Happy Valentine’s Day!
Hubby and I like the sentiment behind Valentine’s Day BUT we abhor the commercialism of it. So we usually stay home – he gives me flowers and I make something special for dinner, or at the very least dessert.
So, I wanted to make something for my Valentine. At the same time, I wanted to try and see if my little electric oven could bake a chiffon cake successfully. Of course the cake could not be a big one, since the oven is small… and since I already knew that the top would have a tendency to “burn” I had to figure out what to do to prevent it.
First I had to choose a recipe. All my recipes were for large tube pans and because the ratios were uneven it was very difficult to scale down even by half. Not that I was any good in Math anyway!
So, I googled “small chiffon cake recipe” and the results were plenty… and a bit confusing… in any case I settled for this one, which I had to adapt and modify (just a little bit) because I didn’t want a coffee chiffon cake, I wanted a Dayap chiffon cake. Dayap is the local lime. It has a fantastic flavor and I had a difficult time finding it in the markets. I finally found a couple of plants and after some time, managed to have reasonable harvests!!!
My modified recipe –
2 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
2 egg yolks
3 tablespoons sugar
1 tablespoon fresh dayap juice
1/4 cup oil
7 tablespoons cake flour
3/4 teaspoon baking powder
Prepare everything beforehand – preheat the oven to 325*F, line a 6×4-inch round pan with greaseproof paper (I did not have a small tube pan), separate the eggs and prepare all other ingredients.
Beat the egg whites with cream of tartar until the mixture is full of bubbles. Add sugar by tablespoon, and beat until stiff peaks form.
In a separate bowl, mix the yolks, sugar, dayap juice, oil, flour and baking powder together until just mixed. Fold into the egg white mixture.
Pour into the prepared pan and “bang” the pan on the table once or twice to remove any big bubbles. Bake…
Here is where it gets a bit tricky…
Within 10 minutes, my chiffon cake rose beautifully, but the top had cracked and was very very browned already.
So I switched the top heating off and moved the pan to the lower rack. Another 20 to 25 minutes, the cake was done. (The “black” lines correspond to the top heating element!)
Except that it got slightly deflated upon cooling…
But all is well that ends well, the cake was generally a success since hubby loved the texture! It was a bit different from the usual chiffon cake that I make (an American recipe and a Filipino one), Somehow it was a bit heftier but still soft and tender.
It might have been just a tad tart but with the sweet filling and caramel icing, as well as the cashew brittle garnishes, the tartness was somehow balanced.
I sliced the burnt top off, and halved the cake in the middle for the filling (to make it a 2 layer cake)
Happy Valentine’s Day, sweetie!