I am extremely happy to see my 1st successful chiffon cake so beautifully done. Many thanks to my baking friends (Rachel, Jo, Elaine & Liz) who were so kind to drop by my place to guide me. We also learned alot of baking tips together and I would like to share them with those who want to start baking chiffon cakes.
Learning points:
1) No need to use electric mixer to mix the egg mixture. A big bowl and a hand whisk can do the job.
2) Mix corn flour to sugar (for adding to egg whites later). This will help to stabilize the meringue (the output of egg whites + Corn flour + sugar mixture).
3) You need to use a electric mixer to beat the egg whites. The result will be better if you used a hand held mixer but I only have a stand mixer, so I used a spatula to push the meringue to the centre to ensure all well mixed.
4) Add corn flour & sugar mixture gradually to the egg whites after it started to be foamy and continue to beat till glossy with stiff peaks (about 5-7mins) - this is the most difficult and important part for the success of chiffon cake. The meringue will not drop when you overturned the mixing bowl and it will have a firm tip when you scooped up as in the picture below.
5) Use hand whisk to mix 1/3 of the meringue to the egg yolk mixture and fold well. Following with 2nd & 3rd lot of meringue and lastly used spatula to have a thorough mix before pouring into chiffon pan.
6) Always bake on the lowest rack at 160 Deg C (cannot be too hot depending on your oven temperature) for 60mins.
7) The cake should have a nice brown color when done.
(I failed many times due to under baked)
8) Immediately overturned cake and place higher with 3 cups to allow ample air circulation to cool the cake.
9) Use a knife to go round the side of the pan, lift the centre and go round the base of cake. Place a plate and release cake.
10) Chiffon cake will taste even better the next day.
Ingredients
5 egg yolks25g sugar
50g canola oil
100g Soya Milk Almond
2 tbsp Almond ground
100g Cake flour
10g Chocolate flavoured chips
5 Egg white (cold)
90g sugar
10g corn flour
Directions
1. Preheat oven at 160 Deg C. Shift flour and almond together and set aside.
2. Combine egg yolks and sugar in a big bowl and mix well with a hand whisk. Add oil and soya milk, blend well. Add flour mixture, mix well and fold in chocolate chips.
3. Mix Corn flour to sugar. Beat egg whites until foamy and gradually add in sugar & corn flour mixture. Continue and beat until egg whites are glossy with stiff peak.
4. Gradually add 1/3 of egg whites into egg yolk mixture and mix well with a hand whisk. Continue with 2nd & 3rd lot of egg whites and lastly using spatula to fold mixture well.
5. Pour batter evenly into ungreased chiffon cake pan (22cm). Gently bang the pan on the table top to release air bubbles.
6. Place cake on lowest rack and bake at 160 Deg C for 60 mins.
7. When cake is done, remove from oven and turn the pan over immediately.
8. Once cake has cooled completely, carefully run a knife around the sides of the cake to loosen it.
2. Combine egg yolks and sugar in a big bowl and mix well with a hand whisk. Add oil and soya milk, blend well. Add flour mixture, mix well and fold in chocolate chips.
3. Mix Corn flour to sugar. Beat egg whites until foamy and gradually add in sugar & corn flour mixture. Continue and beat until egg whites are glossy with stiff peak.
4. Gradually add 1/3 of egg whites into egg yolk mixture and mix well with a hand whisk. Continue with 2nd & 3rd lot of egg whites and lastly using spatula to fold mixture well.
5. Pour batter evenly into ungreased chiffon cake pan (22cm). Gently bang the pan on the table top to release air bubbles.
6. Place cake on lowest rack and bake at 160 Deg C for 60 mins.
7. When cake is done, remove from oven and turn the pan over immediately.
8. Once cake has cooled completely, carefully run a knife around the sides of the cake to loosen it.
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