Home Recipe Bake How Chiffon Cake Works? The More You Want to Know About Chiffon Cake

 

Fresh Fruit Cheese Cake

For about 1 year, I have no chance to bake a fresh cream cake. Now, I am back to my little kitchen to bake something. Yeh! First fresh cream cake I baked this year for my lovely niece four years old birthday celebration, and I baked a fruit cheese cake for her.        

 

6 Days 5 Nights Relax at Chiang Mai (Day 5) | 废人废生活的清迈6天5夜行 (第五天)

Day5 Breakfast in Baan Hanibah hotel. 第五天 Baan Hanibah 酒店的早餐。 Today we joined one day trip to elephant show, 1400Baht each person, driver picked us in front of hotel. The package includes bamboo riding, elephant show, visit to long neck village, lunch, ride on oxford and elephant, visit to orchid and butterfly farm. 今天我们参与大象营一日游,一个人是1400Baht,有司机到酒店接我们。这一日游行程包括乘坐竹筒船,看大象表演,参观长颈村,免费午餐,乘坐牛车,骑大象,参观花园及蝴蝶公园。 Bamboo riding Every activity was very attractive to us except for visit to orchid and butterfly farm. We truly respect the elephants' trainers as their elephants are all very well trained. You will experience how elephant drawing with their long nose. 除了参观花园及蝴蝶公园,每项都是很特别的。大象表演简直是让人大开眼界,真不能不佩服工作人员们平日的训练,看上去大象们即聪明又很能听指令。 Elephant show Long neck village is one of the famous spot in Chiang Mai. 长颈村也是我期待的一个景点,觉得这种族很特别,拍上照片肯定有特色,所以就非去不可。 Long neck village After visit to long neck village, we had our lunch. It was buffet style lunch with fried chicken, rice, drink, fruit, etc. 参观完长颈村后,我们就吃午餐。午餐是自由式的,有不同的简单肉菜,白饭,水果,茶水等等。   After lunch, we ride on oxford and elephant. It was a very scary experience, I was really afraid that the oxford and elephant will do something to me, or I will fall down from elephant. Scary... 吃饱后我们乘坐牛车和骑大象。前者已让我觉得心慌慌,担心牛车会翻车。后者更加让我不放心,想象自己坐在高处,慢慢的在"空中"荡漾,真的很恐怖,又担心大象突然发癫,把我们甩下。还记得有一幕,当大象正从陆地下水的时候,大象前脚突然下去有深度的河,镇了一大下,吓得半条命,喊了好大声,一直期盼快点完成这路程。想想,真的很恐怖,要是有畏高的人,肯定比我还害怕。 Elephant ride Oxford ride Lady selling drinks in water Bathing for elephant We returned to hotel and end our one day tour after visited to orchid and butterfly farm. 再来就参观花园及蝴蝶公园,之后就会酒店去。   We have our dinner nearby Chiang Mai town, famous pork leg rice. 我们在酒店附近的小贩享用凤飞飞猪脚饭。 Pork leg rice(凤飞飞猪脚饭)location map Famous pork leg rice Semi-transparent hard boil egg Sunset colour egg york After rest in hotel, we went to Kalare night bazaar & Anusarn Market with Song Thaew. The journey cost 20Baht per person. 休息了片刻,我们乘搭双条到Kalare night bazaar & Anusarn Market。不会太近的路程,双条费用只需20Baht一个人。 Kalare night bazaar and food center location map Kalare night bazaar & Anusarn Market The things sell in Kalare night bazaar are more expensive compare to Saturday and Sunday market. We had our dinner at food court before back to hotel. 我们觉得Kalare night bazaar的价钱比夜市场的还要贵,吃的用的也比较贵,所以就走马看花而已。走了好久,都不见好吃的,直到要回前,来到美食中心,所以就在这儿吃饱后才回酒店。 Food court at Kalare night bazaar & Anusarn Market Purchase voucher before get your food Food court opposite this building Tuk tuk, a "mini" taxi in Chiang Mai, with one driver and up to 2 passengers at the back. Like combination of motorbike and trishaw, is my favorite transport in Chiang Mai. I fall in love with this vehicle after my first ride on it. It costs 60Baht for two of us from night bazaar back to our hotel in Chiang Mai city. Best to take it at night with your love one, windy windy feel... "feng" left "feng" right...romantic...I have a simple wish, you know? I just wish I can own a tuk tuk, drive here and there, or sometime hire somebody to fetch me and dear Camus "feng" here "feng" there. Too bad, the distance from night bazaar to our hotel is too short, I don't really fully enjoy and we had already arrived at the destination. Now, can someone tell me how much does one tuk tuk cost in Chiang Mai? 我们选择tuk tuk车回酒店,60Baht一辆,挺便宜的。我一坐就喜欢上了这tuktuk车,机车感觉轻轻的在路上奔驰,夜里凉风吹来,好舒服,司机走的路线和双条不同,都是走小巷,所以很快就抵达酒店。tuk tuk车,我真是爱死你了。 Tuk tuk

 

Durian Chiffon Cake Recipe

It's durian season again, I will jump into durian chiffon cake recipe first before I continue to post for other chiffon cakes recipe. I used my recipe keeper (with step by step procedure) and modify to make this durian chiffon cake.

 

OFA Restaurant | Penang

How Chiffon Cake Works? The More You Want to Know About Chiffon Cake PDF Print E-mail
Written by Administrator   
Tuesday, 11 June 2013 21:20
AddThis Social Bookmark Button
CCSomething About Myself with Chiffon Cake

Some time ago, I have been working on chiffon cake. I failed almost all times when come to chiffon cake, like this one. Even though I had attended a part time baking course on baking chiffon cake, but when bake on my own, I still failed to handle it. I am not sure of what causes them failed, at the end I gave up on chiffon cake and any cakes that need folding egg white into egg yolk mixture, because I handled this so BADLY.

Reading on bloggers' blog, many of them baked chiffon cake that can rise so high. Look closer to the cake's texture, I can imagine how air bubbles in their chiffon batter singing and growing up together when the receive power from oven. Once they grow matured, they will end their singing concert, holding their last breath and paused there beautifully. And this ends their life as bubbles...

 

My chiffon cake's bubbles were not well trained. Though they can grow up and sing song together like others, but they were not able to hold their last breath. They died badly in the end...

One night, while I was sitting in front of my laptop, my mind sudden triggered me about Youtube. I search for "chiffon cake" video from Youtube and see how people did it. From there, I found hope...also from that moment, I decided to give myself one month period to study about chiffon cake, how to make good meringue, how to fold ingredients, how to take care of oven temperature and more. (wonder what was stucked in my brain and never think of Youtube...)

https://www.youtube.com/watch?v=sK5-uTBw6kc
https://www.youtube.com/watch?v=-RzEg3Etg9w

Above links are very helpful to me, after watched how they fold meringue into egg yolk mixture, I have better idea on how to handle it. If you always fail in making chiffon cake like me, watch it before you proceed to the next chiffon cake.

This blogger wrote a clear step by step on making chiffon cake. I found it very helpful and follow her steps while making my own.
http://nasilemaklover.blogspot.com/2013/04/pure-vanilla-chiffon-cake.html

Besides recipe and method, I am very interested on theory or history behind it. I read back my book that bought in year 2006, [Baking 9-1-1 by Sarah Phillips]. It is a very good book that tells you not only recipes and methods, but answer to you on question such as why your cake sink, at which stage your meringue should be, what ingredients should use and how they contribute to your end product, what tool is for what purposes, how to take care oven temperature, what method should use in making each type of cake or bread or cookies, and many more. This book contains more than 250 pages. I can't finish it after bought for 7 years, even if I can, I don't think I can absorb all the knowledge too. Hence I try to concentrate and study part by part. To make it more practical, I will bake the cake during weekend as a practice, and give myself a timeline for each type of cake / bread and etc.

For the first step, I shall begin with chiffon cake as it gave me the inspiration of study part by part into details. You might be interested to know more about chiffon cake and learn how chiffon cake work. So, here you go...

The More You Want to Know About Chiffon Cake
*Abstract from [Baking 9-1-1 by Sarah Phillips] page 45~46, 64~65

The Alchemy of Cakes

Chiffon cake, a type of form cake that leavened primarily by air beaten into whole or separated eggs. Steam from the liquid ingredients and heat from oven also play a role in expanding the air bubbles. These cakes have little or no fat, when they do, it's usually egg yolks, melted butter, or oil which won't hold air, but will tenderize and moisturize. When baked, egg proteins coagulate and form the structure, along with a small amount of wheat flour protein. This makes these cakes light and airy, with excellent volume and the larger air holes.

When chiffon cakes are baked, the air bubbles beaten into the eggs expand from the heat and stream, and the protein structure sets. Baking essentially dries out the egg white or meringue base.

Preparing the Pan

Do not grease the pan for chiffon cake. The batter climb up the pan's side to rise and fat deflates their form.

Watching Your Cake Bake (Through the Oven Window)

Form cake increase so much in size. That's because you trapped a great deal of air in the batter when you whipped the eggs. That air expands from the heat of the oven, producing a very dramatic "before and after" effect.

Checking for Doneness

When the minimum time is up on a foam cake, open the oven door a crack just to hear the cake is done. As long as hearing the sound of the eggs releasing steam, it hasn't finished baking. When the sound almost stops and the cake is a deep golden brown, it is down. Press the top lightly and it should spring back. If it sounds hollow when tapped on the pan, it is done. If not close the oven door and continue to bake, checking at 5-minute intervals. Timing is critical with chiffon cakes, over baking make them dry and flavorless, but under baking makes them collapse.

My Experiments in Kitchen (recipe will be shared on individual post)

Chiffon_2

Matcha (green tea) chiffon cake

Chiffon_3

Pandan chiffon cake

Chiffon

Chocolate chiffon cake

Chiffon_4

Blue pea flower chiffon cake

DurianCh

Durian chiffon cake

Recipe Keeper for Future

Ingredients

ChiffonCake_2

5 egg yolks (about 85g)

20g sugar

85g water

1tsp vanilla essence

70g corn oil

120g cake flour

 

5 egg whites (about 200g)

90g sugar

1/2tsp cream of tartar

Method

1. Add sugar into egg yolks (pic1), immediately whisk with hand whisk until pale and light.

2. Add in corn oil, mix well (pic2~3).

3. Add in water and vanilla, mix well (pic4~5).

ChiffonCake_7

4. Sift in flour and (any other) powder, stir until well combined (pic6~7).

ChiffonCake_10

5. Whisk egg white with electrical hand mixer until big bubbles form, add in cream of tartar (pic8).

6. Continue whisk from medium to high speed until small bubbles form (egg white is white in colour now) (pic9).

7. Slowly add in sugar, continue whisk at high speed until soft peak formed (pic10).

ChiffonCake_9

8. Add 1/3 of meringue into egg yolk mixture, mix gently with hand whisk until well combined, you will get a light mixture (pic11~13). (Do not afraid you will deflate the batter at this stage. <- nasilemaklover really comfort me a lot with this sentence, I do this step without much worry with her word.)

And now, my heart beats will pik pik pok pok like heart attact without my control...

9. Change hand whisk to spatula, fold in 1/2 of remaining meringue (pic14). GENTLY fold with egg yolks batter until 50% combined (you will still see white meringue now).

10. Add all remaining meringue and fold GENTLY with spatula again until well combined. I did in in this way: spatula cut mixture into center all the way to bottom bowl, scrap from bottom along bowl side toward you. Rotate bowl few degree and repeat this action until well combined. (your mixture should be very light and volumic now) (pic15).

ChiffonCake_6

11. Pour batter into 18cm chiffon cake pan (pic16), level the surface. Bang mixing bowl against worktop 2-3 times to remove air bubbles. Run a chopstick round side of tin to remove more air bubbles. Level and smooth top. Bake in preheated oven at 160C at lowest rack with fan forced (pic17~18).

 

***When I start bake, I switch to 150C and bake for 12mins, then switch to 140C for another 33mins (when insert skewer come out clean). I reduced temperature to prevent cake crack, total baked hours about 45mins)

12. Remove cake pan and invert pan immediately, cool completely before remove cake from pan (pic19).

ChiffonCake_3

13. To remove cake from pan, run around outer pan with spatula (pic20), pull cake out from cake ring. Continue run pan with spatula around inner/center pan (pic21), then bottom pan (pic22). Invert cake at big flat plate and you can enjoy your chiffon cake now!

ChiffonCake_5

ChiffonCake_4

Cake Pan Size

CaaC


Powered by Web Agency
relatedArticles
 
Google
Web
MnYfoodtalk

Most Read

Latest Articles

Chiang Mai, Thailand Travel

CM


Hong Kong & China Travel

JingZi


Latest Comments