Wednesday, June 2, 2010

Vanilla Chiffon Cake II (From my kitchen)

As mentioned in my previous post, this is the last baking entry since I am well enough to resume my regular desserts spree.

Recall me mentioning that the previous chiffon cake being dry. Tried another recipe from 好吃戚风蛋糕 轻松上手 written by Junko Fukuda, 2007. This book consists of 44 chiffon recipes and unlike the recipes found in Okashi (sweet treats made with love), most of her chiffon recipes have additional egg whites.

The steps are similar in my previous post, just note the changes in the recipe.

Ingredients needed:
5 Egg Yolks
36g Fine Sugar
80ml Water
80ml Canola Oil
1 tsp Vanilla Essence
130g Cake Flour

For the meringue,
74g Fine Sugar
7 Egg Whites

1. Preheat oven to 160°C
2. Sift flour twice
3. Mix egg yolks and sugar (36g)
4. Add water, canola oil, vanilla essence and continute mixing
5. Add sifted flour and mix well to achieve a sticky and smooth batter
6. In another bowl, whisk the egg whites till it is foamy
7. Add half the sugar and continue beating for a few mintues.
8. Add the remaining sugar and beat until stiff and shiny peak
9. Add one-third of the meringue into egg yolk mixture and fold in lightly
10. Add the remaining meringue and continue folding
11. Pour in the batter into an ungreased chiffon tube pan
12. Bake for 40min
13. Turn it over, allowing it to cool
14. Use a spatula or knife to loosen the cake before inverting onto a cooling rack

The results?
Vanilla Chiffon (2nd attempt)

Since I am only using Redman Vanilla Extract, the fragrance is not distinctive and does smell egg-y. Setting aside the smell, the additional 2 egg whites make the cake alot fluffier and softer. Definitely prefer this recipe more than the previous and I am so tempted to add flavours to my chiffon cake in the next attempt.

Lastly, although this recipe is meant for a 20cm pan, I suspect the eggs used were too big (i.e. 65gm) so I end up baking this with a 22-cm pan.


taster said...

You can check out Prima's recipe for Pandan chiffon.

Note they use the finer top flour rather than cake flour. It seems to me that top flour is meant for cake recipes that use oil, and cake flour is meant for cake recipes that use butter. The fine Japanese cake flour could be as fine as top flour, but I am not sure if it could apply to all of the brands.

I think it really takes a genius to not be confused by the different types of cakes and their required ingredients.

Fen said...

Oh, the website is useful, considering I am using Prima flour. Thank you.

I always thought all flour are the same, until I witness the effect of cake flour when making bread and the improvement of texture when switched from self-raising to cake flour.

Baking is so much more difficult than cooking. Any mistake would be no dessert at the end of the day.

But then again, I guess one just need pay more attention and detail to understand the different types of cakes and required ingredients. It seems difficult as most tend to take it more granted.

Anonymous said...

I think chiffon is called 戚风 as in 'qi4 feng1' not 威风 'wei feng'.

Fen said...

Oh my, thanks for the correction. The two characters look so similar but the pronunciation is so different.

Anonymous said...

I'm a beginner at baking cakes. Please inform me why my cake smell & taste egg-y? :(

Could it be I'm using cheap vanilla essence? And should I use 2 teaspoon instead?

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