Sorry for the ugly and gross looking cake picture haha! I decided to attempt a real proper cake – frosting, layers and all and… it turned out to be a failure! The chiffon baked using my trust worthy recipe was fine, if not just a little teeny bit dry. The taste of the cream was fine too….
I think I under beat the whipping cream ’cause it’s a little bit runny. But it’s still fine not much of a big problem.
The main problem was my frosting skills (the lack of it to be exact hahah). I don’t know why I used this weird avocado scraper to wipe the cream all over. All the cream just got stuck inside this groove haha. So, no skills + wrong tools + not very firm cream + too little cream (the recipe yield too little cream!) = terribly frosted ugly cake.
Guess I will read up on how to make proper cream for frosting and how to frost properly haha.
*And it’s been gloomy in Singapore these few days. Didn’t get to take pictures with bright sunlight :(
Vanilla Chiffon recipe: ( adapted from 好吃威风蛋糕轻松上手 by 福田 淳子)
|For 17 cm tin||For 20 cm tin|
|Large eggs yolks||3||5|
|Cake flourBaking Powder||80g1/2 tsp||130g2/3 tsp|
|Large egg whites||4||7|
|Vanilla essence||2-3 drops||3-4 drops|
- Sieve cake flour and baking powder and preheat oven to 170◦c
- Add egg yolks into a metal bowl and break them up. Add in 1/3 of the caster sugar and mix well with hand whisk
- Add in vegetable oil bit by bit, over a few additions. Mix after each addition. Add in water and continue to mix.
- Add in vanilla essence and cake flour. Mix well.
- Mix till there is no more traces of flour and when the batter becomes smooth and shiny.
- In a separate metal bowl, beat the egg whites using an electric beater till frothy. Add in half of the remaining caster sugar. (Use clean bowls and whisks as the egg whites cannot be well beaten if there are traces of oil or water on the bowls)
- Continue to beat the whites. Add in the rest of the sugar
- Continue beating until peaks form.
- Add 1/3 of the egg white mixture into the egg yolk mixture and use a whisk to mix well
- Fold in remaining egg whites quickly using a spatula. Do not break the air bubbles
- Pour the batter into the tin from high above the tin in one go. (Do not grease the tin. Aluminium tins are recommended)
- Pick up the tin with both hands and knock it against the table top lightly to release the air inside
- Bake for around 30 minutes (for 17 cm tin) / 40 minutes (for 20 cm tin)
- Immediately place the cake (together with the tin) upside down on an upside down cup to cool. (Once it is somewhat cooled, place it in the fridge for about an hour. The cooled cake can then be beautifully removed from the tin)
Recipe for Vanilla cream:
- 200 ml whipping cream
- 1 tablespoon icing sugar
- 2 drops vanilla essence
1. Using an electric beater, beat everything together on low speed until firm.