Announcement

This site will be migrating to a new address.
Please visit me at @Køkken and change your subscription to this blog to my RSS Feed

You Will Be Redirected!

Please do not leave any more messages on this blog. I will not be publishing or responding to any more comments left here. You will be automatically redirected to http://www.atkokken.com All posts have been migrated. You will be able to locate any posts by performing a quick search at my new site. Thank you.

Sunday, April 8, 2012

Angel Chiffon Cake


AngelChiffon6
Light as feather, soft as a whisper.... that's how I would imagine an Angel's kiss to be and that is exactly how this cake felt to me. I now wish that I had the sense to make this earlier. Thanks to the left over egg whites from my Mocha Kueh Lapis and to the fact that I could only spare 15mins to potter around in the kitchen, I decided to settle on this straight forward chiffon cake recipe.
Angelchiffon10

AngelChiffon5

AngelChiffon11
The recipe uses only egg whites, a smidgen of salad oil (I used canola oil) and a light dose of powdered sugar to yield a cake that is so moist and tender with a hint of barely there sweetness. The subtle taste and the pale white colour of the fine pored cake evokes a sense of serenity and poise that is so synonymous with its name. I imagine this to be delicious with a dollop of whipped cream or a scoop of vanilla ice cream.

Another big plus for those who hate cleaning up after baking, this recipe is a breeze to clean for there is no oily, buttery, creamy mess. The meringue and the batter rinses out instantly with a tiny drop of washing detergent.

So have you been touched by the Angel yet?

AngelChiffon(250-1)
Angel Chiffon Cake
Recipe (For a 17cm Chiffon Cake Mold)
40ml Salad Oil (Canola/ Grapeseed oil)
80ml Milk

70g All purpose flour ( I used top flour)
1/3tsp Salt
1/4tsp Vanilla extract

200g Egg white
70g Powdered sugar (Icing Sugar)

Method :
1. Preheat oven to 170C.
2. In a mixing bowl, mix oil and milk together with a hand whisk.
3. Sift flour and salt into (2) and mix well with hand whisk until a smooth paste is formed and no lumps are visible.
4. In another clean mixing bowl, add egg whites and powdered sugar. Mix with a mixer fitted with a balloon whisk until soft white peaks are formed.
5. Add 1/3 of meringue from (4) into (3) and mix well. Add the remaining meringue and fold to combine using a rubber spatula.
6. Pour batter into chiffon pan and bake at 170C for 40mins.
7. Remove cake from oven and cool by standing the pan upside down.



23 comments:

Joceline said...

我曾做过这个天使蛋糕,本人很喜欢。因为不敢油腻。而且柔软好吃。

Jessica @ portuguesegirlcooks said...

This cake looks wonderful. One of my favourite summertime cakes.

Torviewtoronto said...

looks fabulous

Passionate About Baking said...

I love the holes! Looks really yummy!

Kristie said...

wow so clean and pure... very angelic cake indeed :-)

Sherleen.T said...

pure white and soft...:)

Elin said...

I cant believe I was kissed by your Angel :) I would definitely try this ! Keeping my fingers crossed that it will rise as nice as your for I find baking chiffon intimidating :) It usually collapse on me :)

ICook4Fun said...

Look so feather light. The Americans here called this cake Angel Food Cake and usually serve it with cream or mix fruits compote. I think your name sounds better.

daphne said...

How pretty and light these look!! Oh, you make me want to bake more!

Ann@Anncoo Journal said...

Love this healthy light chiffon cake. Definitely want to bake it for sure!

Jo said...

Shirley, the chiffon looks so nice. This is one baking item which I have yet to master. Mine turns out short but taste is ok. Sigh!

Jeannie Tay said...

So white! I love the look of your chiffon very much! It's so perfect!:D thanks for the recipe Shirley:)

Jesica @ Pencil Kitchen said...

Angel food cake and Chiffon on a plate?! Done and done~!!!

WendyinKK @ Table for 2..... or more said...

My last attempt with angel food cake was a total flop!
Yours is soooo beautiful

Deb said...

A delightful cake, light and fabulous. Just perfect with fresh strawberries that are now appearing at the Farmer's Market.

Katie Mar said...

i always mess up on chiffon cake. the texture of yours is PERFECT!!

Jennifer said...

looks beautiful and so delicious. i can just imagine biting this light and fluffy cake and eating it with some fresh berries and cream!

Sonia (Nasi Lemak Lover) said...

Look so so light and white! well done!

Anonymous said...

Hi Kokken,

In terms of texture and taste, how is this cake differ from the normal chiffon? Heard that it's usually served with cream, fruit compote or sauce, does it mean it's drier and not as moist like a normal chiffon. For the normal chiffon we can just eat it plain, how about this angel cake? Thank you.

Shirley @ Kokken69 said...

@Anonymous : This cake is not dry at all. It is very tender and moist. Usually Chiffon cakes are very suitable to be served with ice cream or whipped cream because they are light.

For the angel chiffon, it is even lighter because there is no yolk. My cake turned out super moist and tender.

You may need to be more careful with angel cake as some people have found it difficult to get the right stability for the egg white foam -especially with a recipe like this, without baking powder and other stabilisers. I am very comfortable working with pure egg white and sugar - some other people are not. Also the extent to which you beat the egg white determines if your cake will turn out fine and moist. If you beat until the peaks are too stiff, your cake will turn out coarse and dry. Of course, the downside of under beating it will result the cake collapsing.

Shirley @ Kokken69 said...

@Anonymous : This cake is not dry at all. It is very tender and moist. Usually Chiffon cakes are very suitable to be served with ice cream or whipped cream because they are light.

For the angel chiffon, it is even lighter because there is no yolk. My cake turned out super moist and tender.

You may need to be more careful with angel cake as some people have found it difficult to get the right stability for the egg white foam -especially with a recipe like this, without baking powder and other stabilisers. I am very comfortable working with pure egg white and sugar - some other people are not. Also the extent to which you beat the egg white determines if your cake will turn out fine and moist. If you beat until the peaks are too stiff, your cake will turn out coarse and dry. Of course, the downside of under beating it will result the cake collapsing.

MyFudo™ said...

Looks moist and soft...Lovely!

Nitha said...

so aerated and yummy..

LinkWithin

Related Posts with Thumbnails