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Monday, July 14, 2014

Carrot Cinnamon Rice Flour Chiffon Cake

Years ago, baking chiffon cake seems to be quite a challenge to me. I have never thought that I could be baking so many chiffon cakes these days and many more to come.  Thanks to the website which allows many food bloggers to share their reliable recipes, experiences and outcome of their cooking/baking adventures. Through blogging, I gained much knowledge in this aspect and very happy with the outcome.
However, there has been many unsuccessful attempts too, whereby I had  to discard the whole cake and swear never to bake it again.  Thanks to all dear food bloggers for their generosity in sharing valuable information for baking a successful chiffon cake.  
One of my recent accomplishment in chiffon cake baking is, I was able to remove the cake from the pan with 'bare hands'.  Have been asking around on why some chiffon cakes looked so lovely with smooth and even sides.  Finally, I managed to learn the technique of removing chiffon cakes with bare hands [here].   Perhaps, I have to bake more chiffon cakes to try this out often before I set aside my thin spatula or knife, hehehe! which I use to dislodge the cake from the pan  and that didn't always give satisfactory results.
Ingredients For Egg Yolk Mixture
5 egg yolks [I used size A eggs]
1 tbsp condensed milk
40 ml corn oil
50 ml carrot juice [blend a small carrot with some water, strain for the juice]
60 gm cake flour [I used superfine flour]
30 gm rice flour
1-2 tsp  cinnamon powder 
1/4 tsp salt
Ingredients For Egg White Mixture
5 egg whites
1/4 tsp cream of tartar [optional]
45 gm castor sugar [I used 3 tbsp]
  1. Sieve both flours and cinnamon powder together and mix in the salt.
  2. Separate egg yolks and whites into 2 separate bowls.
  3. Mix flours, salt, sugar, carrot juice, milk and oil until well combined.
  4. Add in egg yolks one after another until creamy.
  5. Preheat oven at 160 degrees C for 10 minutes.
  6. In a separate bowl, whisk egg whites until frothy, add in the cream of tartar [if using].    Continue whisking and add in sugar in 3 batches.  Whisk until soft to stiff peaks.
  7. Fold lightly 1/3 portion of the egg white into the egg yolk mixture until well combined.    Then mix with the remaining egg white.  Fold until well combined.
  8. Pour batter into a 19-20 cm [7 inch] tube pan.   Shake a little to smooth out the batter and tap pan several times on table top to release trapped air.
  9. Bake in preheated oven for 40 minutes or bake with bottom heat for 20 minutes then both top/bottom heat for remaining 20 minutes.
  10. Remove from oven and invert immediately to cool cake before slicing.
  11. Use a slim spatula to run around the edge of the pan and around the tube to dislodge cake before slicing cake.
Notes: If using larger eggs [AA size], it is advisable to use a 20-22 cm tube pan.
I'm submitting this post to Bake Along #64 - Chiffon Cakes  hosted by Joyce of Kitchen Flavours 

23 comments:

~~louise~~ said...

Hi Kimmy,
Oh my, I'm so glad you stopped by my blog. Your Carrot Cinnamon Rice Flour Chiffon Cake sounds so delicious.

I haven't baked a Chiffon Cake in a long time and not very often either. I didn't have a difficult time getting the Chiffon cupcakes out of the tin but I could not get them out of the bundt pan:) I will follow that link to see if there is something I missed.

Thank you so much for sharing your recipe. The food blogging community is so generous with their recipes and tips. Your recipe is so inspiring. I may need to bake another Chiffon Cake soon, lol...

Phong Hong said...

Kimmy, when I first saw the video on bare hand method I actually screamed. hah..hah...I was very tempted to try that method on my cake but I said better not in case I break the cake. But I will try it in my next bake.

Jozelyn Ng said...

Nice chiffon cake...so tall...and I guess you should use a larger mould...

Kimmy said...

Hi Louise, yes I learned much
from reading the food blogs. Very inspiring and comforting at times.

Kimmy said...

Hi Phong Hong, you should try, if it failed then it saves you the trouble to slice the cake, hehehe! Can just enjoy the broken pieces.

kitchen flavours said...

Hi Kimmy,
Such an interesting flavour combination! All the chiffon cakes that everyone has submitted really shows how unique each one is!
I have seen the video on how to release the chiffon cake using bare hands, but have not tried it before!

Kimmy said...

Hi Jozelyn, I have a very big pan and this one. Looks like I have to get another tube pan but I'm quite reluctant. Thanks for your tip.

Luv Sweet and Savory said...

Hi Kimmy, another salute to you ... remove chiffon cake with bare hand from the tube pan ! I will pinch and scratch the cake ... ha ha ! Thanks for sharing.

Veronica Ng said...

Very spongy and soft chiffon. Yay, you managed to remove the chiffon with your bare hands. I tried that a couple of times too but not as perfect as yours Kimmy.

Ann Low said...

Hi Kimmy, I'd love to try this chiffon cake with rice flour. Looks soft and yummy!
I also like to remove my chiffon cake with bare hands. Neater than using a knife.

Zoe said...

Hi Kimmy,

I wonder what is the little specks in your cottony soft chiffon cake... Are they the carrots or the cinnamon? This combination sounds yummy :D

Zoe

Anonymous said...

Lovely chiffon cake. Can't wait to try it.
How much do size A or AA eggs weight? From where I from, egg are classified at small, medium, L or XL.

Thanks

Kim

Kimmy said...

Hi Joyce, those shared are lovely and I would need much time to try all of them. I think I will.

Kimmy said...

Hi Karen, paiseh, looking at those shared in Bake Along, I know there is much to be learned. Make sure no one sees you pinching and stretching it, hahaha!

Kimmy said...

Hi Veronica, don't be afraid to practise this method but be prepared that the cake may tear, hehehe!

Kimmy said...

Hi Ann, is it that all your chiffon cakes are removed by bare hand? They look good.

Kimmy said...

Hi Zoe, the specks are cinnamon. I supposed my cinnamon powder aren't fine enough....

Kimmy said...

Hi Anonymous, for this cake I used the egg which weighs about 60g with shell. If I use bigger eggs, my tube pan is too small.

lena said...

i just saw the link of removing the cake with bare hands..quite scary wor....hehe....it happened to me quite a few times when i used a knife to unlodge the cake especially the bottom part, i tend to cut the cake too :) does the taste of the carrot juice detectable here?

Kimmy said...

Hi Lena, the cinnamon is more detectable than the carrot. The combination is good.

michelle ly said...

Can you tell me where did buy your tube cake pan? I like it. It looks like made of thick aluminum gauge. I got one from Amazon but it is kinda thin metal. Thanks.

michelle ly said...

Can you share where did you buy your tube cake pan? I like it. Thanks.

Kimmy said...

Hi Michelle, I have had this chiffon pan for almost 20 years. Got it from the shop selling kitchen utensils. These days, it is not that easy to get good quality ones even though you are willing to pay the price. Recently, I bought an 8" loosen bottom baking tin, the aluminium is very thin that you can use to cut.

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