Friday, June 6, 2008


Abnormal Sleeping Hours
Wednesday nite, I slept at 7:15pm , until 6am in the morning, almost 11 hours! ( in fact 6:55pm I already felt so sleepy! But I just make it to 7, at least not too bad! Ok, I know , my friends start yelling at me already, 7pm probably some people just about to start their dinner! Horrible horrible..

Normal Sleeping Hours
Thursday, I slept at 10pm. Ok Finally! A normal sleeping hour. I forced myself to sleep at 10am okay! Otherwise , again 7pm I feel like lying on bed again.

To kill the hours from 7 pm ~ 10pm, I practiced my CHIFFON CAKE again.

This is the 2nd time I baked the same chiffon. Ok, Don’t call it Chiffon . my cake has not reached to Chiffon texture yet! It’s from BUTTER to SPONGE…hopefully next is Chiffon!

That 2 pictures were my 1st batch of Orange Chiffon Cake. Taste like cotton. Mum eats it , eventhough it's failed. The texture still soft, but so dense! & short ! like my cake has pressed all the air OUT !

When my 1st Chiffon cake come out, my goodness, I felt thoroughly disappointed. Felt like given up ! my Chiffon Didn’t rise! Immediately I came out lots of “ WHYs” in my mind!

my OVEN?!!??!?!?! -> this is my major concern! Becuz if to buy a good one, cost like OMG…so I better practice the above five steps.

Orange Chiffon Cake (from Alice's page)
8" Tin
egg yolk 70g (estimated 4 nos)
sugar 40g
oil 60g
orange juice 30g
water 60g
grated orange peel

flour 110g
Baking powder 1/2 t

Egg white 150g (estimated 5 nos)
sugar 70g
salt 1/4 t ( I replaced with cream of tartar)

Bake at 180 for 20 minutes, then reduced to 160C for 20-25 minutes.
(the contain of oil & water are greater, hence needs to bake slightly longer)

2nd Batch
So this time, I make sure everything is alright. The recipe says, bake 20 minutes at 180C, then reduce to 160C at another 20 – 25 minutes. Ok I put my cake to the top level, because I choose my oven’s heat to come out from the Bottom. Any problem? ( U can choose bottom, top or heat from both side, but I choose heat from bottom only) My cake rose very very beautiful at the first 20 minutes. But when I turned to 160c for the next 20 minutes, it started to fall…..WHY? Anyone?” pls So when I took out my cake, the bottom part didn’t really rise well & a bit burnt. I did check b4 i took out the cake, it springs back, like how u pinch ur tight now! HAHA but this time the top part bit like cotton already, I mean like Sponge. But still not Chiffon ‘s texture! WHY WHY WHY ?


I Cook4Fun said...

I will bake my chiffon cake in an ungrease tube pan rather than normal cake pan as this cake need to clng on the side to rise and you have to invert the cake as soon as it comes out of the over. I do have a recipe at my blog and maybe you can give it a try.

Chockyegg said...

yes sponge cakes are notoriously difficult to make. keep troubleshooting and u will find success soon.

Terri @ A Daily Obsession said...

yes, icook4fun is right, u need a tube or bundt pan to bake a chiffon cake in bc the batter is light n heat must be evenly distributed quickly. if u got ur egg whites beaten right (meaning stiff peaks stage but not overdone or they won't hold when u add any liquid after tt) then the heat is the next nb thing. u cannot reduce the temp before the cake is baked thru, which is likely in ur case bc u used an ordinary pan n esp evidenced by the fact tt ur cake rose n fell. also cracks on top indicate tt either ur cake rose too quickly (try using 160 C all thru) or ur pan is too small. from ur pic, if u get a denser bottom, it's very likely u didn't mix the ingredients thoroughly. use ur hands to fold! hope this helps:)

from someone who has made 1000s of failed cakes

Terri @ A Daily Obsession said...

did u use a hand-held mixer bc i find tt they give cakes with what u called "tiny tiny bubbles". Bigger machines will give better beaten egg whites that hold well n give better cake texture.

Creamster said...

Tell you what, throw your chiffon cake & go to the bakery shop to buy one! Then take photo & blog about it! That's my mum's idea ... don't scold me ahh ... =P

Denise ^ ChiCkyEGG said...

Gert: Now then I saw ur Orange Chiffon cake! Okay, Next I try to ur tube-tin, ungrease. and Gonna use ur recipe & see how. Tks!

chocky: ?! I HATE ur nickname! hahah, u must be someone that I KNOW! ;p anyways, I will continue to bake my cakes until success, Chocky!

Terri: ok, tube is the idea. and next time I will use the same temperature for the whole process. ya bah, everytime come to folding ah, i m very scared one!! very scare I will flatten my cake!! that's why dont dare to mix too much...wait a minute, what? USE hands to fold the cake?!?!? U mean bare hands?????????? u sure???

Denise ^ ChiCkyEGG said...

creamy : ok, i will do that, and I write ur name on it ;p

Anonymous said...


i think the biggest problem is your flour, i realised no matter what local flour i use in malaysia, they would not rise and i gave up baking chiffon cakes for that, you may wanna try using imported flour. DO you realise the local homebakers mostly bake cheesecakes only? Because they don need to rise as much.


Denise ^ ChiCkyEGG said...

M : I'm not sure, but I browse thru lots of Taiwanese blog, and gosh! they make beautiful chiffon cakes without 'tube-pant' !!!
may be you're right, the flour problem. also, I think is my skill ;(
Tks anyways ;)

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