Here's one...
...and the other is another cake with arabesque motif exactly like my previous pulut hitam bake because my mum liked that a lot. I must have been bitten by the leaf bug. My previous bakes, ombre lime chiffon cake and black forest chiffon cake, have leaves in them. I couldn't resist piping on some falling leaves on this cake! I used a mixture of royal icing sugar and snow powder dissolved in a bit of boiled water to make the icing and piped using a wilton #5 tip.
I stuck with my recipe except that I kept the temperature at 150 degrees Celsius after 40 minutes of baking instead of lowering it to 140 degrees. I found my previous bakes slightly underbaked so I decided to try baking at slightly higher temperature towards the end. As a result my cakes shrunk less and you can see from the picture that the cake remains really tall.
I still used homemade cake strips as they are really helpful in making the cakes rise higher and more slowly.
Be careful when handling the cakes as they are really soft despite the higher flour to liquid ratio. I accidentally dent a cake simply by having butter fingers :(.
For now I am still enjoying the wonderful aroma of this cake as I bake even though I can't get to eat it. Still glad to be able to share this cake with others :).
With love,
Phay Shing
Good Day Phay Shing
ReplyDeleteThank you for sharing your chiffon creations which I really admire.
Wonder have you baked chiffon using butter instead of oil? Could you point me to your one of your chiffon recipes which uses butter as I would like to try. My neighbour saw one featured in the Straits Times on Sunday and asked me about it. As the featured red velvet chiffon used 5 eggs, I am not keen to try. I prefer a 3-egg chiffon recipes.
OR, are you able to help me scale down the following ingredients from 5 eggs to 3-egg:
2 tbs unsweetened cocoa powder
70g hot water
40g full fat milk
50g unsalted butter
1/2 salt
1 tsp pure vanilla extract
1-1/2 tsp red colouring paste
90g cake flour
5 egg yolks
5 egg white
110g caster sugar
Thank you and blessings
Priscilla Poh
Thanks Priscilla for your compliments :). Yes I have baked chiffon using butter before. Check out under cooked dough section of our blog. I almost always use butter when using the cooked dough method as the point when butter melts is a good gauge of when it is time to add in flour to cook for the batter. I have made pandan and lime chiffon cakes using cooked dough method.
DeleteAs for scaling, here it is:
1 tbs + 1/2 tsp cocoa powder
42g hot water
24g full fat milk
30g unsalted butter
1/4 tsp salt
3/4 tsp vanilla extract
1 tsp red coloring paste
54g cake flour
3 egg yolks
3 egg whites
66g caster sugar
I would use 4 egg whites though. That's how we normally get fluffier cakes. You can substitute butter with vegetable oil for this recipe if you prefer less rich cake.
Thank you so much Phay Shing for your very very kind help in scaling down the recipe. I am very poor in Maths and without you help, I will not be able to work out the ingredient portion.
DeleteI read about cook dough method but I still prefer using the normal method. It was my neighbour who read this velvet chiffon from the Sunday Times that he was sold to the idea. Not many bakers like using butter for chiffon cake. Nevertheless, to appease his taste curiosity, I will try out butter just for one time and let him decide whether oil or butter tastes better.
Blessings
Priscilla Poh
You are welcome :). I personally prefer the normal way of making chiffon too as the cakes are more bendy and springy. I also prefer not to use butter unless necessary :)
DeleteHi Phay Shing,
ReplyDeleteAs always, your pulut hitam chiffon cakes looks so tall, fluffy and perfect :D
Zoe
Hi Zoe,
DeleteThanks for your compliments :). I am quite pleased that a 3 yolk 4 white recipe is able to achieve a cake as tall as my 17cm chiffon tin and the 2 yolk 3 white recipe yields a cake as tall as my 15cm tin. Perhaps cake strips really helped here :D.