Baking Chiffon Cakes!

1. Stimulate student interest with a bulletin board showing pictures of decorated chiffon cakes.

2. For a "homework" assignment, ask the students to look through magazines and cut out pictures of decorated cakes to add to the bulletin board.

3. Emphasize important ingredients and procedures in preparing a chiffon cake. Cake flour, milled from soft winter wheat, has the smallest amounts of protein and gluten, which produces the lightest, most tender cakes. The double action of Clabber Girl refers to the release of some carbon dioxide during mixing and the remainder during baking. This results in Clabber Girl Baking Powder producing a balanced, uniform rise in the oven and a light-textured product. The large quantity of eggs also contributes to the lightness of a chiffon cake.

4. For each class, provide 1st, 2nd, and 3rd place ribbons to be awarded to the kitchen group with the best prepared and decorated cake. Each kitchen is responsible for decorating their cake for a special occasion.

5. Provide each student with a copy of this sheet.

This lesson plan refers to the recipe for:
Coconut Chiffon Cake.
A light, high, delicate chiffon cake suitable for any occasion.

Ingredients:

1 cup egg whites (6 to 7)
2 cups sifted cake flour
1-1/3 cups sugar
3 teaspoons Clabber Girl Baking Powder
1/2 teaspoon salt
1/2 cup vegetable oil
6 egg yolks (beaten)
2/3 cup water
2 tablespoons coconut extract
1 teaspoon almond extract
1/2 teaspoon cream of tartar
2/3 cup sweetened, flaked coconut

Mixing Instructions

Allow egg whites to warm to room temperature. Sift cake flour with sugar, Clabber Girl Baking Powder, and salt in a large bowl. Make a well in center. Add oil, egg yolks, water, coconut and almond extracts. Beat just until smooth. Beat egg whites with cream of tartar until stiff, but not dry. Fold yolk mixture and coconut into egg whites just to blend. Pour into an ungreased 10-inch tube pan.

Baking Instructions

Bake in a preheated 325°F oven 50 to 60 minutes or until cake springs back when lightly pressed. Invert cake over neck of bottle; cool completely. Loosen cake from side of pan; remove side and bottom of pan. Decorate as desired. Yield: 12 servings.

STUDENT LEARNING:

1. Look through recipe books for frosting recipes and decorating ideas. Note that coconut may be tinted, gumdrops used for roses, non-toxic leaves painted with chocolate. Decorating icing and decorating tips may be used. Also, frosting may be sculptured.

2. Complete plans for decorating the versatile Coconut Chiffon Cake. Make a small sketch of the cake to be approved by the teacher.

3. Review the directions for making the cake; assemble the ingredients and utensils.

4. Prepare the cake.

5. Arrange the oven rack to the lowest position. If necessary, remove the upper rack. Preheat the oven. Follow the recipe directions to bake and cool the cake. When your cake is completely cool, proceed with decorating plans. Be creative!