A vegan chiffon cake as soft as a cloud: light, one that doesn’t collapse and slices
perfectly, strong enough to hold creams and fillings, without eggs, yet exactly
like the classic version.
An unmissable course where I’ll show you how to make a chiffon cake worthy of the name, but
without eggs, and how to achieve a spectacular result never seen before.
Chiffon cake is one of the hardest cakes to make plant-based, because eggs are
an essential element of it. They serve many different purposes: they bring air and lightness to
the batter, give structure in the oven so that such a tall, large cake doesn’t collapse, and
they emulsify and add elasticity. All of this is what makes a chiffon soft, tall and spongy.
Replacing them is difficult. You cannot simply swap eggs for any liquid, for
banana, for liquid aquafaba or for flaxseed: the cake collapses completely.
But with the right study and the right techniques, a phenomenal result is possible, and in this
course you’ll learn how to get it.
In this course you won’t just find a recipe to copy, but a real
journey of discovery and understanding.
We’ll start with the history, the theory and the techniques behind chiffon cake,
the tricks to follow and the mistakes to avoid.
I’ll explain the theory behind replacing animal ingredients and how to replicate
the behaviour of egg whites and yolks in a chiffon cake.
I’ll take you through the complete balancing of the chiffon cake. We’ll see how
to balance it using professional substitutes, but also how to balance it using common everyday
ingredients. We’ll analyse both results, the differences, the pros and the cons.
I’ll guide you step by step through every preparation.
The course is made of a theory module and a practical module dedicated to the
two
versions of vegan chiffon cake, with video lessons, theory slides and a downloadable
recipe booklet, so you can study, practise and perfect your chiffon cake at your
own
pace.
This course is designed for anyone who truly wants to understand how to create a top-of-the-class
chiffon cake, vegan, with zero compromises.
You’ll also get an ebook with 10 vegan chiffon cake recipes, including filled
ones with different creams: from the simple cocoa version to lemon meringue, tiramisù, tropical,
red berries and many more. Every recipe comes with its own dedicated video
tutorial, so you won’t miss a single step and can follow me through the whole
preparation.
