A few doors down from the GP was this bakery. After seeing the doctor, my mom would take me to the bakery and buy slices of pandan chiffon cake. That was about the only thing I was able to eat. And I guess from then, pandan chiffon became a major C.O.M.F.O.R.T. food for me.
When I was pregnant with JL, I bought a chiffon pan. In my pregnancy-induced foggy (and overly ambitious) state of mind, I thought I would finally make that chiffon cake. Well, that did not happen, and the pan, still wrapped in the plastic bag that it came with, sat in a storage box for almost 2 years.
But again, not much happened, until last week. D2 sent me this recipe for a chiffon cake, and said, "Diana, you need to make this!"
Well, I figured, what can possibly go wrong? At the end of the day, if my cake was a flop, I would simply eat it myself and not show anyone! :)
So I made an Earl Grey Chiffon Cake, and it was everything I had hoped for! My first attempt at making this cake that I had avoided for years was a success!
Flushed with my success, I made the cake again for a family friend, and yet another for Aden's teachers at school.
This first thing I did was to empty the contents of 6 bags of Lipton Passion and Raspberry Tea into a cup. Into this, I added 120 ml of boiling water. I gave everything a stir, and set this aside to cool.
Then I separated the yolks and whites of 6 large eggs. It is imperative that no egg yolk is mixed with the egg whites.
Using a paddle on the electric mixer, I whisked the egg yolks until they became lighter in colour. Into this, I added the sugar and salt and continued mixing until the mixture became light and creamy.
In another mixing bowl, I added the egg whites. If you do not have a second mixing bowl, transfer the egg yolk and tea mixture to another bowl and be sure to wash and dry the mixing bowl thoroughly before you whisk the egg whites.
Soon, soft peaks will form. By soft peaks, I mean that the peaks are just staring for form. They are soft and will melt back into themselves after a while.
Then, very gently remove the cake from the pan and it is done!!
Passion fruit and Raspberry Chiffon Cake (Serves 12-16)
Adapted from recipe by Fion Lim
6 large egg yolks
30g caster sugar
1/2 tsp salt
80g vegetable oil
120ml hot water
6 bags Lipton Passion and Raspberry Tea
150g cake flour
3/4 tsp baking powder
6 egg whites
130g caster sugar
1/2 tsp cream of tartar
Note: I made this cake in a 23cm chiffon pan. Do not grease the pan!
1. Preheat oven to 160°C.
2. Cut the tea bags, pour contents into a bowl. Add hot water and mix. Set aside.
3. Sift flour and baking powder.
4. Using the paddle of a mixer, mix egg yolks, salt, and sugar until mixture is light and creamy.
5. Add oil, and continue to whisk for about 2 minutes. Add tea and leaves. Whisk for an additional one minute.
6. Add flour and baking powder in 2 batches. Mix until all the flour has been incorporated. Set this mixture aside.
7. Using the whisk of a mixer, whisk the egg whites until they are foamy. Add the cream of tartar and continue whisking until soft peaks form.
8. Add sugar gradually. Whisk until stiff peaks form.
9. Add 1/3 of the egg white mixture to the egg yolk mixture. Mix.
10. Add 1/2 of the remaining egg white mixture into egg yolk mixture. Gently fold the egg white mixture into the egg yolk mixture. Repeat with remaining egg white mixture.
11. Transfer to a chiffon pan. Tap gently to remove the larger pockets of air.
12. Bake for 55 minutes.
13. Once baked (a skewer inserted emerges cleanly), invert pan and cool cake completely.
14. When completely cool, remove cake from pan and serve.