This is my all-time favorite recipe for chiffon cake. It is super moist, light and fluffy. I adapted the recipe from this site and Judy’s Hand Made Cakes. I have served it plain for breakfast or snack, or iced it with whipped cream. This recipe makes two 8-inch round cakes or one 9×3 cake. Please make sure not to use nonstick pans as they will prevent the cake from rising properly.
- Sugar 100g + little bit of corn starch
- Cake flour 120g
- Egg white 10
- Egg yolk 10
- Milk 83g
- Cooking oil 75g
- Baking powder 1/4 teaspoon (optional)
- Preheat oven at 350F.
- Pour milk and cooking oil (Any kind of oil will do – Olive, Grape seed or regular cooking oil) into a microwave safe container and warm it in the microwave for 30-40 seconds.
- Whisk the milk and oil until mixed.
- Add sifted cake flour to the milk+oil mixture and mix until smooth.
- Add egg yolks to the cake mixture gently but quickly until well incorporated. Put aside.
- Beat egg whites in a clean bowl (Very important – the bowl must not have any oil) until frothy.
- Add 1/3 of the sugar to the egg whites and beat for about 1 minute.
- Add half of the remaining sugar to the egg whites and beat for about 1 minute.
- Add the remaining sugar to egg whites and beat until stiff peaks have formed (At this stage, it is known as meringue). The egg whites will not drip or fall when you invert the bowl.
- Using a spatula, fold 1/3 of the meringue into the yolk batter quickly and gently. Be sure to scrape the bottom of the bowl and that the batter is evenly mixed.
- Pour the batter into the remaining meringue and mix well.
- Pour the batter into the cake pan(s) and bake according to the type of pans used.
- 8-in round pans – 350F for 15 min, 320F for 20 min, 305 for 5 min.
- 9×13 pan – 350F for 12 min, 330 for 10 min, 300 for 10 min.
12. Once the cake is done, invert to a metal rack and let cool before serving.
My youngest one has been into owls lately. I found some really cool pictures of owls cakes on Pinterest and they don’t look too terribly hard to make so I decided to give it a try. Also this time I tried something new – wrapping the cake with modeling chocolate. In the past, I’d always been just making decorations with modeling chocolate and had never tried covering an entire cake with it. After much research, I concluded that it can be done but not in the same way as one would use fondant (Though I have not used fondant myself, just don’t find it very appealing – taste wise :)). I cut a big slab of modeling chocolate to cover the side and a circle on the top, then rub the seams using the heat from my hand to blend them.
There were some areas on the side and on the tops (mostly around the edge) that were not as smooth as I would like. I added some tiny flowers to the top to conceal those rough areas but I did not want to add any more things to the side as I wanted the number thingy in the middle to stand out.
July and September are the busiest months for my cake making. There are three birthdays in our family in each of these months! This year, I made three cakes in one day (broke my record) for the July babies.
Made this cake for my nephew’s third birthday. Like most boys, he loves cars :). Top tier is a vanilla chiffon cake where the bottom tier is a chocolate vanilla cake.
A double-layer chiffon cake filled with mixed fruits and iced with whipped cream. Decorations are made with modeling chocolate. The word ‘壽’ means longevity in Chinese. I hand painted it with edible gold glitter as gold is considered auspicious. The peaches symbolize longevity. It was a huge hit!
Special treat for the kids’ teachers. Coffee chiffon cake topped with chocolate ganache, fresh strawberries and whipped cream. Bows are made with modeling chocolate.
Princess Peppa Pig cake for a 5-year-old birthday. Peppa Pig, banner, stars, and hearts are made with modeling chocolate.
I had a request to make this superhero-themed smash cake for his adorable son. Made the cake bunting by hand too.