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Chiffon Cakes
Chiffon Cakes
Method: Beat egg yolk and sugar lightly with a hand whisk till sugar dissolve. Stir in pandan juice and corn oil. Fold self-rising flour into egg mixture. Set aside.
Method: Beat egg whites till frothy. Slowly add in sugar and pinch of salt while beating at high speed. Beat until the egg white is stiff and shining but not dry. (About 3 minutes)
Step 3: Preheat oven at 175 degrees Celsius. Use a spatula and gently fold egg yolk mixture into the egg white mixture (meringue). Pour into an ungreased 25cm tube pan. Bake for 40-45 minutes. Once cake is cooked, remove cake from oven immediately and invert pan onto wire rack. Let it cool before removing cake from pan. Cooks Note: You can substitute pandan juice with orange juice and it will be Orange Chiffon Cake.
*Siewloon The reason angel food cake is made in a tube pan is so the cake can rise properly (it needs evenly distributed heat, which the hole in the center allows). A wide, shallow cake pan will leave you with a soggy middle instead of a tall, fluffy cake. * Tsu Lin TWO QUESTIONS: 1) I used a smaller tube pan and although I have reduced it to 5 eggs and reducing all the other ingredients in ratio, the cake still overflowed. Is there any guide on how much the meringue should sit (ie, 3 quarter of the pan) so it will not overflow so much? 2) When you put 2oz of pandan/orange juice, do you mean you measure it in weight? I was confused but measured it on my weighing scale in grams anyway. *Siewloon Thanks Tsu Lin. On your questions, I use the big chiffon cake tin , abt 22cm and the batter is about 2/3 full before baking. Try reducing it to half if you are using a smaller tin. And as for 2oz, I measure it using measuring cup or you can actually use the baby feeding bottle as it is very accurate. *Violet Schanzer I have attempted other chiffon cake recipes 5 times and failed (mainly due to either not beating the egg white til stiff peak and not bbaking if long enough). Anyway, on my 6th attempt, I found your recipe and decided to give it a try. So, having failed previously, I have learnt from my experience and did the right thing this time. And guess what? my 6th and since, 7th and 8th attempts were SUCCESS !!!!!! Not only the texture was right, the height of the cakes were HIGH and light in texture. Not too moist and not too dry. Just like what chiffon cake should look and taste. I am so pleased with myself. So , thank you thank you thank you!! My chiffon cake pan is 28cm and when I poured the entire batter in the pan, it raised perfectly almost leveled to the rim of hte pan. I use pandan essense (approx. 1/4 tsp.) because the fresh pandan here, when they are available, are too dehydrated and loose its moisture and fragrance. I find this YouTube chiffon cake making video very useful indeed:
http://www.youtube.com/watch?v=nm_fg99j3tQ&list=FLE2iZgORzFpwndg2y_B9rqg&index=14 *Violet Schanzer Oh, I forgot to say that HALF the amount of this recipe can fill FOUR mini 4.5 (11.5cm) chiffon cake pans. I bought these mini cake pans from Parksons department store in Mahlota Centre, Melaka, Malaysia, while holidaying there recently. I bake them for approx 20 min. *Mamafami PANDAN CHIFFON CAKE Ingredients : (A) 5 egg yolks (size A) 60g oil 70g thick coconut milk (I used the ones in the box) 80g cake flour 1/2 tablespoon pandan leaves juice * 1/4 teaspoon pandan paste * (* Note : I used pandan essence and green food coloring) (B) 5 egg whites 110g fine granulated sugar 1/2 teaspoon cream of tartar Method : 1. Cream (A) until well mixed. 2. Beat (B) until stiff. 3. Fold (A) into (B) very slowly, making sure the mixture doesnt collapse. 4. Bake in a 25cm chiffon pan (ungreased!) at 175 C for 45 to 50 minutes. 5. Invert the pan and allow cooling completely before removing with a spatula, turning fast in one direction only
Ingredients of batter: 5 egg yolks 20 gm caster sugar 100 gm cake flour 1 tsp baking powder 100 ml coconut milk 2 Tbsp pandan juice (see below for making pandan juice) a few drops pandan essence/pandan paste, optional 3 Tbsp olive oil
Ingredients of egg whites: 5 egg whites 60 gm caster sugar 1/2 tsp cream of tartar Ingredients of pandan juice: 10 pandan leaves, fresh or frozen 1 1/2 Tbsp water
Method: Preheat oven to 170C (338F). Beat the egg yolks with a balloon whisk and mix in 20 grams of sugar. Add coconut milk, pandan juice, and a few drops of pandan paste (if desired). Combine well.
Sift in cake flour and baking powder in three batches into the egg yolk mixture. Mix well. Lastly, add olive oil. Set aside. Use a large clean bowl, making sure theres no water or oil in it. Beat the egg whites with an electric mixer until bubbles form. Add the cream of tartar. After mixing well, add the 60 grams of sugar in three batches, about one-third at a time, and beat well between additions. Continue to beat until stiff peaks form. (Note: please refer to this video How To Beat Egg Whites.)
Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined. (Note: please refer to this video "How To Fold-in Egg Whites.)
Pour into the cake pan and bake in preheated oven for about 35 to 40 minutes. After baking the first 15 minutes, if you find your cake gets browning, reduce heat to 150C302F, continue to bake until cooked through. A needle comes out clean when inserted in the middle. Remove cake from the oven. invert the pan immediately. Allow it to cool completely.
To make pandan juice: Chop pandan leaves into chunks, pop in a food processor and add about 1 1/2 tablespoons of water. Process to small pieces. Place pandan leaves in a muslin bag and squeeze out the juice. You need about 2 tablespoons of it to make this cake. If you dont have a muslin bag, just use your clean hand to squeeze out the juice.
(A) 4 large egg yolks 70g caster sugar tsp salt 2-3 drops pandan extract (B) 85ml oil (use any mild-flavoured oil) 115ml pandan juice (C) 150g self-raising flour 1 tsp baking powder (D) 4 large egg whites 70g caster sugar tsp cream of tartar Preheat oven to 170 Celsius. Sift C twice, set aside. Cream A until sugar dissolves. Add B in order listed. Mix well after each addition. Fold in sifted flour and mix well. Beat egg whites until frothy. Add cream of tartar then beat until soft peaks form. Add sugar and beat until stiff peaks form. (A good way to tell when eggs are stiff is to turn your bowl upside down. If they dont fall out, theyre done!) Fold egg whites into yolk mixture gently. Fold in the rest of the egg whites. Pour into tin (ungreased) and bang hard on counter top to release air bubbles. Bake for 40-45 min until cool, invert cake and stand on feet for 1 hour until completely cooled. Cut cake with a serrated knife.
Ingredient A: 5 egg yolk 150g self raising flour 75g sugar 5 tbsp oil 5 tbsp water Ingredient B: 5 egg white 1/2 tsp cream of tartar 75g sugar 1. Mix ingredient A in a mixing bowl. 2. Beat ingredient B until stiff. 3. Fold A into B in few batches. 4. Pour into a 22cm ungreased chiffon cake tin. 5. Bake in oven at 170C to180C for 30 mins (depending on individual oven). 6. Invert tin to cool cake
In a bowl,place 4 egg yolks and 40g of sugar. Beat them well until they turn white.
5 min
Add water ,beat well. Then add cooking oil ,beat well.
1 min
2 min
In an other big bowl,place 6 egg whites and the rest of the sugar. Beat them well until the mixture stiffens.
4 min
Gently and fast put 1/3 egg white into egg yolk mixture. Put the rest of egg white into egg yolk mixture gently and beat.
2 min
50min
After baking,cool completely at room temperature for about more than 1 hour. Remove from a pan.
60min
If you serve it, just cutting out fresh cream is OK or you could decorate with fresh cream ,fruits,and chocolate.
How to preserve
Please preserve a cake wrapped tightly in the refrigerator as not dry as possible. If you don't do this, the cake gets dry and hard. The most suitable time is removing it after a half day, put it in the refrigerator. If the surface gets dry, spray a little water and put it in the refrigerator soon. Expiration date is about 5 days. If it's too much to eat, you can wrap edible - size pieces individually and then freeze in the freezer. Ways to thaw are leaving them at room temperature or putting them in the refrigerator for a few hours. I don't recommend using a microwave. Eating a freezing cake is ,of course, bad. It will taste like an ice cream, won't it ?
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