Recipe: Easy Light and Fluffy Chiffon Cake 简单戚风蛋糕

18 Jul 20

Tiger/Zebra Chiffon Cake

80% more flour 8" round *little cracks, 6.5cmH 150C 40m 130C 35m
-9% 4 Jumbo eggs = 68 x 4= 272g with shell, -9% =248g without shell

Add and fold 1/2 folded batter to charcoal mixture (1.5 tsp bamboo charcoal
 powder +10g hot water). Alternate 30g each into the centre of the pan.  

7 Jul 20

My notes for layering:

• Add 80% more flour.
• Use loose bottom pan, otherwise line the bottom.
• For 4-5XL (5-6L) eggs, bake at 150C 65 min, no/very minimal cracks or 160C 55 min, a little cracks. For 2-3XL (3-4L) eggs, reduce baking time by 5-10 min. 
• Cracks prevention, if you mind. Round pan: batter above 65%, bake at 150C 35min, 120 45-50min. Square pan: up to 75% batter without cracks 150C 70-75min. *Do whip whites to full stiff peaks (near over whipped). 
• Drop once from 1' high (prevent sinking). Invert on wire rack till luke warm. De-pan.
• 7" square -9% = 4 Jumbo eggs (68 x 4= 272g with shell, -9% =248g without shell)
• 8" round or 7" square -20% = 4XL eggs (60 x 4= 240g with shell, -9% =218g without shell)
• 7 or 8" round -32% = 3 Jumbo eggs (68 x 3 = 204g with shell, -9% =186g without shell)
• 6 or 7" round -54% = 2 Jumbo eggs (68 x 2 = 136g with shell, -9% =124g without shell)

Bamboo Charcoal Chiffon Cake

15/8/20: 80% more flour 8" round *no cracks, 6.5cmH 150C 35m 120C 50m
-9% 4 Jumbo eggs = 68 x 4 = 272g with shell,  -9% = 248g without shell.
Cake flavour: 3 tsp bamboo charcoal powder (blended or add after salt).
Cream: whip 170g thickened cream *35% milk fat + 17g icing sugar
till firm peaks, add 1/4 tsp vanilla extract. Whip till stiff peaks.

Eggy Vanilla Chiffon Cupcakes

7/8/20: Vanilla Chiffon Cupcakes, 北海道戚风杯蛋糕 Hokkaido Cakes
http://kenwee-kee.blogspot.com/2020/08/recipe-vanilla-chiffon-cupcakes.html

1/8/20: Pandan Layer Cake 香兰千层蛋糕
http://kenwee-kee.blogspot.com/2020/07/recipe-pandan-layer-cake.html

24 Oct 17

Recipe adapted from Siew Mei's Pandan Chiffon Cake. Thanks friend!

Orange/Mandarin Chiffon Cake
Into a blender, drop in all the ingredients. Blend till smooth. (Braun FX3030 speed 8, 1-2 min)

1. 6L or 5XL egg yolks (from +/-50g L or +/-60g XL eggs)
2. 60g vegetable oil
3. 55g self raising flour (and optional 10g tapioca/corn starch) *for layering, do add 80% more ie 99g SRF + 18g starch
4. 25g caster sugar
5. 1/4 tsp salt
6. 20g orange/mandarin peel (avoid the white, bitter pith)
7. 75g orange/mandarin juice
8. 1 tsp vanilla extract

Preheat oven to 170C.

Whip 6L or 5XL egg whites (from +/-50g L or +/-60g XL eggs) till very foamy, gradually add in 60g caster sugar. Continue whipping till stiff peaks. (Kitchenaid speed 6 3min, speed 4 2-3min / Braun speed 8 2min, speed 6 5min, speed 4 1min))

Transfer yolk mixture to a mixing bowl. Add 1/3 of whipped egg whites to the yolk mixture. Mix and fold. Add another 1/3, fold to combine. Add the remaining 1/3, fold till evenly mixed (I like 'folding' with hand whisk. Do scrape the bottom and sides for the final folding).

Pour the batter into 8"/21cm tube pan. Run a skewer through the batter to remove big air pockets. Bake for 45-50 min (bottom rack) till the cake springs back when lightly pressed.

Remove, drop once from 1' high (prevent sinking). Invert and till completely cool.

Notes:

1. It is moist and super fluffy at 170C, 45-50 min bottom rack
2. It is fluffy and super moist at 150C, 55-60 min bottom rack
3. Both are cottony light and can't fully hold their weight.
4. Depending on personal liking, may increase up to 90% more flour. For layering, do add at least 80% more ie 99g SRF + 18g tapioca/corn starch. For me, the texture is better with the addition of starch.
5. 7M 43g or 6L 50g or 5 XL 60g eggs or 4.5 Jumbo 67g = +/-300g with shell, -9% =+/-273g without shell.
6. Instead of blender, you may hand whisk ingredients sequentially and mix well on each addition. Egg yolks + sugar + salt + oil + other liquids + grated peel + shift in all flour (for banana, the best is using a blender).

Lemon Chiffon Cake, substitute ingredients 6 and 7 with
6. 20g lemon peel (avoid the white, bitter pith)
7. 20g lemon juice + 55g water

Kumquat/lime Chiffon Cake, substitute ingredients 6 and 7 with
6. 20g kumquat/lime peel 
7. 20g kumquat/lime juice + 55g water

Banana Chiffon Cake, exclude 6, substitute ingredient 7 with
6. omit 
7. 200g banana, peeled

Vanila Chiffon Cake, exclude 6, substitute ingredient 7 with
6. omit 
7. 75g milk (or water)

Pandan Chiffon Cake, exclude 6, substitute ingredients 7 and 8 with
6. omit 
7. 75g coconut milk (or milk)
8. 1/2  tsp pandan paste (or grind/blend 25g, 1cm pieces of mature pandan leaves + ingredient 7 till very fine, squeeze with cheese cloth for juice)

Coffee Chiffon Cake, exclude 6, substitute ingredients 7 and 8 with
6. omit 
7. 75g milk
8. combine 10g (3 tbsp) coffee granules + 15g hot water (and optional 1/4 tsp vanilla extract)

Stripes Chiffon Cake, add 80% more of 3, exclude 6 and 8, substitute ingredients 7 with (updated: 18/7/20)
6. omit 
7. 75g milk
8. omit 

Stripes mixture. In a separate bowl, combine:

• 5g (1.5 tbsp) coffee granules + 10g hot water (and optional 1/8 tsp vanilla extract).
• or 4g (2 tsp) cocoa powder + 20g hot water (and optional 1/8 tsp vanilla extract).
• or 1.5 tsp bamboo charcoal powder + 10g hot water.
• or 1/4 tsp pandan paste + 10g water.

Add and fold 1/2 folded batter (yolk mixture + meringue) to stripes mixture. Pour 30g of stripes batter into the centre of the a 8" loose bottom round pan. Then pour 30g of original batter on top of the stripes batter. Repeat. Bake at 150C 35min, 120C 45-50min.

Into a blender, drop in all ingredients (1-8) for yolk mixture.

Blend till smooth. Set aside.

Whip 5 egg whites till very foamy, gradually add in 60g caster sugar. Continue whipping till stiff peaks.

add 1/3 of whipped egg whites to the yolk mixture. Mix and fold. Add another 1/3, fold to combine. Add the remaining 1/3, fold till evenly mixed.

Pour the batter into 8"/21cm tube pan. Bake in a preheated oven at 170C, bottom rack for 45-50 min till the cake springs back when lightly pressed.

Remove, drop it from 1' high. Invert and leave to cool.

It is fluffy and super moist at 150C, 55-60 min.

It is moist and super fluffy at 170C, 45-50 min.