When your parents ask you to eat more GREEN
I refuse to believe Halloween is over. It’s was on this Tuesday, and Tuesday is a day in the week. Therefore, this week is technically Halloween week. With that being said, this is another kinda Halloween-ish recipe. The Green Chiffon Cake!!!
I’ve started learning how to bake when I was in grade 10. And one of the first recipes I tried was Chiffon Cake. I remember my mom brought home a huge orange chiffon cake from a bakery. It was even bigger than my head. The chiffon was so good that I ate more than half of it within 15 minutes. My mom was so upset, but it was worth it. I immediately searched for the recipe. I didn’t really want to learn how to make it or anything at that time. I was like oh if I knew how to make it, it would be unlimited chiffon cakes for life!! Hell yeah!!
If you don’t know what chiffon is, it’s the moistest and softest version of sponge cake. It’s so fluffy that the cake can’t stand by itself in a regular round cake pan. Chiffon has its own chiffon pan which has a tube in the centre. This tube acts as a supporter for the cake to hold on to and maintain its shape. It is almost impossible to make this recipe without this specific pan. It’s a firm yes.
Depending on which chiffon recipe you use, the texture of the cake can be significantly different. When I stepped my toe into the world of chiffon cakes, I didn’t know I picked the hardest recipe to work it. This recipe uses the least amount of flour which allows the cake to rise beautifully and create a cotton like texture. I’m not kidding when I said cotton. The cake is so fluffy that you can easily swallow it without chewing.
With that all being said, I had to spend at least half a year to master this recipe. Due to the lower amount of flour and higher amount of liquid, there are many problems that you can bump into. The cake doesn’t rise, the cake rise too fast, the cake is too dense, the cake collapses while baking, and the cake collapses after baking ….. just to name a few. On top of that, the techniques used in this recipe require time to get a hang of it. You have to know when your egg white is soft peak, firm peak, stiff peak, and over-beaten. This took me a lot of practice to know the difference; especially when I was self-taught.
Hard work comes great rewards. It’s true that the recipe is hard to make, but when you mastered it, you would never want to stop making it.
By the way, you can make this recipe with many different flavour. You only need to change the liquid into your flavour of choice. I used pandan flavour in this week recipe in order to create the green look. It’s well-known in the South and Southeast Asian as flavouring. It’s mostly used in dessert because of its wonderful fragrance.
Here are a couple of tips:
Follow the recipe to the T
Measure your ingredients beforehand
Make sure your oven is at the right temperature
Google “Egg white peaks”
Put on music and don’t stress yourself. Kitchen time is a fun time.
Pandan Chiffon Cake