My husband and I love sponge cake.. i ran out of wheat flour which is not entirely the core ingredient of the sponge cake as it can be substituted by flour BUT I thought I'll give chiffon cake a go... as I heard it is less likely to "sink" and its much more fluffier..
So what is the difference between chiffon cake and sponge cake? i think chiffon cake is lighter in flavour and style however it seems a bit fatter? Maybe cos vegetable oil is used. So what do I do when in doubt? Google it up of course and here's what I found:
Difference: Sponge Cake: Chiffon Cake:
% Liquid - 4 14
% Egg - 45 35
% Flour - 20 18
% Sugar - 31 24
% Fat - 0 9
((Adapted from Baking911))
So I was right.. it is lighter because of the liquid base and less eggs used but because of the oil content it has higher fat content.
So how did my chiffon cake went? Well, it certainly wasn't really "fluffy" mine still sunk.. i was so happy when it was in the oven..it has risen like a ball after it is out of the oven it kinda went from ball to a deflated balloon.
End result:
As you can clearly see..it looks a bit too moist and may need a bit of stirring...I should have beaten the eggs white slightly longer but laziness got the better of me. It however still tasted great. I should take more photos of the prep time..in future..in future.. =)
However, that being said it is lighter and fluffier than a sponge cake. I'll give it another try next week and see how it goes... (maybe not literally next week..but in the near future).
Here's the receipe for those who wish to try them (Adapted from Rasa Malaysia):
8 eggs
7 oz of sugar
2 oz of pandan juice
3 oz of corn oil
5 oz of self-raising flour
Pinch of salt
Step 1:
Separate egg white and yolk.
Step 2:
Beat 2oz of sugar into egg yolk until sugar dissolve.
Step 3:
Stir in pandan juice + corn oil
Note: Pandan Juice (living in Australia - I got pandan juice in the can. not much flavour and colour so i added a 2 drops of green colour + pandan essence 1/2 teaspoon. If your blending them on your own: use 6 pandan leaves + 2 oz water to derive the pandan juice.
Step 4:
Fold in self-raising flour (sifted). Then set aside
Step 5:
Beat egg white + remaining sugar (5 oz) (I did it slowly in 2 batches - until its meringue like). Recommended for 3 minutes but I think I did mine for about 4min and it was still too wet. So maybe in future 5 minutes. Again, it depends on your hand whipped..mine obviously is not strong enough for this sturdy task. Just as long as its harden BUT not dry your fine. Slowly add a pinch of salt.
Step 6:
Pre-heat oven to 175 degree Celcius
Step 7:
Using a spatula slowly combine the egg yolk into the egg white mixture (you might need help with this task) - my mom recommended that i stir in a figure 8 format to combine both the ingredients properly (secret step?? LOL)
Step 8:
Pour into an ungreased pan. I used a tube cake pan. Looks like below:
OOk... this tube cake pan is perfect.. if you look at the picture there's a hole in the middle of the cylinder. Mine doesn't have the whole which makes turning it upside down harder.. so the next time you get a tube cake pan..please get one that has a hole. This will elevate the cake and prevent it from sinking.
Step 9:
Bake for 40-45 minutes (to test if its ready: insert a thin skewer into the cake and if it comes out clean your good).
Step 10:
Remove cake from the oven immediately and turn it upside down to prevent the cake from "sinking" too much.
So there you go ten easy steps to bake a yummylicious pandan chiffon cake... Have a go and you can thank me later!
One last photo that I want to share is with my lovely sister:
That is all....!
