>> Wednesday, July 10, 2013
It was my birthday a few weeks ago. Along with the pre-birthday blues, gifts and well wishes from dear friends and family that this day usually brings, it also came with the reminder just how fast time flies - no wonder the mark a person's life span is usually that quick dash sign '-' between the year of birth and year of death. (What a way to start this post...!)
Of the many goals I've set for myself at the awareness of this 'flying time', one of them was to pick up my camera again and write. I almost forgot how much I miss interacting and sharing with you on this space!
I confess, being busy wasn't really the only reason why I've been away for some time.
Throughout the past year, I have worked hard, played hard, traveled some, adjusted to changing circumstances, made new friends, mellowed and matured a little bit (hopefully). And in between all these activities, there's been a whole lot of sorrow and a whole lot of gladness.
With each passing week and month, I became more convinced that I no longer know which buttons to press on my camera. I once visited this space, and could not quite find the voice or words to begin the next post. Strange, isn't it? But I still continued to bake.
Anyways, so I am back! One year older and still just as clumsy at times. You see, this chiffon cake is a bit of a shorty. I was in such hurry to take photos with the limited and setting winter sun over here that I couldn't wait until it has cooled down completely (remember to invert your pan!) so it might have been a bit flat!
Chiffon cake is really all about the egg whites - if you whip it to the right consistency, you can be sure to have a pillowy soft result! Paired with one of my favourite ingredients, black sesame, I am ready to eat more cakes this winter!
- 4 large eggs
- 100 g cake flour
- 40-50g ground black sesame powder
- 1/3 cup sugar + 4 tablespoon for the egg whites.
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup vegetable oil (I used grapeseed oil)
- 1/2 cup full fat milk
1. Heat the oven to 325 degrees. In a large bowl, sift together the cake flour, sugar, baking powder and salt. Add the black sesame powder and whisk the dry ingredients well to make sure they are thoroughly combined. Make a well in the center of the dry ingredients.
2. In a small bowl, beat the egg yolks until pale yellow add the vegetable oil slowly. Continue beating until the mixture turns slightly thick.
3. Pour the egg yolks into the well, mix gently and add the milk. Beat the wet ingredients into the dry until completely smooth.
4. In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the egg whites until foamy. With the mixer running, slowly rain in the remaining 4 tablespoon sugar. Continue to beat the whites until stiff peaks form when the beater is lifted.
5. Fold the beaten whites into the rest of the batter by gently spoon one-third at the time. Fold in the white slowly and carefully using a spatula. Be very gentle as you fold in the whites so you not deflate them. Gently fold in the remaining third of the whites. Spoon or gently pour the batter into a 10-inch ungreased angel food cake pan.
6. Place the pan in the middle of the oven and bake for 45 minutes at 160C (325F), and a toothpick inserted into the comes out clean.
7. Remove from heat and invert the pan over an inverted cup. Set the pan aside until cooled completely, 1 to 2 hours.