Thank you! ☺That cooling method is the key factor in making chiffon cake. By cooling it upside down, the cake will hold it's shape and not sink in. Same reason about removing it from the pan before it's completely cooled. The cake may collapse slightly and won't give you the height. It will still be tasty though, this is all about preserving the fluffy and airy structure. That's why I used pan with a removable base. DO NOT use non-stick bakeware. It will not work. Do not grease the mold. The chiffon cake is very delicate and need to cling on the sides and center of the tin for support as it rises or it will collapse. Same thing when it cool, it needs to stick to the pan so it won't fall out of the pan when you turn it upside down. 😀 The pan I bought was non-stick, so I use a coarse Sponge to scrub it to get rid of some of the non-stick coating before using.
@@angieg7257 It is possible for sure. The tricky part is, if it is a non-stick pan, you will have a hard time cooling it upside down because the cake will fall out of it. The solution to this is just to take the cake out and let it cool just like a regular cake will be. It won't hold the height and will be less airy. But texture should still be moist and soft. The other thing is, if you pan is not non-stick, then will be hard for you to remove it because the bottom will stick as well. The solution will be add a small piece of parchment paper at the bottom. Diameter doesn't have to be as big as the pan, a little smaller. This way after you loosen cake, with a little press on the side, the cake can be remove easily.
Thank you! SO glad you enjoyed it ☺ No, it won't melt. The beautiful thing about the candy melts is that they are very stable. Once hardened, they will stay that way. It also serve in "stabilizing" the whipped cream frosting in this case, if you let the cake sit at room temperature for a while.
You're welcome! For a 8" cake, you'll need to use 5 eggs, so it will be: - 5 Eggs (separated) - 50g Veg Oil - 75g Cake flour - 9g Instant Coffee - 85g Milk - 75g Sugar - 1/2 tsp Cream of tartar Then for the cream, just double the whipped cream recipe. ☺
Thank you! ☺. For a 10" cake, you can just triple the recipe. If for any reason when you pour the batter into the pan, it looks like it's going to be too close to the top, then bake any extras in a cupcake pan. Baking temperature for 10" cake is the same, but add 10 minutes to it, so 300F for 50 minutes then increase to 320F for 5-10 minutes. Insert a skewer in there and is if it's done. Hope this helps 🙂
Love how detailed your steps are and all the little tips you provide along the way 🥰 Does it matter which rack level to bake on? And if I don't have a removable base pan, can i line just the base with parchment paper for easier removal?
Aww THANK YOU Michelle! Thanks so much for watching and glad it helps! To answer your questions: (1) Right in the middle rack is the best spot because temperature will be the most even. (2) I never tried that before but I'm afraid that may not work. The cake needs to cling to both the side and bottom so they won't "fall out" when you cool them upside down. Since the base is "holding" most of the weight, it may not work. But I'd say it's still worth the try if you are not able to get a removable base pan. I would love to know the result if you are going to try it out. Let me know how it turns out! You never know, you may discover another method that will work! 😁
Hi Dylan, for the outer layer, I whipped up one cup of heavy whipping cream with 3 tablespoons of powdered sugar. That will be more than what I needed so I think you try using 3/4 of a cup of whipped cream if you don't want to waste any. As for the chocolate whipped cream, you can do 1/4 cup of semi-sweet chocolate chips with one cup of heavy whipping cream. 😀
I just look at the raw footage and here are the exact time: Round 1 - 42 seconds, then add 1/3 of the sugar Round 2 - 44 seconds, then add 1/3 of the sugar Round 3 - 47 seconds, then add the remaining sugar Round 4 - 1:52 minutes *PLEASE NOTE* - The eggs I use is always cold, straight out from the fridge. Most recipe will say you have to use room temperature eggs but I always find myself forgot to get the eggs out ahead of time before I have to start making it 😅. Since I found out that cold eggs also work just find, I just use cold eggs every time. If your eggs are room temperature, the beating time can be a little less. It's better to observe the egg white than to count the exact time in beating. Especially the final round. You have to pay attention to see when you achieve the stiff peak. If may take longer/shorter than mine. That doesn't matter. What matter most is the texture 😀 When using a stand mixer, the speed option is 2,4,6,8,10 and I put it on 8 for high speed and 6 for medium high speed. As for a hand mixer, it's 1,2,3,4,5,6 and I use 5 for high and 4 for medium high. Hope this helps! 😁
@@angelikayabs I never used a convection oven before, but I did a quick search and this is the answer I found: Conventional ovens typically are 25 F to 30 F degrees cooler than a convection oven set to the same temperature. Since most recipes are intended for conventional ovens, you'll need to adjust the temperature to around 25 degrees F (about 15 degrees C) lower to accommodate the difference. Hope this helps 😀
For a 8" cake, you'll need 5 eggs, so here's what you will do: • 5 Eggs • 50g Veg. Oil • 75g Cake flour • 9g Coffee • 85g Milk • 75g Sugar • 1/2 tsp Cream of tartar Baking time and temperature will be the same. *Whipped Cream Frosting* : • 1-1/4 cup of heavy whipping cream (1-1/4 杯浓奶油) • 3 tablespoons of powdered sugar (3汤匙糖粉) *Chocolate Whipped Cream Frosting* : • 1-1/2 cup of heavy whipping cream • 1/2 cup of semi-sweet chocolate chips
This a very nice recipe . Your all videos are with perfect measurement but I think music is toooo loud. Some time it overpowers your voice . Which is not right in a cooking vedio like this . We need to hear you clearly to follow your recipe . So please try not to add any music in your next video . Main attraction of this video is your recipe and your voice not the music . Thanks
Thank you! I agree with you 😄... these videos were made few years ago when I first learnt how to make video and didn't adjust volume nicely 😅... newer videos nowadays have softer background music... I'm just lazy to go back to revise all previous videos 😅
I could watch these videos all day ❤
How nice! Thank you very much from a grandma from Holland. Thanks also for your pandan cake recipe.
Aww THANK YOU!! I'm SO glad you enjoyed it! I wish I can visit Holland one day! Beautiful Country!!
so pretty
Thank you!! 🥰☺
Excellent work! Useful tutorial. Thanks for sharing it with us! ❤❤🇧🇩🇦🇪 CDbd
Thank you!! Thanks for watching! ☺
Your creations are truly lovely. Why do you invert your cake pan and wait so long before removing the cake from the pan?
Thank you! ☺That cooling method is the key factor in making chiffon cake. By cooling it upside down, the cake will hold it's shape and not sink in. Same reason about removing it from the pan before it's completely cooled. The cake may collapse slightly and won't give you the height. It will still be tasty though, this is all about preserving the fluffy and airy structure.
That's why I used pan with a removable base. DO NOT use non-stick bakeware. It will not work. Do not grease the mold. The chiffon cake is very delicate and need to cling on the sides and center of the tin for support as it rises or it will collapse. Same thing when it cool, it needs to stick to the pan so it won't fall out of the pan when you turn it upside down. 😀 The pan I bought was non-stick, so I use a coarse Sponge to scrub it to get rid of some of the non-stick coating before using.
Thank you for replying. I just found your video about baking chiffon cakes and watched it.
@@angieg7257 You're welcome! 😀
Is it possible to make a chiffon cake in a regular cake pan? I don’t currently have one with a removable bottom.
@@angieg7257 It is possible for sure. The tricky part is, if it is a non-stick pan, you will have a hard time cooling it upside down because the cake will fall out of it. The solution to this is just to take the cake out and let it cool just like a regular cake will be. It won't hold the height and will be less airy. But texture should still be moist and soft.
The other thing is, if you pan is not non-stick, then will be hard for you to remove it because the bottom will stick as well. The solution will be add a small piece of parchment paper at the bottom. Diameter doesn't have to be as big as the pan, a little smaller. This way after you loosen cake, with a little press on the side, the cake can be remove easily.
超好看的~應該會超好吃~👍👍👍我應該會不捨得吃😂
哈哈 🤣😂謝謝謝謝！😍
Loved your recipe, will the chocolate lace decoration around the cake melt after taking out of the refrigerator for sometime?
Thank you! SO glad you enjoyed it ☺
No, it won't melt. The beautiful thing about the candy melts is that they are very stable. Once hardened, they will stay that way. It also serve in "stabilizing" the whipped cream frosting in this case, if you let the cake sit at room temperature for a while.
@@tse_bakery_9582 thanks so much for coming back to me so quickly 🤩
@@annatan1535 😄😘
Thank you for sharing.it is very nice .but can you please tell me the measurements for 8 in pan.
You're welcome! For a 8" cake, you'll need to use 5 eggs, so it will be:
- 5 Eggs (separated)
- 50g Veg Oil
- 75g Cake flour
- 9g Instant Coffee
- 85g Milk
- 75g Sugar
- 1/2 tsp Cream of tartar
Then for the cream, just double the whipped cream recipe.
☺
Thank you so much.❤❤❤❤❤
@@fitsummulugeta6042 You're welcome!
Oh gosh this looks delicious! I want to try making it but my chiffon pan size is 10”, how do I convert the measurements?
Thank you! ☺. For a 10" cake, you can just triple the recipe. If for any reason when you pour the batter into the pan, it looks like it's going to be too close to the top, then bake any extras in a cupcake pan.
Baking temperature for 10" cake is the same, but add 10 minutes to it, so 300F for 50 minutes then increase to 320F for 5-10 minutes. Insert a skewer in there and is if it's done.
Hope this helps 🙂
@@tse_bakery_9582 thanks so much ♥️
@@katz4392 You're welcome ! 😀
nice
Thank you! ☺
Nice cake! 😍 Question, can I do the chocolate swirls on parchment paper? Ty! 😊
Yes! You definitely can! It will be a little hard to pick it up and wrap it around the cake to start with but it can be done! ☺😀
@@tse_bakery_9582 oh yeah you’re right tho. Thanks! 🥰
@@waveats9211 You're welcome! ☺
Love how detailed your steps are and all the little tips you provide along the way 🥰 Does it matter which rack level to bake on? And if I don't have a removable base pan, can i line just the base with parchment paper for easier removal?
Aww THANK YOU Michelle! Thanks so much for watching and glad it helps! To answer your questions: (1) Right in the middle rack is the best spot because temperature will be the most even. (2) I never tried that before but I'm afraid that may not work. The cake needs to cling to both the side and bottom so they won't "fall out" when you cool them upside down. Since the base is "holding" most of the weight, it may not work. But I'd say it's still worth the try if you are not able to get a removable base pan. I would love to know the result if you are going to try it out. Let me know how it turns out! You never know, you may discover another method that will work! 😁
@@tse_bakery_9582 Thank you!! I'll give them a try! 😘
Hi! How much chocolate whipped cream and outer whipped cream required to frost? Tks
Hi Dylan, for the outer layer, I whipped up one cup of heavy whipping cream with 3 tablespoons of powdered sugar. That will be more than what I needed so I think you try using 3/4 of a cup of whipped cream if you don't want to waste any.
As for the chocolate whipped cream, you can do 1/4 cup of semi-sweet chocolate chips with one cup of heavy whipping cream. 😀
Can u tell me how long did you whip your egg white? And high speed is that 8/11 rack, is is right?:)
I just look at the raw footage and here are the exact time:
Round 1 - 42 seconds, then add 1/3 of the sugar
Round 2 - 44 seconds, then add 1/3 of the sugar
Round 3 - 47 seconds, then add the remaining sugar
Round 4 - 1:52 minutes
*PLEASE NOTE* - The eggs I use is always cold, straight out from the fridge. Most recipe will say you have to use room temperature eggs but I always find myself forgot to get the eggs out ahead of time before I have to start making it 😅. Since I found out that cold eggs also work just find, I just use cold eggs every time. If your eggs are room temperature, the beating time can be a little less. It's better to observe the egg white than to count the exact time in beating. Especially the final round. You have to pay attention to see when you achieve the stiff peak. If may take longer/shorter than mine. That doesn't matter. What matter most is the texture 😀
When using a stand mixer, the speed option is 2,4,6,8,10 and I put it on 8 for high speed and 6 for medium high speed.
As for a hand mixer, it's 1,2,3,4,5,6 and I use 5 for high and 4 for medium high.
Hope this helps! 😁
It’s so useful for me. Thanks alot :)
@@zzrainbow90zz You're welcome! 😀
Very nice 👌☺👍
Stay connected 🔔
Aww THANK YOU Sushama!!
Did you bake your chiffon cake in convection oven?
The oven I have is a Conventional oven, no fan inside. 😀
@@tse_bakery_9582 what temperature will you recommend if i have convection oven?
@@angelikayabs I never used a convection oven before, but I did a quick search and this is the answer I found: Conventional ovens typically are 25 F to 30 F degrees cooler than a convection oven set to the same temperature. Since most recipes are intended for conventional ovens, you'll need to adjust the temperature to around 25 degrees F (about 15 degrees C) lower to accommodate the difference.
Hope this helps 😀
@@tse_bakery_9582 ok i got it! Thank you. Can you try to make coconut mousse cake please
@@angelikayabs hahaha I will try! 😀
If I make 8'cake, what the ingredients? thanks
For a 8" cake, you'll need 5 eggs, so here's what you will do:
• 5 Eggs
• 50g Veg. Oil
• 75g Cake flour
• 9g Coffee
• 85g Milk
• 75g Sugar
• 1/2 tsp Cream of tartar
Baking time and temperature will be the same.
*Whipped Cream Frosting* :
• 1-1/4 cup of heavy whipping cream (1-1/4 杯浓奶油)
• 3 tablespoons of powdered sugar (3汤匙糖粉)
*Chocolate Whipped Cream Frosting* :
• 1-1/2 cup of heavy whipping cream
• 1/2 cup of semi-sweet chocolate chips
This a very nice recipe . Your all videos are with perfect measurement but I think music is toooo loud. Some time it overpowers your voice . Which is not right in a cooking vedio like this . We need to hear you clearly to follow your recipe . So please try not to add any music in your next video . Main attraction of this video is your recipe and your voice not the music . Thanks
Thank you! I agree with you 😄... these videos were made few years ago when I first learnt how to make video and didn't adjust volume nicely 😅... newer videos nowadays have softer background music... I'm just lazy to go back to revise all previous videos 😅
對easy 是不是有誤解😂😂 簡直好吃慘了
謝謝謝謝！哈哈哈 先混合油面的制作過程比起很多戚风制作還是算簡化了的。🤣😁