Deco Chiffon Cake

Deco Chiffon Cake

Terakhir kali saya mencoba untuk membuat Deco Chiffon Cake pada saat ulang tahun anak saya yang ke 3. Masih belum sempurna, karena warna Chiffon Cake nya masih agak kecoklatan dan warna biru yang berubah menjadi kehijauan. Pada kesempatan lain, saya mencoba membuat 3 warna Chiffon Cake. Kenapa ngga rainbow aja sekalian? Simply karena saya ngga sanggup buat nyuci perkakas nya haha. Harap maklum ya soalnya saya mengerjakan semua nya sendiri tanpa asisten 😀

Last time I tried to make Chiffon Cake Deco during my son’s third birthday. Still not perfect, because the Chiffon Cake color is still a little brown-ish and the blue color turns into green. On another occasion, I tried to make 3 colors Chiffon Cake. Why not making the rainbow color? Simply because I couldnt imagine washing all the dirty bowls, since I work by myself without any assistance lol

Kali ini saya cukup berhasil membuat chiffon cake ini, karena warna nya tidak bercampur lagi, tidak ada efek kecoklatan dan yang paling penting buat saya bagian atas Chiffon cake nya mulus sekali. Memang sih gak masalah buat permukaan atas chiffon cake kalau pecah, karena pada akhirnya yang menghadap keatas kan bagian bawah nya. Tapi buat saya, tantangan paling menarik adalah membuat permukaan atas chiffon cake mulus semulus permukaan japanese cotton cheesecake yang biasa saya buat

This time the Chiffon Cake is quiet successful, because the colors are not mixed up, no browning effects and most importantly for me the top of the chiffon cake is smooth. It is not a problem if there’s crack on the top of Chiffon Cake, because in the end the top part will not be shown. But for me, the most interesting challenge is to make the top surface of chiffon cake as smooth as the japanese cotton cheesecake

chiffon1

chiffon2

Seperti yang tertera pada buku yang di tulis oleh Susanne Ng, salah satu trik supaya warna pinggiran chiffon cake tidak kecoklatan adalah menurunkan suhu oven setiap 15 menit. Untuk oven saya yang cukup panas, saya menurunkan suhu 10C dari suhu awal yang tertera di buku, yaitu 150C. Jadi kenali dulu oven mu baik2 ya, karena setiap oven itu beda2 perlakuannya.

As stated in the book that was written by Susanne Ng, one of the tricks to avoid brown-ish color is lower the oven temperature every 15 minutes. Because my oven is hot enough, I lowered the temperature to 10C from the initial temperature listed in the book, it’s 150C. So you have to know how hot your oven is, because every oven is different.

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3 Flavour Deco Chiffon Cake
For 18cm Tube Pan

Preheat Oven to 160C
Bake at 160C for 15mins, lower to 150C for 15mins, lower to 140C for the last 15mins

Ingredients:
4 Egg Yolks
27g Caster Sugar
47g Oil
53g Water or Milk
80g Cake Flour

5 egg whites
50g caster sugar
1/2tsp Lemon Juice (or 1/4tsp cream of tartar)

Flavoring:
Strawberry Paste
Pandan Paste
Lemon Paste

—For sheet Cake (Star shape)–
20cm Square pan
Bake at 160C for 15mins

1 Egg Yolk
9g Caster Sugar
15g Oil
16g Water or Milk
1/2tsp Vanilla Extract
26g Cake flour (sifted)
A pinch of salt

2 Egg Whites
1/2tsp lemon juice (or 1/4tsp cream of tartar)
15g Caster sugar

Original recipe from :
CREATIVE BAKING – Chiffon Cakes Book by Susanne Ng

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