Friday, September 21, 2012

Vanilla Chiffon Cake




A recipe taken from Okashi Sweet Treats Made With Love by Keiko Ishida with slight modification.


Ingredients: (for a 20cm chiffon)

(A)
5 egg yolks
20 sugar
60g oil
70g soy milk
70g cake flour
1 vanilla pod (scrape the vanilla bean out)
pink colour gel

(B)
5 egg whites
85g caster sugar
1/2 tsp cream of tartar

  • Preheat oven to 160 degrees C.
  • Beat egg yolks and sugar until thick and pale.  Gradually add in oil, water and vanilla bean. Beat until well combined.
  • Sift flour into a mixing bowl.  Gradually whisk in the egg yolk  mixture in a slow and steady stream.
  • In another bowl, beat egg whites until foamy, add in cream of tartar and beat until soft peaks form.  Gradually add in sugar and beat until stiff peaks form.
  • Gently fold the beaten egg whites into the flour/egg yolk mixture in 3 batches. 
  • Divide the batter into two lots and add in colour.
  • Pour batter into an ungreased tube pan. 
  • Bake for about 45 minutes or until cook.
  • Remove cake from the oven and invert the pan to cool.
  • Unmould the cake when it is completely cool.






20 comments:

  1. Wow ... very nice pink color. The chiffon looks cottony soft.

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  2. The colour of the chiffon looks very attractive! I've tried your recipe of the Orange-Lemon Curd & I love it. Used them to sandwich with melting moments & also tarts! Thanks for the recipe!

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    Replies
    1. Glad that you like the Orange-Lemon Curd. It makes a yummy filling for swiss roll too.

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  3. Very sweet colour chiffon. Nice one.

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    Replies
    1. Thanks. I am just testing out the colour for my friend's daughter wedding.

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  4. Hi Minty~~
    ur pinky vanilla chiffon so attractive!!!!
    smelly sweet~~~ nice~~
    first time to leave comment here...
    happy to follower u~~~

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    Replies
    1. Hi Sabrina

      Thanks for dropping by. Your comments are much appreciated.

      Delete
  5. Hi Veronica, haven't seen you around for a while! What a beautiful chiffon cake, love the sweet pink swirls. It looks so soft and fluffy too.

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    Replies
    1. Hi Mich, I have been baking and cooking but didn't get the chance to take pictures. That's why I'm so slow in updating my blog. Anyway, thanks for visiting.

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  6. Love the colour combination, so sweet and very suitable for wedding.

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  7. I simply the colour of your chiffon. So girly! Have a lovely weekend, dear.
    Kristy

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  8. Hi Veronica, may I know what kind of knife you are using to slice the chiffon? The sides and edges looks so neat and nice without the crust. Very sweet coloured chiffon.

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    Replies
    1. Hi Kimmy, I always use a serrated knife to cut chiffon, with sawing motion to gently cut through the cake.

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    2. Thanks, that means I did it right. If it doesn't look nice means my cake texture is not good..

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  9. Hi Veronica, I love the color of this chiffon cake too, so pastel and so fluffy and light!

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  10. I love the pink color. So sweet and feminine.

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  11. This lovely chiffon cake just reminded me of my Mom.
    Her favorite cake to make.
    Gorgeous cake!
    I'm your newest follower. Love your blog.
    I hope you can visit me at www.theredapronscravings.com

    gghie

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  12. Hi Veronica,
    This is a lovely pink chiffon cake. The texture look so fine too.
    I like the recipe book you are using 'Okashi Sweet Treats Made With Love by Keiko Ishida' It's a great book.

    mui..^^

    ReplyDelete

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