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Christopher Tan is a well-known pastry chef and cookbook author from Singapore. His chiffon cake recipe has become famous for its light and fluffy texture, and the perfect balance of sweetness. In this article, we will explore the Christopher Tan chiffon cake recipe, its ingredients, instructions, nutrition facts, and how it can be stored and served.

What is Christopher Tan Chiffon Cake Recipe?

Chiffon cake is a light, airy cake made with eggs, sugar, flour, and oil. The Christopher Tan chiffon cake recipe uses a combination of cake flour, baking powder, egg yolks, sugar, oil, and water. The egg whites are beaten until stiff peaks form, then folded into the batter to give the cake its airy texture. This recipe also calls for pandan extract, a popular Southeast Asian flavoring that adds a unique fragrance to the cake.

Ingredients:

• 5 egg yolks
• 40g sugar
• 50ml vegetable oil
• 75ml water
• 100g cake flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp pandan extract
• 5 egg whites
• 50g sugar

Instructions:

1. Preheat the oven to 170°C.
2. In a large mixing bowl, whisk the egg yolks and sugar until pale and fluffy.
3. Add the vegetable oil and water, and mix until well combined.
4. Sift in the cake flour, baking powder, and salt, and mix until smooth.
5. Add the pandan extract and mix well.
6. In a separate bowl, beat the egg whites until foamy, then gradually add the sugar and beat until stiff peaks form.
7. Gently fold the egg whites into the batter, one-third at a time, until no streaks remain.
8. Pour the batter into an ungreased 20cm chiffon cake tin and smooth the top with a spatula.
9. Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean.
10. Invert the cake tin onto a wire rack and let cool completely before removing the cake from the tin.

Nutrition Facts:

This recipe yields one 20cm chiffon cake, which serves 10-12 people. One serving contains approximately 140 calories, 5g fat, 20g carbohydrates, and 3g protein.

Is it Healthy?

While chiffon cake is not exactly a healthy food, the Christopher Tan chiffon cake recipe is a lighter option compared to other cakes because it contains less butter and sugar. Additionally, the use of pandan extract instead of artificial flavorings adds a natural element to the cake. As with all desserts, it should be enjoyed in moderation as part of a balanced diet.

Beneficial Points of Christopher Tan Chiffon Cake Recipe:

The Christopher Tan chiffon cake recipe is a great option for people who want a light, fluffy cake that is not too heavy or rich. It is also easy to make, and the pandan extract gives it a unique flavor that is not found in traditional cakes. Additionally, because it is not as dense as other cakes, it can be served as a lighter dessert option after a heavy meal.

How can we Store it?

Chiffon cake can be stored at room temperature in an airtight container for up to three days. To keep it fresh for longer, it can be stored in the refrigerator for up to a week. To prevent the cake from becoming dry, cover it with plastic wrap or aluminum foil before storing.

How to Decorate Christopher Tan Chiffon Cake Recipe?

The Christopher Tan chiffon cake can be decorated with whipped cream, fresh fruit, or a dusting of powdered sugar. For a more elaborate decoration, you can pipe whipped cream around the edge of the cake, or create a simple glaze by mixing powdered sugar and water until smooth and drizzling it over the top of the cake.

How can we Serve Christopher Tan Chiffon Cake Recipe?

The Christopher Tan chiffon cake can be served on its own or with a dollop of whipped cream and fresh fruit. It is a light and refreshing dessert that is perfect for any occasion, from afternoon tea to a dinner party. It can also be served as a breakfast or brunch item with a cup of tea or coffee.

Why do we like it?

The Christopher Tan chiffon cake is a popular choice because it is light, fluffy, and not too sweet. The use of pandan extract gives it a unique flavor that sets it apart from other cakes, and it is easy to make with simple ingredients. Additionally, it can be served in a variety of ways and is a versatile dessert option.

What is the Difference Between Chiffon Cake and Sponge Cake?

While chiffon cake and sponge cake may look similar, there are a few key differences. Chiffon cake contains oil, which gives it a moist and tender crumb, while sponge cake does not. Sponge cake is also typically made with only egg whites, while chiffon cake uses both egg yolks and whites. Chiffon cake is usually baked in a tube pan and inverted to cool, while sponge cake can be baked in a variety of pans.

Which is Better: Sponge Cake vs Chiffon Cake?

Both sponge cake and chiffon cake have their own unique qualities and are beloved by many. Sponge cake is lighter and less rich than chiffon cake, making it a great option for those who prefer a less dense cake. Chiffon cake, on the other hand, is more moist and tender than sponge cake and has a more complex flavor profile. Ultimately, it comes down to personal preference.

What are the 4 Types of Sponge Cakes?

The four main types of sponge cakes are:

1. Genoise – made with whipped eggs and sugar, flour, and butter.
2. Angel food – is made with whipped egg whites, sugar, and flour, and contains no butter or oil.
3. Victoria sponge – made with equal parts butter, sugar, eggs, and flour.
4. Chiffon – made with egg yolks, sugar, flour, oil, and egg whites beaten to stiff peaks.

What Makes Chiffon Cake Dry?

Chiffon cake can become dry if it is overbaked, or if it is not stored properly. To prevent the cake from becoming dry, be sure to bake it for the recommended time and let it cool completely before storing. To store the cake, wrap it tightly in plastic wrap or aluminum foil to prevent air from getting in.

What Oil is Best for Chiffon Cake?

The best oil for chiffon cake is a neutral-tasting oil, such as vegetable or canola oil. These oils do not have a strong flavor that will overpower the other ingredients in the cake, and they also help to keep the cake moist and tender.

Can I Use Water Instead of Milk in Chiffon Cake?

Yes, you can use water instead of milk in chiffon cake. Water is used in the Christopher Tan chiffon cake recipe to keep the cake light and fluffy, and it can be substituted for milk without affecting the texture of the cake.

Is Oil Better Than Butter for Chiffon Cake?

Oil is typically better than butter for chiffon cake because it helps to keep the cake moist and tender. Butter has a lower melting point than oil, which can cause the cake to become denser and less tender.

Does Oil Make Cake Softer?

Yes, oil does make cake softer. Oil is a liquid fat, and it has a lighter texture than butter, which is a solid fat. When oil is used in baking, it helps to create a softer and more tender crumb. This is why oil is often used in chiffon cakes, as it helps to keep the cake light and airy.

Conclusion

The Christopher Tan chiffon cake is a beloved recipe that is both delicious and easy to make. It is a light and fluffy cake that is perfect for any occasion, from afternoon tea to a dinner party. The use of pandan extract gives it a unique flavor that sets it apart from other cakes, and it is easy to decorate and serve in a variety of ways.

While both sponge cake and chiffon cake have their own unique qualities, the Christopher Tan chiffon cake is a great option for those who prefer a more moist and tender cake. It is made with oil, which helps to keep it soft and light, and it can be stored easily without becoming dry.

Whether you are a novice baker or an experienced one, the Christopher Tan chiffon cake is a recipe that is worth trying. With its unique flavor and light texture, it is sure to become a favorite among your friends and family.

FAQs:

Sure, here are some FAQs on Christopher Tan’s chiffon cake recipe:

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