![]() It’s a misconception that you must use baking powder for chiffon cake Sometimes baking powder can create too many “holes” inside the cakes. I have made countless chiffon cakes without baking powder now and they turn out great as long as your meringue is whipped correctly and your oven temperature is accurate. We want a stiff peak with a slight bent on the tip. Oh yes, this whipped meringue is one of the most important things that is responsible for that spongey and airy (or fluffy) texture of chiffon cake. If you don’t have any, simply replace it with another acid such as lemon juice or vinegar. Your meringue is less likely to deflate quickly after whipping. Make sure to shake it well before you open it as the content tends to separateĬream of tartar contributes to the stability of your whipped meringue. Thick coconut milk (not coconut cream) improves the texture of the cake. The yolks contribute to the moistness and rich taste of the cake, though not as rich as let’s say a butter cake, it adds an amazing flavor to the cake. The oil contributes to the moistness of the cake. I made two chiffon cakes, one with cake flour and one with regular all-purpose flour and I can immediately see the difference in terms of softness. There are a few things that contribute to the softness and that spongey texture of chiffon cake. Then I also didn’t know how to fold the meringue into the batter correctly, so on and so forth! But you know, all those sound more difficult than they actually are. I had no clue about whipping meringue correctly because I had little baking exposure. I failed several times and learn from them along the way. MAKING CHIFFON CAKE CAN BE INTIMIDATING AT FIRST I love chiffon cake for its soft, pillowy, and spongy texture. Pandan chiffon cake is basically just chiffon cake infused with pandan flavor and its green color. ![]() It is so flavorful that I seriously want to bottle up the flavor and turn it into a fragrance. You can extract pandan juice to be used in cooking and baking. In case you are wondering what a pandan is, it is a leaf. Pandan chiffon cake is very well-loved in Southeast Asia. That’s me! always on the extreme side! PANDAN CHIFFON CAKE IS POPULAR IN SOUTHEAST ASIA I’ve been wanting to make this cake for the past 5 years! What ?!? I know! Not sure what the hold up! I finally just decided to crack 5 eggs and started whipping the meringue !!! When that happened, I made three chiffon cakes in two weeks. ![]() I usually am at the beginning of the year and then what I’ve written down has just been left as well…written down! This Pandan chiffon cake that I’m writing while brushing my teeth for example. Do you? Every year I told myself I’m going to be VERY organized. Where has the time gone? Yet, I still don’t have the answer to that.
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