This is another of my fun experiments! The recipe is different from my usual chiffon recipe to make the batter more liquid, heavier and more flowy to create the Hurricane effect.
I have included a spinning video of the Hurricane in Instagram and Facebook! Hope you will enjoy seeing and making this unique Hurricane chiffon cake =).
I have included a spinning video of the Hurricane in Instagram and Facebook! Hope you will enjoy seeing and making this unique Hurricane chiffon cake =).
Hurricane Chiffon Cake (15-cm tube pan)
3 egg yolks
18g castor sugar
40g vegetable/corn oil
42g milk
60g cake flour
4g vanilla extract (to plain batter)
2 tsp cocoa powder in 5g hot water (to cocoa batter)
3 egg whites
35g castor sugar
¼ tsp cream of tartar
1. Preheat oven to 140°C. Insert a tray with a thin layer of water under the lowest rack for steam baking (optional).
2. Prepare egg yolk batter:
a. Whisk egg yolk with sugar using hand whisk.
b. Add in oil, milk and mix well.
c. Whisk in sifted cake flour till no lumps are found.
3. Divide the egg yolk batter into two. To the plain batter, add vanilla extract. To the cocoa batter, add cocoa 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 base:
Pipe a ring of cocoa batter around the base (outer ring).
Fill the middle with plain batter (inner ring - no need to pipe, can just spoon).
Use the base of a spatula, draw zigzag lines from the outer ring to the tube, and then from the tube out again.
7. Fill the base with more cocoa batter. Fill the tube pan with cocoa batter till half full, then fill with plain batter till 2-cm from brim.
8. To make the hurricane pattern at the side:
Using the back of the spatula, draw lines down and up the side of the pan.
9. Bake at 140°C for 1 hr, or until skewer inserted into centre of cake comes out clean. *If not using steam baking, baking time may be reduced by 10+ min. Individual ovens' internal temperature may vary so it is important to check for doneness using a bamboo skewer.
10. Allow cake to cool completely inverted on wire rack.
18g castor sugar
40g vegetable/corn oil
42g milk
60g cake flour
4g vanilla extract (to plain batter)
2 tsp cocoa powder in 5g hot water (to cocoa batter)
3 egg whites
35g castor sugar
¼ tsp cream of tartar
1. Preheat oven to 140°C. Insert a tray with a thin layer of water under the lowest rack for steam baking (optional).
2. Prepare egg yolk batter:
a. Whisk egg yolk with sugar using hand whisk.
b. Add in oil, milk and mix well.
c. Whisk in sifted cake flour till no lumps are found.
3. Divide the egg yolk batter into two. To the plain batter, add vanilla extract. To the cocoa batter, add cocoa 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 base:
Pipe a ring of cocoa batter around the base (outer ring).
Fill the middle with plain batter (inner ring - no need to pipe, can just spoon).
Use the base of a spatula, draw zigzag lines from the outer ring to the tube, and then from the tube out again.
Repeat the zigzag lines around the base of the pan until you reach the starting point.
*Make your zigzags tight and almost perpendicular to the ring.
**Updated (10/5/18), added in photos for point 6 and 8
**Updated (10/5/18), added in photos for point 6 and 8
7. Fill the base with more cocoa batter. Fill the tube pan with cocoa batter till half full, then fill with plain batter till 2-cm from brim.
8. To make the hurricane pattern at the side:
Using the back of the spatula, draw lines down and up the side of the pan.
Again, repeat this until you have reached where you started.
*Similar to point 6, but zigzags are up and down.
9. Bake at 140°C for 1 hr, or until skewer inserted into centre of cake comes out clean. *If not using steam baking, baking time may be reduced by 10+ min. Individual ovens' internal temperature may vary so it is important to check for doneness using a bamboo skewer.
10. Allow cake to cool completely inverted on wire rack.
11. Unmould by hand when cool (see video).
I added in a Gudetama on top because Gudetama looked so apt for the cake!
Hope you like it!
With lots of love,
Susanne
More Fun Creative Chiffon Cake ideas here!
