After attending the chiffon baking class on sat, I can’t wait to start baking my first chiffon cake on Sunday morning. Since I do not have the aluminium tin, I had gone to Phoon Huat on Sunday morning to buy the tin. I had bought the 8 inches (21 – 23cm) aluminium tin as the 6 inches ones are out of stock. As the weight of the ingredients got to be as accurate as possible, I had also gotten myself a digital weighing balance from Carrefour the night before. With all the ingredients and tools ready, I am ready to start baking my first orange chiffon cake base on what i had learnt from Ana (Sugar Inc). Here i go!
I had always wondered why there is a hole in the middle of chiffon cake. Now i know the reason for this. As mentioned by Ana, Chiffon cake is considered a ‘wet base cake’ and the middle protruding part of the tin is conduct heat from the oven and heat up the cake at the centre during baking. That’s the reason for the shape of the tin mould for chiffon cake.
Tips for baking chiffon cake:
Whipping of egg white to obtain soft peak:
Use a clean dry bowl (not plastic) to whip the egg white; Ensure egg yolk are properly separated from the whites. Use fresh egg. Whip egg whites at room temperature
Make sure the oven temperature is set at the desired temperature.
Baking of chiffon cake in progress using my rowenta oven.
After 40 mins of baking and 30 mins of cooling down of the orange chiffon cake, here is the final product:
Orange Chiffon Cake
I am so glad that my familly and friends love the chiffon cake that i had baked! Will definetly going to try baking Pandan chiffon cake over the long weekend.
Stay tune for more blog post.:)