Freshly and Lovingly Baked on : 4th Jan 2014
Yeasted stuffs are my favourite. Maybe it is because I am tremendously comfortable and at ease with bread. As I venture deeper into this journey. I get interested in trying more and more things. Sometimes I am running out of ideas to bake. There are things that I never dare to try. Maybe I am just getting too comfortable with doing the usual.
At the same time, I am worried about being stuck and never grow. That is why I made the decision to leap out of comfort zone and leave the bank where many beautiful memories are made and a place full of laughter and joy. Am I disgressing again? Hahaha….
Today, I am leaping out of those comfort zone baking items into chiffon cakes. Its a bake that strikes fear into my heart so lets see how I fare.
3 parts to this bake:
1) Maple Butter Cookies
2) Maple Chiffon Cakes
Maple Butter Cookies
125g Unsalted Butter ( softened)
85g Maple Syrup (A grade)
115g All Purpose Flour
35g Corn Flour
1/2 Tsp Pure Vanilla Extract
Cream butter, maple syrup, salt and vanilla extract together in a stand up mixer until light and fluffy. It will look curdled up initially but fear not and continue creaming it.
While letting the mixer to do its job, sift both the corn flour and all purpose flour together.
Mix the sifted flour into the batter of butter in 3 parts until well mix.
It is a rather soft batter and hence pipeable. Get ready a piping bag and a star shape nozzle. Pipe onto the baking tray lined with parchment papers.
Baked in a preheated oven of 180 degree for 11 to 12 mins or until the side started to brown.
The texture of these coookies are not those crunchy type, its soft cookies.
Maple Chiffon Cake
4 Egg yorks
6 Egg Whites
90g Cake Flour
65g Maple syrup
20g Maple Sugar
35g Granulated Sugar
Cream yolks and maple sugar until thick and pale. Add in the maple syrup and milk and stir well. Combined sifted cake flour into the batter and mix well.
Whipped up the egg whites with the granulated sugar until stif peak.
Fold half of the meringue into the yolk batter after which pour this batter into the bowl containing the meringue and fold in. Be careful not to burst the air bubbles created.
Bake in a preheated oven at 170 degree for 20 mins before turning it down to 160 degree and bake for another 12 minutes.
While its baking:
When it is out from the oven, invert the pan and let it cool down before taking the cake out.
After depaning the cake, this is how it looks. I realised that I need to tap the batter to get rid of hidden air pockets when the cake batter is being poured into the cake pan. That will help to alleviate the empty holes in my dissected chiffon.
1/2 Cup Egg whites ( about 5 eggs)
3/4 Cup Granulated white sugar
1/4 Cup Maple Sugar
A pinch of salt
1 Tsp Pure vanilla extract
Create a double boil and stir sugars and salt into the egg whites. Ensure sugar dissolves before whipping up the whites into stiff peaks. This will take about 7 to 8 mins.
Asemble as per pictures. After piping the roses, I use a torch to toast the meringue to give it a toasted definition. This is a xmas gift from some of my best girlfriends!! I am estatic!
So here you go. My firsts. First attempt at a Chiffon Cake. First attempt at torching the meringue. First attempt at swiss meringue.