Hi fellow bakers, Have you made this cake yet? Any tips to share? Please leave all questions and baking tips at the comment section. Thank you for sharing your experience, helpful tips and advises for our previous bake! Happy Baking!
Baked this without a hitch. The recipe calls for 1.5 cups sugar with 1 cup for the batter and .5 for the egg whites. I used .5 cup for the batter and even this is too sweet for me. And when I bake this the 2nd time (yes, there is a second time - cos folks are asking!) I shall further reduce the sugar to perhaps 1/3 cup for the batter and perhaps the same for the egg whites. I would say no problem in reduction of sugar for the egg whites as the cream of tartar will do the job of perfect meringue!
Hi Emily, Thanks for tips on the sugar, I noticed that the sugar is too much! Will definitely reduce the sugar, I don't like sweet cakes too! Will be making this in the next few days! No baking tomorrow, I have a date with BBW!! Haha!
Baked the cake today! Nice, soft and fluffy. I used 1/3 cup of sugar for the batter and 1/4 cup sugar for the whites, I feel that it could do with a little bit more sugar! For me, it is OK if eaten with the orange frosting. Emily, perhaps you could stick to your plan of 1/3 cup sugar for batter and 1/3 cup for the egg whites. For those who love sweet cakes, you could add in more than that. And I have used scant half teaspoon of salt, maybe could be reduced a little bit more, as I can taste the slight saltiness, maybe because I have used very little sugar! I added in orange zest, no wastage!
Hey hey hey... me bake it last week as well... me too hv reduced the sugar and well i tot adding orange zest in the cake will be a bonus. You did well Joyce... but i thought it tasted like 鸡蛋糕...? Kekeke...perhaps its jus me....:))
Thanks for the tips ladies, I've baked mine yesterday & also reduced the sugar. My cake turned out to be cottony soft & fluffy too. I really love the texture of this cake . I've added orange blossom in my cake for more intence citrus flavor as my family is not keen of chiffon or sponge cake. Overall is a nice cake , great for tea time ; ;)
Hi Grace, Nope, I have not tried baking it in a tube pan. If you're using a tube pan, would be great if it has a removable bottom. Since this is a sponge cake, you need to stand it upside down to cool, otherwise it will collapse. Mine rose very high, even though my pan has legs, I've got to let the pan rest upside down with the three legs supported by three equal size glasses! If you are using a tube pan which has no removable bottom, I guess you've got to use a flexible soft spatula to loosen the cake at the sides, centre and the bottom! Good luck! Let us know how it goes for you should you make this!
Oh golly me!! Tube pan actually means the chiffon cake pan!!?! Geez I was really just thinking of the bundt pan. Seriously what am I thinking?! No wonder it says ungreased and invert.
Joyce - thks for the tips...what u said struck me that it's just like chiffon cake....hahhaah no wonder! Anyhow, I usually massage my chiffon out of the pan like in the vid Emily gives cos trying out the removal via spatula and hand, I tik by hand is one of the best and fun part. Do try and see how it turn out for you ;)
Hi Grace, Haha! I have not tried using a bundt pan for sponge cakes, I think it would not be easy to unmould! To remove the cake from my sponge mould, I would usually use a thin knife to separate the cake against the sides, bottom and centre of pan, very easy and quick. Have not tried to massage the cake out before, certainly looks like fun, will try it out next time! Thanks Emily! The video is very helpful!
Sorry that I have post my cake one day ahead. Will link up tomorrow. Baked mine in a tube pan with no loose bottom (not chiffon cake pan) and was easy to remove by using rubber spatula to loosen the edges.
Oh WOW!!! everyone cakes look soooo beautiful. What a fantastic job ladies :-D Unfortunately I don't have a chiffon cake tin but read that I can bake it in a normal cake tin but a bit hesitant due to the height factor. Also for the fact that it is an orange chiffon cake, I've been scared for life because as a child as my mum use to bake this cake All. The. Time. as our family and friends loved it so much - I got so sick of it and get put off any type of orange cakes ;)
@Zoe: thanks so much for the comment dear, I see Joyce passed you the message (thanks Joyce). It's not a problem just wanted to let you know I do visit your site. It's just for some reason there are certain sites where I can't leave a message, must be something to do with cache spam - go figure.
Baked this without a hitch. The recipe calls for 1.5 cups sugar with 1 cup for the batter and .5 for the egg whites. I used .5 cup for the batter and even this is too sweet for me. And when I bake this the 2nd time (yes, there is a second time - cos folks are asking!) I shall further reduce the sugar to perhaps 1/3 cup for the batter and perhaps the same for the egg whites. I would say no problem in reduction of sugar for the egg whites as the cream of tartar will do the job of perfect meringue!
ReplyDeleteHi Emily,
DeleteThanks for tips on the sugar, I noticed that the sugar is too much! Will definitely reduce the sugar, I don't like sweet cakes too!
Will be making this in the next few days! No baking tomorrow, I have a date with BBW!! Haha!
lucky you! I can only go on sunday!
ReplyDeleteHi Emily,
DeleteI bought 6 books! Yipee...! :)
envy! i am not going afterall cos DD#2 has to attend a wedding in johore which she had forgotten about. ;(
DeleteBaked the cake today! Nice, soft and fluffy. I used 1/3 cup of sugar for the batter and 1/4 cup sugar for the whites, I feel that it could do with a little bit more sugar! For me, it is OK if eaten with the orange frosting.
ReplyDeleteEmily, perhaps you could stick to your plan of 1/3 cup sugar for batter and 1/3 cup for the egg whites. For those who love sweet cakes, you could add in more than that.
And I have used scant half teaspoon of salt, maybe could be reduced a little bit more, as I can taste the slight saltiness, maybe because I have used very little sugar! I added in orange zest, no wastage!
Hey hey hey... me bake it last week as well... me too hv reduced the sugar and well i tot adding orange zest in the cake will be a bonus. You did well Joyce... but i thought it tasted like 鸡蛋糕...? Kekeke...perhaps its jus me....:))
ReplyDeleteHi Mimi
DeleteI cannot read Chinese, got to google for it and it says "Chicken Pie"? LOL! Kekekeke!
Oooh... kekeke....鸡蛋糕 is the chinese steamed cake tat uses eggs, flour, sugar n no oil too... e yellow steamed cake they always hv..??? Hehehe....
DeleteThanks for the tips ladies, I've baked mine yesterday & also reduced the sugar. My cake turned out to be cottony soft & fluffy too. I really love the texture of this cake . I've added orange blossom in my cake for more intence citrus flavor as my family is not keen of chiffon or sponge cake. Overall is a nice cake , great for tea time ; ;)
ReplyDeleteGood tips gals! i've got a question though...anyone baked it in the tube pan unbuttered? How did you manage to take it out?
ReplyDeleteHi Grace,
DeleteNope, I have not tried baking it in a tube pan. If you're using a tube pan, would be great if it has a removable bottom. Since this is a sponge cake, you need to stand it upside down to cool, otherwise it will collapse. Mine rose very high, even though my pan has legs, I've got to let the pan rest upside down with the three legs supported by three equal size glasses!
If you are using a tube pan which has no removable bottom, I guess you've got to use a flexible soft spatula to loosen the cake at the sides, centre and the bottom!
Good luck! Let us know how it goes for you should you make this!
Hi Grace i baked mine in a tube pan. Jus removed it like how we removed the chiffon cake...
DeleteHi Grace,
ReplyDeleteHere is how you massage your cake out of the pan:
http://www.youtube.com/watch?v=TxTKF8UQ6SA
Oh golly me!! Tube pan actually means the chiffon cake pan!!?! Geez I was really just thinking of the bundt pan. Seriously what am I thinking?! No wonder it says ungreased and invert.
ReplyDeleteJoyce - thks for the tips...what u said struck me that it's just like chiffon cake....hahhaah no wonder! Anyhow, I usually massage my chiffon out of the pan like in the vid Emily gives cos trying out the removal via spatula and hand, I tik by hand is one of the best and fun part. Do try and see how it turn out for you ;)
Hi Grace,
DeleteHaha! I have not tried using a bundt pan for sponge cakes, I think it would not be easy to unmould!
To remove the cake from my sponge mould, I would usually use a thin knife to separate the cake against the sides, bottom and centre of pan, very easy and quick. Have not tried to massage the cake out before, certainly looks like fun, will try it out next time! Thanks Emily! The video is very helpful!
Hi ladies,
ReplyDeleteSorry that I have post my cake one day ahead. Will link up tomorrow. Baked mine in a tube pan with no loose bottom (not chiffon cake pan) and was easy to remove by using rubber spatula to loosen the edges.
Great cake and low fat too! Cheers!
Zoe
thanks for the tips everyone. I think i will make it in a chiffon pan then !
DeleteOh WOW!!! everyone cakes look soooo beautiful.
ReplyDeleteWhat a fantastic job ladies :-D
Unfortunately I don't have a chiffon cake tin but read that I can bake it in a normal cake tin but a bit hesitant due to the height factor.
Also for the fact that it is an orange chiffon cake, I've been scared for life because as a child as my mum use to bake this cake All. The. Time. as our family and friends loved it so much - I got so sick of it and get put off any type of orange cakes ;)
@Zoe: thanks so much for the comment dear, I see Joyce passed you the message (thanks Joyce). It's not a problem just wanted to let you know I do visit your site. It's just for some reason there are certain sites where I can't leave a message, must be something to do with cache spam - go figure.