Chiffon cake without tube pans
faye
round layer pans instead of a tube pan? I used the following recipe:
120GM cake flour
1/2 cup sugar
1/2 tsp baking powder
5 egg white and 5 egg yolks
1/2 tsp of lemon juice
green tea powder (10gm)
85mL milk or water
The cake turned out great, light and not too sweet, but the cake
doesn't rise to a normal chiffon/angel cake height. perhaps because i
used a regular "non-stick" round springform cake pan?
can someone pls advise?
H. W. Hans Kuntze
> [...]The cake turned out great, light and not too sweet, but the cake
> doesn't rise to a normal chiffon/angel cake height. perhaps because i
> used a regular "non-stick" round springform cake pan?
> can someone pls advise?
Yes Fay.
Angelfood, Genoise and Chiffon don't like slick or graesed/floured pans.
They want to climb and need something to hold onto.
Otherwise your volume will be poor.
Bottom grease/flour only.
--
Grue$$e & Happy Freedomfrittentag.
C=¦-)§ H. W. Hans Kuntze, CMC, S.g.K. (_o_)
http://www.cmcchef.com
"Don't cry because it's over, Smile because it Happened"
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Rona Yuthasastrakosol
"faye" <dorn...@yahoo.com> wrote in message
news:94713049.03060...@posting.google.com...
My aunt often makes chiffon cakes in a half-sheet pan (larger than 9x13, but
I'm not sure what size it is) so I would imagine round would be fine. I
think it would be better to use a pan without a non-stick finish, since the
batter needs something to stick to as it rises.
I love matcha chiffon cake but have not had it since I left Japan. Care to
share the instructions so I can try my hand at making it (I have a lot of
matcha!).
rona
faye
Rona-
I accidentally left out 50mL of oil in that recipe... so..here it is
again:
120g cake flour (~ little less than 1 cup)
1/2 cup sugar ~100gm( (not too sweet)
1/2 tsp baking powder
1/2 tsp lemon juice
hint of vanilla extract
80mL water or milk
50ML oil
5 eggs (separated)
green tea powder (10g)
preheat oven to 350F
1. Mix egg yolk and 60gm of sugar with a beater
2. SLowly add in water and oil and continue to mix
3. Sift the cake flour, baking powder and green tea powder into the
batter, and gently mix them together
4. Whip the egg whites and add in the remaining sugar slowly till firm
peaks forms
5. Add 1/4 of the whipped egg white into the batter and gently fold
them to lighten the batter
6. Fold in the rest of the batter into the egg white
Pour into a 8' angel food cake pan and bake for 40 minutes. stick a
toothpick in the middle to make sure it's cook (come out clean)
7. Invert cake after taken out of oven for 1-2 hrs
enjoy!!
Note: your batter will be very green....
faye
> faye wrote:
>
> > [...]The cake turned out great, light and not too sweet, but the cake
> > doesn't rise to a normal chiffon/angel cake height. perhaps because i
> > used a regular "non-stick" round springform cake pan?
> > can someone pls advise?
>
> Yes Fay.
>
> Angelfood, Genoise and Chiffon don't like slick or graesed/floured pans.
>
> They want to climb and need something to hold onto.
>
> Otherwise your volume will be poor.
>
> Bottom grease/flour only.
Do you think wrapping foil around the pan will help? (non-shiny side )
i can't seem to find a non-nonstick pan here!!thanks
Roy Basan
This is not a chiffon cake, looks more of a modified angel food or it
is just a form of two stage sponge cake where the yolks and part of
sugar are beaten until thick and lemon coloured then water,the
flour,baking powder, and salt folded in properly. Then after that the
egg white with the remaining sugar and the lemon juice is beaten to
medium speak(stiff but not dry) and then incorporated carefully to the
batter. This is a rather bland sponge cake and dry textured,but will
keep you awake because of the caffeine( or thiene?) in the dry tea
powder.Then that will keep you up in bed thinking you had made a
rally good cake.
Why make it hard and you did not just whip the eggs together with
sugar until thick(ribbons stage) then incorporate the other
ingredients carefully.It does not make a big difference in the
textural characteristics.
Looking at the sugar level this cake may tend to peak or have a dome
after baking.It does not even qualify for the standards for the angel
food cake.
A real chiffon contains vegetable oil in a approximately the same
weight as the egg yolk and the emulsion formed by yolk and oil
contribute also partly to the moistness of the cake.
If you find that your cake is not too sweet its because the sugar
level is low and that is why it does not contain salt. A typical
chiffon cake based on your flour content, contains roughly 3/4 cup
sugar and 1/2 teaspoon salt.
Now your question of why not it did not climb just like what you
see in many tube pan baked chiffon cake. Your batch is just roughly
half the amount of the ingredient quantities used in a standard home
baked recipe for chiffon cake.
If you baked what you had made from your original recipe it will
just reach halfway of the standard tube pan.If you can find smaller
size of pans that can accomodate your batter which is roughly 20
ounces of batter then you will be happy that at last you can see the
cake(you made) that has a big volume.Typical single tube pan home
made chiffon cakes recipe provides almost 40 ounces of batter which
is optimum .
Indeed it is true just like what other posters had stated that
baking chiffon cake batter requires an ungreased pan specially deep
pans. This batter is unique among cakes(but same as angel food cake)
because it climbs like a vine (during baking ) to the top rim of the
pan.
If the pan contains grease it will just slide down.
Further you asked if you can bake the chiffon batter in any pan.
Yes, you can I have baked chiffon cakes in sheet pans and use it as a
base for high quality and robust swiss rolls and roulades. I have
baked it in spring form pan, cake hoops, loaf pan, cup cakes, tart
pans, bundt pan, round layer pans, etc. If your cake batter recipe
is balanced and properly prepared you will put only 2/3 of the depth
of this deep pans and use only half the pan depth for shallow pans.
However if your chiffon cake batter is somewhat fluid because of some
faults in the recipe,ingredients, or during preparation, the batter
depth for deep pan is 3/4 and 2/3 for shallow pans. Just remember to
line the bottom of these other pans with parchment so that it will be
easy to depan upon cooling.For tiny pans(cups and tarts) a well
greased and floured surface will suffice; although a special cupcake
and tart liner will bring some aethetic appearance to the baked cake
as well as more neat to depan .
Roy
H. W. Hans Kuntze
> "H. W. Hans Kuntze" <han...@earthlink.net> wrote in message news:<3EDBF588...@earthlink.net>...
> [...]
> > Yes Fay.
> >
> > Angelfood, Genoise and Chiffon don't like slick or graesed/floured pans.
> >
> > They want to climb and need something to hold onto.
> [...]
>
> Do you think wrapping foil around the pan will help? (non-shiny side )
No, that is Pippifax stuff. The cake needs something to cling to inside the mold while rising. Foil on
the outside won't cut it.
And nothing will stick to Teflon or Ronald Reagan.
> i can't seem to find a non-nonstick pan here!!thanks
They had tons of them at a Superwalmart in LV, NV when I got some cup/spoon measures for a friend in
Germany recently.
There are also quite a few websites that still carry regular, thick alu-pans.
Or check with a restaurant supply store in your town. They should have them too.
faye
I inadvertenly left out the oil...there should be 50mL of vegetable
oil in it. And i don't like cakes that are too sweet. It tasted
really good, but it just did not rise to the correct level...
Thank you for your tips!!
>
> Roy
faye
> faye wrote:
>
> > "H. W. Hans Kuntze" <han...@earthlink.net> wrote in message news:<3EDBF588...@earthlink.net>...
> > [...]
> > > Yes Fay.
> > >
> > > Angelfood, Genoise and Chiffon don't like slick or graesed/floured pans.
> > >
> > > They want to climb and need something to hold onto.
> > [...]
> >
> > Do you think wrapping foil around the pan will help? (non-shiny side )
>
> No, that is Pippifax stuff. The cake needs something to cling to inside the mold while rising. Foil on
> the outside won't cut it.
No , not on the outside of the pan, foil inside of the pan....you think will help?
H. W. Hans Kuntze
> "H. W. Hans Kuntze" <han...@earthlink.net> wrote in message news:<3EDC433A...@earthlink.net>...
> [...]
> > No, that is Pippifax stuff. The cake needs something to cling to inside the mold while rising. Foil on
> > the outside won't cut it.
>
> No , not on the outside of the pan, foil inside of the pan....you think will help?
Hi Faye.
Nope, that will make a hell of a mess, but ask the Renolds Ladies, I never tried it.
Rona Yuthasastrakosol
> faye wrote:
> >
> > No , not on the outside of the pan, foil inside of the pan....you think
will help?
>
> Hi Faye.
>
> Nope, that will make a hell of a mess, but ask the Renolds Ladies, I never
tried it.
> --
As a junior high school student we used foil to line souffle dishes and that
worked splendidly. Cake might stick to the foil more, but I would say it's
worth a try if one cannot get regular pans. I don't know where Faye is, but
Reynold's now makes a less sticky version of their foil (to be used when
reheating pizza, for example). Of course, that may be the same as a
non-stick pan (the foil is low-stick, but I don't think it's considered
non-stick--I may be wrong, though).
rona
faye
> As a junior high school student we used foil to line souffle dishes and that
> worked splendidly. Cake might stick to the foil more, but I would say it's
> worth a try if one cannot get regular pans. I don't know where Faye is, but
> Reynold's now makes a less sticky version of their foil (to be used when
> reheating pizza, for example). Of course, that may be the same as a
> non-stick pan (the foil is low-stick, but I don't think it's considered
> non-stick--I may be wrong, though).
>
> rona
ROna, Thank you so much. With that in mind, i'm going to give it a
try this weekend...
number2
When I used to bake a chiffon cake without a tube pan, this was what I
did:-
I used a normal round cake pan, prepared my cake batter, and poured it
into the pan. I then used aluminium foil to wrap around a drinking
galss, and pushed the glass into the middle of the cake pan, all the way
down to the bottom of the pan, thus artificially forming a tube pan. I
did not grease the aluminium foil.
After baking a few times using this method, I found that the glass I used
was quite resistant to heat and I subsequently ceased wrapping the glass
in aluminum foil altogether.
This method worked for me and I hope it works well for you too. Just
remember to ensure the glass it tall enough - otherwise, the batter might
just flow into the glass as it bakes and expands.
Hope this helps.
Regards,
number2