tag:blogger.com,1999:blog-2610144926941569642.post7269435178644928358..comments2023-12-13T09:46:44.391+08:00Comments on All That Matters: Chiffon Cake Tips and TroubleReihttp://www.blogger.com/profile/03443124468469903577noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-2610144926941569642.post-57541557220285437232010-11-02T13:19:22.846+08:002010-11-02T13:19:22.846+08:00Thanks for your sharing. However, i would like to ...Thanks for your sharing. However, i would like to ask, is it possible to sub corn oil with soya bean oil or olive oil? thanks!Cherrynoreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-68584787736214110792010-03-23T12:03:00.167+08:002010-03-23T12:03:00.167+08:00Thanks for the chiffon tips, it is so useful for 1...Thanks for the chiffon tips, it is so useful for 1st timer like me.Bakericioushttps://www.blogger.com/profile/06902130397524190058noreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-21061623833123960012009-08-25T03:03:27.689+08:002009-08-25T03:03:27.689+08:00Hi Rei,
Thanks for the chiffon tips. It really enl...Hi Rei,<br />Thanks for the chiffon tips. It really enlightens a newbie like me.<br />I've recently bought a tube pan which is 'non-stick', stating that it's perfect for angel cakes. <br />But, will the non-stick surface affect the rising process of the cake? will the batter be unable to cling to the sides to rise causing a very dense cake? or if the cake falls out when i invert it, will the cake collapse a lot resulting in a dense cake?<br /><br />sorry for so many questions..newbienoreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-81919208976727339822009-07-12T01:37:28.533+08:002009-07-12T01:37:28.533+08:00Hi Rei,
Thanks so much for this useful list of ch...Hi Rei,<br /><br />Thanks so much for this useful list of chiffon tips.<br /><br />I have a slight problem, the last time I baked a chiffon cake, when I inverted it to cool, and later unmould it, it totally caved in, it was like an hour glass shaped chiffon cake :( <br /><br />I suspect it's the egg whites but everytime I make chiffon cakes, the outcome is different... I really would like to know where did I go wrong and what signs can I look out for?<br /><br />Thanks :)Kristiehttps://www.blogger.com/profile/05800280906490536856noreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-73414764061188574002009-06-17T15:26:57.055+08:002009-06-17T15:26:57.055+08:00Catherine : Hi there, if the yolk batter isn't...Catherine : Hi there, if the yolk batter isn't smooth, you need to check if the liquid is weighed properly.<br /><br />There is no specific number of strokes to achieve thorough mixing. But 8 to 10 strokes are moderate.<br /><br />As to when to add cream of tartar, it boils down to preference. I like to stabilise the whites using sugar first, then with cream of tartar. Either way it will work. However, I feel that adding sugar first will help shorten the time needed to reach stiff peak.<br /><br />Hope this helps. :)Reihttps://www.blogger.com/profile/03443124468469903577noreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-59143617673939059092009-06-09T18:10:56.271+08:002009-06-09T18:10:56.271+08:00Hi Rei
You have a wonderful blog with lots of goo...Hi Rei<br /><br />You have a wonderful blog with lots of goodies !<br /><br />I love to bake chiffon cakes but have never been to any classes before. Thus, baking powder for this type of cake is a must for me EVEN THOUGH certain recipe did not call for... Also, I have the following problems which I hope you can assist :<br /><br />1) Mixing of flour into the yolk batter (Not smooth batter)<br /><br />2) Folding of eggwhite and eggyolk batter. I need at least 8 to 10 strokes of mixing altogether.<br /><br />3) I noticed yr method: to whisk and add sugar in eggwhite first, followed by adding cream of tartar last. Sorry for asking this, as most chiffon recipes that I saw is add c of tartar then sugar. Any special reason for doing so?<br /><br />Thanks for your patience.<br /><br />CatherineMsCakehttps://www.blogger.com/profile/14073822682806944567noreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-17675978928554626322009-06-09T10:24:15.516+08:002009-06-09T10:24:15.516+08:00Suk Yen : It may be due to the sudden decrease of ...Suk Yen : It may be due to the sudden decrease of temperature. You could leave the oven door open for a while before taking the cake out to cool.Reihttps://www.blogger.com/profile/03443124468469903577noreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-76421473479438436642009-05-28T14:40:58.434+08:002009-05-28T14:40:58.434+08:00Hi Rei,
I enjoyed your blog a lot.. I have been ...Hi Rei,<br /><br />I enjoyed your blog a lot.. I have been baking chiffon for a while but always have the problem of the top sinking quite abit.. not to half the height, but still quite a bit.. wonder what can be wrong.. should i bake it a bit more and also leave it in the hot oven for a while?Yenhttps://www.blogger.com/profile/05235230366967366485noreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-13972724012435529052008-12-12T14:16:00.000+08:002008-12-12T14:16:00.000+08:00ZY : Thanks your your tip. Yes, the yolk mixture c...ZY : Thanks your your tip. Yes, the yolk mixture can be whisked by the handheld mixer. I used a hand whisk for yolk mixtutre bcoz I didn't want to wash the paddles then use it for whisking the whites.Reihttps://www.blogger.com/profile/03443124468469903577noreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-3291551432099315992008-12-11T18:48:00.000+08:002008-12-11T18:48:00.000+08:00hi rei,it is very thoughtful of you to post the st...hi rei,<BR/><BR/>it is very thoughtful of you to post the steps so detailed. if i had chance upon your blog earlier i would have an easier time trying to bake chiffon cakes.<BR/><BR/>the egg yolk mixture can be whisked by electrical mixer. i have tried it. <BR/><BR/>im using a cornell (ard 36bucks) handheld mixture and i get my stiff peaks in less than 5mins.<BR/><BR/>zyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-58527441716679424482008-07-15T09:35:00.000+08:002008-07-15T09:35:00.000+08:00Yin : Adding the sugar by the side is totally fine...Yin : Adding the sugar by the side is totally fine. It is alright to stop and check/scrape down the whites. A short stop doesn't affect much. Separating the yolks can be tricky sometimes, take extra care doing that. :DReihttps://www.blogger.com/profile/03443124468469903577noreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-50303263775372374682008-07-14T15:27:00.000+08:002008-07-14T15:27:00.000+08:00Thanks Rei for your speedy reply. Yes, there's so...Thanks Rei for your speedy reply. Yes, there's some egg yolks trace. As for the adding of sugar, i add in by the side while the m/c is rotating while beating. Is this ok ? Can i check the texture by slowing down the beating or stop to check ?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-18970157089769949442008-07-14T10:53:00.000+08:002008-07-14T10:53:00.000+08:00Yin : Sad to hear that. I am also using a Philips ...Yin : Sad to hear that. I am also using a Philips mixer. If the egg whites cannot whisk to soft peak, you will need to check the bowl and the whisk you are using. They must be dry and grease-free. Any oil will hinder the egg whites from performing. Also check if there are traces of egg yolks. I did not record down the time for whisking the egg whites actually. Usually I will use the max speed, Philips mixer is not that strong anyway. I read somewhere, it takes about 8 to 10 minutes to reach to stiff peak. Remember to add the sugar in batches. It is easier to fluff up the egg whites this way. HTHReihttps://www.blogger.com/profile/03443124468469903577noreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-38274632005853040962008-07-14T10:21:00.000+08:002008-07-14T10:21:00.000+08:00Hi Rei,I'm really puzzled what went wrong while be...Hi Rei,<BR/><BR/>I'm really puzzled what went wrong while beating the egg white with my philips stand mixer. I couldn't get whisk till soft peak & stiff peak though tried 4x (2x for each bake ... sob sob) Was it the speed or the timing of beat or the freshness of the egg ? It was watery, no matter how i do it. I don't seems to get it done correctly. Roughly what speed and how long should i beat ?<BR/><BR/>My 1st attempt to make pandan chiffon with my hand power i managed to get that effect for both soft & stiff peak but when it come to m/c beat i just couldn't do it right. :(Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-48587127578701884222008-06-29T22:57:00.000+08:002008-06-29T22:57:00.000+08:00Hi Rei,Thanks so much for the detailed explanation...Hi Rei,<BR/><BR/>Thanks so much for the detailed explanation! <BR/><BR/>I had followed all your steps...but as I've mentioned to you before, my top started to shrink when I took it out from the oven and overturn it, or sometimes before the baking time. :( <BR/><BR/>I think could be the oven too hot. I've not tried your method of leaving in the oven for a while yet. I'm afraid though that it will shrink further if I don't overturn it immeidately.Aimeihttps://www.blogger.com/profile/11363748782598821252noreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-52277998332949956252008-06-23T17:29:00.000+08:002008-06-23T17:29:00.000+08:00Hi Rei,Thanks for your prompt reply.Each time I ba...Hi Rei,<BR/>Thanks for your prompt reply.Each time I bake, I learn something new.I learn a lot from you too,you are my "shi fu" now, ha ha! Thank again.<BR/>Rgds, KiumGoody Egghttps://www.blogger.com/profile/05631923274232141728noreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-55217096183820605862008-06-23T14:09:00.000+08:002008-06-23T14:09:00.000+08:00Teng Chin : You're welcome! :)Kium : No worries. :...Teng Chin : You're welcome! :)<BR/><BR/>Kium : No worries. :) I have not tried using a blender or an electric whisk for the yolk batter, thus I am not too sure. When you leave it to cool in the oven with door slightly ajar, do take note that it is for 2 to 3 mins max.<BR/><BR/>Sure, I can take the pics next time when I bake chiffon cake again. Sometimes the cake does get stuck to foil. Don't worry coz you will overturn the cake upon serving right? :D<BR/><BR/>About taking it out in the last 10 minutes; unless you are sure that the cake is baked thoroughly, you can. Reason being, each oven is different so baking time may vary. You have to ensure that the cake is cooked thoroughly so that the cake structure is established. If not the cake will collapse. This is what I usually do. When I used the skewer to test, even if it comes out clean, I will bake further for 5 to 8 mins just to be sure. HTH.Reihttps://www.blogger.com/profile/03443124468469903577noreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-21757053496175056032008-06-23T13:15:00.000+08:002008-06-23T13:15:00.000+08:00Hi,I still have some doubts about the the first pa...Hi,<BR/>I still have some doubts about the the first part of preparing chiffon cake.1) Can I use blender to mix the yolks and other ingredients instead of a whisk?<BR/><BR/>My chiffon finally never drop out of the pan this time (third attempts), this time I bake longer time and no wet patches any more. Will try your method of opening the oven door slightly to cool down the cake a bit before taking it out to overturn. Hope my chiffon will not shrink that much next time. <BR/><BR/>If you are free,2)can you post a picture how you cover the cake pan with alum foil when baking the chiffon cake, mine get a bit messy. 3)Will my cake shrink if I take out the cake at the last 10mins?<BR/><BR/>Hee hee, sorry, so many questions, still a green horn lah! Hope u don't mind.<BR/><BR/>Regards, KiumGoody Egghttps://www.blogger.com/profile/05631923274232141728noreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-9925613380823482592008-06-23T12:41:00.000+08:002008-06-23T12:41:00.000+08:00Thank you Rei, will try out and let u know the res...Thank you Rei, will try out and let u know the result.<BR/><BR/>Once again, thank you very much.<BR/><BR/>Teng ChinAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-22975429154016157822008-06-23T12:28:00.000+08:002008-06-23T12:28:00.000+08:00Yuri : Ahah.. I'm waiting for the diagnosis portio...Yuri : Ahah.. I'm waiting for the diagnosis portion too! :D<BR/><BR/>Ovenhaven : Thankd for popping by!<BR/><BR/>Nee : Thanks for linking me up! I'd like to do the same.<BR/><BR/>Anon : Hi, glad that the pics are useful.Reihttps://www.blogger.com/profile/03443124468469903577noreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-19406051671238096602008-06-23T10:33:00.000+08:002008-06-23T10:33:00.000+08:00Hi Rei, thanks for the step by step pictures-i'm s...Hi Rei, thanks for the step by step pictures-i'm sure everyone appreciates your detailed pictures. Itching to bake a pandan cake now. Thanks again!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-9419765489807362742008-06-23T09:46:00.000+08:002008-06-23T09:46:00.000+08:00NEE: I have added a link of you to our blog. Save ...NEE: I have added a link of you to our blog. Save me the troble of remembering the whole address. <BR/><BR/>I have to try the grape wine making one of these days..hahaha...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-72217915792433972742008-06-22T23:43:00.000+08:002008-06-22T23:43:00.000+08:00Hi there, Rei. Got here from Happy Home Baking's. ...Hi there, Rei. Got here from Happy Home Baking's. I've always heard of flop stories when it comes to baking chiffon cakes, so it's really useful for you to post up step-by-step pictures :) I've never tried them myself, but now I feel tempted to!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-13813055821889685872008-06-22T16:05:00.000+08:002008-06-22T16:05:00.000+08:00Hey Rei, thanks for the step by step photos, looki...Hey Rei, thanks for the step by step photos, looking forward to the diagnosis portion :D I didn't have time to bake chiffon cake this weekend, hmm, maybe next week...Yurihttps://www.blogger.com/profile/00968690514807506641noreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-19502170572733901492008-06-21T21:10:00.000+08:002008-06-21T21:10:00.000+08:00Teng Chin : Thanks for dropping by. A couple of po...Teng Chin : Thanks for dropping by. A couple of possibilities will attribute to cake slipping off the tin.<BR/><BR/>1) Underbaking. Every oven is different and you need to know the temperament of your oven. I have a couple of friends experienced the same thing as you. After using an oven thermometer to check, the oven's temperature is much lower than indicated. Thus you may have to prolong the baking time.<BR/><BR/>2) Egg whites left standing too long or not beaten to stiff peak.<BR/><BR/>3) The egg white is deflated during folding. Point 2 & 3 will result in a cake which is of a higher water content as the whites separated into water and protein. Thus the cake will sink.<BR/><BR/>Also, do not use a non stick pan to bake a chiffon cake or grease the pan. I find that aluminium pans are by far the better ones to use. Hope this helps and let me know again. :)<BR/><BR/>hn : Welcome! I just hopped by your blog, your baby's lovely!Reihttps://www.blogger.com/profile/03443124468469903577noreply@blogger.com