Yeah ! It has risen 1cm taller than my previous 2 chiffon cakes ! Yeah LOL! BUT ... Next comes the "pong ! pong heartbeat" drum against my chest ... Aiya! Got no 'sarong' or skirt to wrap around it. The sides are not browned! Haiz !
|Well, here's a slice of orange rice chiffon cake|
All I could say that for all my chiffon cakes :
All didn’t have cracked top ^-^!
All are rather "shorties" and "sexy without sarongs" >~<
My girl: this one taste more fluffy, good!
My boy: hee hee ! this cake is 'bouncing ... like doi doi, feel so springy' [as he picks up a slice from the container]
Recipe adapted from Vivian Pang's Kitchen here using rice flour.
Orange Rice Chiffon Cake
5 egg yolks
40g vegetable oil
1/4 tsp salt
50ml orange juice and zest
60g cake flour
30g rice flour
5 egg whites
1. Pour egg yolks and sugar in a bowl. Whisk till sugar dissolves.
2. Add in oil, salt, and juice & zest into the bowl. Stir well.
3. Fold in sifted flour. Mix till smooth.
4. In another bowl, whisk the egg whites till frothy. Add sugar gradually and beat until stiff.
5. Fold in 1/3 of the whites into the yolk mixture till well incorporated.
6. Pour in the remaining egg whites and fold gently till well combined.
7. Pour into 20 or 22 cm chiffon mould.
Gently tap the pan on a table top to get rid of any trapped air bubbles in the batter. Bake at 160C for 40 minutes.
When the pan was removed from the oven, I used the suggested technique to drop the pan at a height of 20~30cm onto a table top.
This action helps to keep the springy texture of the cake when it is left to cool.
Once again, thanks to my baking kakis JoSua for her chiffon tube pan and JSeow for some tips. We indrectly had a 'chiffon cake bake along' session too ... through our Watsapp chats ^-^!
Okay I know ... more practice is needed ... But I need to take a short break from baking chiffon cake in tube pan! I need to "infuse some magical chiffon charismatics power to my hands" before making a comeback for chiffon cake ^0^ (Borrowed a famous tag line from Terminator ... I'LL BE BACK!) LoL >●<!
Bake-Along #64 : Theme - Chiffon Cake
Linking this post for Bake-Along event
Hey, Karen...I prefer cake that have lighter colour...the sides not brown...no problem for me...hahaha!ReplyDelete
Thanks Jozelyn ...Delete
hah..hah..Karen, you are so funny! You had me laughing with your chiffon cake adventure. I know how you feel - going nuts crazy. That happened to me with Cotton Soft Japanese Cheesecake. Anyway, you have made improvements and you'll get better and better :) Bet it won't be long before you bake another one, huh? I am intrigued by that dropping technique. The cake didn't get dislodged when you drop it? I actually don't mind the cake without "sarong" as it has a neat look.ReplyDelete
Hi Phong Hong, yeah glad the slight improvement made ^-^. Oh I dropped it twice ! Okay leh! Place a table cloth on table top ... hold the pan & raise both hands almost upto my chin level and .. let go pomp & pomp ! Very fun!Delete
Hi Karen, if you don't mention, I would say your Chiffon cake is perfect. Looks so neat and without cracks, maybe because you use a bigger tube pan? The size of the eggs use could be another factor.ReplyDelete
Thanks for your encouragement, Kimmy. I used the right pan size per recipe. But I want the nice browned sides lah ! Ok will try again!Delete
It really looks fluffy :DReplyDelete
I was happy with the texture ... but wished the cake could be taller too ^-^Delete
You are in a "chiffon marathon mode" ! Haha!
Your kids are really cute, with their descriptions of your chiffon cakes.
I like seeing all the different chiffon cakes that everyone has made, and I am so tempted to bake a pandan one! Maybe I'll join you in your "chiffon marathon mode"!
Thanks for sharing another lovely chiffon cake!
Thanks Joyce. Chiffon marathon ?! ... oh boy ! I scared ... okay I'll BE BACK ! Hee hee :)Delete
Orange is my favourite flavour for chiffon. I see that your cake looks perfect without cracks. Mine always turn out with bad crack.ReplyDelete
Hi Mel, thanks but I still got room for improvement ... yeah practice makes perfect !Delete
Hi Karen, Your chiffon cake looks perfect. Can we exchange? :DReplyDelete
Thanks Ann, surely glad to ^-^Delete
I'm loving this Chiffon Cake "marathon" so much. Not only do I get to see all the amazing Chiffon cakes but I get to "meet" new people to and oogle their creations. I must remember to thank Joyce, Zoe and Lena:)
Your Chiffon Cake looks exactly like I imagine the first Chiffon cake looked when first baked by Harry Baker, the inventor of Chiffon cakes; "light as angel food cake, rich as butter cakes." I think it's wonderful that you used a bit of rice flour too. I would like to try that. Thank you so much for sharing, Karen...
Thanks for your encouragement, Louise. And glad you'd dropped by ^-^Delete
Thank YOU, Karen! I will be back for more goodies:)Delete
Yay! *Clap clap* Your chiffon cake looks really lovely! I'm so in love with these chiffon cakes too!ReplyDelete
Thank you Susanne. I will work harder ... 加油!Delete
Well done, Karen! You have done it again! Wow! This is a great chiffon cake!ReplyDelete
I love your never-give-up spirit!!!
Very encouraging, thanks Zoe!Delete
Hi Karen, I can totally understand cos I ever went on crazy marathon for the golden sponge cake lol. Your chiffon looks nicely baked.ReplyDelete
Hee hee 'crazy marathon'... thanks for your encouragement Jess ^-^!Delete
Hi Karen, drop the pan from a height to keep the shape? Wow! You learn something new everyday! Sp all the doi dois are gone liao? :)ReplyDelete
Diana, it's quite fun to drop the pan from a height ... you know what .. after the dropping then i felt scared 'will the pan dislodged? ' ... ha ha so far ok and i even dropped 2 times for this 3rd cake ^-^!Delete
I have try that "dropping the pan from a height" on my golden sponge cake, guess what...when I overturn the cake to cool down, it dropped off from the pan...hahahaha, I guess I have done it with too much strength le.
I love your "without sarong" chiffon cake, nice ~~
Hi Irene, i lay a piece of table cloth on the table top. Hee hee not sure if it acts as 'cushion' ? So far so good lor. Thanks!Delete
Hi Karen, can share with me some tips on how to take courage to bake a chiffon cake? My hubby says he only eats chiffon cakes but I'm always scared when I read about the beat-egg-white-until-stiff-peak step. So, I still haven't bake any yet. :SReplyDelete
Hi Joyce, for me I always freeze the dry cleaned beating bowl (few minutes till very cold) and put the egg whites in the fridge till really to beat them. Over turn the bowl and the whites doesn’t fall out to me is stiff peak. So far this works well for me. But I guess the folding in of whites to batter also affect the texture which I'm still learning. Happy baking!Delete
Oh ... my courage ... the support and encouragement from my 2 teens ^-^ that's how it gives me GO BAKE! Ha ha!Delete
you're getting better and better each time...*clap clap*..i actually like the looks of a chiffon cake without ' sarong' :D. Thx for another submission of yours!ReplyDelete
Thanks for your encouragement, Lena. Really feel very motivated to make another chiffon cake ...yes planning one ... but taking a short break as bought other ingredients to bake a few bookmarked recipes ^-^ReplyDelete
Karen, you're funny, chiffon with no sarong nade me laugh too .hehe. anyway the look good and light to me.ReplyDelete
Thanks for your encouragement, Esther :DReplyDelete
Karen, Chiffon with sarong or no sarong I don't mind but I know your chiffon looks moist and fluffy. Yum!ReplyDelete
Thanks Mui Mui, yes this 3rd chiffon texture is better than my 1st 2 cakes. I will surely bake chiffon cakes again ... hopefully practice makes perfect ^-^!ReplyDelete