Goong Jiu Kek
Monday, October 12, 2009
Mum makes marvellous chiffon cakes. I used to observe her making chiffon cakes. She made it seem so easy. So I thought nothing of it. Never even attempted making one as it was always readily available. Until I moved away and started having cravings for it. Since mum was miles away, instead of asking for her recipe, I searched the internet for recipes and found so many failed attempts! Doubts crept in. Maybe I should just abandon my search and wait until I went home for holidays to ask mum. But that will be months away!
Oh what the heck! I finally found one that guarantees success and voila! I have not looked back since.
Oh what the heck! I finally found one that guarantees success and voila! I have not looked back since.
I like making chiffon cakes. To me, it's the easiest cake to whip up and you don't have to line or grease/flour the cake tin (which I really dislike).
Strangely enough, I have never bothered to blog about my chiffon cakes. The first chiffon cake I made, was a Pandan Chiffon Cake adapted from an Orange Chiffon Cake recipe. And whaddya know, mum's skill must be hereditary as *touch wood* I have almost never failed in all my chiffon cake endeavours. It just came as naturally as riding a bike or swimming after abstaining for a long time. All those sitting by the table watching mum must have ingrained something in me. :)
Banana Chiffon (Recipe from this very helpful baker)
3 egg yolks
25g caster sugar
1/8 teaspoon salt
30ml corn oil
85g banana puree (about 2 medium size bananas)
1/4 teaspoon vanilla extract
45g plain flour + 10g cornflour
1/8 teaspoon baking soda
3 egg whites
1/4 teaspoon cream of tartar
50g caster sugar
Method:
1. Preheat oven to 170 degC. Sieve together flour and baking soda, set aside. Mash banana, set aside.
2. Separate egg yolks/whites and bring to room temperature.
3. Whisk egg yolks and sugar in a mixing bowl until sugar just dissolved. Add in salt, oil, essence and mashed banana. Whisk till combined. Sieve over the flour mixture and fold gently with a spatula until flour is fully incorporated into the batter.
4. In a clean, dry mixing bowl, whisk egg whites and cream of tartar with an electric mixer until mixture becomes frothy and foamy. Add in the sugar in 3 separate additions while beating at high speed till stiff peaks form.
5. Add the egg white foam into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
6. Pour batter into a 16cm or 18cm (6 inch or 7 inch) tube pan (do not grease the pan). Spread and smooth the batter evenly with a spatula.
7. Bake for 25 ~ 30mins or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.
8. Remove from the oven and invert the pan immediately. Let cool completely before unmoulding.
Labels: banana chiffon cake, cake, chiffon cake
idly mused by GFAD on Monday, October 12, 2009, ~ 
2 Comments:
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Wah! Guarantees!!! Any Warranties??? :p
jem:
Acually, what's the difference between warranty and guarantee ah?
Acually, what's the difference between warranty and guarantee ah?