#210_Chiffon Cake

Orange Chiffon Cake

Adapted from Joy of Baking
with just a couple of adjustments in the ingredients.

Update, 5.14.11(Compare with Japanese Cheesecake
or Cream Cheese Chiffon Cake, recipe #297, click here.)

There are 2 parts to the Orange Chiffon Cake:
Part1: the egg yolk mixture
Part 2: the egg whites mixture or meringue

Separate 7 eggs and set aside

Part 1
Egg Yolk Mixture:

2-1/4 cups cake flour (sift before measuring)
3/4 cups castor sugar or superfine sugar*
(white sugar works just fine)
1 tsp salt
1 Tb baking powder
Sift all ingredients in a bowl or as Martha Stewart does,
stir with a wire whip

Make a well in the center and add:
1/2 cup canola oil
1/2 cup + 2 tbsp orange juice
7 large egg yolks
1 tsp vanilla


Using a wire whisk or a hand mixer, blend all ingredients together.
This is the egg yolk mixture, (part 1)
Set aside and make the egg white mixture.

Part 2
Egg Whites Mixture or Meringue
7 egg whites, room temp
3/4 tsp cream of tartar
3/4 cup caster sugar
(or white sugar will do)

Using a stand mixer with the wire whip attachment, whip egg whites until foamy.
Add the cream of tartar and continue to beat until soft peaks form
then gradually beat in the sugar.

Continue to whip until stiff-peaks forms.
This is a critical part of making the Chiffon Cake.
You don't want to neither under beat nor over beat your egg whites.
Here's a link on how to whip egg whites:
http://bakingbites.com/2005/06/cooking-school-how-to-beat-egg-whites/

To make the chiffon cake batter:

With a rubber spatula gently fold (in 3 batches) the egg white mixture(part 2) into the egg yolk mixture (part 1) just until it is well blended together. Do not beat or stir the mixture.

Pour batter into ungreased bundt pans and bake in a pre-heated 325 degrees oven for about 55-60 minutes.

The cake is done when tooth pick (I use bamboo skewer)

inserted in to the cake comes out clean.
Invert pan right away after taking it out from the oven
so the cake will not shrink or lose its volume.

Yields:
With this recipe, you can make
12 mamon and 1 bundt cake
or
24 mamon in medium molds (click here)
or
4 (9" round) cakes for Crema de Fruta
(for recipe click here)
or
2 (9x11) cakes for Crema de Fruta
(for recipe click here)

2 (11x5) loaf pans for Custard Cakes
Click here for recipe

http://pinoyamericanrecipes.blogspot.com/2009/06/150mango-custard-cake.html

(experiment with the baking time)

Notes from MaMely:*I had used regular white sugar in this recipe and it did not affect the texture, at least i thought so.
Caster sugar is the same as the superfine or ultrafine sugars.

Valuable info: How to "fold in" ingredients

"The basic process is to use a large rubber spatula to reach down through the center of the foam to the bottom of the bowl and lift some of the batter up and on top of the foam. As you turn your wrist to deposit the batter on top of the eggs, you turn the bowl a few degrees. Then reach down to the bottom again and lift more of the batter up and over the foam. As the bowl turns, the batter and foam blend, and when there are no traces of egg white left, you’re done.

There are a few tricks that will help you fold. The first is to take a quarter or so of the beaten egg and mix it into the heavier batter. You lose some of the bubbles, but it brings the consistency of the batter closer to that of the foam so they mix better....." Read the rest of the info here.

#207_Christmas Treats

Christmas 2009 giveaway treats to friends and neighbors

Crema de fruta or fruit cocktail cakes
for recipe, click here

Cinnabuns
Cinnamon Rolls with Orange Buttercream Frosting
Here are the links for recipes:
click here for buns,
click here or here

Caramel Popcorn Snack Mix
for recipe click here

#198_Crema de Fruta or Fruit Cocktail Cream Cake

Crema de Frutas "to go"

Crema de Frutas or Fruit Cocktail Cake
For the fundraising Event

For recipe, click here.

#28_ Crema de Frutas (Fruit Cocktail Cream Cake)

Modified version of Crema de Frutas

The secret of good Crema de Fruta is in the filling and in the base cake. There are many different versions of this cake. Some recipes call for condensed milk in the filling, some call for custard, etc. I had made the original recipe from a book by Nora Daza, a famous cookbook author, a veteran gourmet chef, and at one time a host of a TV cooking show in the Philippines. The cake was really good but baking the sponge cake and making the custard filling from scratch was not a piece of cake for me. After making it once, I had to come up with an easier version.

This is my modified version of the cake and it is my favorite!!!!

I replaced the custard filling with the cream cheese and lemon pudding filling from the Hawaiian recipe (entry #6). I also used white cake mix instead of sponge cake, although using sponge cake for the base is no doubt a lot better. Store-bought sponge cake can also be substituted. Slice it up to fit your pan(s).

The subtle flavor of the lemon pudding, combined with the cream cheese and layers of the other ingredients make this cake taste sooooo heavenly that I call it the celestialized cake.

I have been making this cake in an 11x 15 cake pan, but lately I discovered that by using 3- 8x8 aluminum square pans, I can give away 2 of them and keep one for me. I think they look festive enough for Christmas give-aways too.

You can top the cake with any kind of whipped cream

Here's my recipe:

1) CAKE:

1 box white cake mix (I like to use French vanilla cake mix)

Bake the cake according to package directions. Let cool

*please see note below.

2) FILLING:

2 packages (3.5 oz each) instant lemon pudding mix

1 package cream cheese, softened

3-1/4 cups cold milk (updated)

In a bowl beat cream cheese and set aside. In another bowl, beat pudding and milk until thick; ( food processor works best for this part) Add the cream cheese and continue to beat and mix well. Consistency should be like mayonnaise. Spread over cooled cake.
(Note: you can also use 1 box instant lemon pudding mix and 1 box of white chocolate pudding mix...excellent combination)

3) FRUIT COCKTAIL

1 large can (29.5 oz) fruit cocktail, drained well

Spread over pudding

4) GELATIN

2 envelopes unflavored gelatin

1/2 cup white sugar

1/2 cup boiling water

1 1/2 cups cold fruit juice (I used the juice of the fruit cocktail plus some orange juice)

Mix gelatin and sugar together and pour in the boiling water, stirring well until gelatin is dissolved. Add cold juice and stir. Set aside until slightly set then spread over fruit cocktail

5) APPLE JELLY (optional)

Slightly melt 1/2 cup apple jelly either in a sauce pan on top of stove or in the microwave.

Drizzle over the gelatin to glaze.

REFRIGERATE CAKE FOR AT LEAST 5 HOURS BEFORE SLICING.

*NOTE: Dec. '09

I have finally overcome my intimidation in making chiffon cakes since I posted this Crema de Fruta recipe. For the base of this cake I now use the Chiffon Cake recipe, click here. It sure makes a lot of difference.