Another failed file! My trustworthy chiffon recipe failed this time round! Because….
I forgot to preheat my oven! And so my batter was left there deflating while waiting for the oven to heat up. I’m not sure if that’s the exact reason why this chiffon wasn’t as tall and as fluffy as my others.
Perhaps it’s the heavy kaya I added. The egg yolk mixture was so thick that I had trouble mixing it. But I added a few drops of water and it was mixable again so I guess it wasn’t the kaya.
Anyway, taste wise the kaya chiffon was great! I didn’t add a whole lot of kaya so there was only a whiff of kaya. I tried making some whipped cream frosting again and… it was too watery as usual :/
Recipe: (adapted from 好吃威风蛋糕轻松上手 by 福田 淳子)
|For 17 cm tin|
|Large eggs yolks||3|
|Large egg whites||4|
|Baking powder||½ teaspoon|
- Mix cake flour and baking powder. Sieve mixture thrice. Preheat oven to 170◦c
- In sequence, add egg yolks, 1 tbsp caster sugar, kaya, vegetable oil, and milk into metal bowl and mix.
- Add in sieved powder mixture and mix till shiny and smooth using a hand whisk.
- 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)
- 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 32minutes.
- 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)
- Remove the cake and trim the cake.