• For pandan flavor, I replace the juice with pandan flavored coconut milk, same amount.
• For coffee flavor, replace juice with coffee milk, same amount.

• 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 👇 to know the peak stages of meringue.
• Video Link.

• 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.

• 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 (⇒side 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 😢).

Coffee chiffon cake.






Pandan chiffon cake.






Orange chiffon cake.






These cakes are always finishing fast. And the advantage of chiffon cake is, it is very easy to make. So after one chiffon had finished, there is another cake of another flavor out from the oven.

Latest baked on chiffon:

I must remind everyone that for a nicely rised chiffon, the egg whites must be whipped to a stabilize stage. This can be achieved by adding cream of tartar, but I never used it.
Alternatively, I had read recipes online using baking powder to improve the rising of chiffon cakes. However, I like mine with an extra egg white, resulting it more fluff.

My nicely rised pandan chiffon cake.

See you in my next post 😀

Labels: #bake_from_scratch, #chiffon, #chiffoncaketips, #easy_baking