Chiffon cake with cream
Recipe for fluffy cake with jam and mascarpone cream
Today I invite you to an American recipe for chiffon cake with cream (Chiffon Cake). It is very fluffy, light and delicate. Served with mascarpone cream and fruit jam, it makes an ideal dessert. I’ll also add that this cake is for a large baking pan, so it can be divided into many portions. Chiffon cake will work well as both a weekend dessert and a cake for parties and various family celebrations. I highly recommend this recipe!
Table of content
Chiffon cake with mascarpone cream recipe step by step
If you like simple, yet unique cakes that everyone will enjoy, then you must try this recipe!
Chiffon cake with cream and jam recipe with video
Wyposażenie
- Baking pan approximately 20/30 cm.
Składniki
chiffon cake ingredients
- 7 egg whites (from L-sized eggs)
- 7 egg yolks
- 200 g sugar (1 cup)
- 1 teaspoon vanilla extract
- 120 ml oil
- 350 g wheat flour – all-purpose (2 and 1/3 cups)
- 2 teaspoons baking powder
- 250 ml milk (at room temp.)
cake topping ingredients
- approx. 180 g jam (strawberry for me)
- 250 ml heavy cream (well chilled)
- 250 g mascarpone cheese (well chilled)
- 2 tablespoons powdered sugar
Instrukcja
How to make chiffon cake with cream step by step
Step 1 – prepare the chiffon cake
- Beat the egg whites, separated from the yolks, with a mixer on high speed until you get a thick foam.7 egg whites
- Mix the egg yolks with sugar and vanilla until fluffy.7 egg yolks, 200 g sugar, 1 teaspoon vanilla extract
- Add oil to the egg yolks and mix briefly.120 ml oil
- Alternately add flour mixed with baking powder and milk to the egg yolks – mix together on low speed of the mixer – just until combined.350 g wheat flour – all-purpose, 2 teaspoons baking powder, 250 ml milk
- Repeat until all products are used.
- Add the egg white foam in two portions and gently mix with a spoon.
- Transfer the dough to the prepared baking pan.
- Bake the cake in an oven preheated to 170 degrees Celsius (top/bottom mode) for about 50-55 minutes – until a dry stick comes out.
- After baking, cool the cake.
Step 2 – prepare the mascarpone cream
- Transfer mascarpone cheese, heavy cream, and sugar to a tall bowl.250 ml heavy cream, 250 g mascarpone cheese, 2 tablespoons powdered sugar
- Mix on high speed with a mixer for several minutes – until you get a thick cream.
Step 3 – decorate the cake
- Spread part of the jam over the cooled cake.approx. 180 g jam
- Spread the mascarpone cream evenly on top.
- Spoon jam onto the cream, then swirl it together with the cream to create “swirls”.
Film
Uwagi
Wartości Odżywcze
American chiffon cake – notes
I found the recipe for this cake on the blog Curly Girl Kitchen, and since I needed a nice, slightly fruity cake that could last, I quickly used the recipe :)
The cake itself is incredibly interesting and delicious – delicately vanilla-flavored, very fluffy and light, and moist – thanks to the milk and oil added to the batter. I slightly changed the original recipe and present my version here. If you like such light, more sponge-like cakes with mascarpone, then you must also try my recipe for cake with mascarpone and strawberries – it’s delicious!
What ingredients are necessary to bake chiffon cake?
Here I used only very basic and easily available ingredients. I wanted a cake with a strawberry addition, and since strawberries are already harder to find and expensive, I opted for a simplified version with strawberry jam. Instead of jam, you can also prepare homemade strawberry fruit filling, or with other fruits. Below is a shortened list of products I used and possible substitutes.
- oil – I used rapeseed oil, you can also use sunflower oil, or melted coconut oil. It’s good to use an oil with a delicate flavor that won’t overpower the taste of the cake.
- milk – I used regular UHT milk 1.5% – you can also use other milk, even plant-based, the author of the recipe used plain lukewarm water instead of milk, so if you don’t have milk, you can also use water
- mascarpone cheese – you can easily get this Italian cheese in larger stores, but it is also regularly sold at Lidl or Biedronka; if you can’t find it, you can substitute it with full-fat quark for cheesecakes, or Philadelphia cheese.
- whipping cream – I used liquid cream in a carton with 30% fat content – remember that both the cream and the cheese must be well chilled before mixing, otherwise the cream will not whip – it’s best to put them in the fridge the day before.
How to store chiffon cake?
If the cake will be eaten relatively quickly after preparation and it’s not very hot in the apartment, the cake can stay on the kitchen counter. It’s best to transfer any leftover cake to an airtight container (to prevent it from drying out) and store it in the refrigerator. It can then last for several days (one piece even lasted a week for me). The cake itself – without cream – can also be frozen for about 3 months.
How many kcal does chiffon cake with cream have?
In the table below the recipe, I provided the calorie count for 100g of cake with cream and jam – using the products I used. If you divide the cake into 24 portions, each will have approximately 279 kcal. If you change the ingredients – e.g., use a fattier whipping cream, or use more jam, the calorie content of the cake will change slightly.
I hope this fluffy cake with jam and cream will appeal to you and your loved ones, and you will use the recipe on various occasions. I would be delighted if you share your impressions under the recipe :)
Recommended recipes for cakes with cream
Be sure to also try my other recipes for delicious and beautiful cakes with cream, perfect for special occasions. Here I recommend three such recipes, among others, and many more on the blog – you are cordially invited.
Popularne Przepisy
Polecane przepisy
Chiffon Cake with Mascarpone Recipe
Today, I invite you to try a delicious and simple recipe for a classic American Chiffon Cake. This cake is incredibly light and fluffy, yet moist and stays fresh for a long time. Prepared with oil, milk, and whipped egg whites, it has a delicate flavor that pairs wonderfully with a rich cream made from mascarpone and chilled heavy cream. To decorate the cake, I used strawberry jam, which adds a lovely fruity note, a touch of sweetness, and a unique look. Since it’s baked in a large tin, it can be sliced into many portions, making it the perfect choice for family celebrations and special occasions. You can easily customize it by swapping the jam flavor or adding fresh fruit. Follow my step-by-step recipe, browse the process photos, and watch my short video to see how I prepared this chiffon cake with cream and jam for your loved ones!
