Decided try to make a chiffon cake after i browse through my 妙手烘焙 cook book. I really lucky to have this book on my hand, to me this book is like a encyclopedia (百科全书). It give me a lot of knowledge about baking, it come with DVD guild video of baking and inside the book every recipe has the picture of step by step demonstration. It is an awesome book! And guess what it only cost $13.50
The only bad thing is that this book is a chinese cook book. I have difficulty to read some of the chinese word, i need to check online dictionary word by word and also the meaning of the word. That is the only thing that i dislike.
In order to make a good chiffon cake, beating the egg white is very important and also the amount of ingredient to use. According to the book guide, egg white should beat until 90% peak and there should be some crack line on the surface of the chiffon when is done after the baking. But my chiffon didn't manage to follow this 2 step from the book.
I try to follow the step of beating egg white and even watch the video again before i start the war but end up i over beat my egg white. I thought to myself 完蛋了. I told my mum that i over beat my egg white and i think my cake will be awful. Second thought to my mind, i do not want to waste the ingredient, just send for baking and let's see the result if really taste awful than i will just feed my bin.
In the book it require to bake for 50 minute however i only use 40 minute as my chiffon surface turn quite brown and i do not want it over bake become black. My chiffon surface doesn't have any crack line which mean that i really over beat my egg white.
Chiffon must let it cool down completely before unmould. I was waiting to unmould the cake after i make sure the chiffon is completely cool down. My mum keep ask me how is the cake taste, so after i unmould and i cut into one slide and test the spring of the cake by pressing down and it spring back. Some hope and finally we taste the cake and the result quite good, it has the aroma smell and is not bad to eat. At least i do not need to feed my bin, it can feed into stomach. Even my super picky food niece ate 2 slice of it. =D
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Ingredient A:
- 4 Egg White
- 60 gm caster sugar
- A few drop of lemon juice or 1/4 tsp cream of tartar or A few drop of vinegar (Either one)
Ingredient B:
- 4 Egg Yolk
- 20gm caster sugar
- 90gm cake flour
- 60gm Orange Juice
- 50gm Salad Oil
Method:
- Preheat the oven to 140C
- Separate the egg yolk and egg white into different bowl (make sure the egg white bowl do not contain any water of oil on it)
- Combine the oil and orange juice, whisk until blended. Add in the egg yolk one by one and the sugar and continue beat (use hand mixer) until sugar dissolve
- Sieve 2/3 of the flour and fold with the hand mixer until flour is fully incorporated into the batter
- Sieve in the remaining flour and continue to whisk until flour is fully incorporated without any lump
- Beat the egg white with some drop of lemon juice with an electric mixer until mixture become stiff
- Fold 1/3 of the egg white foam into the egg yolk using a spatula (using a cutting method to fold the batter)
- Add in the remaining egg white into the batter and fold until blended
- Pour batter into the mould. Spread the batter evenly with a spatula and bang the mould gently on the table to release the air bubbles trapped inside the batter
- Bake for 25 minute and turn up to 170C for another 25 minute
- Remove from the oven and turn it over, let it cool completely before unmould it.
