Tuesday, November 20, 2007

Smooth and Luscious Custard Chiffon Cake



After my first failed attempt at making this cake, I felt that I couldn't give up until it turned out well. Well, I'm happy to say that on my second attempt, I'm satisfy with the results! The cake tasted amazing when it's chilled! It's just like eating creme caramel, but the sweetness is toned down by the soft chiffon cake.

During my first attempt, I didn't bake the cake long enough, which resulted in an underbaked custard layer. When I turned the cake out on the plate, the custard layer literally collapsed and fell on the plate.



Custard Chiffon Cake by J' Lee

1)Caramel Layer
60g caster sugar

2)Custard Layer
90 g caster sugar
3 egg yolks
220 g evaporated milk
1.5 tsp vanilla

3)Chiffon Cake Layer
100 g cake flour
1 1/4 tsp baking powder
50 g caster sugar
32 g canola oil
2 egg yolks
1 tsp vanilla
95 g water

3 egg whites
1/2 tsp cream of tar tar
50 g caster sugar

1) Caramel layer: Caramelize the sugar in the baking mould (don't use nonstick baking mould), until the sugar turns golden brown in color. Swirl the mould around to make sure the caramel covers the base of the mould. Set aside.

2) Custard Layer: Mixed sugar, egg yolks, vanilla, and evaporated milk together and pour to a sieve to remove any air bubbles. Carefully pour into the mould, on top of the caramel layer.

3) Chiffon cake layer: Sift flour and baking powder in a large bowl. In a medium bowl, mixed together the sugar, oil, vanilla, egg yolks, and water. Pour it into the flour mixture and mix together using a hand whisk. Be careful not to overmixed as this will result in the cake being tough. In a separate bowl, beat together the egg whites and cream of tartar until foamy. Slowly add the sugar, and beat until soft peaks form. Carefully fold together the egg whites mixture into the egg yolks mixture without deflating the egg whites.

Pour into the mould, on top of the custard layer and baked in a 170 degrees oven for 45-50 min until the chiffon cake is cooked. If the cake has shrunk away from the side, then it is cooked. You can also test whether the custard layer is cooked my inserting a sharp knife into the side of the cake. If there is no clear water on the knife, the custard is cooked. Remove the cake from the oven and invert into a plate immediately. Serve the cake well chilled!

4 comments:

cheesywee said...

absolutely heavenly!!! your pictures are amazing!! I should really think about investing in a new camera.. but that cake looks so good!!

Hungry Hamster said...

Hehe, thank you Cheesywee :)
I'm still practicing my skills, glad that you like it!

I just got back from my one day road trip, will post about it :)

ilingc said...

What an amazing looking cake and a wicked combination! Custard, caramel and cake mmm... I love the first photo. it looks absolutely delicious.

Hungry Hamster said...

Thank you ilingc! Getting a compliment from a great photographer like you is very encouraging! Thank you again :)