Question

In chiffon cakes, leavening occurs mainly by whipping of the __________

• A. egg yolk
• B. citric acid
• C. egg white
• D. ascorbic acid

Hint:

Remember the three main types of foam cakes and their leavening:
\textbf{Angel food cake:} Uses only whipped egg whites.
\textbf{Sponge cake:} Uses both whipped egg whites and whipped egg yolks.
\textbf{Chiffon cake:} Uses whipped egg whites and contains oil/fat for moistness.
In all three, whipped egg whites are a key leavening component.

Answer 1

The Correct Option is C

Step 1: Understanding the Concept:
Leavening is the process of incorporating gas into a dough or batter to make it rise and create a light, porous structure. In baking, this can be achieved chemically (baking soda/powder), biologically (yeast), or mechanically. Chiffon cakes are a type of foam cake that relies primarily on mechanical leavening.
Step 3: Detailed Explanation:
- Chiffon cakes get their characteristic light and airy texture from the incorporation of air into a stable foam.
- This foam is created by whipping egg whites. The proteins in the egg whites (like ovalbumin) denature and form a network that traps air bubbles. When heated during baking, the trapped air expands, causing the cake to rise.
- Egg yolk is used in chiffon cakes for richness, color, and emulsification, but it cannot create the large, stable foam needed for leavening.
- Citric acid (or more commonly, cream of tartar) is an acidifier often added to egg whites before whipping. It helps to stabilize the protein network, allowing for a stronger and more voluminous foam, but it is not the source of the leavening itself.
- Ascorbic acid (Vitamin C) is not typically used for this purpose in cakes.
Step 4: Final Answer:
The primary leavening agent in chiffon cakes is the air trapped in the foam created by whipping egg whites. Therefore, option (C) is the correct answer.