Corner Café

October 31, 2010

Maple Chiffon Cake 楓糖雪紡蛋糕

Filed under: Cakes & Cupcakes — SeaDragon @ 12:00 am
Tags: ,
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maple_chiffon04

Makes one small tube cake (small angel-food tube pan with base measurement of 15cm across the base and 18cm across the top)

[Ingredients]
4 egg yolks
60ml maple syrup *
40ml canola oil
30ml milk, slightly warmed to room temperature

70g cake flour
1/2 teaspoon baking powder

4 egg whites
1/8 teaspoon salt
60g caster sugar

* Use the real maple syrup, NOT maple-flavoured syrup!
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[Preparation]
1. Preheat oven to 160°C. Prepare a small angel-food tube pan but do not grease or line the pan. Sift cake flour and baking powder together three times and set aside.
2. Beat egg yolks and maple syrup with a balloon whisk until combined, add oil and milk, beat well to combine.
3. Beat egg whites and salt until soft peaks. Gradually add 60g sugar, spoonful by spoonful, and continue beating. Beat until the meringue is glossy and just reach the stiff peaks stage.
4. Sift flour mixture over the maple mixture, in a few small batches, and whisk lightly in until combined after every addition.
5. Scoop 1/3 of the meringue into the maple mixture and fold in with a metal spoon. When combined, scoop half the remaining meringue into the maple mixture and fold in. Repeat with the remaining meringue, until thoroughly combined.
6. Pour the cake batter into the tube pan and give the pan a light tap on the kitchen bench to get rid of any large bubbles in the batter.
7. Bake for about 30 minutes, or until cooked. Remove from oven and tap the pan again. Immediately turn the pan upside-down (use cups or drinking glasses to elevate the pan if necessary) and let cool completely this way.

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8. When the cake is cold, remove from the pan. Cut and serve.

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Taste: Airy, light and soft chiffon cake with a subtle maple flavour
Consume: Best within 2-3 days
Storage: Store in airtight container in the refrigerator
Recipe Reference(s): ‘楓糖戚風蛋糕’ recipe by 曾美子

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24 Comments »

  1. maple syrup,我找了很久,但奇怪是新山就是没有她的踪影。唉。。

    Comment by 茄子 — October 31, 2010 @ 12:27 am | Reply

    • Maple syrup 非常貴哦, 在這裡一小瓶250ml的價格就超過AUD$10.00. 可能為此原因在新山的商店不喜歡出售.

      Comment by SeaDragon — November 2, 2010 @ 10:25 am | Reply

  2. This chiffon looks so light, soft and cottony! Beautiful!

    Comment by Wen's Delight — October 31, 2010 @ 2:01 am | Reply

  3. omg. maple syrup chiffon! YUMM. i am having troubles with my chiffon, they always crack and just beneath the crack i get this layer of cake that is denser than the rest of the cake. Do u think u can help me trouble shoot? THanks in advance!

    Comment by crustabakes — November 1, 2010 @ 1:47 am | Reply

    • About the cracking, I also have that problem. It is usually due to beating the egg whites too stiff, or the oven temperature is too high.
      As for the dense layer under the cracks, not too sure about that as I have not encountered that before. If the dense layer is at the bottom of the cake, it is usually due to using cold eggs or other ingredients that are straight out of the fridge. When making cakes, make sure all the ingredients are at room temperature, especially the eggs and milk. I usually bring the eggs out of the fridge the night before if I’m making cake the next day.

      Comment by SeaDragon — November 2, 2010 @ 10:10 am | Reply

  4. Simplemente espectacular!!!

    Comment by karina — November 1, 2010 @ 6:15 am | Reply

  5. The chiffon looks so soft and fluffy, love the color too, so nicely baked.

    Comment by Jess @ Bakericious — November 1, 2010 @ 1:33 pm | Reply

  6. Oh.. real maple syrup! May I ask where can you get that in Australia?

    Comment by JanJan @ Cooking for My Love — November 2, 2010 @ 10:54 am | Reply

    • Most supermarkets should have it. Quite expensive though, about $10-$11 for a 250ml-bottle. I bought a bottle a couple of months ago only because it was on sale for about $8…

      Comment by SeaDragon — November 2, 2010 @ 2:45 pm | Reply

  7. yum yum yum….gotta try it!

    Comment by Tiffany — November 2, 2010 @ 3:29 pm | Reply

  8. I have never tasted this but it looks amazing!

    Comment by macarons — November 5, 2010 @ 9:38 am | Reply

  9. sori to bother you with this question which has been bugging me and after goggling, still no answer. here it is – why is the top of my sponge cakes always sticky so much so that the top layer came off when i touched it? it happened even when the top is dry when taken out of oven, but after cooling, it became sticky. i tried baking longer, used very much less sugar, cooled in the open for long time, still sticky.

    thanks for your time.
    a teo

    Comment by a teo — December 2, 2010 @ 1:28 pm | Reply

    • Hmmm, did you use the same basic recipe everytime with little tweaks, or different sponge cake recipes all turned out like that? It is impossible to tell without looking at the recipe you used. It could be due to the recipe itself… I know Alex Goh’s Japanese Cotton Sponge Cake will give you that sticky surface due to the very high moisture content of the cake.

      Comment by SeaDragon — December 2, 2010 @ 4:53 pm | Reply

  10. oh, you mentioned very high moisture content – i think that is the cause. i followed the recipe exactly because i am shaky on sponge cake baking. the recipe is like this :

    A (beat till well mixed)
    2 yolk & 25 gm sugar
    35 ml water
    35 ml oil

    B
    45 gm cake flour & 1/4 teaspoon baking powder, sifted

    C
    2 egg whites & 30 gm sugar, whisk till stiff

    add B to A & then fold in C. bake 20 mins in 180C oven.

    is the liquid too much, is that why the top of cakes sticky? how to tweak the recipe?

    thank you very much
    at

    Comment by a teo — December 3, 2010 @ 12:00 pm | Reply

    • Ah, OK, these are the problems with this recipe:
      1. It’s a chiffon cake recipe, not a proper sponge cake recipe!

      2. The amount is too small to cook properly. What sort/size of cake tin did you use? With such a small amount, and 20 mins of baking time, it is too short a time to properly caramelise (& subsequently dry off) the surface of the cake, thus the sticky result.

      3. As this is a chiffon cake recipe, you should really bake it in a chiffon tube tin. To properly bake this cake, double the amount and bake it in a 18cm chiffon tube tin. Bake for about 35 to 45 minutes (check) at 160C and do the usual thing for chiffon cake, invert to cool.

      Comment by SeaDragon — December 3, 2010 @ 7:39 pm | Reply

      • forgot to say i baked in 6 muffin paper cups. will try again with double amount as you suggested. hope to report success later.

        thanks again
        at

        Comment by at — December 8, 2010 @ 1:24 am | Reply

  11. Hey,

    I was wondering are you able to add different flavors? Like adding banana, or oranges?

    I tried this recipe and I find that it is delicious.

    Thanks for sharing it 😀

    Comment by Lesley — January 3, 2011 @ 12:09 pm | Reply

    • Unfortunately not for this recipe as the maple syrup, a liquid, makes the cake moist already. I would not recommend adding more moisture such as the fruit you mentioned, it will make the batter too wet. If you want to make the orange chiffon cake, use the recipe in my Kopitiam blog.

      Comment by SeaDragon — January 7, 2011 @ 8:40 am | Reply

      • Ah ok. Thank you very much.
        If I did add more moisture it would’ve been a big disaster and I would’ve wasted very good maple syrup.

        Thank you very much.

        Oh and the food in this and your other blogs are amazing and it’s great that you’ve added pictures.

        😀

        Comment by Lesley — January 7, 2011 @ 10:06 am | Reply

  12. hi, remember i wrote to u 2.11.10 abt sticky top of sponge cake? u kindly corrected that it was chiffon cake & gave me suggestions to solve the problem? i finally tried it with same recipe qty but baked at yr suggested temp of 160c for 35 mins in a cute minature tube pan of 10 cm. haha, turned out perfect, golden brown & dry on top, soft & fluffy insides. wish i know how to post picture online. so happy when a novice succeeded on the 3rd attempt (if failed, that’s when i gave up). thank you so much for giving yr time to help.

    Comment by at — March 5, 2011 @ 5:12 pm | Reply

    • You’re welcome, and great to hear of your success!

      Comment by SeaDragon — March 12, 2011 @ 4:17 pm | Reply

  13. I love your site! a lot of tutorials!! thank you thank you thank you!

    Comment by carine — March 19, 2011 @ 2:55 am | Reply

  14. […] Maple Chiffon Cake (adapted from SeaDragon) […]

    Pingback by Baking #34: Maple Chiffon Cake | Daily Snippets Of Life — August 6, 2014 @ 3:52 pm | Reply


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