Chiffon cake has becoming the most frequent bake from my oven recently. I simply love the soft and spongy texture of this cake. Also, it is easy to prepare and a healthier option to satisfy my craving for sweet cake. This time, I did experiment baking with fruit jam as I have a jar of blackcurrant jam to be consumed within 6 weeks after opened.
Result was promising, all of us loved it. Aroma, texture and taste, all good. At first, I was worrying it would not turn out nicely as I used a whisk to whisk the egg whites manually. Boys were taking nap, so I had to use a whisk instead of electric mixer to minimise noise pollution.
With the same recipe, I have baked Earl Grey Chiffon Cake, Orange Chiffon Cake and more. Going to try with lemon marmalade soon, sure it will taste good too. Check out the recipe, substitute earl grey tea with fruit jam and adjust the amount of milk if necessary.
Nice....not baking anything for CNY yet? Post up some photos of little baby will you?
ReplyDeleteQuinn,
ReplyDeleteYet to start CNY baking, not sure if I have time tho. Pls visit my Home Sweet Home for photos and my life outside kitchen.
Chiffon cake - you can make so many varieties out of it. I have only tried pandan and orange.
ReplyDeleteI must try this soon.
ReplyDeletelove the chiffon cake! looks perfect :)
ReplyDeleteStumbled upon your blog. This chiffon cake looks awesome and the pics in your blog are fabulous!
ReplyDeletelovely cakes... chiffon isn't always so easy to do and yours is perfect!!
ReplyDeleteHi Lydia
ReplyDeleteDid you buy the chiffon tin from Singapore? Phoon Huat?
Mine is a aluminum tin bot from Phoon Huat and don seem to get such a brown crust compared to yours.
Any tricks?
I heard before the cake is done, before the last 10 or 5 minutes, increase the oven temperature by 10deg celsius. But the top of the cake will burnt easily.
And removing the cake from the tin also requires some skills, else the cake will be skinless.
Yours look nice and even brown crust.
: )
Nice. I love chiffon cake so much and my family too, but I know the baking process is not easy.
ReplyDeleteI can't believe you whisk the batter using an egg whisk, you must have a very strong hands muscles:-)
tigerfish,
ReplyDeleteI love the pandan version too!
Sonia,
Try it, simple ingredients.
tracieMoo,
Thanks!
cheah & lostpastremembered,
Welcome to MK & thanks for the compliments.
Irene,
Yes, I got the pan from Phoon Huat. Now I am thinking to get a bigger one.
No trick for this cake actually, I baked it as normal but I like to have my oven fan on during baking (for even heat). Not sure it makes a different?
Perhaps you may want to try out this recipe? It was adapted from Alex Goh's cookbook.
Joanne,
To me, chiffon is actually easier than cakes and the end product always rewarding.
Hopefully my arms are still same size. lol
Hi Lydia
ReplyDeleteOh..bigger pan for you..however the 27 cm pan will not fit into any paper cake box. So have to finish the cake ourselves...
You used fan mode? For chiffon...i always use top/bottom heat. Am afraid the fan force will cause the chiffon to "grow" sideways.
I love the purplish color of blackcurrrant.
: )
Irene,
ReplyDeleteI used fan mode with top and bottom heat. Fan for better heat circulation I suppose?