4 medium eggs yolks
about 40g corn oil
about 60g hot water – dissolve in 1 sachet instant nescafe coffee (not the 3-in-1 type), 2 teaspoons milk powder and 1 teaspoon sugar
about 70g plain flour
4 egg whites
40g caster sugar
Preheat oven to 170deg C.
1. Beat the egg yolks with the oil and dissolved coffee
2. Sift in the flour and stir till well combined
3. Using an electric hand beater, beat the egg whites at low speed until foamy. This took me about 3 min.
4. Add the caster sugar into the egg white in 3 batches, without stopping the beater.
5. Increase to medium high speed and beat until stiff peaks are formed (about 2 minutes).
6. Using a spatula or big spoon, add 1/3 of the meringue to the egg yolk batter. Fold using balloon whisk or spatula until all combined – no more meringue streak
7. Add in the next 1/3 of meringue to the egg yolk batter and fold.
8. Transfer the egg yolk batter to the remaining meringue and fold until all combined.
9. Carefully pour into a chiffon cake tin – I only had a 17cm or 23cm. The 17cm wasn’t big enough so I had some left, the 23cm is probably too big so you wont have such a high cake. I think probably a 18 or 20cm tin would be just right.
10. Bang the tin on the table top firmly twice.
11. Bake in the pre-heated oven (fan off) for 35min. Check the top isn’t too brown around 20min. If the top starts to get too brown, cover loosely with aluminium foil.
12. Once the cake is baked, remove from oven and bang 2x on kitchen top.
13. Invert over a funnel and let the cake cool completely before removing from the tin.
Verdict: I think I got it! I can make chiffon cakes – the soft fluffy airy chiffon cakes!
Like almost all the cakes I make, it isn’t too sweet. Anyone with a sweet tooth can probably increase the sugar amount by another tsp. But I like it this way actually, perfect for afternoon tea, or breakfast, or supper.
Next time I’ll use freshly brewed italian espresso — I think the coffee aroma can be improved.
One of my first successes in making a loaf cake! It really paid to attend the baking course earlier this year @ Palate Sensations in Singapore. The chef/instructor was really good, very willing to share little tips and tricks. I can’t remember her name, I am ashamed to admit.
This is a recipe modified from Waitrose (UK) supermarket food magazine, but I now know what steps are needed to make these kinds of cake.
Makes 1 regular loaf
175g unsalted butter – take out from fridge and let it warm up to room temperature
175g caster sugar
175g self raising flour
3 medium eggs
80 to 90g dessicated coconut
Dried cranberries (original recipe called for 150g fresh raspberries – roughly torn)
1. Preheat oven to 180 degree celsius. Lightly grease a loaf tin and line with baking paper.
2. In a large mixing bowl, beat the butter and sugar till pale and creamy.
3. Whilst still beating, add eggs one at a time. Ensure that each addition in fully incorporated before adding the next. If the mixture separates, add a tablespoon of flour and continue to beat.
4. When all the eggs have been incorporated, turn off the beater. Add the flour and foil till just combined.
5. Add the dessicated coconut and cranberries, foil to combine.
6. Pour batter into the prepared loaf tin. Tap the tin firmly on the kitchen top to remove any large air bubbles.
7. Bake in the preheated oven for 55- 65 minutes. After around 40 minutes, check that top is not too browned. Cover with a piece of foil to prevent the top from burning.
8. When baked, remove from the tin and allow the cake to cool before serving.
My friends liked it and I have to say, I liked it very much!
Another chiffon cake…I am still only 90% there, not yet got the perfect chiffon cake but I am very happy with this.
Original recipe from Wendyinkk.
4 medium egg yolks
100g sugar – will reduce to 80g
150g plain flour
1 tsp baking powder
Orange zest from 2 oranges
115ml fresh orange juice
75ml corn oil (or vegetable oil)
4 egg whites
1. Beat egg yolks with the oil, orange juice and sugar.
2. Sift the flour with baking powder, and add to egg yolk.
3. Stir till well combined
4. Add orange zest and combine.
5. Beat egg whites at low speed till foamy.
6. Increase speed and add sugar in 3 intervals.
7. Beat till stiff peaks formed.
8. Add 1/4 of egg whites to the egg yolk batter and mix.
9. Repeat step 8.
10. Add the mixed batter to the remaining egg whites and fold till all combined.
11. Bake in a pre-heated oven at 175oC for about 45min.
Cover the cake with aluminium fold if the top starts to get too brown.
Looks good, soft and fluffy but I think it could do with another 5 min. I find it too sweet so in future I will reduce the amount of sugar.