Thursday, July 17, 2014

Checkerboard Chiffon Cake 格子戚风蛋糕


This is my first time baking this checkboard chiffon cake, and frankly speaking, it was not as daunting as it seemed. In fact, I was lucky that I got it right the first time, so I was as happy as a bird! Really happy! You know why? Because I have previously failed 2 times making a particular tangmian (scalded dough) chiffon cake recipe due to various reasons (wrong type of flour and wrong oven temp used), and I was about to give up on trying chiffon cakes anymore. So I found this actually easier than that particular tangmian chiffon which I failed twice and only got it right the 3rd time. 

They say practice makes perfect, I find it very true. It is only when you practise and conquer your fear of the unknown that you know what you are really capable of. Wow, so chim! :)



Recipe for Checkboard Chiffon Cake (for 8 inch/20 cm chiffon tin)


Ingredients (adapted from Kathrine Kwa, reduced from 5 eggs to 4 eggs, and translated to English)

4 large egg yolks @ room temp
40g fine sugar
4 tbsp or 40g warm corn oil *
4 tbsp or 60g warm milk *
120g plain flour + 3/4 tsp baking powder, sifted

4 large egg whites @ room temp
1/4 tsp cream of tartar
80g fine sugar

1.5 tbsp cocoa powder, sifted (for the chocolate batter)

(* original ingredients did not specify oil and milk to be warm, but I prefer them to be warm (as per my orange chiffon cake) as it actually facilitates the mixing of the batter, otherwise it is difficult to mix oil with milk.) 


Method (this is my own method)
1. Whisk egg yolks with sugar till light and creamy, about 1 to 2 min. Add in warm corn oil and warm milk and mix well.

2. Add in the sifted flour mixture in 3 additions into the egg yolk mixture and fold in swiftly and lightly using a spatula or balloon whisk. Do not over-mix.

3. In a dry and clean bowl, use mixer to whisk the egg whites until foamy. Add in cream of tartar and whisk till it turns white. Add in sugar in 3 additions, and whisk until stiff peaks. 

4. Pour 1/2 of the egg white mixture into the egg yolk mixture, and use a spatula to fold in swiftly and lightly.

5. Pour the combined mixture from step (4) back into the remaining egg white mixture and again use a spatula to fold in swiftly and lightly.

6. Divide the batter equally into 2 portions. Add sifted cocoa powder to 1 portion (chocolate batter) and leave the other portion as it is (plain batter).

7. Prepare 2 piping bags and pour each type of batter into the piping bag. You do not need to use a piping tip in this case, you can just cut a small hole in the piping bag. 

8. In a ungreased, unlined chiffon cake tin, pipe a ring of chocolate batter in the innermost ring, and alternate with a ring of plain batter. Repeat this until the 1st layer is finished.


9. For the 2nd layer, start by piping a ring of plain batter and alternate with a ring of chocolate batter, repeat this until the 2nd layer is finished. Do this layer by layer until the 2 batters are finished. I managed to pipe 5 alternating layers, one on top of another. 





10. Once the layers are completed, bang the chiffon tin on the table a few times to get rid of big air bubbles.

11. Then bake in preheated oven at 140C for about 50 min. I preheated at 150C, but lowered to 140C when I put in the cake. I placed my cake on the lower shelf so that the top of my cake was at the middle of the oven. Check if the cake is done by using a toothpick to prick, the toothpick should come out clean. (Oven temp and timing provided is only a reference, pls use your own judgement and adjust the temp and timing according to your oven.)

12. Once fully-baked, remove the chiffon cake tin from oven and slightly knock the tin on the table to give it a "shock". This will prevent the chiffon cake from shrinking any further. Then IMMEDIATELY invert the chiffon tin on a cooling rack. 

13. Once the cake is cooled, unmould it carefully either using your hands or using a serrated knife to loosen the sides and the base of the chiffon tin.


Note:
You may do this as a rice cooker cake, I have not tried it out but it should work. This recipe contains 4 eggs and hence more suitable for a 5.5 cup rice cooker, just refer to the steps of my rc orange chiffon cake as a reference. If you have a 8 or 10-cup rice cooker, you need to upscale the recipe, by increasing the number of eggs to 5 or 6, and increase the other ingredients proportionately too (by dividing base recipe by 4 and multiply by 5 to get 5-egg version).


I am submitting this post to Bake-Along #64 - Chiffon Cakes, hosted by Zoe of Bake for Happy Kids, Joyce of Kitchen Flavours and Lena of Frozen Wings.

5 comments:

  1. Your chiffon cake looks so beautiful. At first I thought it must be a very complicated task to layer those colours until I saw the piping bags. What a brilliant idea! Thanks for sharing.

    ReplyDelete
    Replies
    1. Hi Veronica,
      Thank you for your compliments. It is not very difficult, just have to be very careful during piping, get ready a piece of kitchen towel to wipe away the spills or stains if any, especially when you trail off the piping. I took quite a while to pipe so my egg white batter was deflated quite a bit, otherwise it could have been higher. :)

      Delete
  2. hi miss b, like veronica, i also thought making this checkerboard going to be complicated..and it is not really so... Thanks for showing the pics on how you did it. Very nice!

    ReplyDelete
  3. Hi Miss B,

    You are right that this checkerboard chiffon cake does look slightly easier to bake after seeing your thorough demonstration. Easier than tang main chiffon cakes??? I'm not totally sure :p

    Zoe

    ReplyDelete
  4. Hi Miss B,
    Your chiffon cake is lovely, with the checkerboard designs! I can imagine how your "kanchiong" you must be when cutting the first slice! I would! Very good job, looks yummy too!
    Thanks for sharing!

    ReplyDelete

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