_type":["Recipe"],"assignment_recipes":null,"author_notes":"","cooked_this":0,"created_at":"2014-05-01T04:30:14Z","creator":null,"currently_editing_user":{"bio":"","chef_type":"","created_at":"2014-04-02T17:16:28Z","email":"jess@chefsteps.com","events_count":16886,"facebook_user_id":null,"from_aweber":false,"google_access_token":null,"google_refresh_token":null,"google_user_id":null,"id":42546,"image_id":null,"level":0,"location":"","name":"Jess Voelker","provider":null,"quote":"","referred_from":null,"referrer_id":null,"role":"admin","sash_id":20472,"signed_up_from":null,"slug":"jess-voelker","stripe_id":null,"survey_results":null,"twitter_auth_token":null,"twitter_user_id":null,"twitter_user_name":null,"updated_at":"2014-09-20T07:15:15Z","viewed_activities":[[523,"2014-04-02T02:48:17+00:00"]],"website":""},"description":"We're often inspired by the frozen treats we grew up ordering from a truck\u2014Drumstick cones, soft serve, and of course, orange creamsicles. Creamy, yet bursting with bright citrus flavor, this idiosyncratic pop is adored by flavor-conscious kids looking for something more complex and lively than your typical ice cream sandwich. (Got a creamsicle fan in the family? Watch out\u2014you might have a future chef on your hands.). \n\nThe idea to create a deconstructed riff on an orange creamsicle came about while we were developing our [link https://www.chefsteps.com/activities/fresh-orange-fluid-gel Fresh Orange Fluid Gel]. What better way, we figured, to showcase that intense citrus and luscious texture than by contrasting it with cooling vanilla? We soon realized that our [link https://www.chefsteps.com/activities/olive-oil-cake Olive Oil Cake], [link https://www.chefsteps.com/activities/egg-free-vanilla-ice-cream Egg-Free Vanilla Ice Cream], and bittersweet, chewy, [link https://www.chefsteps.com/activities/half-candied-blood-orange Half-Candied Blood Orange] would work perfectly in the dessert too. Finally, we took half of the fluid gel and made a foam, so that diners can experience the flavor via two distinct textures. \n\nThe result: a dessert that's at once refined and playful, and a dish that will delight everyone who ever raced up to an ice cream truck, dreaming of something sweet.\n\nCouple of notes: When making the half-candied orange, feel free to use any type you have on hand. Naval oranges seem to work particularly well, we noticed. You can also use [link https://www.chefsteps.com/activities/vanilla-bean-ice-cream Vanilla Bean Ice Cream] (or the storebought stuff) instead of the egg-free version, but keep in mind it will be more eggy and rich and potentially overpowering.","difficulty":"advanced","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/o2lvgeVKTnCLKSx4Xwzw\",\"filename\":\"Orange-Creamsicle-02.jpg\",\"mimetype\":\"image/jpeg\",\"size\":366244,\"key\":\"tB2FxP6PS46c938NY1xW_Orange-Creamsicle-02.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","id":3574,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/0eUIDTO1SKSMTFOUVhQG\",\"filename\":\"MK3_2250.jpg\",\"mimetype\":\"image/jpeg\",\"size\":13289426,\"key\":\"GXcgT4MRT2O2gBFKuF8A_MK3_2250.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","include_in_gallery":true,"last_edited_by_id":16465,"likes_count":54,"published":true,"published_at":"2014-06-17T22:57:53Z","show_only_in_course":false,"slug":"orange-creamsicle","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"5 hrs total; 2 hr 45 min active","title":"Orange Creamsicle","transcript":null,"updated_at":"2014-08-12T18:14:21Z","yield":"4 servings","youtube_id":"6GAG_MLQZk4"}],"yield":"","youtube_id":"uiHEQs66R7M","tags":[{"id":29,"name":"dinner"},{"id":112,"name":"lemon"},{"id":175,"name":"dessert"},{"id":215,"name":"vanilla bean"},{"id":217,"name":"sweet"},{"id":268,"name":"baking"},{"id":435,"name":"summer"},{"id":481,"name":"no special equipment"},{"id":482,"name":"no Modernist ingredients"},{"id":486,"name":"brunch"},{"id":762,"name":"flour"},{"id":763,"name":"american"},{"id":764,"name":"seives"},{"id":765,"name":"sieve"},{"id":766,"name":"chiffon"},{"id":246,"name":"winter"},{"id":377,"name":"vegetarian"},{"id":397,"name":"fruit"},{"id":479,"name":"lunch"},{"id":520,"name":"snack"},{"id":547,"name":"holiday"},{"id":549,"name":"kid friendly"},{"id":738,"name":"grains"},{"id":785,"name":"spring"},{"id":870,"name":"fall"},{"id":1233,"name":"mothers day"},{"id":1234,"name":"mother's day"}],"equipment":[{"optional":false,"equipment":{"id":480,"product_url":"http://www.amazon.com/KitchenAid-KSM150PSER-Artisan-Series-5-Quart/dp/B00005UP2P/ref=sr_1_sc_1?s=home-garden&ie=UTF8&qid=1382116165&sr=1-1-spell&keywords=kithcen+iad&tag=delvkitc-20","title":"Stand mixer"}},{"optional":false,"equipment":{"id":218,"product_url":null,"title":"Springform pan, 9\""}}],"ingredients":[{"display_quantity":"191.5","note":"","quantity":"191.5","unit":"g","ingredient":{"for_sale":false,"id":2618,"product_url":null,"slug":"sugar","sub_activity_id":null,"title":"Sugar"}},{"display_quantity":"37.5","note":"","quantity":"37.5","unit":"g","ingredient":{"for_sale":false,"id":76,"product_url":null,"slug":"egg-yolk","sub_activity_id":null,"title":"Egg yolk"}},{"display_quantity":"25","note":"","quantity":"25.0","unit":"g","ingredient":{"for_sale":false,"id":2566,"product_url":null,"slug":"lemon-juice","sub_activity_id":null,"title":"Lemon juice"}},{"display_quantity":"4","note":"from about 4 beans","quantity":"4.0","unit":"g","ingredient":{"for_sale":false,"id":232,"product_url":null,"slug":"vanilla-bean-seeds","sub_activity_id":null,"title":"Vanilla bean seeds"}},{"display_quantity":"3","note":"","quantity":"3.0","unit":"g","ingredient":{"for_sale":false,"id":135,"product_url":null,"slug":"lemon-zest","sub_activity_id":null,"title":"Lemon zest"}},{"display_quantity":"113","note":"bleached","quantity":"113.0","unit":"g","ingredient":{"for_sale":false,"id":708,"product_url":null,"slug":"cake-flour","sub_activity_id":null,"title":"Cake flour"}},{"display_quantity":"160","note":"","quantity":"160.0","unit":"g","ingredient":{"for_sale":false,"id":1947,"product_url":null,"slug":"olive-oil-extra-virgin","sub_activity_id":null,"title":"Olive oil, extra virgin"}},{"display_quantity":"105","note":"","quantity":"105.0","unit":"g","ingredient":{"for_sale":false,"id":126,"product_url":null,"slug":"egg-white","sub_activity_id":null,"title":"Egg white"}},{"display_quantity":"8.25","note":"kosher","quantity":"8.25","unit":"g","ingredient":{"for_sale":false,"id":2324,"product_url":null,"slug":"salt","sub_activity_id":null,"title":"Salt"}}],"steps":[{"activity_id":315,"audio_clip":"","audio_title":"","created_at":"2014-06-20T18:50:22Z","directions":"Preheat oven to [f 325].","extra":null,"hide_number":null,"id":107216,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":0,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-06-20T18:50:22Z","youtube_id":"","ingredients":[]},{"activity_id":315,"audio_clip":"","audio_title":"","created_at":"2014-06-20T18:50:22Z","directions":"Combine [g 110] sugar, egg yolk, lemon juice, vanilla bean seeds, and lemon zest in stand mixer bowl with whisk attachment.\r\n\r\nMix on medium speed until incorporated.","extra":null,"hide_number":null,"id":107217,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":4194304,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-06-20T18:50:22Z","youtube_id":"","ingredients":[{"display_quantity":"110","note":"","quantity":"110.0","unit":"g","ingredient":{"for_sale":false,"id":2618,"product_url":null,"slug":"sugar","sub_activity_id":null,"title":"Sugar"}},{"display_quantity":"37.5","note":"","quantity":"37.5","unit":"g","ingredient":{"for_sale":false,"id":76,"product_url":null,"slug":"egg-yolk","sub_activity_id":null,"title":"Egg yolk"}},{"display_quantity":"25","note":"","quantity":"25.0","unit":"g","ingredient":{"for_sale":false,"id":2566,"product_url":null,"slug":"lemon-juice","sub_activity_id":null,"title":"Lemon juice"}},{"display_quantity":"4","note":"","quantity":"4.0","unit":"g","ingredient":{"for_sale":false,"id":232,"product_url":null,"slug":"vanilla-bean-seeds","sub_activity_id":null,"title":"Vanilla bean seeds"}},{"display_quantity":"3","note":"","quantity":"3.0","unit":"g","ingredient":{"for_sale":false,"id":135,"product_url":null,"slug":"lemon-zest","sub_activity_id":null,"title":"Lemon zest"}}]},{"activity_id":315,"audio_clip":"","audio_title":"","created_at":"2014-06-20T18:50:22Z","directions":"Sift flour. \r\n\r\nGradually add while mixing on medium speed.","extra":null,"hide_number":null,"id":107218,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":6291456,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-06-20T18:50:22Z","youtube_id":"","ingredients":[{"display_quantity":"112.5","note":"bleached","quantity":"112.5","unit":"g","ingredient":{"for_sale":false,"id":708,"product_url":null,"slug":"cake-flour","sub_activity_id":null,"title":"Cake flour"}}]},{"activity_id":315,"audio_clip":"","audio_title":"","created_at":"2014-06-20T18:50:22Z","directions":"In a slow stream, pour in olive oil.\r\n\r\nOnce thoroughly mixed, transfer a large bowl, and set aside.\r\n\r\nClean and dry the stand mixer bowl. Attach whisk.","extra":null,"hide_number":null,"id":107219,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":7340032,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-06-20T18:50:22Z","youtube_id":"","ingredients":[{"display_quantity":"160","note":"","quantity":"160.0","unit":"g","ingredient":{"for_sale":false,"id":1947,"product_url":null,"slug":"olive-oil-extra-virgin","sub_activity_id":null,"title":"Olive oil, extra virgin"}}]},{"activity_id":315,"audio_clip":"","audio_title":"","created_at":"2014-06-20T18:50:22Z","directions":"Add egg whites and [g 2] salt to bowl of stand mixer. \r\n\r\nMix on high speed until eggs are a light foam.","extra":null,"hide_number":null,"id":107220,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":7864320,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-06-20T18:50:22Z","youtube_id":"","ingredients":[{"display_quantity":"105","note":"","quantity":"105.0","unit":"g","ingredient":{"for_sale":false,"id":126,"product_url":null,"slug":"egg-white","sub_activity_id":null,"title":"Egg white"}},{"display_quantity":"2","note":"kosher","quantity":"2.0","unit":"g","ingredient":{"for_sale":false,"id":2324,"product_url":null,"slug":"salt","sub_activity_id":null,"title":"Salt"}}]},{"activity_id":315,"audio_clip":"","audio_title":"","created_at":"2014-06-20T18:50:22Z","directions":"Gradually add [g 56.5] sugar. \r\n\r\nMix to stiff peaks (until the peaks of the foam don't fall when you remove the whisk and hold it upright).","extra":null,"hide_number":null,"id":107221,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8126464,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-06-20T18:50:22Z","youtube_id":"","ingredients":[{"display_quantity":"56.5","note":"","quantity":"56.5","unit":"g","ingredient":{"for_sale":false,"id":2618,"product_url":null,"slug":"sugar","sub_activity_id":null,"title":"Sugar"}}]},{"activity_id":315,"audio_clip":"","audio_title":"","created_at":"2014-06-20T18:50:22Z","directions":"Using a spatula, gently fold the egg whites into the batter, one third at a time.","extra":null,"hide_number":null,"id":107222,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8257536,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-06-20T18:50:22Z","youtube_id":"","ingredients":[]},{"activity_id":315,"audio_clip":"","audio_title":"","created_at":"2014-06-20T18:50:22Z","directions":"Coat a 9\" springform pan with butter.\r\n\r\nDust with flour, and tap pan on counter to remove excess flour.","extra":null,"hide_number":null,"id":107223,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8323072,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-06-20T18:50:22Z","youtube_id":"","ingredients":[]},{"activity_id":315,"audio_clip":"","audio_title":"","created_at":"2014-06-20T18:50:22Z","directions":"Pour batter into pan.\r\n\r\nBake until cake reaches an internal temperature of [c 95].","extra":null,"hide_number":null,"id":107224,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8355840,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-06-20T18:50:22Z","youtube_id":"","ingredients":[]},{"activity_id":315,"audio_clip":"","audio_title":"","created_at":"2014-06-20T18:50:22Z","directions":"Cool on a baking rack.\r\n\r\nRemove cake from pan.","extra":null,"hide_number":null,"id":107225,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8372224,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-06-20T18:50:22Z","youtube_id":"","ingredients":[]},{"activity_id":315,"audio_clip":"","audio_title":"","created_at":"2014-06-20T18:50:22Z","directions":"Combine [g 25] sugar and [g 6.25] salt.","extra":null,"hide_number":null,"id":107226,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8380416,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-06-20T18:50:22Z","youtube_id":"","ingredients":[{"display_quantity":"25","note":"","quantity":"25.0","unit":"g","ingredient":{"for_sale":false,"id":2618,"product_url":null,"slug":"sugar","sub_activity_id":null,"title":"Sugar"}},{"display_quantity":"6.25","note":"kosher","quantity":"6.25","unit":"g","ingredient":{"for_sale":false,"id":2324,"product_url":null,"slug":"salt","sub_activity_id":null,"title":"Salt"}}]},{"activity_id":315,"audio_clip":"","audio_title":"","created_at":"2014-06-20T18:50:22Z","directions":"Lightly dust the cake, and serve.","extra":null,"hide_number":null,"id":107227,"image_description":"","image_id":"{\"url\":\"https://www.filepicker.io/api/file/ZGGFHn43QwOhL9RwEXmO\",\"filename\":\"One_piece_Olive_oil_Cake_Final_2.jpg\",\"mimetype\":\"image/jpeg\",\"size\":303565,\"key\":\"eyH9PAoSQAGWjaqnDK9H_One_piece_Olive_oil_Cake_Final_2.jpg\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8384512,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-06-20T18:50:22Z","youtube_id":"","ingredients":[]}]}