First attempt: Vanilla Chiffon Cake

Hi everyone,

On weekend, I am really active baking. Since I have failed to bake Angel Food Cake yesterday, I decided to try again today. However, I didn't go for the same recipe but making something alike which is Chiffon Cake. Actually this is a request from my family. Therefore, I think why not give it a try.

I found Vivian's recipe online from vivianpangkitchen.blogspot.com and I tried it. The outcome is desirable.

Firstly, the top was so badly cracked like volcanic explosion. I am really worry that it will be unsuccessful once again. But one thing for sure, the smell is tremendous. I feel so tempted to eat when I was baking it. Can you imagine that you have to cool it completely before you can slice it. Well, that is torturing. 

As usual, here is the recipe that I have adapted from Vivian Pang Kitchen and make a little changes to it. Actually, I did half of the recipe only as I wish to make a smaller cake. If you wish to make a regular size, you may visit Vivian's blogspot :)

Part A

2 Egg Yolks

12gm Castor Sugar

30gm Corn Oil

90ml Milk (I use Cowhead)

1/2 tsp French Vanilla

Part B

60gm Cake Flour

Part C

3 Egg Whites, room temperature

1/4 tbsp Cream of Tartar (as I don't have lemon nor vinegar on hand)

20gm Castor Sugar

Firstly, I added the French Vanilla to the milk. Then I bring it to a boil on the stove. I left it to cool while i prep for other ingredient. I whisk the egg yolks and sugar together until creamy and look slightly pale. After that, I stir in the cooled milk mixture until well incorporated. I added the oil bit by bit to ensure that it is all well mix. Finally, I put in the sifted flour all at once and mix well. I put it aside and started to prepare on the egg with part. 

I put in the cream of tartar to the egg whites and started to whisk it. Once it look frothy, I started to add in sugar in three portion. I want to ensure that the sugar dissolve well. After added all the sugar, I slowly whisk till stiff peak. Then I fold in one third of the egg white into the egg yolk mixture to bring the texture closer. I added the rest of the egg white all at one move and slowly fold in. I try not to work it too long as it will deflate the egg white that bring volume to the cake. 

The oven was preheated to 160 degree C. I put in the cake and bake for exactly 45 minutes. After I have taken the cake out from the oven, I immediately turn it upside down and let it cool completely. I have run a silicon spatula around the edge to loosen the cake from the tube pan then flip it over a cake board. 

By the way, my family especially my mother really love it although I feel there is more to work on.

That all for my second try on Chiffon Cake. Thanks for reading :)

~ By Nicole with love ~