He said he wants us to pay attention so as to follow. However I wonder how the novice is going to follow. We have two boys who are asked by their mothers to come to learn. One only has education up to PMR, one doesn't understand English and one doesn't speak Chinese. Mr.Chin speaks Mandarin most of the time, with broken English mixing in between. I feel that Mr.Chin is supposed to provide us with complete recipe as we are paying so much for the baking class. RM1320 for 75 contact hours in 12 days. On average, one day is RM110. Mr.Chin is also very particular about throwing away plastic bags, paper, and he even bothers to scrap back small traces of buttercream sticking on the piping paper. I personally feel that it is a waste of time when he does that.
Anyway, this is the Chiffon Cake which I learned from him. I tried Chiffon Cake before but they didn't turn out right. Now, I know where my mistakes are. By the way, Mr.Chin didn't give us the instructions, and I don't know how to write full instructions, I sort of borrow instructions from here and there similar to what I learned.
Ingredients:
Flour batter
8 egg yolk
100 g water
100 g vegetable oil (Do not use Eagle oil as it has added flavour. Minyak Saji and olive oil is okay)
200 g cake mix ( can be replaced with 100g sugar and 100g flour and baking powder)
100 g plain flour
a pinch of salt
Meringue
8 egg white
100g sugar
cream of tartar
Flavour
vanilla, brandy, cinnamon
Method:
1. Pre-heat oven to 170°C and position a wire rack at the lower rack. Prepare a clean chiffon cake tin, do not grease.
2. In a mixing bowl, whisk the egg yolks with the corn oil and sugar to form an emulsion. Sift the flour and baking powder into the egg yolk mixture. Add in vanilla, cinnamon and brandy. Whisk well into a smooth batter, there should be no lumps. Set aside.
3. Get a separate mixing bowl. Make sure it is WITHOUT ANY OIL STAIN. Clean it properly, or else your egg whites will not rise. On high speed of a mixer, whisk together the egg whites and cream of tartar. Start adding the sugar once the egg whites begin to foam, gradually in 3 additions. Beat till the meringue is smooth and glossy, with stiff peaks, but curls at the end. If the peak is too stiff, the cake will come out dry.
4. Immediately stir in approximately 1/3 of the meringue into the flour batter. With a flexible rubber or silicon spatula, fold in the meringue gently and mix well. Once a roughly homogenous mixture is achieved, add the rest of the meringue and repeat the gentle, light-handed folding process till the cake batter is well combined. Scoop from the bottom of the bowl to ensure no meringue or flour batter is left unmixed. Do not beat or overwork the batter as this will knock out the air you've put into the meringue.
5. Pour the cake mixture into the cake tin. Gently bang the tin on the table top to release air bubbles. This is to remove any large air bubbles possibly trapped while pouring in the cake batter.
6. Bake at 170°C for about 30 min. The cake tester should come out clean. Don't fret if the top of your cake cracks a little, this is normal.
7. Remove the cake from the oven and immediately overturn it to cool completely, up to 2 hours. Even the best chiffon cake pan won't keep your cake fluffy if you handle it roughly after baking. While the cake is warm, its structure is still malleable, and it can fall. Always cool chiffon cakes upside down by supporting round set at the corners. Don't move the cake much before it cools completely.
8. Release the cake by running a sharp, thin knife along the sides of the cake tin and subsequently the bottom of the tube. The cake is meant to be served upside down as it is heavier on the top.
9. Cake keeps well chilled in an airtight container or cling wrapped up to five day.
Note: I use 90g of sugar for batter and 90g for egg white. The sweetness is fine.
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