I'm not sure about you guys... but when I fail a recipe.. i get annoyed =___=" and then I need to bake something else that does work XD hahha.. but yeh!! Another thing is that it just makes me want to succeed the next time!! AND THIS TIME I DID! MUahhaha >:D so happy =) So I hope if you guys had failed before... try this recipe!!! quite fail proof i reckon =p
I got this recipe from Kirbie's Cravings!!
Ingredients
(A)
1 3/4 cup cake flour - I used plain flour and it worked out fine
1 tbsp baking powder
1 tsp salt
1/2 cup sugar
1 1/2 tbsp matcha powder (green tea powder) - i think next time I will add more because I couldn't really taste that much..
(B)
1/2 cup vegetable or canola oil
6 egg yolks
3/4 cup milk
(C)
6 egg whites
1/2 tsp cream of tartar
3/4 cup sugar
1. Preheat oven to 175oC.
2. Combine (A) ingredients in a bowl and stir well to blend.
3. Add (B) and beat with an electric mixer until smooth.
3. In a separate bowl, Beat egg whites and cream of tartar until moist peaks
formed. Gradually add 3/4 cup sugar, beating until stiff and shiny peaks are formed.
5. Fold 1/2 of the egg whites into the egg yolks mixture using a spatula. Stir and fold until no egg white streaks remain. Fold in remainder of egg whites.
6. Pour batter into ungreased 10" tube pan.
4. Bake for about 50- 55 mins or until a toothpick inserted in the center comes out clean. Invert cake pan and let cake cool completely in pan upside down. (I inverted my cake onto a bottle so the neck of the bottle was in the pan hole ^^) When cool, loosen the edges of pan cake to remove cake.
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| FAIL Green tea chiffon cake!! it sunk =( |
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| Semi-successful orange chiffon cake.. just think it wasn't "chiffony" enough and too cakey xD recipe here |
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| THIRD TIME SUCCESS (coz there is no such thing as luck =p) |
Wow lucky you! I use a hand mixer too, we used to have a Kenwoood Ched but it went kaboom so I make do with the hand mixer. I've never made chiffon cake before, but I guess I'll have a go at it one day :)
ReplyDeleteHey,
ReplyDeleteThe cake looks AMAZING.. seriously to die for. Have to try it :) I was wondering if I could substitute the cream of tartar or maybe just leave it out? You think it'll still work? Anywayss, awesome pictorial can't wait to make it :D
Hi Mellie! thank you :) it took a few tries to get it right... but got there in the end :) I think the cream of tartar is added to help stabilise the egg whites (im just guessing)... so maybe you can substitute with salt.. but Im really not sure ><" Hope it turns out :)
ReplyDeletehello.
ReplyDeleteyour cake looks really light, the texture is fine and delicate. yum.
about the tartar thing, i saw people in baking forums saying that you can subsitute it with a few drops of lemon juice or vinegar(the acidity reacts with the protein that helps establish the foam structure), which is what i use when beating egg white. it works fine.
keep on the happy baking!
Thank you for your lovely comment and advice =)
Delete