Hello Tasty Tales foodies, it's been a long while since my last post update but I swear there are many good reasons for my absence. First thing, I was suffering from severe back injury for an entire month (ie. about the time I wrote my last post); Second, despite my injury I continued my experimentation of new recipes, but with no luck I was not able to get any mind blowing results (probably because I was greatly distracted by my back pain). But YES, YES the long wait is OVER. Not only did I discover a new recipe, but also I was able to achieve the perfect result I have been dreaming for years. I almost felt like I've reached another milestone in my baking journey. You can tell I am over the moon with this recipe, almost like a holy grail for my pursuit of the perfect chiffon cake.
Chiffon cakes are more common in Asia than America. In America, the closest version is the Angel fruit cake. But calling it another angel cake seems to understate its beauty and potential, as you can create so many flavors base on this basic recipe. Chiffon cake is definitely one of the most challenging basic cakes to make besides a sponge cake. But the outcome is very rewarding. Oh, that perfect height, that fine and evenly distributed cross section, that perfect moistness in every bite, Oh how I love thee. Once you have a slice, you can't stop for another. And in a second it's half way gone. I have to admit, I cheated a little with the flavor this time. I sifted 2 tbsp of instant Japanese brown sugar milk tea powder into the batter to add flavor. It's totally optional, and you can substitute with any powdered flavors like instant coffee, milk tea, green tea, cocoa powder, you name it. I really can't wait to try more flavors soon!
Prepare time: 30 minutes
Baking time: 27 minutes
Yield 6.5" chiffon cake
I adapted this recipe from an Asian recipe in Chinese with a few adjustments.
Ingredients:
4 egg whites (Large)
3 egg yolks (Large)
2/3 cup granulated sugar (70g)
40 ml canola oil can substitute with olive oil (2 tbsp+2tsp)
2/3 cup all purpose flour, sifted (70g)
1/4 tsp baking powder
50ml whole milk (I used 40ml whipping cream + 10ml water and still works)
1/2 tsp vanilla extract (optional)
2 tbsp dark brown sugar (optional/黑糖 in Chinese, a fragrant Asian brown sugar)
Steps:
- Preheat oven 338 °F (170 °C). Do not grease or line your chiffon pan
- Sift and mix flour, baking powder, brown sugar essence together. Slightly heat up oil and milk until warm
- Beat yolks with 1/3 sugar until it turns light yellow and creamy. Pour and mix milk and oil with the eggs. Set aside
- Use another mixing bowl beat the egg whites with an electric mixer. As the egg whites start to foam up, add the remaining sugar separately 3 times until all combined and stiff peaks form. Make sure your egg whites are stiff to the touch
- Add 1/3 of egg whites into the egg yolk mixture, use a whisk to stir until combine. Pour the mixture into the egg whites and fold in the batter gently
- Add the sift flour 1/3 a time, gently fold in the flour each time. Do not over mix
- Pour the batter into mold until 3/4 full. Hit the pan on the table a few times to remove bubbles inside the batter. Bake in oven for 27-35 minutes, or until golden brown. Test by inserting a stick into the cake and make sure it's not sticky when it comes out
- Remove from oven and let it cool by putting the cake upside down on a container for support. This allows the cake distributes more evenly inside, so the heavier substance won't sink to the bottom
Enjoy!
Tips:
Troubleshooting a chiffon cake can take up another blog post, which I will eventually get there. For now, will just share a few minor tip bits:
- Beat your egg whites as much as you can! Do not worry of over beating, soft egg whites will lead to sinking or shrinkage of the cake as it cools down
- Know the temperature of your oven. Each oven varies and if the temperature gets too hot, the cake will shrink as well. In my case, I need to reduce my oven temp to 320 °F (160 °F)
- If you want to challenge yourself with new flavors, try to steer away from wet ingredients like fruits with high water content or liquid essence that are too watery. This will make the cake soggy. Test dry powders and dehydrated fruits and once you get a hang of it, play around with the liquid portions of your recipe to create more advanced flavors
