Love your recipes. You are very good at teaching viewers how to bake. You break down the steps where it would be impossible to mess it up. I love baking and trying the recipe when it's done. Thanks for sharing your recipes.
Your recipes are quick and simple, to follow for aspiring homebakers... I am a huge fan of citrus based cakes and will probably try this recipe and let you know.. I feel like me , you are not into the artistic side of baking much... Still you are happy, perfecting simple stuffs without compromising the flavour or texture... Which is wat makes you very special... ! ❤️ from 🇮🇳
Often ppl would just watch and go had you done it the professional/sophisticated way... But real pleasure comes from the feedback or suggestions you receive from ur viewers...!
WOW! That looks amazingly delicious! Thanks for the video. Even though it's a lot of steps, I'm confident that I won't screw it up. You've explained your recipe perfectly. Plus it looks well worth the effort. GOD bless you & your family. ✌🏾
Hi Sam .dear all ur recipes are very good n well explained I made made chocolate cake banana bread , vanilla cake all turned our very good n soft thank you very much.
Once again you knocked it out of the park! I do have a couple of questions...this is different than an angel food cake, right? While this is very light it still has the texture of "cake", correct? Could I make this in 8 or 9" pans, and decorate it like a regular cake? I wanted to tell you that I LOVE the fact that you make it SO simple and easy to get your recipes and print them!! AND, the way that you give so much of the info from your videos as well. You really go above and beyond to help us achieve success the same way you do. No secrets or hidden tricks!! :) Thanks, again and God bless...
Thank you so much, Deb! So, I sort of consider this cake to be a cousin to the angel food cake. It’s light and spongy but not as light as an angel food, sort of like a hybrid between angel food and classic vanilla cake. Unfortunately I don’t recommend baking in a regular 8” or 9” cake pan because inverting the cake in the tube pan is critical to achieving the perfect light texture and to keep the cake from shrinking in on itself and becoming dense as it cools. I hope that helps, and thank you so much for trusting my recipes!
Hi lovely reciepes I hv tried most of ur reciepes of cakes, love them....can u please tell me if I can substitute lime juice or anything for cream of tartar n hw much please?
I love a chiffon cake, but have no tube pan because of ltd storage space. Wish you could develop a sister recipe for people like me. Until then, I’ll just order the lemon chiffon cake a local restaurant serves. It’s my favorite cake. Regardless, this looks great and I thank you for all your work as a recipe developer. 💕
I don't really recommend it. Sometimes they can cause the sides of the pan to pull out and the cake to fall out. I always recommend putting it on a can or bottle to avoid any of these issues. :)
@@SugarSpunRun i’d make you one if we were neighbors! imagine a lemon meringue pie with the whites porton and yolks portion folded back together and set with knox gelatine. it’s very light and delicious, usually has a graham cracker crust. would you like a recipe i tailored? what’s an email i can send it to? it’s actually a template that’s usually used for citrus (lemon, grapefruit) but i’ve successfully made chocolate chiffon too
Hi sam I do not have have a tube pan . Can I make it in a normal pan. I love to make it. Just want to know fo I need to grease it if I make it in normal round oan
I have a question and it's with respect to the egg yolk mixture. Half the recipes I've come across for Chiffon Cakes instruct us to mix the yolk mixture less than a minute, make a well in the dry ingredients and pour it in. The other half instructs us to whisk the egg yolks and sugar until it reaches a pale colour and is soft and smooth. Why is this? I don't understand why there are two ways to make this cake. It can be confusing to some. I just want to know why. Thank you.
It really has to do with how the recipe is developed and what the ultimate goal is. It’s difficult to give you an exact reason each person does it a different way.
Inverting the pan is key to keeping the cake light and airy much like a chiffon cake. I'm not sure how it will turn out as a layer cake because it's going to be tough to invert those pans.
Some people use a bit of lemon or lime juice or white vinegar to help stabilize the egg whites instead, but I recommend cream of tartar for best results.
I love using orange juice because it imparts a subtle, citrus flavor into the cake. While lemon juice would probably work too, you may need to add more sugar, since lemon juice tends to be more sour. Let me know how it turns out if you do!
i’ve read experiments on this. if your bowl or beaters have some trace grease or a teeny spot of yolk, you can likely still whip it. if you pick the bit of yolk out with your finger, it usually solves the problem, the 1/16 teaspoon of yolk isn’t touching *all* of the whites. more than a tiny amount either will result in a ruined batch of egg whites though so tread carefully
Love your recipes and this looks super good but girl why u gonna toss the egg white if you get yolk in it and not save it for something else it’s not like it becomes inedible super wasteful I get why u can’t use it in this recipes but for something else you can or just add it to an omelet
You do not have to throw out an egg white with a speck of yolk. You take a wet spoon and pull it out. Why waste an entirely good egg for a recipe? I guess when you have baked for over 50 years, you tend to figure it out. Just sharing my experience. The cake was beautiful and has a fantastic taste.
*Why wouldn't you grease the pan? I feel that's a pretty risky move not greasing your pan. I make bundt cakes all the time, and if I don't grease the pan, I'm hooped! I get this isn't a bundt cake, but still.....*
@@SugarSpunRun Hmmm I still don't get it. Why does it need to be inverted when it's cooling? I know you put in on a can, but I don't understand why you even needed to do that. Can it just cool right-side up?
I have done it with a non-removable bottom. It is just a little bit more difficult, as I mentioned. You will want to make sure to loosen the sides and center with a knife before trying to remove it.
I realize this was asked a year ago, but maybe this will also help someone else. My tube pan does not have a removable bottom (I use it for banana bread mostly) but when I make any foam cake in it, I take a parchment round that is slightly smaller than the bottom of the pan and cut out the hole in the center, place in pan and proceed with the recipe. Doing this my cakes come right out after releasing the sides and center tube.
Love your recipes. You are very good at teaching viewers how to bake. You break down the steps where it would be impossible to mess it up. I love baking and trying the recipe when it's done. Thanks for sharing your recipes.
Thanks so much 😊
I made this today. Once again, another great recipe. Thanks Sam!
Glad you liked it!!
Thank you. I tried this recipe came out perfect. My kids loved the cake
I’m so glad everyone enjoyed it! 😊
@@SugarSpunRun hey sugar is the orange juice store bought like the one most people drink or squeezed from fresh oranges?
This cake was awesome! Made it last night with your chili recipe.
Awesome! Hope you liked the chili too 😊
I've made your Chili a bunch of times now. It's my/yours go-to chili. Lol next I'll try your strawberry cake. 😎 @@SugarSpunRun
Thank you for this yummy 😋 recipe.
I hope you love it! :)
I’ve loved all of your recipes … thanks for sharing.. 🤗
Thank you so much 🥰
Your recipes are quick and simple, to follow for aspiring homebakers... I am a huge fan of citrus based cakes and will probably try this recipe and let you know.. I feel like me , you are not into the artistic side of baking much... Still you are happy, perfecting simple stuffs without compromising the flavour or texture... Which is wat makes you very special... !
❤️ from
🇮🇳
Thank you so much! I do venture into a few artistic things from time to time but it's really not my strong suit. :)
Often ppl would just watch and go had you done it the professional/sophisticated way... But real pleasure comes from the feedback or suggestions you receive from ur viewers...!
Qué Ricura de Chifón,se delicioso, gracias x compartir, Hermosa Güerita, Saludos desdé México, Bendiciones,
Oh wow, that looks divine! I love citrusy cakes so I’m definitely saving this recipe :)
I hope you love it! :)
@@SugarSpunRun hey sugar could I use sprite or lemonade instead of orange juice?
I love this!!! I also love cake!!! Thanks Sam & take care & be safe.
You're welcome! Enjoy! :)
WOW! That looks amazingly delicious! Thanks for the video. Even though it's a lot of steps, I'm confident that I won't screw it up. You've explained your recipe perfectly. Plus it looks well worth the effort. GOD bless you & your family. ✌🏾
Thank you! I hope you love it! :)
I Love Your recipes!! Wish you would do more breads! Make Gingerbread soon!! Love it so much!!
I actually do have a gingerbread recipe. :) ua-cam.com/video/I_sNeFlZ188/v-deo.html
Ooooh, so light and airy!
Hi Sam .dear all ur recipes are very good n well explained I made made chocolate cake banana bread , vanilla cake all turned our very good n soft thank you very much.
Thank you so much! I’m so glad you have enjoyed everything! 😊😊
That looks amazing!!! 🤤🤤🤤
Another recipe for me to try, thanks for all these delicious recipes..
Thank you! 😊
That looks beautiful!
Thank you!
Oh just waoooo!!! It looks amazing will try in bundt pan thanks alot u r amazing baker 💕💕
I hope you love it! :)
@@SugarSpunRun will.give my feed back soon,as given u about oreo cake ,that always turn out super good 💕😍😘
Once again you knocked it out of the park! I do have a couple of questions...this is different than an angel food cake, right? While this is very light it still has the texture of "cake", correct? Could I make this in 8 or 9" pans, and decorate it like a regular cake? I wanted to tell you that I LOVE the fact that you make it SO simple and easy to get your recipes and print them!! AND, the way that you give so much of the info from your videos as well. You really go above and beyond to help us achieve success the same way you do. No secrets or hidden tricks!! :) Thanks, again and God bless...
Thank you so much, Deb! So, I sort of consider this cake to be a cousin to the angel food cake. It’s light and spongy but not as light as an angel food, sort of like a hybrid between angel food and classic vanilla cake. Unfortunately I don’t recommend baking in a regular 8” or 9” cake pan because inverting the cake in the tube pan is critical to achieving the perfect light texture and to keep the cake from shrinking in on itself and becoming dense as it cools. I hope that helps, and thank you so much for trusting my recipes!
@@SugarSpunRun You're a sweetheart!
i love your channel🤍 thank you for this recipe!!
Thank you so much! I hope you love it! :)
Looks divine thanks for sharing 👍
Enjoy 🥰
Oh wow that's awesome it looks so good
Thank you! Enjoy! :)
Soooo soft 👌👌👌👌
looks good yummy
Thanks for the recipe. And oh my you remind me of Blake Lively so much
You’re welcome!
Wowww that look too good thank you Sugar
Looks delicious 😋
Thank you 😋
Hi lovely reciepes I hv tried most of ur reciepes of cakes, love them....can u please tell me if I can substitute lime juice or anything for cream of tartar n hw much please?
Looks yummy😉💞
Thank you 😊
I love a chiffon cake, but have no tube pan because of ltd storage space. Wish you could develop a sister recipe for people like me. Until then, I’ll just order the lemon chiffon cake a local restaurant serves. It’s my favorite cake. Regardless, this looks great and I thank you for all your work as a recipe developer. 💕
I'm sorry! This one isn't going to do too well out of the tube pan. :( I'll add one to my list of things to try to do. ☺️
Oh I just want to dive mouth first into that finished cake! 😋
Don't we all 😆
Don’t you turn the pan upside down
and rest it on those 3 prongs?
Great cake. I luv the citrus glaze! 🍊🍊🍊
I don't really recommend it. Sometimes they can cause the sides of the pan to pull out and the cake to fall out. I always recommend putting it on a can or bottle to avoid any of these issues. :)
This looks outstanding! 😍🙂
Thank you! 😊
I like the sad graphic/music cue for the stand mixer in the background just watching lol!
🤣🤣
beautiful! any relation to a chiffon pie? looks like it’s similar to a sponge cake
Hmmm I actually haven't had a chiffon pie but from a brief search they don't appear to be very similar. I'd love to try one though. :)
@@SugarSpunRun i’d make you one if we were neighbors!
imagine a lemon meringue pie with the whites porton and yolks portion folded back together and set with knox gelatine. it’s very light and delicious, usually has a graham cracker crust.
would you like a recipe i tailored? what’s an email i can send it to? it’s actually a template that’s usually used for citrus (lemon, grapefruit) but i’ve successfully made chocolate chiffon too
Hi sam I do not have have a tube pan . Can I make it in a normal pan. I love to make it. Just want to know fo I need to grease it if I make it in normal round oan
I don't really recommend the normal round pan. You really need to invert this cake to keep it from becoming really dense. :(
I have a question and it's with respect to the egg yolk mixture. Half the recipes I've come across for Chiffon Cakes instruct us to mix the yolk mixture less than a minute, make a well in the dry ingredients and pour it in. The other half instructs us to whisk the egg yolks and sugar until it reaches a pale colour and is soft and smooth. Why is this? I don't understand why there are two ways to make this cake. It can be confusing to some. I just want to know why. Thank you.
It really has to do with how the recipe is developed and what the ultimate goal is. It’s difficult to give you an exact reason each person does it a different way.
Do you always use granulated sugar or is castor sugar okay
Caster sugar just has finer granules so you can use caster sugar. 😊
Thank you so much I love your recipes
Hai can I add melted butter instead of oil ?
You can, but the cake won’t be quite as moist. 😊
Adam how do I make lemon cake what kind of lemon lemons
Do you have to use cake flour
Can I use half cup milk and half cup Orange juice?
Do you have a recipe for tarts
I have a large fruit tart recipe here: sugarspunrun.com/fruit-tart/ and if you search on my site you'll find mini tarts as well as pop tarts 😊
Sorry, what's the point of inverting the pan? Also, could I do this in a layer cake instead?
Inverting the pan is key to keeping the cake light and airy much like a chiffon cake. I'm not sure how it will turn out as a layer cake because it's going to be tough to invert those pans.
What can we replace with cream of tartar
Some people use a bit of lemon or lime juice or white vinegar to help stabilize the egg whites instead, but I recommend cream of tartar for best results.
Did you use freshly squeezed orange juice or bottled?
I just used bottled but freshly squeezed would be awesome! :)
Wooow❤️
Hey can we use pineapple juice?
I haven't tried, but I think it could work. ☺️
Can I use all purpose flour?
If you make the proper substitution. 😊
@@SugarSpunRun what is the proper measurement can you please give
You need 1c of all purpose flour for every 1c + 2tbsp of cake flour so for this recipe you’ll need 2c of all purpose flour
@@SugarSpunRun Thanks a lot..200gm will be alright?
250g. Weights are the same for all purpose and cake flour. You need different amounts when using cup measurements. 😊
I made this cake but bottom level very wet other parts are moisture,
Would that tiny bit of yolk
I like sow match....
I love oranges but not in a cake. I'll use lemons instead.
I love using orange juice because it imparts a subtle, citrus flavor into the cake. While lemon juice would probably work too, you may need to add more sugar, since lemon juice tends to be more sour. Let me know how it turns out if you do!
the egg whites with even a drop of yolk will still whip up, i tested it myself
i’ve read experiments on this. if your bowl or beaters have some trace grease or a teeny spot of yolk, you can likely still whip it.
if you pick the bit of yolk out with your finger, it usually solves the problem, the 1/16 teaspoon of yolk isn’t touching *all* of the whites.
more than a tiny amount either will result in a ruined batch of egg whites though so tread carefully
@@ibnkhaldoun4319 hm, cool
Love your recipes and this looks super good but girl why u gonna toss the egg white if you get yolk in it and not save it for something else it’s not like it becomes inedible super wasteful I get why u can’t use it in this recipes but for something else you can or just add it to an omelet
You can certainly save it. I typically don't have an immediate use for it though and it's just much easier to toss it than to save it for later. :)
Separate the eggs while still cold.
You do not have to throw out an egg white with a speck of yolk. You take a wet spoon and pull it out. Why waste an entirely good egg for a recipe? I guess when you have baked for over 50 years, you tend to figure it out. Just sharing my experience. The cake was beautiful and has a fantastic taste.
*Why wouldn't you grease the pan? I feel that's a pretty risky move not greasing your pan. I make bundt cakes all the time, and if I don't grease the pan, I'm hooped! I get this isn't a bundt cake, but still.....*
This cake will fall right out when you invert it if you do grease the pan and you need it to hold in the pan. :)
@@SugarSpunRun Hmmm I still don't get it. Why does it need to be inverted when it's cooling? I know you put in on a can, but I don't understand why you even needed to do that. Can it just cool right-side up?
it is NOT fine to use a non removable bottom tube pan for a chiffon cake. How would you separate the cake from the bottom if it is not removable? 🙄
I have done it with a non-removable bottom. It is just a little bit more difficult, as I mentioned. You will want to make sure to loosen the sides and center with a knife before trying to remove it.
@@SugarSpunRun I understand loosening the sides. How do you loosen the cake from the bottom if it is not removable? 😳
It should just fall out if you’ve loosened the sides and center. I’ve never had any issues.
I realize this was asked a year ago, but maybe this will also help someone else. My tube pan does not have a removable bottom (I use it for banana bread mostly) but when I make any foam cake in it, I take a parchment round that is slightly smaller than the bottom of the pan and cut out the hole in the center, place in pan and proceed with the recipe. Doing this my cakes come right out after releasing the sides and center tube.
💖👼🏻🌺
YO !!!! 9:57
can i layer this??????????? oh.my.bomb.
Hmmm I haven't tried but I think it should work. ☺️