Monday, October 8, 2012

Dulce de Leche Chiffon Cake

My domestic helper had quit and went back home for a week and during this period, I am "maidless" and not sure will last for how long. I have actually got one transfer maid but she play me out last min and wanted to go back home. I am having headache of sourcing a helper, some heard that there is an Ah Ma (grandma) at home, immediately reject the offer :(.

I must really salute to those working mothers without domestic helper, I am so drain out even with the help of dear husband and in laws. Time is not sufficient for me as well, I didn't even manage to do much house chores and the weekend is just over, taking care of my little kicker really occupy most of the times. My day starts from 5am plus (wake up to pump milk, yes I am still breast feeding) and ends at 11pm plus (last pump of the day lol), I can't even have time to rest or take a nap, I guess I have to say bye bye to my baking temporary until my new helper on board, then I will be able to have times to visit my favourite blogs too.

Well, enough of pouring, now back to my baking. I have love-hate feeling for chiffon cake. I love to eat chiffon cake but I really hate to bake it, I do not know why I just cannot get 100% successful rate, this DLL chiffon cake had the same fate, failed again. I seriously thinking of taking up some classes on how to bake a chiffon cake :(.
Recipe modified from My Kitchen Snippets

Ingredients A: (for 7" cake pan)
4 egg yolks
90 gram Dulce De Leche

10g corn flour (I omitted cos dun have at home)
100 gram cake flour (I increased from 90g to 100g)
1/2 tsp baking powder
1/4 tsp salt
50 ml vegetable oil
50 ml milk

Ingredients B:
4 egg white
15 sugar
1/2 tsp cream of tartar

Method :
1.          Pre-heat the oven to 180C. Get ready a tube pan. Do not grease it.
2.          Sieve cake flour, corn flour, salt and baking powder. Set it aside. Combined the milk and oil together.
3.          In a mixing bowl mix the egg yolk and Dulce De Leche until well combined. Add in the milk and oil mixture. Mix well. Lastly add in the flour mixture. Mix until the mixture is smooth.
4.          In a mixer whisk all the ingredients B on high speed until soft peak.
5.          Fold in the egg white into the egg yolk mixture in 3 batches. Fold until well combined.
6.          Pour the cake into an ungreased tube pan and bake for 30 - 45 minutes or until skewer comes out clean when tested.

The taste of DDL is very mild but the cake is very soft, I think if I bake it successful, it will taste much more nicer.


  1. 有些想念作7风的时候了:)

  2. 相信味道应该很不错的。 :)

  3. Jess, Don't stress yourself lah! Your chiffon cake looks perfect. I give you 5 stars***** :)

  4. Your chiffon looks good mah. Did you make your own DDL. Hope you can find a good helper soon!

  5. Is it underbaked? Sometimes hoh, if underbaked, mine will deflate a bit. Then I discovered if I bake it longer, the problem will be solved. Maybe this way mgiht work for u

  6. 鲸鱼蓝蓝蓝, cant wait to see your chiffon, sure very nicely bake!

  7. Joceline, taste nice but only texture not fluffy enough.

  8. Somewhere in Singapore, look will not be ok if I shoot the whole cake lol

  9. Ann, so nice of you, thanks ya my dear friend!

  10. Thanks SSB, I need a lot of lucks to get a helper, especially good helper. Yes I made DDL myself, I have spare cans at home leh, do you wan? I can send it to you.

  11. Oh Wendy, I didnt know this trick, next time I try to bake long see will it be better, thanks ya!


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