I have to confess that I have been putting chiffon cakes on the back of my to-bake list because of the fear of failure. I understand that chiffon can be quite tricky because of the meringue, over or under beating, or even deflating which causes the cake not to rise properly. There is no better way to overcome the fear of failure than to confront it head on. What worse can happen but a really awful cake right?! :p
I’m glad I finally baked my first chiffon, and pushed myself a little further to make an ombre yam chiffon. I adapted the recipe from Loving Creation for You managed by these 2 wonderfully talented chiffon artists! Can’t go wrong with their chiffon cakes! I added my own little twist to it by using their ingredients measurements as a base and adding yam puree + yam paste to get the pretty colours. The cake was moist and the process was not as intimidating as I imagine it to be. I can predict many more chiffon cakes will be coming from my oven. 🙂
Yam Ombre Chiffon Cake
Makes a 17cm chiffon cake, using 65g eggs.
Egg yolk batter
- 3 egg yolks
- 20 g castor sugar
- 35 g corn oil
- 45 g coconut milk
- 60 g cake flour sieved
- 50 g mashed yam + 1 tbsp water steam yam until soft and mash with 1 tbsp water
Egg white batter
- 4 egg whites
- 45 g castor sugar
- 1/4 tsp cream of tartar
- 1/4 tsp yam essence
- 1/2 tsp yam essence
- Preheat oven to 160C.
To make egg yolk batter
- In a large mixing bowl, add sugar and egg yolk together.
- Whisk until pale and creamy, ribbon stage.
- Add coconut milk, mix well.
- Add yam puree, mix well.
- Slowly drizzle in oil while mixing.
- Add sieved flour and whisk until no trace of flour can be found.
Egg white meringue
- In a clean mixing bowl, add egg whites and cream of tartar.
- Whisk until soft peaks formed.
- While whisking, gradually add sugar and continue whisking until stiff peaks formed.
- Be careful not to overbeat your meringue or it will curdle.
Mixing the batter
- Add your meringue in 3 batches (1/3) into your egg yolk mixture.
- Fold it in gently but quickly with a spatula or hand.
- Fold in the next batch until done.
- Be careful not to deflate your batter.
- Divide your batter into 3 equal portions.
- Portion 1: Leave it as it is.
- Portion 2: Fold in the 1/4 tsp yam essence
- Portion 3: Fold in other 1/2 tsp yam essence
- Carefully and slowly pour Portion 1 batter into an un-greased chiffon pan first.
- Then pour portion 2 gently on top, and portion 3 last.
- Bake for 15 minutes at 160C, and 20 minutes on 150C.
- When done, invert to cool completely before unmoulding.
Here is a video on how to unmould the cake by hand: https://goo.gl/TzDlxv
Adapted from Loving Creations 4 u
This giveaway ends on Tuesday, September 30, 2014 at 12:00 a.m. Singapore time (GMT+8). The winner will be selected by random.org and will contacted by email. If there is no response after 48 hours, another winner will be selected. Item will be mailed to winner, or meet up to my convenience, giveaway open to Singapore entrants only.