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Monday, February 18, 2013

Recipe: Chiffon cakes

I've always adore our local delight, pandan chiffon cake, since young. What not to love about this cake right? It's so light, so soft and fluffy. Not to mention the undetectable fragrance of pandan. of course chiffon cake is so much healthier than other cakes too! 

However, I've always thought I needed a chiffon tin in order to bake one, which is why I've never attempted to bake one. Being the adventitious me, I've decided to modify the recipe a little to suit a normal cake mould. 


Rather please with the result, though I feel the cake came out to be a little 'short'


Ingredients:
3 egg yolks
30g sugar
pinch of salt
20g corn oil
60g coconut milk
70g cake flour
1/4 tsp pandan paste

3 egg whites
30g sugar
1/8 tsp cream of tartar

Method:
1. Preheat oven to 180°C.

2. Whisk egg yolks, salt and sugar first. Remove from the mixer (I used a hand whisk), add in corn oil, pandan paste and coconut milk. Stir well with a hand whisk before adding in the flour. Mix till smooth.

3. Beat egg whites and cream of tartar with an electric beater, adding sugar gradually.

4. Fold 1/3 of the egg white batter gently into the egg yolk batter until slightly incorporated, add another 1/3, fold and finally the remaining egg whites and fold till well incorporated.

5. Pour mixture into 6'' cake pan and bake for about 30 minutes

**Note: It is important to cool the cake completely before unmolding. 




I kept the cake in this and the family totally don't believe that I actually bake it. Hahaha! A sign of good attempt right? (Y)


My second chiffon in attempt to bake one with marbling effect. 

Ingredients:
3 egg yolks
30g sugar
pinch of salt
20g corn oil
60g milk
70g cake flour
1/2 tbsp cocoa powder 

3 egg whites
30g sugar
1/8 tsp cream of tartar

Method:
1. Preheat oven to 180°C.

2. Whisk egg yolks, salt and sugar first. Remove from the mixer (I used a hand whisk), add in corn oil and milk. Stir well with a hand whisk before adding in the flour. Mix till smooth.

3. Beat egg whites and cream of tartar with an electric beater, adding sugar gradually.

4. Fold 1/3 of the egg white batter gently into the egg yolk batter until slightly incorporated, add another 1/3, fold and finally the remaining egg whites and fold till well incorporated.



5. Divide the mixture between 2 bowls. Stir cocoa powder into the mixture in one of the bowls. 



6. Spoon the 2 mixtures alternatively into the 6'' tin. When all the mixtures have been used up, take a skewer and swirl it around the mixture in the tin to create a marbled effect.



7. Bake for about 30 minutes.



I have to say I'm not very satisfied with the marbling effect. It's too light. So I'll suggest you to add more cocoa powder for a darker marbling effect. 

Alright, have fun in the kitchen! :D

4 comments:

  1. Awesome! I love chiffon cakes too - they're so light you feel less guilty eating it..all. haha! I also bake them in normal cake tins sometimes for birthday cakes and invert them to cool so there is less deflation.

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    Replies
    1. Totally agreeing with you! Guiltless cake eh? Hehe.. Yups I invented too! :D :D :D

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  3. This recipe made my day. Going to cook that tomorrow, now I must finish my work... My boss watching :)

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