The Chiffon Challenge...

FOREWORD : Since my last posting on Tibet, I just did NOT have time to write anything else!  Was so busy baking Raya cookies for sale and getting called up by my boss for some unexpected work that I just didn't have time to update the blog.  Well, thought I'd post an old entry which I had written some time ago in the mean time...

I have a soft spot for chiffon cake.  It is such a light and fluffy concoction that I can easily finish the whole cake in one big binge.  It really takes a lot of willpower to stop.  I always try to reassure myself that I was not overeating because when I squish the cake between my fingers, it practically vanishes and transforms into this teeny tiny little wedge.  So how can I be over indulging right???  Funnily enough, the idea of making a chiffon cake did not strike me until I came across a chiffon cheesecake recipe by Alex Goh.  It looked easy enough, so I thought I'd try it out....

1. Attempt number 1...I didn't even bother to take pictures cause it turned out so bad.  At that time, I attributed it to the fact that I did not have a REAL chiffon cake pan.  As a substitute, I had used a springform tin with a tube bottom, hoping to achieve the same look and feel.  DISASTROUS - Enough said.

2. Attempt number 2...I was so sure that my first cake turned out like a squished doughnut because I did not use the right pan, that I went out and invested in the real deal - a 9inch chiffon cake pan.  Nothing could go wrong then right?....How absolutely wrong I was.  The cake came out of the oven looking extremely promising.  I was so proud, I even stopped to take photos, thinking that I could post my success story on the blog and gleefully announce that I succeeded in making one of my favourite cakes. 

Attempt no. 2 - Looking promising in the beginning....

Alas, it was just a fleeting moment of triumph as the cake started deflating almost immediately.   Again, I ended up with a squished doughnut... 

The sad looking results....

This time however, I told myself to suck it up and documented the results anyway.  So my friends, this is how the cake is NOT supposed to look like....I was eating humble pie by then but was now doubly determined to get the darn cake baked right.  As advocated by Ultraman, staunch Google supporter, I googled for tips and tricks in making a chiffon cake.

3. Attempt number 3...After consolidating all the data I managed to find via Google, I was ready for my third attempt.  Since I was fearful of having to consume yet another squished cake, I decided that I will attempt a different recipe this time - a pandan chiffon cake recipe by Amy Beh.  At least, I get to eat a new flavour of doughnut if things turned out badly.  Repeatedly muttering the Google how-tos and not-tos under my breath, I made the batter and popped it into the oven.  The cake came out looking like good - I was excited.  But I had learnt my lesson in the last two attempts - you never know with a chiffon until it has been completely cooled and removed from its mould. 

Attempt no. 3 - Cooling and looking good...

So, it was with some anxiety when several hours later, I attempted to remove the cake....Mum hovered about, dishing out remarks like "Aiya, not so easy to make la...it'll probably deflate again....".  Now before you think that my Mum was not very encouraging, let me put things in perspective.  She felt it was better to lower expectations so that if things turned out badly, you were ready for it!  And if things turned out good, why then, it is a bonus!  And so.... TA DA!!

Looks good!

Yay! A chiffon cake which looked like one!  There was still a bit of problem with too much moisture on the top of the cake (which after overturning the mould, became the bottom of the cake), which I suspected was due to condensation.  But the cake was soft and fluffy, and tasted good enough.  In less than a minute, half the cake was gone! Yummy!

While I don't quite know exactly which troubleshooting tip actually helped, I am narrowing it down the following how-tos and not-tos....which, if you ever attempt a chiffon cake, you could keep in mind...

1.  Chiffons usually consist of a batter made with the egg yolks, after which whisked egg whites are added.  Always whip up the eqq yolk batter FIRST, then whisk the egg whites.  This is because whisked egg whites cannot retain the structure for long, so it makes sense to get your egg yolk batter ready so that you could just add the whites once it is whisked.

2.  Always make sure you whisk the egg whites till you get stiff peaks.  What are stiff peaks?  When you dip a spoon or knife or even your beater hooks into the whisked whites and pull upwards, they should form AND retain the shape of little pointy peaks.  BUT be careful not to overdo the whisking either as the whites may separate.  So, this is a really delicate operation here....

3.  Use a bit of cream of tartar to help stabilize the whisked egg whites - there is a scientific reason for this but since I suck at chemistry, just go with this explanation, ok?

4. Once whisked, start by folding only 1/3 of the egg whites into your yolk mixture.  This way, you could introduce and mix the batter first without worrying about deflating all the whites because you still have 2/3 left to add volume to the mixture.  So, after folding in the 1st third, you can add the remaining whites and fold in deftly.

5. Don't use too high a temperature for baking as the cake expands too quickly and could collapse easily.  You could follow the oven settings listed in the recipe but be prepared to adjust as oven settings can vary.

Wow, I think this is the most technical posting I have ever made regarding baking or cooking.  But thought you might find it useful if you even remotely think of making a chiffon cake.  Of course, you could save all the hassle and just go buy it at the store!  I ask myself why I bother too.  Guess it is the satisfaction of being able to actually produce it myself  - and it is nice to be able to experiment with my own variants next time.  How does Durian chiffon cake sound? Yum Yum!