tag:blogger.com,1999:blog-9032090606782570420.post9186821749381215932..comments2024-03-29T13:38:17.379+08:00Comments on Expat Gourmand: Orange Chiffon Cakeexpatgourmandhttp://www.blogger.com/profile/06445217785393932551noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-9032090606782570420.post-64203351558829853062012-06-14T12:02:34.524+08:002012-06-14T12:02:34.524+08:00Hi Miss Superfreak,
I'm glad that this recipe...Hi Miss Superfreak,<br /><br />I'm glad that this recipe worked for you! I have never tried baking a chiffon cake in an ordinary round pan, but I think it may be possible. You just have to ensure that the cake still cools down upside down in the pan. And use less batter so that it doesn't over-rise past the rim of the pan, otherwise it'd be difficult to cool upside down. <br /><br />A tube pan will produce the best results in a chiffon cake, but good luck if you do experiment with a normal pan. Please let me know how it goes!expatgourmandhttps://www.blogger.com/profile/06445217785393932551noreply@blogger.comtag:blogger.com,1999:blog-9032090606782570420.post-89521384531846376902012-06-14T05:34:10.000+08:002012-06-14T05:34:10.000+08:00Hi expat gourmand. I tried your recipe and it is i...Hi expat gourmand. I tried your recipe and it is indeed close to what I wanted for a chiffon cake, thank you for posting:-) I'd just like to ask if you've tried this with regular round baking pans. do you think it will work as well? thanks very much!Miss Superfreakhttps://www.blogger.com/profile/06244993629407653696noreply@blogger.comtag:blogger.com,1999:blog-9032090606782570420.post-19557309096049267802012-03-28T10:04:58.081+08:002012-03-28T10:04:58.081+08:00Hi Regine,
Thank you very much for your positive ...Hi Regine,<br /><br />Thank you very much for your positive feedback. I am very happy that the recipe works well for you. I have not made a chiffon cake in ages, but I am glad that my recipe is helping bakers in the meantime :)expatgourmandhttps://www.blogger.com/profile/06445217785393932551noreply@blogger.comtag:blogger.com,1999:blog-9032090606782570420.post-59614225140828029082012-03-28T00:40:02.833+08:002012-03-28T00:40:02.833+08:00Expatgourmand, this is the very best Chiffon cake ...Expatgourmand, this is the very best Chiffon cake recipe. I am an avid amateur baker and I have tried many recipes. I doubled your recipe to make it in an 10 inch tube pan, and also added a bit of orange zest. The cake is so light, fluffy, and not too sweet. It can be eaten by itself with a dusting of powdered sugar or, like I did, cut into 3 layers and filled with rum pastry cream. I then frosted with whipped cream frosting. Your recipe is simply the best, and I think that one of the reasons is the combination of all purpose flour and cornstarch in lieu of cake flour which I hate. Thanks for sharing such a wonderful recipe. RegineAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-9032090606782570420.post-73604053182736982002008-01-26T09:07:22.000+08:002008-01-26T09:07:22.000+08:00To my disappointment, licking my monitor does NOT ...To my disappointment, licking my monitor does NOT mean I get to taste cake.hunter006http://hunter006.livejournal.com/noreply@blogger.comtag:blogger.com,1999:blog-9032090606782570420.post-72007797174418894792008-01-28T20:34:09.000+08:002008-01-28T20:34:09.000+08:00LoL your comments always make me laugh..LoL your comments always make me laugh..expatgourmandhttp://expatgourmand.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-9032090606782570420.post-38691571281483697822010-10-29T09:34:10.000+08:002010-10-29T09:34:10.000+08:00i tried this today and it was perfect!! very soft ...i tried this today and it was perfect!! very soft like cotton.. can we also add cornflour to chocolate cakes? thanks heaps!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9032090606782570420.post-14415520385699527992010-10-29T09:40:53.000+08:002010-10-29T09:40:53.000+08:00does it produce the same texture if i make chocola...does it produce the same texture if i make chocolate cake? is it the cornflour that makes it this soft and airy? i used to make chiffon cakes but doesnt produce a cake like this, much more when i make chocolate cakes.. it always sag after baking. what shall i omit and how many tbsp of cocoa should i add to the cake? - esmaluAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-9032090606782570420.post-49847499546595335082010-11-10T11:58:36.000+08:002010-11-10T11:58:36.000+08:00Great to hear that it came out well! I'm sure ...Great to hear that it came out well! I'm sure cornflour will work well for chocolate cakes too.expatgourmandhttp://expatgourmand.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-9032090606782570420.post-40470203740154623932010-11-10T12:02:05.000+08:002010-11-10T12:02:05.000+08:00I'm sure the cornflour helps give a fine textu...I'm sure the cornflour helps give a fine texture, but the cream of tartar really helps with holding the airy structure. I used to make sponge cakes without cream of tartar, and it always sunk. The tartaric acid helps stabilise the egg whites so that it doesn't collapse easily.expatgourmandhttp://expatgourmand.wordpress.com/noreply@blogger.com