This story start with 5 egg yolks.
I already have in mind what to bake for this weekend since Wednesday- none other than Chiffon Cake. Probably becos I bought another chiffon cake book recently, it’s a really good deal that I took it without second thought moreover it’s by one of my favourite author – 曾美子. It started with borrowing 曾美子的黃金比例蛋糕 from the library and I love the light fruit cake recipe inside. Despite having a few chiffon cake recipe on hand and many easily found on the web, I decide I will take reference from the book but I replace the water with coconut milk and replace the rum with 1 tsp pandan essence.
Rather than saying that this is a therapeutic bake, I would say it as stressful since I’ve one failed attempt and I’m not very confident of beating egg whites. Well, I overwhip the first 5 egg whites, it look soft peak when I lift up the whisk so I left it for another few mins and they look like a pool of clouds! Since I’ve already have the egg yolk mixture ready, I break up another 5 eggs and was really careful not to overwhip this round, finally I got it right. I took great care not to overfold the egg white + flour mixture.
I bake it at 150 degrees for 30 mins and the cake crack slightly in the last 5 mins so now I know I will set at 150 degrees for the first 20 mins and lower the temperature to 140 degrees for the last 20 mins 🙂
The cake isn’t as fluffy as I thot it will be, not sure if it’s the ingredients proportion combination but sure taste/smell good enough. It’s also slightly on the sweet side so I will have to reduce the amount of sugar. I would not say this is successful but definitely another attempt in my baking journey.