Tuesday, 4 June 2019

Hurricane Chiffon Cake - Two Versions


Happy to revisit Hurricane Chiffon Cake after 1 year! My previous Hurricane Chiffon Cake had both top and side Hurricane. This round I experimented more with the side Hurricane. The bottom Hurricane in the picture above (Type 2) is similar to my previous version. The main difference in the technique between the two versions was that for Type 2, I dragged the spoon/spatula an extra "up" stroke . I managed to film videos this round to make the sketches more obvious. The new version of Hurricane chiffon (Type 1) was something I saw recently in food groups (sorry I can't remember who but thanks) and I realized it was similar to my Hurricane chiffon cake, but misses the "up" stroke and only has the "down" stroke. Interestingly, it has the same design as my Seawaves chiffon cake! The seawaves chiffon cake is made by a very different method of spooning =). Just wanted to share my fun experiments. I have uploaded a Youtube version here too combining both types =).

Recipe is also below for those who wanted to try. It is the same recipe as my previous Hurricane Chiffon Cake 1 year back. Hope you find it fun and useful!



Hurricane Chiffon Cake (15-cm tube pan)

3 egg yolks
18g castor sugar
40g vegetable/corn oil
42g milk/ coconut milk
60g cake flour
4g vanilla extract
1/2 tsp pandan paste

3 egg whites
35g castor sugar
¼ tsp cream of tartar


1. Preheat oven to 140°C.

2. Prepare egg yolk batter:

a. Whisk egg yolk with sugar using hand whisk.
b. Add in oil, milk, vanilla extract and mix well.
c. Whisk in sifted cake flour till no lumps are found.

3. Divide the egg yolk batter into two. To the green batter, add pandan paste.

4. Prepare meringue:

a. In a grease-free, dry metal bowl, using electric mixer, whisk egg whites with cream of tartar till frothy.
b. Add in castor sugar for meringue gradually and whisk at high speed till firm peaks form.

5. Divide the meringue into two and gently fold meringue into respective egg yolk batter in 3 addtions.

6. To make the hurricane pattern at the side:

Fill the base with plain batter.

Cover with green batter.

Type 1:
Using the base of a spatula/spoon, draw downwards, then circle up (without touching the side of the pan), and then draw downwards again. Repeat till you reach one full circle (see video).

Type 2:
Using the base of a spatula/spoon, draw downwards, then horizontal across, then draw upwards on the pan, then horizontal across and downwards again. Repeat till you reach one full circle (see video).

Have fun!

With lots of love,
Susanne =)




More loving chiffon cake creations here:

  

8 comments:

  1. Hi Susanne saw your Chiffon cake recipes and is impressive.

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  2. Hi Susan, what is the egg size in term of gram in all of your recipes? Loving ur creation.

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    1. Hi! Really sorry I didn't see your message earlier. I use 60-65g eggs (with shell). Thank you!

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  3. Hi, I am new to chiffon cakes and for my first attempts I used a tube tin and it was pretty good. But I struggled with working out what flour to use as I haven't found 'cake flour'. The recipe I used said to use plain flour and baking powder and the cake is not quite as nice as the one that inspired me. Any suggestions? I would also like to make a sponge cake using the chiffon method can you suggest a good recipe - or alternatively a book which covers all things chiffon? Many thanks

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    Replies
    1. Hi, you can convert plain flour to cake flour by replacing 2 tbsp plain flour with 2 tbsp corn starch. Mix well and sift a few times. Some countries have Superfine flour which is also great!
      A book which covers chiffon cakes in detail: Deco Chiffon Cake Basics. You can get it from book depository or amazon:
      https://www.bookdepository.com/Creative-Baking-Deco-Chiffon-Cakes-Basics-Susanne-Ng/9789814779777?ref=grid-view&qid=1569985231837&sr=1-1
      Thanks!

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  5. Hi Susanne,

    How long should we bake it? Thanks

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