Chiffon cakes. So many flavors. π
Knowing how to bake really has the advantage to make the cake of flavors I feel like eating at the moment.
I learned to bake a Earl grey chiffon cake at a cooking studio in SG. It was so easy & yummylicious that I know I must bake chiffon cakes at all times.π
Thus, I made a pandan chiffon cake.
The recipe calls for 3 eggs, separated. It was soft and fluffy. Could this cake be used as roll cake? I would love to try and see how.
So soft and that I can continue eating one slice after another. Yumz...
The recipe link I used is here π:
Small Small Baker's Orange Chiffon Cake.
- For pandan flavor, I replace the juice with pandan flavored coconut milk, same amount.
- For coffee flavor, replace juice with coffee milk, same amount.
So many flavors you yourself can come out with, ain't it so? π
It took me a few attempts to successfully bake a nice chiffon (despite I had learnt it).
I have summarized the crucial steps to take note of during the making of a successful chiffon cake.
(*Meringue is used here to refer to the beaten / whipped up egg whites.
The eggs are fresh.)
The egg whites.
- Whipping to the appropriate & stabilised stage is very crucial.
- The method of making the cake batter requires meringue which can be easily deflated (losing its air bubbles) if not beaten correctly.
- I am using egg whites beaten to a firm peak that has an eagle beak.
- Check this video π to know the peak stages of meringue.
Folding technique.
- Folding of meringue to yolk batter.
- Again, because this chiffon cake requires meringue, it is best to mantain the meringue volume while mixing it to the yolk batter.
- Yolk batter & meringue is of different density, consistency or structure you may want to call it. Yolk batter is heavier than the meringue & will deflat the meringue air structure if we just mix them together at once.
- Hence, the method deployed here is to mix a third of the meringue to the yolk batter (the third of this meringue is known as sacrifice meringue).
- Use a whisk to quickly & effectively blend in the 1/3 meringue into the yolk batter.
- Then pour this mixture into the remaining meringue. (Please read the next note on how to fold in the mixture into the remaining meringue.)
- Folding roughly to mix the meringue will deflate, and this result a failure short cake. You wouldn't want that, right?
- The technique is to fold gently and very quickly. It's a race against time when you have to deal with meringues.
- I will suggest to google or youTube for J-fold or Cut & fold method. This is what I learned during my cake baking class. This is a very good technique to use in cake batter preparation. It will not overwork the batter resulting it very fluid, as when beaten eggs are used. Another example is genoise making where flour is sifted onto the whipped eggs mixture.
Upside down cooling.
- When the cake is baked, please drop the cake with pan at a height of 10cm once removed from the oven. This will release the heat, preventing too much condensation in the pan (βside of the cake wet).
- Immediately, cool the cake with pan upside down to prevent the chiffon cake from sinking back.
- Only demould the cake when it is entirely cool.
- This is the same theory as why you shouldn't slice your cake when it hasn't cool.
- Firstly, it's hot to handle.
- 2ndly, I observed I won't be able to slice it with a clean finished. I will end up with an unsmooth surface (a layer with some dents when some cakes are peeled off during cutting π’).
Following up are more photos on my chiffons baking.
π The linked recipe can also be used for cupcake.
Labels: #bake_from_scratch, #chiffon, #chiffoncaketips, #easy_baking
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