I’m very happy with my 1st attempt of
Chiffon Cake. The experiment was a
success. It’s indeed a great encouragement
to someone like me, who just started baking not too long.
I have taken the recipe from Happy Home Baker. She has failed several times in order to
perfect chiffon cake. The recipe is certainly a keeper!
I’m still very nervous whenever I need to whip the egg white to stiff peak due to numerous failures. The egg whites just gone to waste…
The recipe is supposed to be Earl Grey Chiffon Cake. I didn’t know I had run-out of Earl Grey teabag. So I replaced it with Lavender. It’s not lavender tea bag. It’s dried purple lavender. The fragrant is fabulous. It was given by Lay Choo. She used it for her butter cake. I’m going to try out her recipe on lavender butter cake one day.
I didn’t have temperature issue like what other bakers
encountered. I followed every step strictly
according to the recipe and it works.
The cake rose beautifully and it’s true that it
started to shrink towards the end of the baking time. There’s a tiny crack on the cake. But it didn’t bother me because it’s already a
perfect cake to me! The texture is
beautiful. Springy, soft and light
I'm going to bake nothing except Chiffon Cake for the next few coming
weekends.
INGREDIENTS
(makes one 18cm cake tin)
A.
1 tbsp Lavender
dried flower
100g Cake
Flour
1½ tsp Baking
Powder
¼ tsp Salt
3 Egg
Yolks
40g Caster
Sugar
50ml vegetable
oil
75ml water
*If doing lemon or orange flavor, reduce water to 50ml and replace it with 25ml of lemon or orange juice. Prepare also 1 lemon or orange zest too.
*If doing lemon or orange flavor, reduce water to 50ml and replace it with 25ml of lemon or orange juice. Prepare also 1 lemon or orange zest too.
B.
3 Egg
whites
40g Caster
Sugar
METHOD
·
Sieve flour,
baking powder and salt together, set aside.
·
Separate
egg yolks/whites and bring to room temperature.
·
Place egg
yolks in a mixing bowl, add in sugar, in 3 separate additions and with a manual
whisk, whisk till the mixture becomes sticky and turn pale.
·
Drizzle in
the oil, whisking at the same time till the mixture is well combine. Repeat the same with the water. Sieve over the flour mixture and whisk until
flour mixture is fully incorporated into the batter. Add in the lavender dried flower and mix
well.
·
In a clean,
dry mixing bowl, beat egg whites with an electric mixer until mixture becomes
frothy and foamy. Gradually beat in the
sugar and beat on high speed until just before stiff peaks.
·
Add the
beaten egg white into the egg yolk batter in 3 separate additions, each time
folding gently with a spatula until just blended.
·
Pour batter
into a 18cm (7”) tube pan (do not grease the pan). Tap the pan lightly on a table top to get rid
of any trapped air bubbles in the batter.
·
Bake in
pre-heated oven at 170˚C for 45-50mins or until the cake surface turns golden
brown, and a skewer inserted into the centre comes out clean.
·
Remove from
the oven and invert the pan immediately.
Let cool completely before unmould.
To remove the cake from the pan, run a thin-bladed knife around the
inside of the pan and the center core.
Release the cake and run the knife along the base of the pan to remove
the cake.
Hi Amy,
ReplyDeleteWelcome to baking and blogging! I remember I started blogging 3 years ago, HHB and Little Teochew are my source of inspirations too. After a while, I have know a few friends from blogging and cook and blog within a circle of friends.
I must say that you did a great job baking your first chiffon cake... with lavender, it sounds very aromatic!
Nice to know you via blogging :D
Please drop by my blog, http://bakeforhappykids.blogspot.com.au/ to say hello!
Zoe
Hi Zoe
DeleteThanks for your encouragement.
Nice to know you too. I hope to improve my baking and cooking by learning from friends through blogging.
I'll definitely drop by your blog :D
Thanks for the recipe, Amy! This was my first time baking a chiffon cake and it turned out really well! My friends made short work of it. ;) I saw some other recipes that used lemon as well, so I might try a hint of lemon extract next time...
ReplyDelete