Chiffon Cake
I learned to appreciate chiffon cake when i started to bake my own. I remembered that in my childhood days, if my mother will order this cake, i will not even care to eat a slice. I find it dry and has a boring taste. But when i went to culinary school and learned to bake cakes, that's the first time i say "this is the one" the recipe that i'm going to bake all over again and eat as much as i could.
For the Filling: I thank Master Chef Rudolph van Veen's book.I learned a lot of how to make different kinds of delicious cream in which me and my family enjoys every time.
Preparation and Ingredients:
1.Put together the following ingredients in a bowl:
2 C all-puropose flour 1 C sugar 1 T baking powder
2.Add in the following:
½ C oil 8 eggyolks ¾ C water 1 t vanilla
3.Mix with a wire whisk until mixture is smooth. Set aside.
4.Beat together 8 eggwhites with 1 t cream of tartar until bubbles are fine. Gradually add in ½ C sugar and continue to beat until stiff but not dry. Speed 10 in Kitchenaid mixer.
5.Slowly cut and fold in the beaten eggwhites over the eggyolk mixture. Do not stir. Cut and fold in a good timing, not too fast and not too slow. Too slow makes the mixture watery.
6.Pour mixture into ungreased and unlined baking pans. 25 cm (circle) moulder or any moulder you desire. Directly put it in the oven to avoid rubbery portion on the bottom due to the sinking of the sugar. Always pre-heat the oven for 20 minutes. Bake at 325*F for 45 minutes or until done.
Invert the cake at once on cake racks to cool the completely. Remove from the pans
Variations:
1.MOCCA CHIFFON: Replace ¾ C water in basic recipe with 2 T coffee dissolved in 2
hot water, 2/3 C water
2.ORANGE CHIFFON CAKE: Replace ¾ C water in the basic recipe and 1 teaspoon
vanilla with ¾ C orange juice and 1 t orange extract or oil of orange.
3.MARBLE CAKE: Prepare the following mixture: ¼ C cocoa ¼ C sugar
1 T rum
2 T water Add this to ½ of the cake mixture and make a swirl with the
plain cake mixture.
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CHOCOLATE CHIFFON CAKE: Replace 1 T baking powder with 1 T baking soda.
Add ¼ C more sugar to the eggwhites. Add ½ C sifted cocoa and 1 teaspoon chocolate brown food color to the egg mixture.
FILLING:
The basic:
Basic Baker’s Cream
250 ml milk 1 vanille pod 2 eggyolks
50 grams sugar 1 T flour
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Cook the milk and the vanilla in a low fire for 5 minutes. Whisk carefully.
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Beat the eggyolk and the sugar until creamy or pale yellow in color.
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Add the flour to the eggyolk mixture and pour half of the hot milk but continue to whisk.
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Pour the mixture back to the pan and cook for 5 minutes in a low fire. Whisk carefully.
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Pour the cooked cream in a plate and cover with a cellophane. Let it cool.
Note: the cellophane helps to cool the cream fast and against curdling the top.
1.Basic Vanilla Cream
250 g buttercream (room temperature) 60 g powdered sugar
250 g Basic Baker’s Cream
Beat buttercream and powdered sugar until fluffy. ( 10 mins, KA NO.2)
Add the baker’s cream and beat until smooth and well coordinated.
2.Chocolate Cream
Basic Vanilla Cream and 150 g smelted pure chocolate
1.Add the smelted chocolate while beating the vanilla cream. Don’t beat too long.
2.Stop if the chocolate is mixed well with the vanilla cream.
3.Mocca Cream
Basic Vanilla Cream 1 teaspoon mocca extract
250 g buttercream 60 g powdered sugar
Mocca Extract: 70 ml espresso, 30 g sugar Cook the espresso and sugar until
There will be about 2 teaspoons left.
4.Mascarpone Cream
200g buttercream 200g powdered sugar 1 vanille pod 200g mascarpone
1.Beat buttercream and powdered sugar until fluffy. ( 10 mins, KA NO.2)
2.Add mascarpone and beat until mixed very well.
5.Champagne Cream
250 g buttercream 60 g powdered sugar 250 Baker’s cream 2 T strawberry jam
1.Beat buttercream and powdered sugar until fluffy. ( 10 mins, KA NO.2)
2.Add the baker’s cream and mix well until smooth.
3.Swirl the strawberry jam into the cream to have a marble effect.
Baker’s Cream: 100 g instant custard powder and 250 ml champagne
6.Mango- Passion Cream
250 g buttercream 60 g powdered sugar 250 g Baker’s cream
1.Beat buttercream and powdered sugar until fluffy. ( 10 mins, KA NO.2)
2.Add the baker’s cream and mix well until smooth
Baker’s Cream: 100 g instant custard powder and 250 ml mango-passion fruit juice
7.Light Pink Cream – Cheese Cream
200 g buttercream 200 g powdered sugar 200 g cheese cream ½ box raspberries
1.Beat buttercream and powdered sugar until fluffy. ( 10 mins, KA NO.2)
2.Mix the raspberries and cheese cream. Add to the butter cream. Beat until well coordinated.
8.Peanut Cream
200 g buttercream 200 g powdered sugar 200 g Peanut butter 50 g pure chocolate
1.Beat buttercream and powdered sugar until fluffy. ( 10 mins, KA NO.2)
2.Add peanut butter and chocolate. Don’t beat too long. Stop when the chocolate is well
mixed.
9.Hazelnut- Chocolate Cream
200 g buttercream 75 g powdered sugar 200 g (Nutella)
1.Beat buttercream and powdered sugar until fluffy. ( 10 mins, KA NO.2)
2.Add Nutella to the cream. Beat until well mixed.
10.Milk Chocolate Cream
250 g buttercream 60 g powdered sugar 250 g Basic Baker’s Cream
150g melted milk chocolate
1.Beat buttercream and powdered sugar until fluffy. ( 10 mins, KA NO.2)
2. Add the melted milk chocolate. Don’t beat too long. Stop if the chocolate is mixed well.
11.Avocado Cream
200 g buttercream 100 g cream cheese 1 ripe avocado 200 g powdered sugar
1.Beat buttercream and powdered sugar until fluffy. ( 10 mins, KA NO.2)
2. Pureé the avocado. Sprinkle a little of lemon juice to prevent discoloration.
3. Add the avocado pulp, cream cheese and mix very well.
12.Goat Cheese Cream
200 g buttercream 200 g soft and young goat cheese 50 g honey salt and pepper
1.Beat buttercream until fluffy. ( 10 mins, KA NO.2)
2.Beat the goat cheese and add to the butter with the honey, salt and pepper to taste.
13.Fruit Cream
250 g butter cream 60 g powdered sugar 250 g Basic Baker’s Cream
1.Beat buttercream and powdered sugar until fluffy. ( 10 mins, KA NO.2)
2. Add the baker’s cream and beat until smooth and well coordinated.
Basic Baker’s Cream: (250 ml liquid) 125 ml milk 125 ml fruit juice
1 vanilla pod 2 eggyolks 50 g sugar 1 T flour