Olive oil cake!

A couple of days ago I made this at work. Everyone absolutely loved it. Just wanted to say thanks to the chef steps team for the recipe and making my customers happy!!! Cheers!

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Chris_Young_80640

Awesome! Glad it was a hit.

TODD_ANDERSON_36806

@chris - Thanks so much!!! The Chef Steps site is my everyday go to after work. I've learned a lot! Thanks again!!

Johan_Edstrom_5586

@Tucker, that is awesome!

michaelnatkin

It has really sucked that I had to taste test this like half a dozen times while @Nick was working on it, and even had to take one home to the family one day. A real hardship.

Johan_Edstrom_5586

@Michael, you live a hard tormenting life...

TODD_ANDERSON_36806

I have a VIP group that I will be cooking for this week for dinner. I would like to make the olive oil cake. Any suggestions to add to it would be greatly appreciated. Thanks!!!!

TODD_ANDERSON_36806

Made the Olive Oil Cake again today. But didn't turn out the same. Tasted great but was a lot thinner than should be. What did I do wrong here? Had stiff peak egg whites, everything looked right, but after resting it was not the same. Folded whites in thirds. Should I incorporate more air in the egg yolk mixture? I'm using a convection oven. Low or high fan are my options. Any thoughts appreciated. Thanks!

Chris_Young_80640

What kind of flour? This is really a high-ratio chiffon cake in disguise, and chlorinated cake flour is really important to make it work well.

TODD_ANDERSON_36806

@Chris - I've been using Caputo "00" flour. Only because that is all we have right now and a lot of it. Thanks for the Reply!

Chris_Young_80640

So I've looked into this recipe. This is a very high-ration, chiffon-style (oil based, rather than solid fat based) cake. Chlorinated (also called bleached) flour is very important. The bleaching process modifies the starch granule and makes it capable of handling sugar and fat ratios that exceed the ratio of flour used in the recipe.

In North America you can buy "cake flour" that's been bleached very easily. And our fairly generic commercial cake flour is also bleached. Unfortunately, bleached flour has been prohibited in the EU for about 10 years now. Commercial bakeries in the EU can buy specially treated cake flour that mimics the benefits of chlorinated cake flour, but when I lived in England, I could never find a consumer option.

TODD_ANDERSON_36806

@Chris - Interesting. Thanks again!!!

InSearchOf_Heston_11061

We're UK-based and we've used "Rose Wheat Flour" available from Asian wholesalers (like Wing Yip or See Woo).

Admittedly these can be tough places to get to for a lot of people, but we've tried every type of flour for chiffon and Rose Wheat seems to be the best. If you're in the UK and get to one of those we promise you will not be disappointed.