Monday, March 22, 2010

KBB # 16 Made in Indonesia - Chiffon Cake: Black Chiffon Cake

Black Chiffon Cake

It's a black chiffon cake and this one is quite tempting. If you try one slice of it, I'll bet you wanna try to make its your own ..






This Black chiffon cake is presented for meet pre-trial challenge of KBB # 16 Chiffon Cake . Selection of black glutenous rice flour is based on its unique traditional taste.

I modified NCC's chiffon recipe with adding some bananas. The original recipe is here.



Black glutenous rice flour with banana chiffon cake
Ingredients A:
160 grams egg yolks
75 grams caster sugar
1 teaspoon vanilla

Ingredients B:
240 grams egg whites
125 grams caster sugar
1 teaspoon salt

Ingredients C:
50 grams flour
100 grams black glutenous rice flour
1 teaspoon baking powder

Ingredients D:
150 ml instant coconut milk
3 tablespoons vegetable oil
100 grams mashed bananas

Method:
1. Preheat oven 160oC.
2. Ingredients A: Beat ingredients A until thick. Set aside
3. Ingredients B: In another bowl, whisk egg whites until foamy, add salt, sugar, whisk until stiff (but not dry).
4. Ingredients C: Sieve of C, put into a large bowl. Add ingredients D, mix with a whisk to form a smooth paste. Add the beaten ingredients A, fold with a large spatula.
5. Add the egg whites in 3x increments, fold with large spatula.
6. Pour batter into baking pan without any grease around inside pan (I use angel food cake pan, 20 cm in diameter bottom). Bake at 160oC for 100 minutes until toothpicks come out clean
7. Remove from the oven. Immediately cool in upside down position with a bottle.
8. Cool for 1 hour. Remove cake from the the pan with a thin plastic or sharp knife.

Note:
1. Black glutenous rice flour can made from dried black glutenous rice that mill with grinder or special equipment. The resulted flours are quite sandy. But it's not affect the cake texture or taste. The chiffon texture is remains soft.
2. Mashed bananas until smooth. I use hand blender.
3. I use angel food cake pan, outside of pan wrapped with aluminum foil to helps the heat distribute evenly.

Tips:
1. Choose fresh eggs.
2. Wisk egg white in clean bowl, free from oil/egg yolk/water .
3. Mix the egg white and batter with folding motion.
4. Chiffon pan does not need to be greased.
5. Remove chiffon from the pan with a thin plastic spatula with a rotating motion around the pan, not up & down motion, to keep the cake skin being smooth.
6. Cut the chiffon cake with serrated knife.

Tempting to make Black Chiffon? Have fun ...




Pandan Chiffon Cake & Orange Chiffon Cake

Practice to Make Chiffon Cake



This chiffon making is a pre-challenge practice for KBB #16 Chiffon Cake. The next posting KBB #16 Made in Indonesia - Chiffon Cake: Black Chiffon Cake will be reported for KBB # 16 Chiffon Cake challenge.

Chiffon cake... In Indonesia, if we mention the chiffon cake, the memory remind us to a very light green cake with pandan leaf fragrant.. Yes the most popular chiffon cake in my country is pandan chiffon cake.

Well, let's make a chiffon cake...

Chiffon cake is soft, light-textured cake like sponge cake, different from the dense butter cake.

Chiffon cake making also more sensitive because it requires circumspection in the selection of eggs, egg white whisking, baking temperature, cooling time, and of course the selection of the right pan. So failures can occur due to one or more of the above factors. Failure can be happened in such way like burnt skin cake, flat cake, waisted cake, cracked cake surface.

Here are some tips from me after dozen practicing ha ... ha .. ha ...
1. Use tube pan with high walls, such as legged chiffon pan or angel food cake pan.
I use angel food cake pan. I cover the outside wall of pan with aluminum foil. With this method, the heat become more evenly for bake which is need to be baked more than 60 minutes.
Tube on middle of the pan and high wall pan will help chiffon to expand properly. I fill the pan only ½ of the pan high.



2. Do not overmix the pasta batter, just until reach a smooth paste.

3. Use fresh eggs, which are the egg whites still hold shape.
Bowl for whisking egg whites must be free from fat/oil/egg yolk/water.
Whisk the egg whites start from low speed, then add cream of tartar, then use high speed until they reach the stiff foam but not dry.

4. Fold the egg whites and the batter slowly to prevent flatting the batter.

5. Baking temperature is depend on recommended in the recipe. The temperature should be quite hot enough to make baking powder working in expanding the cake. Do not open oven door before 3/4 baking time.
Cooked Chiffon can be test using toothpicks that come out clean when insert into the cake.

6. Chiffon should be immediately cooled upside down or propped with a bottle. After cool, chiffon can be removed from the pan with the help of plastic spatula or sharp knife. Make a round motion around the pan, not the up down motion to get the smooth skin cake.

These are some pictures of fail chiffon cake..




Pandan Chiffon Cake with Almond



Below, I make Almond Pandan Chiffon Cake, using Pandan Chiffon, Fatmah Bahalwan NCC
This time I do a little modification. Have fun ...

Pandan Chiffon Cake recipe
Pasta batter:
75 gram caster sugar (original recipe 50 grams)
20 gram full cream powder milk
20 gram corn flour
140 gram wheat flour
1 tsp baking powder
100 ml vegetable oil
100 ml coconut milk
140 gram egg yolks
1 tsp pandan paste

Egg White:
300 ml egg whites
150 gr caster sugar
1/2 teaspoon salt
1 teaspoon cream of tartar (optional)

Sprinkle:
25 grams Almond flake


Method:
1. Preheat oven to 180oC.
2. Pasta batter: Combine the wheat flour, cornstarch, milk powder, baking powder, salt. Sift. Set aside in a big bowl.
Combine milk, oil, caster sugar, pandan paste and stir well. Add to the flour and stir in one direction using whisker until become a smooth paste.
Place egg in the center, stir in one direction.
3. Egg white: Whisk the egg whites until foamy. Add cream of tartar, salt, caster sugar gradually. Whisk until stiff but not dry.
4. Mix the egg white mixture into the pasta mixture in increments 3x with fold motion.
5. Pour batter into the chiffon pan without any grease around inside pan.
Bake at 180oC for 60 minutes
6. Remove the cake from the oven. Allow to cool upside down.
7. Run a thin plastic spatula or thin knife around the pan with a straight motion. Also at the bottom of cakes.
8. Release the center of the cake with a skewer. Back cakes on wire racks or directly into the serving dish. Cut into pieces using a serrated knife.




Orange Chiffon Cake
Orange Chiffon Cake Recipe from Yasaboga Book (Terampil membuat Cake & Pastry)
Sift:
200 grams wheat flour
1 teaspoon baking powder
½ teaspoon baking soda

Whisk:
7 egg whites
100 grams caster sugar
½ teaspoon cream of tartar

Orange pasta:
5 egg yolks
125 grams caster sugar
½ tsp orange coloring
100 ml vegetable oil
50 mL water
50 mL orange syrup (I use Sunquick Mandarin)


Method:
1. Preheat oven to 160oC.
2. Whisk the egg whites, sugar, and cream of tartar with a high speed, set aside.
3. In a big bowl, mix flour, sugar. Make center hole, add egg yolks, pour oil and other materials (if any). Stir until the dough becomes smooth while adding syrup. Pour the egg whites in 3 levels.
4. Pour batter into a chiffon pan without any grease around inside pan
5. Bake at 160oC for 90 minutes.
6. Chill the cake upside down. Remove the cake carefully with the help of a knife.