Vanilla Chiffon Cake II (From my kitchen)

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 好吃威戚风蛋糕 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

Steps:
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?

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.

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Vanilla Chiffon Cake (from my kitchen)

Vanilla Chiffon Cake (from my kitchen)

As I mentioned in my recent chiffon posts, daddy and my sister have been attempting to make a proper chiffon cake. Thought of sharing with everybody the recipe in a step-by-step format. Personally, I thought such information are useful, at least, it makes me appreciate what I have been eating so far.

The recipe they follow is from a book written by Keiko Ishida, Okashi (sweet treats made with love. As I am writing from a 3rd party point-of-view, I will just give a pictorial of the steps involved.

Ingredients needed:
5 Egg Yolks
20g Fine Sugar
60g Water
60g Canola Oil
1 tsp Vanilla Essence
80g Cake Flour

For the meringue,
110g Fine Sugar
10g Corn flour
5 Egg Whites

Steps:
1. Preheat oven to 160°C
2. Sift flour twice
3. Mix egg yolks and sugar (20g)
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. Combine corn flour and sugar (110g)
7. In another bowl, whisk the egg whites till it is foamy
8. Add half the sugar-cornflour mixture and continue beating for a few mintues.
9. Add the remaining sugar-cornflour mixture and beat until stiff and shiny peak
10. Add one-third of the meringue into egg yolk mixture and fold in lightly
11. Add the remaining meringue and continue folding
12. Pour in the batter into an ungreased chiffon tube pan
13. Bake for 40min to 50 min
14. Turn it over, allowing it to cool
15. Use a spatula or knife to loosen the cake before inverting onto a cooling rack

Some things to note:


Note:
All recipes refers to large eggs (minimally 60gm)
Eggs must be at room temperature, so equilibrate the eggs for about 30 min before starting baking.

Possible error:
While separating eggs, ensure the bowls are free from water, oil, egg yolks and any possible contaminants. Egg whites are very petty ingredients. In fact, after all the mistakes, daddy decides to have separate metallic bowls for the eggs.



Note:
Oil, water, egg yolk and flour must be well blended in order to build up the gluten structure. This allows the cake to be "bouncy".


Note:
Cake flour is made of soft wheat and contain less than 9% protein (lowest in protein); hence is suitable for making soft and light-textured cakes.

Possible error:
Daddy used to assume that plain flour and cake flour are the same but alas, they give very different texture.


Note:
Sugar and corn flour are mixed before adding to the egg white.

Possible error:
Corn flour tends to clump, the moment these clumps end up in the whites, these clumps will stay in the cake batter.
When making a meringue, it is important not to add sugar to the egg whites. This will take a long time to whip as egg whites will become very heavy. Whip egg whites first to create some volume before adding sugar.


Note:
Once the egg whites have some volume, add the sugar little at a time.


Note:
To check the meringue, dip the whisk into the mixture, twist it and point it 90°. As shown in the picture on the left, when the peak droops, it is a soft peak. Any further whisking will lead to a stiff peak (as shown on the right).

Possible error:
Overwhisking of egg whites will make the meringue lose its shine or attain a curd-like texture. It takes less than a minute to get a stiff peak from a soft peak.


Note:
For easy mixing, adding only one-third of the meringue in the beginning is essential (mixing is made tricky as the meringue and the egg yolk mixture have different densities).
Folding is done in alternating steps of folding (and turning the bowl at the same time) and chopping action.


Note:
Make shallow slits on the top crust just before baking and make some after the crust is formed. The small slits enable the inner mositure to evaporate and to bake the centre of the sponge (Do the second sets of silts quick as oven temperature will fluctuate).

Possible error:
Do not grease the pan and a chiffon cake pan or tube pan is a must.
Size of the pan is important, 22-cm pan is big for this recipe.


Note:
Baked chiffon cake must be turned over for cooling. Failure to do so will result in sinking of the cake.

Possible error:
Underbaking results in insufficient cringing of the cake to the tin, causing the cake to drop onto the cooling rack. This cause the cake to sink.


Personally, I prefer an underbaked chiffon as it is more moist and surprisingly it has a similar texture like Glace's tofu chiffon, denser but retains its softness and moistness. Previously, daddy has tried 45min and 50min but the cake fails to cling. This was delibrately baked for 55min so that it will cling onto the tin. Though soft, it is alittle dry to my liking.

We didn't slice off the top crust so Yuan feels that it tasted like kuih bahulu. A little dry with slight burnt on the other layers.

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Tofu Chiffon Organic Green Tea

Tofu Chiffon Organic Green Tea

Green Tea Chiffon is a recommendation made by one of my readers and this is something I didn't regret trying. Chiffon may be a common item in neighbourhood confectionaries but this is something very different. The texture is very springy and soft, unlike the common puffy ones (without volume body).


I have mentioned in my previous entry that Tampopo's chiffon is a class-different from the regular chiffon, I guessed I will have to retract my stand after this entry. Why so? First, the baked skin which is a must-have for chiffon cakes is very even and not burnt. Second, each bite is springy and moist with certain density, not just plain soft. Lastly, it is not overly sweet.


However, green tea lovers will find the cake mild to their liking. As for the tofu in this cake, the taste is not very distinctive, apart from Yuan mentioning that the cake has a strong taste of "eggs" (probably due to the protein content of tofu and not eggs) but I am not sure if this is the factor that contributes to the heavenly texture.

Note that this cake is not 100% vegan, as confirmed by Glace, they indeed use eggs in their tofu chiffons. This cake is available as a whole ($10.80) and I am not sure if this is sold in individual slices. On the day of my visit, I did see the orange chiffon sold in slices but not green tea. individual slices are sold at $1.80 each & flavors vary everyday.

Quoted from Pâtisserie Glacé's website,
"Using silken tofu as a main ingredient, Chef Yamashita's rendition of a common local fare with a nod to eating healthy and eating well.

The first bite warrants a re-think. The cake has good density, clear tastes of the green tea we import from Kyoto. Rest assured it tastes nothing like tofu. Like tofu it is low in calorie.

The whole cake is about 15cm in diameter and serves 6-7 persons."

Pâtisserie Glacé
12 Gopeng Street,
#01-33/34 Icon Village
Singapore 078877.
Tel: 6400 0247

Operating hours: 11am to 7pm (Mon to Fri)
11am to 6pm (Weekends and P.H)
Website

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Tampopo (Takashimaya)

Tampopo (Takashimaya)

Most of us remembers chiffon cakes as the old school pandan available in neighbourhood confectioneries. Perhaps the more expensive ones would be those offered by Bengawan Solo. Lately, Yummi Chiffon made its appearance by introducing over 12 flavours. But, do we actually realize that Tampopo (Deli) upmarket their chiffon with chantilly cream and flavours such as coffee, chocolate, matcha and cheese?


When I started the blog not long ago, we tried Tampopo's Cheese Chiffon, Matcha Chiffon and the Scoop Cake all in a go and my impression for the Cheese Chiffon has not changed. In fact, we notice the browning at the sides and bottom and also a gradual increase in cake density as you reach to the bottom.

If I were to write about the Cheese Chiffon last year, I would flame it since a slice costs $5.80++ but after my sister attempt to bake a chiffon cake, I realize the browning at the sides and bottom is important for a good chiffon. Apparently, chiffon cakes collapse easily and has difficultly holding its structure during baking. Thus, it relies on 'clinging' onto the pan to achieve its height. In addition, the cooling of the cake needs to be done inverted and this can be done with the use of a tube pan hanging upside down onto a bottle immediately after removing it from the oven.

Anyway, setting aside the browning and the incomplete triangular shape, I thought the cake is dry to my liking so anytime a slice of pandan chiffon cake will satisfy both my taste buds and pocket. However Yuan likes the combination of the shredded cheese with the chantilly cream. A good contrast of sweet and salty.


I have mentioned that Tampopo's matcha chiffon ($5.80++) is worth a try in both "our preference" and an old entry. The strength of matcha is reasonable but the chiffon is not as moist as Tampopo Deli's Scoop cake. If you look at the picture closely for both the Scoop cake and the Matcha Chiffon (see above), there is alot more cream in the Scoop cake so it is no surprise why the Scoop cake is alot more moist than Matcha Chiffon.

With Tampopo having a branch at Takashimaya, enjoying Tampopo's chiffons and Scoop cake becomes alot more convenient. However, to enter a restaurant for just 2 slices of cakes, we thought it might be alittle awkward. Hence we ordered the follow ramen.


Tonkatsu Ramen


Miso Ramen
Prior to starting the blog, tampopo's ramen used to wow us with their pork katsu. However today's katsu was somewhat salty. Hence this lead us to walk alittle further to enjoy a sandcake at Arinco King (ION Orchard).

Tampopo (Takashimaya)
391 Orchard Road
#B2-33 Takashimaya Shopping Centre
Singapore 238872
Tel: 6235 2218
Website

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No. 14 - Scoop Cake @ Tampopo Deli

No. 14 - Scoop Cake @ Tampopo Deli

Probably one of the best Japanese fresh cream chiffon in town. The cream is dense and has a tint of vanilla scent. This is one cream which I don't mind wasting my calories on. It is topped with fresh strawberries, orange and apricot. Take note that this cake gets sold out pretty fast and it cannot stay outside the fridge for very long. Best eaten at the shop. Each slice of scoop cake costs $6.

Tampopo Deli
177 River Valley Road #B1-16
Liang Court Shopping Centre
Singapore 179030
Tel: 6338-7386

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Mixed Fruits by Yamazaki

Mixed Fruits by Yamazaki

Mixed Fruits ($3.60);
Basically, this is pretty similar to the strawberry slice but served with fruit cocktail. Unlike the strawberry slice, this cake fared much better than the former for its thinner bit of fruits, thereby allowing the cream and chiffon to stand out better.

Yamazaki Boulangerie Chaude
10 Tampines Central 1
#B1-14 Tampines 1
Singapore 529536

Operating hours - 10am to 10pm (daily)

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No. 17 - Swiss Rolls from Rich & Good Cake Shop

No. 17 - Swiss Rolls from Rich & Good Cake Shop

When I first saw the 50 yummiest cakes article, this didn't come across my mind to pay a visit. First, I don't know where is Kandahar Street and thought it would be somewhere in the East. Second, to make me travel for swiss rolls, I am pretty skeptical. It was only recently when I did my usual internet search on food blogs and cakes that I came across several entries on their Famous Kaya Swiss Roll.

Located in one of the restored, refurbished old shophouse in Kampong Glam, this Muslim quarter was once a historic seat of Malay royalty in Singapore. The former Sultan’s palace has been converted into a Malay heritage centre to showcase the rich history and culture of Singapore’s Malay community. Also located in close proximity of the heritage centre and the confectionary, the Sultan Mosque (or Masjid Sultan), being largest mosque in Singapore, is a landmark one won't miss.

Surprisingly, apart from shops selling Muslim men’s headgear (or songkok), the holy Quran, prayer mats and textiles, the place houses a wide array of eateries, with the bulk of it being Muslim food. I would say it is an eye-opening sight since these heritage places has been overshadowed by the city-life and shopping malls in Singapore.

Despite located in an area that is not easily accessible on normal days, we do see a fair bit of customers walking into an old shop to purchase their swiss rolls. The shop is pretty simple, with a standing fridge filled with boxes of the swiss rolls and nothing much on display but the smell of baking and its stacks of trays and boxes.

As described in the article,

"The name of the shop says it all: Rich and Good. These delicious rolls come in seven flavours: durian, kaya, mango, blueberry, strawberry, chocolate and coffee. All are excellent."

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Fen's comments

Whenever, I come across recommendations on magazines or newspapers, my first impression is that this place must be new and trendy or something unique and different. This definitely comes pretty out of place when placed on the same article with hotels and pâtisserie. In addition, from the information I have collected from various blogs, this seems to be a must-try and thus I have decided to lay my hands on the durian and kaya swiss rolls.

As most described, the swiss rolls are long (i.e. 30cm) and thin with pretty swirls of its filling and moist and soft chiffon. What is good is the overall springy taste without a strong taste of eggs, and usually cakes that are soft are just plain porous. In addition, the amount of cream is not alot and thus, one can easily munch the entire roll without feeling cloying nor sin.

Setting aside that it is nice, but pardon me to say that I wouldn't travel all the way for a slice of swiss roll. With early closing hours (closes before I am off work) and located deep in Kampong Glam, I would gladly drop by Breadtalk to curb my swiss rolls carvings.

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Yuan's comments

This is one of the best swiss roll I have ever eaten. Dense and moist, especially the kaya-flavoured one. What I particularly like about the kaya swiss roll is that the kaya tasted very traditional, reminds me of my childhood days. Highly recommended.

As for the durian swiss roll, it was a total disappointment. The texture of chiffon was there, dense and moist. However, it was just cream with durian essence and barely have the taste of durian pulp (even though it is present in its filling).

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Rich & Good Cake Shop

24 Kandahar Street
Singaopore 198887
Tel: 6294 3324
Operating hours - 8am to 5pm, closed on Sun and PH

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Simply Chocolate by Victoria

Simply Chocolate by Victoria

I can’t recall how I come across Decadence Cakes but since it is still in my browsing history, I have decided to order Simply Chocolate and ChocoNanas. That was the aftermath of eating the Banana Choco Fudge from choc.a.bloc with my colleagues and I couldn’t resist the temptation of a chocolate cake.

If you are wondering where the shop is, this is another home baker located at Holland Drive and as usual, I have requested reduced sugar in both cakes.

Victoria was very helpful and was prompt in replying. Knowing that I am concerned about the overall sweetness of the cake, she suggested Blackforest or Strawberry and Mango Cream. Moreover, ChocoNanas is a mousse cake which cannot be kept too long without refrigeration.

Through the phone call, she realized I was sharing with 2 other people and how sweet was she to divide, decorate and pack them individually. The service is superb.


Simply Chocolate is described as happiness can be found in the simple thing; take a bite into her signature light chocolate chiffon cake, coated with fine unadulterated dark chocolate ganache. Ecstatic!

and is sold at $35 (1kg), $45 (1½kg) and $55 (2 kg).
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Fen’s comments

I really love this chocolate cake. The chocolate sponge is so soft and the fudge complements it wonderfully. Although this is slightly different from chocolate fudge cake due to its lighter (of course, less moist) texture and chocolate buttercream is used instead, this is definitely an alternative to chocolate fudge cake, particularly if one doesn’t want to travel to Bedok or Jalan Kayu.

The cake is so fresh that a short while out from the chiller will make the cake wobbly, thus explaining the lack of photos for this cake. The dark chocolate ganache is no doubt smooth and rich that gives the “oomph” factor.

Believe it or not, if not for me attempting to save the final 2 pieces for my family, this one-third portion would have been gobbled up by Yuan and I during dinner. Highly recommended!!!

However, in all chocolate cakes, it still voice down to personal preference, my family prefers the Blackforest while my colleagues, including Yuan and myself, find this heavenly.
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Yuan’s comments

I am really impressed by Victoria. Given this standard it is easily comparable with most cakes which we ate at expensive cafes. The cake is so good as the top layer tasted like melted chocolate and not chocolate cream. The chiffon is dense and has this strong chocolate smell. Maybe the only down side is that there is a layer of chocolate cream in between. I would have preferred it to use the same chocolate as what was coated on the surface. In general this is a must try for all those who love chocolate fudge cakes.
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Decadence cakes by Victoria (Closed)
http://www.decadencecakes.sg/

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No. 41. Pandan Chiffon Cake from Bengawan Solo

No. 41. Pandan Chiffon Cake from Bengawan Solo

Pandan Chiffon ($0.80 per slice): In terms of texture, this is one of the best chiffon cakes around. Slightly moist but not oily and very soft. However one thing which i dislike about this cake is the coconut taste. I feel that a pandan chiffon should be purely pandan. Thus I prefer the chiffon from Jerry Cookies over Bengawan.

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Fen's comments
It is amazing how Yuan's taste buds are especially when it comes to subtle taste. The very first statement he made after eating this was "Jerry's". When I took my first bite, I was like, the texture is one of the best. Soft, fine and springy. Although Jerry cookies is good but I highlight to Yuan that it is not as soft as Bengawan. I don't know is it a childhood taste but who don't know about the wonderful kuehs made by Bengawan Solo. In fact, before I started on my cakes hunt, Bengawan Solo has been my choice for birthday cakes. Reasonably priced, convenient and fresh...

Anyway, why did I praise Yuan's taste buds? He took the second bite and told me, there is coconut taste... Frankly speaking, I couldn't tell, to me it is good...

Featured on the Sunday Times, listed as the No. 41 cake
"Made daily using freshly squeezed pandan juice and coconut milk, this Bengawan Solo signature favourite is light as air, and so fragrant."

Man, now I got to admit there is the presence of coconut taste even if I didn't feel it...

By the way, I agree hand-downs with the journalist's comment... "light as air, and so fragrant"... OH YES... Definitely...
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Bengawan Solo
United Square (Novena)
101 Thomson Road
#B1-52
Tel: 6251 6130
Business Hours: 9am - 9.30pm

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