Monday, March 22, 2010

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)

25 grams Almond flake

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)
200 grams wheat flour
1 teaspoon baking powder
½ teaspoon baking soda

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)

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.

No comments:

Post a Comment