Tuesday, June 23, 2009
Finally, I baked a chiffon cake. Been procrastinating about it for the longest time. Till recently my sis-in-law and colleague have been talking about chiffon cakes, so here I go. My first official attempt was consider quite successful, though it didn't rise as high as I hope it would. Not sure is it because of the quantity, as original recipe is for 18cm (I increased the portion already, maybe not enough) or my egg white is not stiff enough as 1 of the yolk broke, hence didn't manage to beat the egg white properly.
But still the cake was very light and soft, nice surely. I am really pleased with the results. Oh recipe is from Happy Home Baking. Thanks alot for such nice recipe.
Makes a 21cm chiffon cake pan.
1tbsp Earl Grey tea powder
150g cake flour
2tsp baking powder
5 egg yolks
80g caster sugar
70ml vegetable oil
110ml earl grey tea (water + 1tsp earl grey)
5 egg whites
80g caster sugar
1. Preheat oven to 180degree.
2. Sieve flour, bakng powder and salt together.
3. Whisk egg with sugar manually till color is pale and slightly fluffy. (Add sugar in 2 portions)
4. Add in oil gradually, continue to whisk. Repeat steps for water.
5. Sieve in the flour into the egg yolk mixture, whisk to combined. Add in the earl grey powder, stir to mix evenly.
6. Beat egg whites and sugar together till stiff peak.
7. Fold in gently 1/3 of egg white into the yolk mixture, follow by 1/2 of remaining mixture and then the rest.
8. Pour the mixture into the 21cm chiffon pan (do not need to grease). Tap the side slightly to remove any trapped air bubbles.
9. Bake for about 45 minutes.
Bring out from oven and invert immediately once cooked. Let cool completely before removing. Use a knife to run through the sides and bottom to remove. Enjoy. =)