I'm so going to dieeeee. Somehow all the recipes I've tried from Kevin Chai's book has failed so far...till now.
The failed chiffon...grrr... Have seen other bloggers using his recipes and turning out fine. Seems like I'm the only one who kept tripping. Consulted ZY and we came to the conclusion - my eggs. My eggs are XXL in size thanks to my resourceful mom, each weighing from 65g to 75g. That explains why my chiffon cakes has been adhering to Newton's Law. Too much liquid.
Re-did the cake. Used less eggs this time round while maintaining the other ingredients' portion. Finally my chiffon cake finally hung onto the mold for its dear life, emerging tall and proud like a real man. The coffee is a little too acidic for my liking, but am relieved that I finally got my chiffon baking ego up and rolling again.
Guess I have to moderate my eggs for his future recipes. Have upped his ingredients ratio to suit my 21cm chiffon tin.
True blue chiffon, standing tall and proudCoffee Chiffon Cake (adapted from Kevin Chai's Chiffon Cake Is Done)
Ingredients:
Egg Yolk Batter:
20ml (50ml) milk
1 (2) tbsp instant coffee powder
2 (4) egg yolks
20g (50g) caster sugar
20ml (50ml) cooking oil
40g self raising flour (100g top flour with 1 tsp baking powder)
(pinch of salt)
Egg Whites Foam:
2 (161g-4 egg whites) egg whites
1/4 tsp cream of tartar
50g (100g) caster sugar
Method:
1. Preheat the oven to 170°C .
2. To make egg yolk batter, stir instant coffee powder with milk until melted. Combine with egg yolks, sugar, and oil in a mixing bowl. Fold in flour until batter is formed.
3. To make egg white foam, beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peaks form.
4. Gently fold the beaten egg whites foam into egg yolks batter until blended.
5. Pour batter into ungreased 6" (16cm) tube pan. Bake for 30mins (40mins for 21cm) or until cooked.
6. Remove cake from oven, invert cake onto table until completely cooled.
2. To make egg yolk batter, stir instant coffee powder with milk until melted. Combine with egg yolks, sugar, and oil in a mixing bowl. Fold in flour until batter is formed.
3. To make egg white foam, beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peaks form.
4. Gently fold the beaten egg whites foam into egg yolks batter until blended.
5. Pour batter into ungreased 6" (16cm) tube pan. Bake for 30mins (40mins for 21cm) or until cooked.
6. Remove cake from oven, invert cake onto table until completely cooled.
I'm speechless, simply adorable. I love the texture of this cake.
ReplyDeleteAbsolutely tempting cake...fantastic clicks Jean..
ReplyDeleteTasty Appetite
Hehehe, Nice tall chiffon! U did it ;)
ReplyDeleteI have never tried making Chiffon cakes because I know I am just not talented in baking...;). Your chiffon looks great :)!
ReplyDeleteGlad that you finally found the source of your problems :D and the cake looks really nice unmoulded!
ReplyDeleteThis is looking absolutely delightful. Very nicely made and presented. First time at ur space and quite a lot to learn...thnks !
ReplyDeleteYEAH! you did it! so nice! (: (:
ReplyDeleteCG: making beautiful bento sets like you have is already no easy feat! you're already talented in ur own way :D
ReplyDeleteJanine: thanks! am so glad as well hahah
Umm Mymoonah/Jay/cathy/Sonia/Jasmine: thanks ladies!
Totally agreeing with you on how eggs had so much impact on chiffon cakes. I now weigh my eggs instead of counting them per unit. Your coffee chiffon looks so good, sorry that it is a bit acidic for your liking tho!
ReplyDeletehaha...must be a relief to find out that the problem lies in the eggs! i guess with baking it's gotta be almost exact!
ReplyDeletewhat a beautiful fluffy chiffon cake!
Very nice chiffon! I have been very successful with the recipe because I'm using the same chiffon size, no need to adjust the recipe.
ReplyDeleteI also have quite a few problems with this book. But I guess most of the time is my fault that cause the cakes to fail.
Usually, the books always state the number of eggs without specifying the weight of each egg. Very headache! If they did not state, I will stick to 60g eggs.
YaY! You did it! Keep doing more and you'll get the hang of it!
ReplyDeleteI've always used large eggs with no problems. The mixing part is important. And I have baked it without a tube pan.
Nice!! Made me want a slice too. :)
ReplyDeleteHi Jean,
ReplyDeleteFret not! You're not alone. When I first tried Kevin's recipes, they all failed! :p Not all are "doable", I thought. Good that you've finally achieved it! Congrats!
Hello Jean
ReplyDeleteGreetings from Southern California
I just stopped by to say; "God Bless You and Have a Nice Day" :-)
When you have the time come by and visit my blog
Your cake looks delicious. It has a perfect crumb and is demanding to be eaten. It is really is lovely. I hope you have a great day. Blessings...Mary
ReplyDeleteI used this size eggs at home too. Perhaps that also explains my failure.
ReplyDeletehi jean, i can understand your frustration after failures and failures and i hope you wont have any more problems baking chiffon cakes..though i think baking a chiffon cake is quite tricky sometimes. yeah, it looks tall and nice..'real man' ha!
ReplyDeleteHi Jean,
ReplyDeletei know you may already have this award. Hope you won't mind to have it again.
http://cosybake.blogspot.com/2011/03/my-first-ever-award.html
I love to make chiffon cakes, I made it several times but I haven't broaden my range of flavors. The coffee must taste great.
ReplyDeleteI laughed at your comment about your mom thinks that Chuck Hughes look like Ricky Martin. I will tell him that the next time I see him...
Beautiful chiffon cake. I'm sure that although the first one didn't quite come out, it still made for some delicious eating.
ReplyDeleteYou're not alone in failed chiffon attempts. Mine always have problems - either collapsed, burnt on top, not airy, etc. Your chiffon looks good.
ReplyDelete