June 18th, 2013.
My children used to like eating pandan chiffon cakes a lot. But due to the fear of the artificial flavoring, coloring and preservatives, DH has banned us from buying it. I then decided to bake it myself. Procrastinated for a while (need tube pan), I finally bought the pan and started my experiments.
I am actually quite picky, wanting my chiffon to meet a number of criteria, i.e. no large holes (bubbles), soft and fluffy texture, moist (hate those that would choke me), and have great flavor. Trust me, I choked on a piece before, and my throat was too dry that immediately hiccup right after swallowing it. >_<
As I have been baking for a while, my confidence was high when I first attempting this chiffon cake. But my confidence was deflated as I started to experience failures, again and again. My cakes either sunk or dropped out of the pan, and even damaged my pan when it dropped off. You may read my failure story here. I have been reading so much, trying to find out how to overcome these problems…
Finally, after so many failures, I nearly gave up, but Aiyu encouraged me to try another recipe. It works! Then another one, also works! So I know now, I have been faithfully (or stubbornly?) following that recipe that would not work! Not only it wasted my time and cost, it also deflated my confidence, and my children’s confidence in my cakes. Now, even a nice and successful/ perfect chiffon they won’t wanna give it a try. Sob! Should have ditched that recipe when it failed me twice. Waaaaaa!
So, the answer to those failures, is very simple –> bad recipe. I don’t want to bad mouth which recipe I used, but it is one that was referred by many blog posts, with lengthy discussions on how to bake it. It looks so promising, but… Okay, to be fair, I did change his recipe, by reducing 200g sugar down to 130g in total. Apart from that, all others followed to the dot. I wouldn’t use that kind of amount of sugar, otherwise why home-bake? I want to eat healthier lah!
Anyway, after I experimented a few that works, I come to a conclusion, some recipes may work but won’t give you the texture I look for. With more flour, some recipes may be more stable than others but lose the moisture and too heavy. I have concluded that Okashi Green Tea Chiffon recipe is the best and have made variation from it — Orange Chiffon! This recipe meets every requirements of mine, so I am very happy with it. I can eat half of this if I don’t have self control. :p
* All recipes here using 25cm tube pan *
GREEN TEA CHIFFON CAKE RECIPE
|From My Bakery|
110g low protein flour
16g green tea powder
8 egg yolks
30g castor sugar
100g vegetable oil
8 egg whites
100g castor sugar
16g rice/corn flour (alternatively use 1 tsp cream of tartar)
1. Prepare (A) mixture. Whisk egg yolk with sugar till fluffy, then add in all liquid in (A). Fold in dry ingredients till smooth.
2. In a separate clean bowl, prepare meringue using (B). Beat egg whites till bubble forms, add in corn flour and beat till soft peak. Finally add in sugar slowly and beat until just about turning into stiff peak.
3. Mix 1/3 of (B) mixture into A, until well mixed. Then add in another 1/3 of (B), carefully fold into the mixture of (A). Finally do the same with the remaining (B) mixture. Carefully fold so that you don’t deflate the bubbles you create in the meringue.
4. Bake at 160C preheated oven, for 1 hour 15 min, at the lowest rack possible. Cover the top if it starts to get burnt on top.
5. Remove and put upside down till cool completely before removing cake and cut. It took me 2-3 hours depending on weather.
I modified the recipe to orange flavor. Try it!
|From My Bakery|
Adaptation to Orange Chiffon Cake
1. Replace green tea powder with the zest of 2 oranges.
2. Replace the 110g water with 110g freshly squeezed orange juice.
You would see that all the above recipes are without the use of any artificial flavoring or coloring, that’s why the color of the cake is not that attractive, but I would like to keep it that way.