Tang Mian (Cooked Dough) Golden Cheese Chiffon Cake 烫面黄金芝士戚风蛋糕

  

 

Chiffon cake is always my favorite, especially pandan chiffon cake which I love it since young. However I have phobia to bake it as I failed a few times before, so most of times I will skip chiffon cake recipes and those cakes using similar method. Until I have finally able to churn out nice and successful golden sponge cake, that's making me more confidence of handling eggs separation method. When I got to know that bake-along theme is chiffon cake, I decided that this is the best opportunity to push me to bake it.

As tang mian method is now my favorite, definitely I am going to use it for chiffon cake. To decide which flavor to bake, as that was a last min thing so I just looked out for the ingredients available at home.

I actually baked a chocolate flavor but that was a failure, I decided to look out for another recipe but I do not want chocolate flavor anymore. After checked my ingredients stock, I then realized I have not used my golden cheese powder yet. I did some searching and decided to modify the recipes from my blogger buddies. As both of them didn't post the detail steps, I referred to another blogger buddy and also my golden sponge cake.

The color of the cake is so bright and orangy, so eye catching and pretty and feel so sunny by looking at it. Love the cake in heart shape too, thanks so much to my baking buddy for this lovely gift!

I baked the cake twice, 1st cake was baked at 150C and the top was smooth, no crack at all after out from oven and wrinkled a bit after cooled down. However the batter should be for 18cm/7", thus the cake is a bit shorter.

For 2nd bake, I increased the amount of ingredients and baked at 160C for about 45 mins. The top cracked a bit and a bit too brown compared to the 1st bake. The cake is tall, probably about another 1/4 to 1/3 taller than the pictures above.

Recipe modified from 最爱的是我。。。,  eileen の记事本 and steps reference from Butter, Flour and Me and golden sponge cake

1st Bake
Ingredients :

40g cake flour

20g golden cheese powder

10g corn flour

50g milk

50g vegetable oil

3 egg yolks 

3 egg whites

50g sugar

1 tsp lemon juice or vinegar or cream of tartar

* I used 4 as the eggs are small, about 50-52g each with shell

* the recipe should be for 18cm/ 7" heart shape chiffon pan but I have only 20cm/8" so the cake was a bit short
* bake at 150C for 40-45 mins


2nd Bake
Ingredients :

50g cake flour

20g golden cheese powder

12g corn flour

60g milk

60g vegetable oil

4 egg yolks 

4 egg whites

60g sugar

1 tsp lemon juice or vinegar or cream of tartar

* I used 60-63g eggs with shell
* this yield a tall cake for 20cm/8" heart shape chiffon cake pan
* bake at 160C for 45 mins

Method

1. Prepare a chiffon cake pan, don’t need to grease or line paper.
2. Separate egg white and egg yolk into two mixing bowls. 

3. Pour oil and milk in a sauce pan, heat up till you see small bubbles at the side, remove from heat.

4. Immediately add in the sifted flour + golden cheese powder + corn flour, quickly stir to mix well and form a soft dough.

5. Scape the soft dough into a empty mixing bowl, slowly add in egg yolks and whisk till become smooth batter, set aside.

6. Beat egg whites till frothy, add in lemon juice. Gradually add in sugar and beat until approaching stiff peaks (meringue stand straight up with a little curve at the tip) or till stiff peaks (this stage is a bit difficult to fold with egg yolk mixture)

7. Take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.
8. Fold in 1/2 of meringue and use a silicone spatula, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.
9. Pour the batter from a considerable height into cake pan, lightly shake it left and right to level the cake, then gently bang the cake pan on the table top to release air bubbles.

10. Bake at pre-heated oven at 150C at center rack for 40-45 mins. (I off the top heat element and on it back during the last 15 mins)

11. Remove the cake pan from oven, drop it from high side to prevent the cake shrink too much during cool process.

12. Turn the cake pan upside down and cool completely before remove from the cake pan. 

Verdict?

The cake is so soft, fluffy, fine texture and moist, quite similar to the golden sponge cake. The cake is salty sweet, the after taste is a bit too salty for me heeheehee…, tasted like the tidbits cheese ring, the color looks like too :D. Definitely gonna to try out this tang mian method to churn out other flavors.

I'm linking this post to  Bake Along and this week's theme is Chiffon Cakes
jointly hosted by Joyce of  Kitchen Flavours, Zoe of  Bake for Happy Kids and Lena of Frozen Wings