Woke up this morning to a new pot of flowers by the window. It made me feel so much better. After being under the weather with flu, cough and high fever for the past few days, today feels like I’m alive again. Everything tasted bland and sometimes I don’t even feel like eating when I was ill. Today I somehow crave for cake. So I decided to bake a Bandung Chiffon Cake.
Chiffon cake is a traditional light cake which is a favourite among most people. My favourite is of course the Pandan flavour but no harm trying out other flavours just for the sake of variety and experimentation. Who knows I might discover a new favourite. This turned out to be a favourite for my cousin. This is something new for me.
I used to be afraid to try something new. Mostly because I’m afraid it will result in a failure. Now I’m not so worried about that anymore. I guess its because I realised I can handle it and I know how. Failure is a part of life. If you don’t try, you’ll never know. If you don’t fail, you’ll never learn. Trying something new doesn’t mean you will fail. Sometimes you do get a good outcome. Its all a matter of how you handle it. Will you let that failure make you be depressed your whole life like its the end of the world for you or will you take it as a lesson learnt that you now know what went wrong and how to fix it and try again and again? The choice is yours. Be defeated or be motivated.
This is one of my experiments. Now, how do I actually come up with this crazy idea of a bandung chiffon cake? I love chiffon cake and my favourite drink is bandung. Bandung is a famous drink here. Its actually rose syrup with evaporated milk and water. Its best when cold, especially in sunny Singapore. So, lots of ice, please! So this is actually a mixture of two of my favourite things.Bandung Chiffon Cake
- 5 Egg Yolks
- 50g Caster Sugar
- 40ml Corn Oil
- 150g Cake Flour
- 3/4 tsp Baking Powder
- 1/4 tsp Salt
- 60ml Rose syrup
- 100ml Evaporated Milk
- 5 Egg Whites
- 80g Sugar
- Preheat the oven to 180 degC.
- In a big bowl, whisk the egg yolks and caster sugar until light.
- Add the oil and whisk again until well combined.
- Pour in the rose syrup and evaporated milk and mix well.
- Sift the cake flour and baking powder. Add it into the mixture and also add in the salt. Mix well and put aside. This is mixture A.
- In another bowl, make the meringue. Make sure the bowl and mixer is totally dry. Pour in the egg whites and whisk. When bubbles are formed, add a third of the sugar and continue to beat the egg whites. While beating the meringue, gradually add in sugar a little at a time until all the sugar is used. Continue mixing until the meringue is almost at stiff peak. This is mixture B.
- Take a third of mixture B and mix with mixture A. Use a spatula to mix it evenly. Once its mixed evenly, pour in the rest of mixture B into mixture A and mix well. Mix it softly and slowly to prevent the meringue from deflating.
- Pour the batter into the chiffon cake tin. I used the 23cm sized tin. Do not grease the tin. This is important as the cake needs to rise by sticking to the sides of the tin. It won’t be able to rise if the tin is greased.
- Bake for an hour. I baked for 20 mins and then covered it with aluminium foil to prevent it from cracking and burning at the top and I also lowered the temperature to 170 degC for the other 40 mins.
- Once you take it out of the oven, overturn the cake in the tin and allow it to cool. Make sure you allow the cake in the tin to cool completely before taking it out from the tin. Use a knife to cut along the edges to loosen the edges of the cake and take it out gently. It is now ready to be served.
So sorry for the lousy pictures. Its something I hope to improve.