Tuesday, November 15, 2016

Tips and Tricks from School - CHIFFON CAKE & CHEESECAKE

Today, we learn how to bake Chiffon cake and Cheese cake.  Though these are not new to me, I still find the lesson helpful.  

I always puzzled why my chiffon cake has many big air pockets despite me tapping it on the counter (to force air bubble to surface) before placing into oven but today, I manage to achieve with very little air pockets.  The chiffon came out with very nice texture, i.e. soft, light, fluffy and moist.  

Tips to take away from today's lesson:

Chiffon Cake
  1. Preheat oven at 17*C.
  2. Whisk Egg yolks on high speed (not max), then add sugar gradually and mix till pale.
  3. Reduce speed to medium and add water and orange juice/ paste (flavoring), mix well.
  4. Further reduce speed to medium low and add oil into the egg mixture, mix well.
  5. Reduce speed to low and add dry ingredients (i.e. flour and baking powder)  a little at a time till thicken.  Set aside.
  6. To beat egg white for meringue, start with low speed.  Once the bubbles appear, increase to medium speed, add cream of tar tar and mix till more bubbles appear.
  7. Add sugar a little at a time on high speed (not max) and beat till ribbon stage (foamy).  Reduce the speed to medium low to allow the meringue to be stabilized and stop beating when it achieves medium peak.
  8. Sacrifice a portion of meringue (step 7) to egg yolk mixture (step 5), fold till combine.  Fold half portion of meringue into egg yolk mixure, mix well.  Repeat the same for remaining meringue.
  9. Pour the batter into tube pan.  Bake at 170*C for 30-45 mins.
  10. Invert doneness cake immediately over cooling rack to prevent it from collapsing on its own weight.
  11. Allow it to cool down completely before unmould the tin.

  1. Preheat oven at 150*C
  2. Wrap cake ring with aluminum oil (2 layers to ensure it's thicker)
  3. Beat cream cheese on low speed to soften, add sugar a little at a time on medium speed and beat till no trace of lump.  Lower the speed slightly and beat till cheese mixture becomes super soft.  Don't overbeat else it becomes ranny
  4. Add the egg yolks to cheese mixture, use low speed and add yolks one at a time and mix till they are just barely mixed in.  Not to overbeat the yolks as over beating puts too much air into the batter (air trapped inside the batter) and will change the texture of the cheesecake - i.e. it becomes too light and not rich.   The escaping of air will also cause the cake to crack.  Cracking can also be caused by high baking temperature.
  5. Add all flours into cheese batter (point 2) at one go on low speed but only mix till 50% incorporated.  Add in melted butter and continue to mix on low speed till smooth. Don't overmix.  Set aside.      Note: Flour added to the batter is to prevent cracking as easily from overbaking. The starch molecules will actually get in between the egg proteins preventing them from over-coagulating.
  6.  Whisk egg whites (this recipe uses separated egg method) on low speed till bubbles appear, increase speed to medium and gradually add sugar on medium high and whisk till the meringue till medium peak only.  
  7. Always try to scarify a small portion of the meringue to soften the cheese mixture to make the mixing process easier.  Once the mixture becomes softer, add  all the remaining meringue in and gently fold in.
  8. Add in lemon zest and fold gently.  Mix well.
  9. Pour int cake ring and bake cheesecake in bain marie.  Bake at 150*C for an hour or until set.
  10. Leave it to cool down and put to chill for at least an hour before serving.


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