All about Cakes & Cookies Baking

[tamarind]

Funz:

Dunno if this will help. Refer to the slides for what it means to achieve stiff peaks in beating egg whites.


http://ieatishootipost.sg/2010/05/how-to-make-pandan-chiffon-cake-almost.html

I have no idea how long to beat the egg as it really depends on your mixer. The thing about chiffon cakes is really in the beating of the egg whites. Beat not long enough, the eggs do not rise properly and you get a flat cake, beat too long, the air bubbles will collapse and again flat cake. And my mum will tell me, make sure there is not a single drop of water, oil or egg yolk in there or the whites will not rise properly. And along with it, her superstition, never say the cake will not rise properly when you are in the process of baking it or it will not rise properly.

For Chiffon cakes, you cannot just happily stir in your ingredients, must really fold it in gently to prevent too much air bubbles from escaping. Oh and another of my mum's believe, fold only in 1 direction. No idea what that means hah. I turn my bowl this and that direction, and I change from my right to left hand so hmm..

Inverting the cake tin according to my mum is to prevent the cake from collapsing onto itself.

Chiffon cakes are one of the more tricky cakes to bake. Try it again you should be able to get it.

Thanks for the information.

I wonder if I should invest in a good egg beater like the KichenAid in the blog.

[tamarind]

Augmum:

tamarind:

Dear all,

I tried to bake an orange chiffon cake last weekend, but it turned out to be too stiff, not soft at all. I followed this recipe :
http://ironchefshellie.com/2010/07/09/pohs-orange-chiffon-cake/

What could be the problem ?

I suspect I did not beat the egg whites long enough. How long should I beat them ?Not sure what is the meaning of \"Gently fold the egg whites into the yolk mixture\", just stir around with a spatula will do right ?

I also did not invert the cake tin, is this essential ?

oh...chiffon cake, this is really a headache to me too.
tried it b4 , but failed.
think becos i do not have a good cake mixer.
i can't get the soft peaks of the beaten egg white
and with continuous beating, the egg white collapse.
intent to invest in a kenwood one, still haven't decide which model to get.

I used a Philips mixer, and I didn't get the soft peaks, not sure whether it is because I did not beat long enough. I am also trying to decide whether to get a good mixer or not.

[tamarind]

happymom_aa:

tamarind:

Dear all,

I tried to bake an orange chiffon cake last weekend, but it turned out to be too stiff, not soft at all. I followed this recipe :
http://ironchefshellie.com/2010/07/09/pohs-orange-chiffon-cake/

What could be the problem ?

I suspect I did not beat the egg whites long enough. How long should I beat them ?

Not sure what is the meaning of \"Gently fold the egg whites into the yolk mixture\", just stir around with a spatula will do right ?

I also did not invert the cake tin, is this essential ?

Tamarind,
You can try this recipe
http://myhumblearts2.blogspot.com/2008/04/orange-chiffon-cake-step-by-step-method.html

Succeeded in baking a nicely risen chiffon after few tries ...

Wow envy you. Thanks for the link ! I will try that out.

[autumnbronze]

jtoh:

Cake only what. Why must have family conference? I say the more the merrier!

A-ber-den :hi5:

I don't fault her lah ... she lives for them, even after all of them have been married off and have their own lives already

[jtoh]

autumnbronze:

jtoh:

Cake only what. Why must have family conference? I say the more the merrier!

A-ber-den :hi5:

I don't fault her lah ... she lives for them, even after all of them have been married off and have their own lives already

Yah, a mother's love. We might get like that in our silver years too.

[corneyAmber]

autumnbronze:

No worries :celebrate:


25hourmaid,

You don't need pre-mix at all. I think you close both eyes also can bake a nice cake from scratch :salute:

Maybe true for now, but when I first started on baking, I had to rely on premix too. Believe it is a stage where most bakers go through initially. That's how we boost our confidence, right? :love:

[Funz]

tamarind:

I used a Philips mixer, and I didn't get the soft peaks, not sure whether it is because I did not beat long enough. I am also trying to decide whether to get a good mixer or not.

I'm using a Philips mixer as well. So far no problems.

Try it again. Chiffon cake is a fussy cake. Even my mum, a super experienced baker had flat cakes too.

[autumnbronze]

jtoh:

Yah, a mother's love. We might get like that in our silver years too.

Strong possibility hor :!:

[Augmum]

Dear cake/cookie mates : This is what i have baked during the weekends :dancing:


http://postimage.org/image/25dgnu3lw/
Pineapple tarts (before baked)
the pineapple jam of the round ones definitely taste better as it is enclosed while the other ones look more appealing.

http://postimage.org/image/25ds8lj2c/
These are Almond cookies. See.....i only left with that much.

[Happy Mama]

Augmum:

Dear cake/cookie mates : This is what i have baked during the weekends :dancing:

Wow your pineapple tarts and almond cookies look so delicious, Angmum! :drool: :drool: :drool: Just seeing it makes me hungry... just when I am about to go to bed.