Today I really wanted to bake an airy cake, sweet but not to sweet and nice and fluffy inside. I knew that chiffon cake and Angel food cake were very light and airy, their main ingredient being stiffly whisked eggs so I decided to make a light and airy cake.
So I inspired myself from different recipes, one of angel food cake, one of chiffon cake and this is what I came up with:
What I thought with my result:
-The cake did sink a bit
-When you take it out of the mold, you have to be really careful because as the cake is so delicate if you jog it a bit, it will stay in that place, so my cake wasn't straight on the edges.
-I think I didn't cook it enough because the top was really nice and perfectly airy but the bottom had the consistency a bit of a clafouti with was nice in a way
-The smell was a bit like pancakes, which I really liked and I could taste different things at the same time, with the icing sugar sprinkled on the top, it tasted a bit like a sugar-ring doughnut at the end
-This cake really reminded me of a tourteau fromager, a cake I tasted in France for breakfast 3 years ago and I still have memories of it because it was so good, so that is one of the reasons I really did like this cake (if you ever see a tourteau fromager in a bakery/patisserie, I really recommend it, it's delicious...... I am going to try and make one )
FUN FACT: The difference between Angel food cake and a chiffon cake is that Angel food cake contains no source of fat so now I know I can't call the cake I made and Angel food cake but it is very similar to one.
Ingredients:
7 egg whites
4 egg yolks
200 grams of caster sugar
1 teaspoon vanilla extract
1 pinch of salt
130 grams self-raising flour
1 teaspoon cream of tartar
1 teaspoon baking powder
60 ml vegetable oil
What I did:
To start, i mixed my egg yolks with my oil and then added my flour but then I realized my mixture was way too dense so added some water until rather liquid, but still thick.
To that mixture, I also added the baking powder, salt and vanilla extract and half of the sugar
In another bowl, I whisked up the egg whites with the cream of tartar and then gradually added the sugar until it formed what you call in french the "bec d'oiseau" which means bird's beak so when you lift up the whisk, the pique keeps it's form and fall a little to the side, looking a little like a bird's beak.
I folded the 2 mixtures together with a spatula
I thought the mixture was too thick so I added a bit of milk, but it really shouldn't have
I put my mixture into a greased loose-bottom tin THIS WAS A BIG MISTAKE, I should of used a spring-form tin where the sides come off the cake and the sides don't need to slide down the cake, because this made my cake sides not straight
Then baked it for 45 mins in an oven at 170°C.
I took it out of the tin, and sifted on some icing sugar and served.
BTW: I received this sifter where there is a handle that replace the tapping you usually do on a normal round open-sive and this one sifts easily, all you need to do is pull and release the leaver next to the handle, I love it.
Good or bad?:
I really liked this cake but there are a few things I will change:
not put any milk,
use maybe more egg yolks, so I won't need to add any water
and I will cook it for longer next time.
This is the type of cake that I love, airy, fluffy tastes simple and I love the taste of batter and vanilla it had but I do know that that isn't what everyone likes.
I definitely recommend this recipe if you are a fan of pancakes and airy cakes.
IDEA: This cake also reminds me of a Japanese cheesecake I made once with was very alike in texture but I had cooked the cheesecake in a water-bath so maybe that might make the cheesecake more airy so I won't get the layer at the bottom like I did that was a bit like clafouti.
So that is what I thought of this recipe that I shall redo someday incorporating what I have learned.
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