Baking #24: Basic Chiffon Cake

We celebrated Father’s Day yesterday evening instead on the actual day today as majority restaurants will be jam packed with families celebrating the occasion. Instead of choosing a fancy restaurant for the occasion, the family and I had dinner at a home based restaurant in Chempaka – Chempaka Kitchen. To find out what we had for dinner yesterday evening, click here for the link.

I asked Mom whether we should be getting Dad a cake from the local bakeries but Mom disagreed as it always turn out that both parents have to stuff themselves with the cream cake when the occasion is over as both Sister and I don’t fancy cream cakes. So, I decided to bake a Basic Chiffon Cake for Dad since I baked Mom Sweet Cream Corn Chiffon Cake for Mother’s Day.

I baked a 24cm Vanilla Chiffon Cake to bring back Kuching in the mid of this week for my youngest aunt and 3rd uncle. It turned out that they all liked it. But according to my Sister, the cake had already turned slightly sour at the time when she had it. So, I assumed that it could be the full cream milk which caused the cake to taste slightly sour days after it was baked.

DSC04031

Basic Chiffon Cake (adapted from DessertzHouse)

I had baked this cake few weekends ago but it was not posted up here as the cake turned out hideous when baked. The original recipe called for a 8″ chiffon pan but I find the pan size too small to accommodate all the batter together. And the cake came out “expanding” disproportionately when baked. Hence, I decided to make use of a 24cm chiffon pan instead.

Without further ado, let’s get started with the ingredients followed by directions for this recipe!

Ingredients:

  • 7 egg yolks
  • 30g fine granulated sugar
  • 1 tsp vanilla essence
  • 80ml corn oil
  • 80ml water
  • 130g cake flour
  • 7 egg whites
  • 1/4 tsp cream of tartar
  • 80g fine granulated sugar

Directions:

  1. Beat egg yolks and 30g of fine granulated sugar together until pale in color.
  2. Add in vanilla and mix well.
  3. Pour in corn oil and mix until well incorporated.
  4. Pour in water and mix well.
  5. Sift in cake flour and mix until well combined and no flour lump could be seen.
  6. Beat egg whites with cream of tartar until it turned foamy and frothy. Gradually add in 80g of fine granulated sugar in three batches until it reaches stiff peaks.
  7. Scoop in 1/3 of the meringue into the egg yolk mixture and fold in gently with a balloon whisk.
  8. Do the same with the remaining 2/3 of the meringue until no white streak could be seen.
  9. Give your bowl a couple of tap on worktop to remove the big air bubbles trapped inside the batter.
  10. Pour the batter into a 24cm chiffon pan and gently shake the chiffon pan to level the batter in the pan.
  11. Run a chopstick at the side of the chiffon pan to remove the air bubbles trapped at the side.
  12. Bake the cake in a preheated oven of 170 degree Celsius for approximately 40 to 45 minutes or until an inserted skewer comes out clean.
  13. Invert the cake immediately when removed from the oven. Leave the cake inverted for about 2 hours or until it’s cool enough to be unmolded.

DSC04033

This is how my cake looked like on the inside. According to Sister, she preferred the version which I baked for my youngest aunt and 3rd uncle. I think I might know why she preferred that version over this. The previous version called for full cream milk instead of water and 2 tsp of vanilla essence instead of 1 tsp only.

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