Thursday, 3 July 2008

Vanilla Chiffon

Chiffon cake is so nice, not so 'fat' as normal cake, not so dry as sponge cake. It is really nice even just simply eating like that. I likes to bake it for my kids when I'm free. You can bake it too!

Source: Ytower

(a)4 egg yolks
60g milk
60g oil
60g sugar
some vanilla essence/extract/vanilin
a pinch of salt
(b)120g cake flour
3g baking powder
(c)4 egg whites
2g cream of tartar
70g sugar

1. Sift (b) for 3 times.
2. whisk egg yolks with sugar using hand till dissolved. Add in oil and vanilla essence, mix well. Finally, fold in the sifted flour gently.
3. In another clean, dry bowl. Using electric mixer, beat egg whites with cream of tartar, add in sugar in 3 times and beat till stiff stage.
4. Fold in 1/3 of egg whites into yolk batter, mix well. Pour it into the rest of egg whites and folf in gently.
5. Bake in preheat oven 175 degree celcious for 35 minutes or till done. Invert immediately after out of oven.
6. Decorate the cake as you wish after the cake is completely cooled.

1. Don't overbeat yolk batter, just till sugar is dissolved.
2. Make sure eggs are fresh and beat the egg whites in a very clean dry bowl till stiff.
3. If you don't have cream of tartar, just replace it with vinegar or lemon juice.


Anonymous said...

What happen to the flour? When do we fold it in

QQ red apple said...

sorry that I forget to write out when I fold in the flour. I make a correction already. Hope you like it too.

Michelle said...

If lined the pan with parchment paper, do I need to invert the pan immediately after out of oven?

QQ red apple said...

hi michelle,
of course you need to invert the pan immediately after out of oven to prevent shrinking. Normally, I'll line the parchment-paper(not greased paper) a bit bigger, so that my my pan can hold the paper and when I invert it, the cake will not falling down. Hope you will make it succesfully too!.