Make a chiffon cake with new 20cm cake pan （20cm圆模的戚风蛋糕）

There was a year end sale in Robinson The Jem last weekend. Bakeware of some brands offered 20-30 % discount. How could I resist such attracting price and not take this opportunity to invest in some new bakeware? Everyone had the same mindset as me, that is why the shop was really crowded the whole day. After shopping in it for several hours, I finally got one a 20cm*7cm round baking pan with purple color, a loaf pan, and other interesting kitchen stuff like the pineapple slicer

Before buying this pan, I’ve already owned two baking pans, one is black from Wilson, another red chiffon pan from Ikea which has a hole in the centre. It is a traditional chiffon pan. Both of them are 24cm in diameter. Most of time I use the black one and I only use the red one occasionally.

The reason why I want a smaller pan is that I want to make smaller cake and bring it to the toastmaster club to share with club members. I’ve seen others bringing fruits, fried noodles, snack to the club, and I want to contribute some food too. A big cake will be more than enough for a tea break. A middle-sized cake would be ideal for the occasion.

The brand is wiltshire which is from Australia. It looks to me its quality is not as good as Wilson but better than Redman? Just my impression and it might be wrong

I wasted no time in using this brand new baking pan to make a small chiffon cake.

I found this chiffon cake recipe and basically followed it with minor changes of some ingredients. For example, I don’t use lemon and baking powder. The recipe is meant to make a 17cm cake, but my pan is 20cm. So the actual height is shorter than the ideal height 6-7cm

Recipe

https://www.justonecookbook.com/meyer-lemon-chiffon-cake/

Chiffon Cake

Ingredients

3 large eggs (separated) - I use 4 normal size egg
85 g sugar- I use 75g, with 55g for egg white and 20g for yolk. It is not as sweet as expected. Maybe 85 is better.
3 Tbsp neutral flavor oil (vegetable, canola, etc)
75 g cake flour
A drop of white vinegar for beating the white egg
A drop of vanilla essence for beating the yolk
Bake at 170 degree for 30 - 35 minutes

Comments

Cupcake with self-rising flour （用自发面粉做杯子蛋糕）

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以前做muffin总是不成功，一度以为是烤箱的问题，配方的问题，前几天用了新的嵌入式烤箱built-in oven，在烤箱里似乎是膨胀的，让我以为终于要成功了，很兴奋和期待。没想到一出炉就立刻缩小了，本来顶部开裂的口也神奇地合拢了。就像一朵鲜花，才放绽放了一秒钟，马上就被霜打过而枯萎一样，让我的心情很沮丧。于是我开始广泛搜索为什么muffin会缩小，有个观点引起了我的注意。有人说muffin一出炉之后要立刻把它从烤盘拿出来，放在晾架上，才不会收缩。也有人反驳这种观点，说自己总是让muffin在烤盘里晾凉，也完全不会收缩。越读越困惑，到底是怎么回事呢？在上网搜索资料的过程中，看到有人提及要检验baking powder的有效性。我灵光一闪，这会不会这就是我失败的原因呢？我在youtube找到了视频关于baking powder effectiveness test。发现检测方法很简单，就是用沸水。把沸水倒入Baking powder中，如果马上产生大量气泡，说明baking powder是新鲜有效的，反之就是失效了。我上次用的牌子是bake king，而且还是2016年生产的。经过沸水实验，发现它果然失效了。我恍然大悟，怪不得屡次失败，原来真正的罪魁祸首就是你呀！有点哭笑不得，怪自己傻，怎么没早一点怀疑它呢？于是我换了一个新牌子的baking powder：royal baking powder, 它产自西班牙。沸水试验显示它是有效的。用它重新做了一次muffin，轻轻松松就成功了！看来做好muffin一点都不难，一瓶好的baking powder是关键 muffin recipe 来自这里 Basic Muffin Recipe Ingredients 2 medium eggs 125ml vegetable oil 250ml semi-skimmed milk 250g golden caster sugar 400g self-raising flour (or same quantity plain flour and 3 tsp baking powder) 1 tsp salt 100g chocolate chips or dried fruit such as sultanas or

Cupcake with Plain flour + self-rising flour mixes （普通面粉混合自发面粉做杯子蛋糕）

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