This chiffon cake is based on my Vanilla Chiffon Cake recipe. I omitted the vanilla bean paste and flavored it with maple syrup and round cake pan instead of tube pan was used. The cake was not served upside down so in order to develop nice crack on top, I cut the surface open with a knife after 10 minutes of baking. After baking the cake rose higher than the height of the pan, I inverted it over a stainless steel strainer to cool so that it wouldn’t be squished and take on the marks or the cooling rack.
Maple Chiffon Cake
For 6 by 3 inch round pan with removable base
60 g cake and pastry flour
3 egg yolks, large
35 g grapeseed oil
20 g milk
25 g maple syrup
3 egg whites, large
20 g granulated sugar
1/3 tsp cream of tartar
Notes: The eggs I use are about 50 g each without shells.
Separate the eggs and place the egg whites In a clean mixing bowl (I usually wipe the bowl and the wire beater with paper towel and vinegar or lemon juice to remove traces of grease). Line bottom of pan with parchment paper round. Preheat oven to 325ºF/170ºC.
Sift flour into another large mixing bowl and make a well in the center. Add oil, milk, egg yolks and maple syrup to the well and whisk gently until combined. Set aside.
Whip egg whites with a hand mixer or a stand mixer fitted with the whisk attachment until foamy. Add cream of tartar (to stabilize the meringue) and continue beating until soft peaks form. Then slowly add sugar in batches and continue beating until glossy and firm peaks form. When you lift up the whisk, the peak will hold its shape but the tip will fall back slightly.
Scoop one third of the meringue to the yolk mixture and mix well to lighten. Then pour this back to the remaining meringue. Fold gently and thoroughly until homogeneous.
Pour batter into the pan and smooth top with a spatula. Tap cake pan against the kitchen counter several times to get rid of any large air bubbles. Bake for 10 minutes then take out the cake and make three to four vertical slits (like an asterisk sign) on the cake surface with a greased knife. Continue baking in the oven until a wooden skewer inserted into the center of cake comes out clean, about 20 to 25 minutes more for my oven. Adjust baking time accordingly as every oven is different.
Invert pan (I placed it over a large strainer) to cool before unmolding.
Below is a demonstration of unmolding cake without any tools. The cake releases itself easily from the sides of the pan with the help of gravity.
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