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.

Recipe: Vanilla Chiffon Cupcakes, 北海道戚风杯蛋糕 Hokkaido Cakes

I love these Vanilla Chiffon Cupcakes.  They are so eggy! A healthier version of Bahulu (low sugar).

And they are children's favorite dessert when piped with lightly sweetened whipped cream.  The taste and texture is very close to Hokkaido Cake 北海道戚风杯蛋糕. (origin: Malaysia?)

Recipe from https://kenwee-kee.blogspot.com/2017/10/recipe-easy-light-and-fluffy-chiffon.html with 60% more flour.

Yolk Mixture

Either blend all ingredients in a mixer or hand whisk ingredients sequentially and mix well on each addition. 3Jumbo or 4L egg yolks + 17g caster sugar + 1/8 tsp salt + 41g oil + 51g milk + 3g vanilla extract + shift in 60g self raising flour and 11g tapioca/corn starch.

Meringue

Whip 3Jumbo or 4L egg whites(+/-68g jumbo eggs or +/-50g L eggs) till very foamy, gradually add in 41g caster sugar. Continue whipping till stiff peaks (mine near over whipped, KA speed 6 5min, speed 4 1-2min). 

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).

Baking

Pour the batter into 16 lined moulds 40mmD-bottom, 65mmD-top x 30mmH (85% batter) or 10 bigger cups 60mmD x 55mmH (70% batter). Run a skewer through the batter to remove big air pockets. Bake at middle rack, 140C (preheated) for 20 min, 150C 10 min (additional 5 min for bigger cups)  till the cakes spring back when lightly pressed. 

Remove, drop baking sheet from 6" high (optional step to prevent sinking). Rest on wire rack till completely cool. 

Whipped Cream
Whip 180g cold thickened cream (used 35% milk fat) + 18g caster sugar till firm peaks. Add 1/4 tsp vanilla extract, whip till stiff peaks.

Pipe 10g into the centre of the smaller cakes and 16g into bigger cakes.

Chill before serve. *They taste even better the next day!

Optional: Decorate with fresh fruits and dust with icing sugar.

Combination of 9 smaller and 5 bigger cups.

I love these Eggy Vanilla Chiffon Cupcakes.

Decorated with freshly picked strawberries from the garden.

Piped with lightly sweetened whipped cream.