Chiffon Cake – by Bi Sheng
- 30
- April
- 2009
Bi Sheng & Stephanie:
Chiffon Cake:
Chiffon Cake:
My friend Sheng is from China, she is doing her PH.D at the University of Mississippi in English! She is an active member of Cook! Eat! Share! the International club…that I attend to! So last week we had an Event, India Table(Yeah, yeah you guys guessed it right, I cooked). During the heavy work load…grocery shopping’s, cooking for 50 people, maintaining the atmosphere to Restaurant standards and last minute hiccups(like deep fryer doesn’t work)…its a real challenge to run the whole episode(will detail about the event later, anyway)!!!
So coming to the point…Sheng brought us this cake, to feed the members! How thoughtful, so kind of her. And even during that busy schedule I didn’t fail to notice…that the cake was impeccable…so moist, smooth, tasteee!! Everyone felt the same way…she went to next level of translating the recipe written in Mandarin Chinese to English for us, so sweet, right!
I really enjoyed her cake, but failed to take a snap! By chance we have this one picture…taken by her, though she is not very satisfied with it(the picture is kind of blurred), I guess for we food bloggers, its the recipe & taste are important factors here(not just the picture always, right)!!!
Here is her recipe, in her exact words:
CHIFFON CAKE RECIPE:
Ingredients:
·5 eggs 90g sugar ·70g milk ·70g vegetable oil ·90g cake flour (sift before measuring)
·1/2tsp salt ·1/2tsp vanilla ·1/2tsp baking powder ·1/2tsp cream of tartar
Directions:
1. Preheat oven to 350F.
2. Separate egg whites and egg yolks.
Be Careful. They have to be completely separated, especially the egg whites. Put them in very clean bowls (avoid water and oil), just like this:
3. Make the egg yolk mixture.
In a separate bowl, combine milk and vegetable oil. Beat until well blended.
Slowly add the cake flour, baking powder and vanilla, blend well.
Add 1/2 egg yolks, blend well, add the rest of the egg yolks, blend, until it look like this:
3. Make the egg white mixture.
Beat egg whites using hand mixer on low speed. When it looks like this, add 1/3 sugar, cream of tartar and salt.
Add another 1/3 sugar when it looks like this:
Add the rest of the sugar, continue beating. The mixture will start to become foamy. First it will look like this when you hold the hand mixer:
Gradually, the peak will become stiff. When you see the peak like this, stop mixing.
This part usually takes 5-6 minutes. Avoid over-beating. If you continue to beat, the mixture will get too stiff. You don’t want your egg whites look like this:
4. Mix the egg whites and egg yolks.
With a rubber spatula, add 1/3 egg white mixture into the egg yolk mixture. Gently but swiftly mix them together, using “fold and cut” motion (do not stir!).
Add the above mixture back to the egg white mixture. Use the same motion, until it becomes very smooth.
Your final mixture will look like this:
5. Start baking!
Pour the mixture into an ungreased 10-inch pan.
Bake about 15 minutes.
Test with toothpick. Cake is done when toothpick comes out clean.
6. You can decorate the cake by using whipped butter, whipped cream, jam, or fruits, whatever you like. Make sure the cake is cold when you start to do this.
Should have come out very soft and seems very easy to make… Very thought of ur fren to transalte the recipe and ultimately we are benefitted
wow1!! Superb post! Its nice that yr friend has contributed here… the recipe looks good!
Cake looks soft and yum Malar.
delicious cake recipe Malar. Thanks to u and ur friend Sheng for sharing it with us.
I love to bake and am looking forward to try this one:))
Thanx for the recipe Malar..Food for 50 people,reminds me of’dinner impossible’ by Robert Irwine..
Oh made food for 50 people..it would have been so hectic!!! Would love to know more about the event.
The cake looks moist and delicious. Thanks for posting the translated recipe
Cake looks delicious! Oh! you can cook for 50 people! So nice of you! Must be a great event!
Hey Malar. Your last name fascinates me. Are you related in any way to the great Gandhi????
Loved your blog and I’m a big fan of baking. Especially baking cakes. This one’s a winner.
I must also mention that your brussel sprouts fry recipe was interesting too.
CHeers!
wow!thanks for thr cake recipe and u cooked for 50 people ? my god …energy queen
Cake looks nice and moist! Great entry Malar!
that looks sooo soft n fluffy n yummy, malar. the photo of your friends is cute
Nice post..I can’t imagine myself cooking for 50 people.you are great,Malar!
chiffon cake is yummy…simple and delicious recipe!
hey you cooked for 50 people ….and i thought only i can do it….:D
the cake looks good……n ask me if pictures are important, mine are just functional.
Chiffon cake looks yummy. Good that she brought the cake . So thoughtful a friend.
Congrats dear for being the master mind for the Indian Table event. Once again you have proved your cooking skills beyond the net.
Oh yeah, any way we are proving our culinary skills daily in our kitchen:) I wish I were there.
My best wishes for you to achieve more.
chiffon cake….ha ha…i used to stock this cake when i was staying in hongkong…yummy..cake is looking so soft..
Malar,the cake looks yummy and special..so nice of you to post this..you are a cutie Malar !!
True to its name,looks melt-n-the-mouth delicious.excellent job,cooking for 50 is not easy:)
cake looks soft… great recipe.. wish i had a club like ur around here ..:)its fun huh…