13 July 2009

The "myth" is broken

I was quite convinced that my past failures on Chiffon cakes were due to my oven. So I was quite prepared not to attempt Chiffon cakes again until I change to a "better" oven. But the oven is still very new and can last me at least another few years. So occasionally, my heart will still itch to give it a try.

Last week I decided to try my luck again. This time, I chose one of Rei's recipe to experiment since she's got great success in Chiffon cakes and I deem her as one of the Chiffon gurus. I modified from her Banana Chiffon Cake into a Strawberry Chiffon as I've got 3 boxes of strawberries sitting in the fridge. This is what I get, a pretty pink fellow.



This wasn't totally successful as the cake dropped out of the pan after inverting the pan. Although I've used the same pan size (21cm) as Rei, the cake did not rise over the rim. It was in fact a little below the rim.



The batter could not reach the datum. I must have overfold the white a little and deflated it partially. I'm still quite bad at this. Despite it being a not-so-perfect cake, the texture seemed right, springy and airy.



So the following day, I decided to make a second attempt, in attempt to correct the mistakes earlier. The batter still couldn't reach the datum.



And the final height of the cake is only slightly higher than my first version.



I had reminded myself to let the cake bake longer since the first one was underbaked (which was why it dropped out of the pan). It took my oven around 50 minutes before I decided to remove the cake for cooling. After I inverted the pan, I kept peeping to see if the cake was going to drop. This time round it stayed in the pan obediently throughout the entire cooling process.

I wasn't very good at removing the cake, or maybe it was still a little underbaked. It wasn't as brown as some other Chiffons I've seen. Actually, apart from the cake dropping out of the pan, I actually prefer the color of the first cake to this. It has a nice sweet pink tone.



Texture wise is similar to my earlier attempt.



So I guess I can finally announce I have made a successful Chiffon?

Strawberry Chiffon Cake

Ingredients
(A)
50g Castor sugar
4 egg yolks
130g strawberry puree
50g corn oil
4-5 drops of pink color (I use Rose Pink)

(B) Mix together and sieved 2 times
120g cake flour
1.5 tsp baking powder

(C)
5 egg whites
1/2 tsp cream of tartar
40g sugar

Method
1. Whisk egg yolks and sugar till the sugar dissolves.
2. Add the strawberry puree, oil and coloring. Stir to mix well.
3. Stir in sifted flour mixture and mix well.
4. Using electric mixer, beat egg white in another clean bowl till frothy and foamy. Add in cream of tartar and beat till soft peak.
5. Gradually add in sugar and beat till stiff peak.
6. Gently fold the egg white into the yolk batter in 3 separate additions till blended.
7. Pour the batter into a 21cm tube pan and smooth the batter evenly with a spatula. Bang the pan once to get rid of any trapped bubbles.
8. Bake in preheated oven at 180°C for 45-50 mins till the top is golden brown and a skewer inserted into the center of the cake comes out clean.
Note: The temperature and time is for my oven. Other ovens may need only 35-40 mins.
9. Remove from the oven and invert the pan immediately. Cool the cake completely before unmoulding.



Besides Chiffon cake, these are a few other items I've churned out last week.

Bacon Sausage Roll


Pizza


Sushi (Mayo egg and crabstick with lychee)


Enjoy!

6 comments:

Happy Homebaker said...

I like the first cake! It looks so pretty in pink :)

I have problem folding egg whites to the yolk mixture too! I always seem to have small lumps of egg whites...and I kept folding and folding until I must have deflated the batter quite a fair bit. My oven always take longer to bake too. Once, I removed the cake too early. It was under-baked...it didnt drop off the pan though, but after unmolding, the top sank a little and lopsided...the whole cake ended up looking just like the Marina Barrage!

FAMILY FIRST said...

I love the pink chiffon too! Congrats! Can you also share with me how you did the mayo egg with lychee .. looks like a great finger food!

Blessed Homemaker said...

Congrats! Your chiffon looks beautiful! We can look forward to more chiffons from you ;-)

Yuri said...

Well done, kwf, you've done it! I know how you feel. Oh, I was told to let the cake cool totally (if possible, overnight). Of course, I have no such patience!

Once I baked in the morning then went out for lunch. When I got home a good 3 to 4 hours later, I unmoulded it.

KWF said...

HHB, I have a feeling we're having similar oven. I always have to bake my Chiffon for at least 50 mins.

Blessed Homemaker, I'm obessed with Chiffon now. LOL...

Yuri, I couldn't wait also. Keep checking the pan to see if it's cool enough to remove the cake. :P

KWF said...

Family First, for the mayo egg sushi, you'll need
- 1 pkt of beancurd pockets (I got mine from Cold Storage, Japanese stuff section), drained and gently squeezed out excess sauce
- 3 hard boiled eggs, mashed and mixed with magarine & mayo till spreadable consistency
- 8 cooked crabsticks finely chopped and mixed with mayo (it's easier to chop up the crabstick when it's semi frozen)
- 1.5 cups of uncooked calrose rice. Wash and soak for half to one hr, then cook. Season with sushi vinegar and/or sushi seasoning when hot.
- 8 pieces of canned lychees, halved lengthwise

Stuff the beancurd pockets (they can break quite easily, so do not stuff too much) to about 80% full. Fill the rest with egg, follow by half lychee and crabstick.

And you'll have a very simple snack/meal that kids will enjoy. :)