RECIPE FOR ANGEL CHIFFON CAKE: CLOUDS WITH BLUE SKY - EVERYDAY IS A GOOD BRIGHT DAY

Ingredients:

Egg Yolk Batter

1 Whole Egg

27 gram of Castor Sugar

53 gram of Vegetable Oil

51 gram of Water + 2 gram of Water

Few drops of Vanilla Esssence

80 gram of Shifted Cake Flour

8 gram of Blue Pea Flower Water + few drops of Blue Colouring

Meringue

5 Egg Whites

Few Drops of Lemon Juice

60 gram of Castor Sugar

Method:
Egg Yolk Batter

1. Whisk whole egg with sugar.
2. Followed by oil, 51 gram of water and vanilla essence.
3. Then, divide the batter into 2 portion:
4. One portion 1/3;
5. Another portion 2/3
6. Mix the 8 gram of blue pea flower water + 2 drops of blue colouring (can add 5 drops to get deeper colour) into 2/3 egg batter. This is for the sky.
7. As for the cloud, mix the 1/3 egg batter with 2 gram of water.

Meringue

1. Beat egg whites until stiff peak.
2. Then divide the egg whites into 2 portion:
3. One portion for 1/3 and another portion for 2/3.
4. fold the 1/3 portion of egg white into the 1/3 Cloud's egg yolk batter.
5. Then fold the 2/3 egg white batter into 2/3 egg yolk batter.

How to place cake batter into your tube pan?

1. Deposit the cloud batter first at the bottom of your tube pan. To create "Cloudlike" shapes.
2. Then follow by the sky batter, and make sure the sky batter has fully covered a layer before you start another batch of cloud batter.
3. Until you have finished up cake batters.

Baking Time

Baked at the preheated oven: (This method is to achieve a smooth surface of the chiffon)

130 C for 15 minutes
140 C for 15 minutes
150 C for 10 minutes
155 C to 160 C for 5-10 minutes

Thank you Susanne Ng for her recipe.

This bake is to support and participate to one of the facebook group #BakeTheTalk -  weekly bakealong session #BTTBakealong45.


Note:

By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.