Thanks for your kind feedback! Hi Wendy! Thank you for sharing your tip! Sometimes they carry SE Asian ingredients. The previous part deal with every ingredient required for making the chiffon cake. 1) If it’s cracked, typically it’s due to heat source being too close. I was wondering if I can use this recipe for tres leches cake. Merry Christmas and A Happy and Prosperous 2021 to you. The cake turns out to be cottony, and with no visible holes. Will this affect baking/cake consistency or should I dilute with some water just to get a more runny consistency just in case? Would using glass really make a difference? . Great, then I want to suggest her to go to Keio Department Store (it’s building above Shinjuku Station). After the cake has cooled (about 1 hour), frost it as desired. You must do this to avoid the under bake issue. I’ve seen most of the American recipes use room temperature egg whites to make the meringue. Thank you for the tips! I have two out of three children that are fascinated with everything Japanese, my daughter, without formal training, proof read a book for me that had several Japanese phrases in it. For example how much sugar is added, if at all and is Cream of Tartar added. Best regards, I would like to suggest to check if the inside is cooked through by inserting a skewer BEFORE taking out the cake from the oven. ⅓ of granulated sugar goes to egg yolks. For which recipe? NKLC 6/8 Inch Aluminum Alloy Round Hollow Chiffon Cake Mold, Mini Angel Food Cake Pans, Cake Pan, Baking Mould with Removable Bottom for Kitchen(8 inch) 3.7 out of 5 stars 5. 3) Eggs at our are usually refrigerated, should I wait for the egg yolk to be at room temperature before using? Substitute part of the water with fresh lemon juice. Lack of baking time leads to the cake being undercooked and under-risen, with too much moisture inside. If I were to add another egg would it make it fluffier? Hi Ann! Carrot Cake /7 three-layer carrot cake, raisins, chopped walnuts, whipped cream cheese frosting. but my additional thermometer shown 170 celcius. The texture of the sponge is light, fine, airy, fluffy, and bouncy. I can share Chocolate Chiffon Cake recipe next… and I’ll add the other two on my list. My first thought is that you didn’t mix the batter thoroughly (I had this issue at the beginning as I was afraid of deflating the air). Remove the air bubbles. By cup it doubles (2/3 to 4/3) but by weight is different. Thanks, Hi Connie! 49. (See below). Fill the center with a mixture of fruit, frosting, icing, cream, and/or cream cheese. As for the stand mixer, yes, she uses a kitchen aid stand mixer and uses it for kneading bread dough as well. We hope this helps! What is the model of stand mixer and brand can you recommend? It has the cotton-soft, smooth, light and fluffy texture of Asian-style chiffon cakes! For the basic recipe, is it 17cm on the shorter or longer side? You can’t cook a chiffon cake using an Instant Pot. Yes, the cake was cooked, only about 2 centimeters deep. Hi Nami, Made the chiffon cake for the first time following your recipe, turned out pretty decent in terms of form and texture! You can insert a clean toothpick into the center of the cake when the estimated baking time is nearly up. To bake the Perfect Chiffon cake, the oven should be 340ºF (170ºC), so try increasing your convection oven to 315ºF (155ºC) and make sure to check your internal oven temperature with a thermometer. Hi Anna! It’s really good to check your oven temperature once by putting the thermometer in 4 corners and center. I was very proud, that her natural ability to proof read, could transfer to another language! But then you mentioned that the cake around the tube was not baked enough. My problem is, the cake doesn’t rise till the height of the tin and it’s slightly dense on the top part (becomes bottom part when removed and cut). , Hi Neol! Thank you for your input! It’ll be very helpful to know when you bake. Add 60ml (4 tablespoons) of milk to the flour-butter mixture. . Could be too much air, or didn’t thoroughly mixed, or a bit too much batter for the pan to handle, or a bit undercooked. Hi Cheng! Hi Trish! This post is just to share tips and FAQs in details. I just need to adjust the temperature and time. Continue baking for another 40 minutes. P.S. SusanH. This can result in the cake become dense at the bottom (not appropriately expanded). , Hello. Thank you for sharing this blog. I used to work in a bakery and I think GF rice flour could be a replacement for cake flour. I have not used butter as the substitution. From one of your reply you used 6 inch pan for this 3 eggs recipe, can i use 8 inch/22.5cm tube baking pan ? Once it is almost homogenous, add the second portion. How would you go about modifying this recipe for a chocolate chiffon cake? The batter needs to cling onto the pan. Hi Jan! Do you know which step i am doing not correctly? I have Black Sesame Chiffon Cake recipe already but haven’t shot yet. Total fail: the cake rise beautifully but when i overturn the cake, it falls out. Hi, You should try making Pandan Chiffon Cake using real pandan leaves for the liquid. Q: Can I use melted butter instead of vegetable oil? I’m curious how burnt is it? Can u help ps, Hi Gin! I looked into the stage of “stiff peak” on youtube and websites and every one slightly mentioned differently. Hi Nami, if I want to add mango purée to the cake batter, is this where the 60ml water /milk/ citrus will go to? Hard to tell without being in the kitchen to see how it’s made… Hope this helps! 2) Maybe you didn’t mix it thoroughly. But the one on the left shows streaks – areas of dense, sodden cake. If the cake is not cooked through and collapse, it could be oven temperature (actual temperature inside) or your oven requires more baking time. If you are not from the US, which method do you use? Hi Nami! There is a store called Tomiz at 8th floor. Thank you for trying my chocolate chiffon cake recipe! Thanks so much, Nami! It’s too slippery, so it has to be an aluminum pan when you make chiffon cakes. Can you think of any reason why they keep falling out of the tin before its fully cooled? Currently troubleshooting my chiffon cake and I have the 10” tin. Does it affect my cake using fan mode oven setting? My problem is removing the cake from the pan… always gets jagged edges around. Please let us know how it goes! Hope that’s clear. Fold until only traces of meringue are visible. https://www.justonecookbook.com/search/?q=chiffon, hello Nami, im Tania. the one for the 7″ or the 6″? thank you so much..we use your recipe and it was a success, chiffon cake is my favorite and your recipe taste perfect, not so sweet. i made 200 celcius for my top and bottom heat. I’ll be happy to help more but I will need a bit more description on how the cake looked like. Hi Alyson, Nami’s chocolate to cake flour ratio is 1 to 2, and you need 50 g cake flour for a 6″ chiffon cake pan. i have tried with fan on too, same issue. Thank you. The texture is a bit thicker too, plus it has color and strong taste. You will expect the egg whites will froth up in a shorter time, and able to maintain the structure of the peaks longer without collapsing. Just top heat and fan mode. You made me so happy! Nope, Japanese don’t use it. I usually use whole milk when I can. Does this actually mean beat to medium stiff peak? Hi Ann! SusanH. It was amazing! I think the chilled egg white trick came from European baking trick as most of western baking in Japan is influenced by European desserts and not American. Cake flour contains about eight percent of gluten, which is ideal to make chiffon cakes. You can unsubscribe at any time by clicking the link in the footer of our emails. The sugar is dissolved if there is no sandy feeling. What went wrong? The result will not be better even if you mix it longer. Information I got was that Airfryer is generally higher in temperature and to reduce the temperature by about 20degree celsius and time by 25%. Recently made the chocolate chiffon and it was SO good! Use the leftover batter to make a small cake in a regular ramekin or smaller cake pan (it won’t be a proper chiffon cake though). With your 6inch chiffon cake recipe, it says 5tbsp of sugar. My oven doesn’t have top & bottom heat unfortunately. So the air bubble wasn’t distributed correctly and it has air pockets that caused layers in the cake. I may receive commissions for purchases made through links in this post. 60g! Hi Lily, We have never baked this Chiffon cake recipe in the cupcake form, but some readers like to bake the way. 40 ml (2 Tbsp and ¾ tsp) water/milk/citrus juice, 50 g (¼ cup and add 4 tsp) cake flour (Make sure to measure correctly; See, 85 g (measure ½ cup and remove 1 Tbsp) granulated sugar, 40 ml (measure 3 Tbsp and remove 1 tsp) vegetable oil, 75 g (⅔ cup and remove 2 tsp) cake flour (Make sure to measure correctly; See, 95 ml (measure ⅓ cup and add 1 ½ Tbsp) water/milk/citrus juice, 120 g (1 cup) cake flour (Make sure to measure correctly; See, 170 g (measure 1 cup and remove 2 Tbsp) granulated sugar, 150 g (1 ¼ cup) cake flour (Make sure to measure correctly; See, 190 g (measure 1 cup and remove 1 Tbsp) granulated sugar, 90 ml (measure ⅓ cup and add 1 Tbsp) vegetable oil, 135 ml (measure ½ cup and add 1 Tbsp) water/milk/citrus juice, 170 g (measure 1 ⅓ cup and add 1 Tbsp) cake flour (Make sure to measure correctly; See, 230 g (measure 1 cup and add 2 Tbsp) granulated sugar, 110 ml (measure ½ cup and remove 2 tsp) vegetable oil, 170 ml (measure ⅔ cup and add 2 tsp) water/milk/citrus juice, 210 g (1 ¾ cup) cake flour (Make sure to measure correctly; See. Thank you so much for letting me know. It is sticking, which is why you need to use a knife to cut off to detach. Ive made many other chiffon cakes before so I know Im doing all the steps correctly. , Hi Michelle! I make sure my egg whites fold over with a stiff peak. . .. I’m not sure where we can get pandan leaves here; but I heard there is a liquid sold (probably not the same). I’m so happy to hear you made Yuzu Chiffon Cake! I measured the weight myself several times and I get that range. Hmm I haven’t tried that before…but it sounds delicious. Separate the egg white from the yolk in a separate bowl. Hi Vanessa! There are some noteworthy tips out there applicable to the […]. Some recipes don’t use baking powder, but I’ve been only making chiffon cakes with the baking powder. While it may sound odd, but if you listen to your cake it will tell you … Maybe it may not be your skill, and something important is missing in the recipe you’re trying. My orange chiffon turned out perfect but not as high because I forgot to adjust my ingredients for an 8″pan. Any ideas why? So adding sugar will prevent the water from the egg whites from separating it from the protein. I’m guessing using desiccated coconut will make it a bit more dense. I’ve read that using glass mixing bowls to create the meringue makes it fluffier as it has a more stable temperature compared to steel bowls (as they heat or cool slowly based on the room temperature; whereas steel bowls will heat up or cool too quickly when exposed to differences in temperatures). The bottom (which was the top while baking) turned out to be slightly dense. Hi Sen Kiaw, Did you let cool upside down too? I am planning on using parchment cupcake liners. The cake is always very flat and at first was dense and rubbery. If you can send me pictures, it would be helpful and I really wish I can help, but it’s possible that your oven temperature needs to be adjusted. I baked 2 mini chiffon cake with 150degree in about 15mins. Substitute the cream of tartar with four teaspoons of lemon juice. Thank you for your request! It relies a lot on the expansion of air bubbles to raise the cake … . Thanks so much! I purchased mine 17 cm and 20 cm pans and the measurement is for the diameter of open space (top), not the base. Ohhh that’s why. Also when you didn’t mix the batter thoroughly, some air pockets end up in one big chunk and created a hole (holes). I do not have one with fruits fo far, but will keep in mind when I make my cake in the future I do all the steps correctly but my cake always sinks while in the oven after rising!! i need your advice.. which heat should higher? Troubleshooting Chiffon Cakes” in this post? hello. The pandan extract paste is a good substitute but I agree it’s not quite the same. And the pan can’t be non-stick. Thank you so much for sharing your recipes and experiences. . whats the measurement of the sugar to the egg white and egg yolks? Is your oven small? Do you have a variation of this chiffon using fruits? You may pour all the milk … Hello, thank you for your recipe. Baking powder is just a backup. We have sold hundreds, if not thousands of butter cakes made this way for years. We recommend adding 15g cocoa powder and use 35g cake flour. Thanks so much for the recipe! What is the weight of large eggs with shell? You may want to check it. I would just increase a tiny bit. After pouring, you can also tap the cake pan once or twice to dislodge any visible bubbles before putting it into the oven. And if I could, is there any changes I should make? Separate three eggs. Hi Christine! In general, sponge cakes are prepared using a combination of a batter and foam. The cake will also stay moist longer than a cake made with butter. Hope you may help. But when I came back on your website today, I can’t find the Basic Chiffon Recipe, did it disappear? thank you for all the very informative ideas you shared here. When i tried putting a toothpick it came out clean but after cooling down the cake and removing cake from the pan the center looks like there is a big groove. The first step is to separate the egg whites and yolks carefully. I had successfully made the chiffon cake Using your orange recipe, however the last 2 round, the cake was look like many hole at the bottom. What is the best timing to add sugar into the egg white? It is the latter. I suggest you do the following: The duration of whisking depends on the quantity of egg white and the temperature. Most of the recipes are same, except I left baking powder out. , Hi Jen! https://tasteasianfood.com/wp-content/uploads/2018/04/meringue-in-glass.jpg. I was so happy that my cake looked so beautiful and tall. I use white granulated sugar because that’s what most people have in the kitchen. You find all these in section 7 ‘Baking the cake’ in the article. I am not sure if this helps, but it has a good review on Amazon Japan. I succeeded in making my first vanilla chiffon cake using my Airfryer. This is very important. However, a chiffon cake recipe includes oil and egg yolks (fats) and baking powder to counteract and helps the cake rise. However, almost all (99%) Japanese chiffon cake recipes require cold, well-refrigerated, or sometimes half-frozen egg whites, to make meringue without cream of tartar. i am struggling with my chiffon i am using top and bottom heat with no fan, with the 20cm chiffon recipe. Hi AbiG! The heat takes longer to reach the center of the cake. I wouldn’t add the cream cheese to the chiffon cake. I do intend to buy an oven thermometer. And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram for all the latest updates. ... — Chocolate Ganache Cake ... layers of sponge chiffon cake and homemade ice cream under toasted meringue, with raspberry Grand Marnier sauce and creme Anglaise $12. Any thoughts? Just wondering if it would work without the baking powder? Make sure you use the right chiffon cake pan. Hi Sophia, The liquid depends on the main flavor of the recipe. But readers have made this recipe in cupcakes and came out successfully so I think it’ll work. I have to add to my list and give it a try one day! If that’s the case, sift more times helps. This cake recipe can be used for any cakes that you want a fluffy and soft end result. Your video is the best around. Sorry sc! For your pan size, 20-cm (8-inch) chiffon cake pan size ingredients may be a better fit. First of all, I do not recommend using NON-stick cake pan to make chiffon cake. If the “collapse” happens AFTER taking out from the oven, it’s usually due to. You’ve mentioned that egg whites should beat to stiff peak with the tip just foldover. . Maybe heat source is too close to the cake pan? Hi Emma! Temperature and position. Many books and video demonstration suggest running a sharp knife along the pan and the base. My chiffon cake always unsuccessful when come to rising, Hi Besty! I could help find a store if you can email me which city (if Tokyo, which area) she’s heading… .