Friday 25 April 2014
vanilla chiffon cake
Life hasn't been all that sweet lately. Literally. Just when I thought I had put the morning sickness behind me and started enjoying food again, I found out I had developed gestational diabetes. Devastating news, really, for someone who loves carbs. I was under strict orders to stay away from white bread, chocolate and desserts...basically all the good things worth living for. Seriously, if you thought dentists were evil, wait till you meet a dietician. At least we never tell our patients to lay off the sweets completely.
Needless to say, my kitchenaid has once again gone back into storage. Deprived of chocolate and my favourite past time, I think it was the first time I felt upset about being pregnant. (Morning sickness is a piece of cake compared to this.)
This chiffon was done back in happier times. It was my first attempt at a chiffon cake and I was a little disappointed that it didn't rise as much as I had expected. Eventually figured out it was because the sugar amount listed in the recipe was wrong which led to a wonky meringue. I've corrected it in the recipe below.
Please excuse the uneven bubble size. Like I said, this was my first attempt.
Vanilla Chiffon Cake
(adapted from Keiko Ishida's Okashi: Sweet Treats Made with Love)
Ingredients
80g top flour (sifted twice)
5 egg yolks
20g caster sugar
60g water
60g canola oil
seeds scraped from 1 vanilla bean or 1 tsp vanilla extract
(for the meringue)
90g caster sugar
10g corn flour
5 egg whites
Directions
- Preheat oven to 160°C.
- Beat egg yolks and sugar together in a mixing bowl.
- Add in water, canola oil and vanilla and continue mixing.
- Add flour and mix until well combined and batter is sticky. Set aside this egg yolk mixture.
- Combine sugar and corn flour in a bowl.
- In a separate mixing bowl fitted with whisk attachment, beat egg whites until foamy.
- Add half of the sugar-corn flour mixture and continue whisking for a few minutes.
- Add remaining sugar-corn flour mixture and whisk until glossy, stiff peaks are formed.
- Gently fold in 1/3 of meringue into egg yolk mixture first, then add in the remaining 2/3 meringue and fold to incorporate completely. Do this gently to avoid destroying the meringue bubbles.
- Pour batter into ungreased 21cm chiffon pan and bake in the oven for 40-50min.
- When cake is done, remove from oven and turn the pan over, leaving to cool on a wire rack upside down.
- Once cooled completely, run a knife or spatula around the edges to loosen the cake from the pan before inverting onto wire rack.
*I coated my chiffon cake with crème pâtissière because I love the stuff but you can opt to leave it out.
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