tag:blogger.com,1999:blog-3747498344320901332.post8570491908951998306..comments2024-02-11T04:43:29.198+08:00Comments on Blessed Homemaker: Yogurt Chiffon CakeBlessed Homemakerhttp://www.blogger.com/profile/15280093571105411449noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-3747498344320901332.post-68839584032516287102011-06-21T16:21:08.770+08:002011-06-21T16:21:08.770+08:00Anony,
This is a chiffon cake so it's not dens...Anony,<br />This is a chiffon cake so it's not dense. It might not be able to support the weight of fondant.Blessed Homemakerhttps://www.blogger.com/profile/15280093571105411449noreply@blogger.comtag:blogger.com,1999:blog-3747498344320901332.post-51863958878212191202011-02-09T11:18:15.270+08:002011-02-09T11:18:15.270+08:00Looks delicious!
Is this a dense cake that will b...Looks delicious!<br /><br />Is this a dense cake that will be able to hold under fondant? i want to use a sponge cake base opposed to a pound cake because they are quite unhealthy. Thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3747498344320901332.post-47208188954240740822010-11-30T10:42:13.571+08:002010-11-30T10:42:13.571+08:00yes BH, the top is originally the base.
So I need...yes BH, the top is originally the base.<br /><br />So I need to lower the temperature from 150C to 140C?Caseyhttps://www.blogger.com/profile/02557945954913161002noreply@blogger.comtag:blogger.com,1999:blog-3747498344320901332.post-36924143004963015022010-11-29T22:57:32.428+08:002010-11-29T22:57:32.428+08:00Casey,
The top ie originally the base? I think th...Casey,<br />The top ie originally the base? I think the oven temp is too high.Blessed Homemakerhttps://www.blogger.com/profile/15280093571105411449noreply@blogger.comtag:blogger.com,1999:blog-3747498344320901332.post-89015805928042179202010-11-22T12:27:48.361+08:002010-11-22T12:27:48.361+08:00Dear BH, I had baked this chiffon.
I really like t...Dear BH, I had baked this chiffon.<br />I really like the texture of the cake, but after I turned over the pan to let it cooled, and when I removed the pan, the top of the cake sank inward (凹沉进去), is it due to the temperature of the oven is too low?<br />Thanks!Caseyhttps://www.blogger.com/profile/02557945954913161002noreply@blogger.comtag:blogger.com,1999:blog-3747498344320901332.post-66262590537272846882010-11-17T01:48:17.130+08:002010-11-17T01:48:17.130+08:00Casey,
As long as your flour over liquid ratio is ...Casey,<br />As long as your flour over liquid ratio is 120 : 180, you are quite safe. So yes, you can replace yogurt with yogurt drink.Blessed Homemakerhttps://www.blogger.com/profile/15280093571105411449noreply@blogger.comtag:blogger.com,1999:blog-3747498344320901332.post-20484898312792451822010-11-09T13:58:20.153+08:002010-11-09T13:58:20.153+08:00Dear BH, can I substitute the yogurt with yogurt d...Dear BH, can I substitute the yogurt with yogurt drink? If yes, the portion still remained same? Thanks!Caseyhttps://www.blogger.com/profile/02557945954913161002noreply@blogger.comtag:blogger.com,1999:blog-3747498344320901332.post-66942132023113996592010-10-10T10:30:01.728+08:002010-10-10T10:30:01.728+08:00full,
I'm glad your sister likes this cake :) ...full,<br />I'm glad your sister likes this cake :) My kids love it too.Blessed Homemakerhttps://www.blogger.com/profile/15280093571105411449noreply@blogger.comtag:blogger.com,1999:blog-3747498344320901332.post-91402786336399839782010-10-09T12:36:18.279+08:002010-10-09T12:36:18.279+08:00your cake looks so fluffy :x i've just tried i...your cake looks so fluffy :x i've just tried it today using 2 small tube pans and the result was awesome. light colour and soft texture. my little sister loves it :) thanks a lot for sharing this. i'm going to try your other recipes as well ^^fullnoreply@blogger.comtag:blogger.com,1999:blog-3747498344320901332.post-91786797313834935592010-01-12T10:55:08.863+08:002010-01-12T10:55:08.863+08:00Ean,
I'm so sorry to hear that... JIA YOU!Ean,<br />I'm so sorry to hear that... JIA YOU!Blessed Homemakerhttps://www.blogger.com/profile/15280093571105411449noreply@blogger.comtag:blogger.com,1999:blog-3747498344320901332.post-21598726312872970882010-01-11T08:15:17.047+08:002010-01-11T08:15:17.047+08:00Hi, i still trying ..ha still not success..will tr...Hi, i still trying ..ha still not success..will try again.Eanhttps://www.blogger.com/profile/01136224482969076640noreply@blogger.comtag:blogger.com,1999:blog-3747498344320901332.post-47692745486905924032009-11-24T11:41:28.790+08:002009-11-24T11:41:28.790+08:00Let me know how it turn out for you as I've no...Let me know how it turn out for you as I've not tried greasing and flouring.Blessed Homemakerhttps://www.blogger.com/profile/15280093571105411449noreply@blogger.comtag:blogger.com,1999:blog-3747498344320901332.post-66835143776277608612009-11-23T07:24:23.490+08:002009-11-23T07:24:23.490+08:00Oh....now I know.
OK, maybe I'll try greasing ...Oh....now I know.<br />OK, maybe I'll try greasing and flouring the bottom only to aid in the release of the base.<br /><br />Thanks :)WendyinKK https://www.blogger.com/profile/08266961453200555850noreply@blogger.comtag:blogger.com,1999:blog-3747498344320901332.post-68684594685560257002009-11-04T23:15:12.504+08:002009-11-04T23:15:12.504+08:00So sorry to hear that. I suspect your oven temper...So sorry to hear that. I suspect your oven temperature is uneven, thus causing the base to get burnt. I'm using an oven with fan mode (can't switch it off though) and it helps brown the cakes/cookies nicely.Blessed Homemakerhttps://www.blogger.com/profile/15280093571105411449noreply@blogger.comtag:blogger.com,1999:blog-3747498344320901332.post-23349798442714441012009-11-04T08:16:15.710+08:002009-11-04T08:16:15.710+08:00I have tried again, and i maintain the temp longer...I have tried again, and i maintain the temp longer the time to 1 hr, again, it is black at the base and middle (as i used tube pan), and the top is still wet. I think most probably is my oven's temp, as i used to bake other cake also turn out it is burn at base but wet at top.Eanhttps://www.blogger.com/profile/01136224482969076640noreply@blogger.comtag:blogger.com,1999:blog-3747498344320901332.post-70868298870372520932009-11-03T16:41:11.718+08:002009-11-03T16:41:11.718+08:00Hi Wendy,
No, I did not line the base. I've o...Hi Wendy,<br />No, I did not line the base. I've on a few occassions lined the base and I got a sunken "top" like this.<br /><br />http://blessedhomemaker.blogspot.com/2009/05/cream-cheese-chiffon.html<br /><br />I get condensation problem only when I line the base.<br /><br />When I first started using a round pan, I had to slice the cake before unmoulding. But once the pan gets more seasoned, I just need to push the sides with a butter knife, turned it upside down and give it a good shake and the cake falls out quite nicely.Blessed Homemakerhttps://www.blogger.com/profile/15280093571105411449noreply@blogger.comtag:blogger.com,1999:blog-3747498344320901332.post-36844087485977629172009-11-01T22:08:03.139+08:002009-11-01T22:08:03.139+08:00Did u line the base of the pan?
I have condensati...Did u line the base of the pan?<br /><br />I have condensation problems at the base when I overturn my round pan chiffons..<br />If I don't line them, I have no idea how to get hem out.WendyinKK https://www.blogger.com/profile/08266961453200555850noreply@blogger.comtag:blogger.com,1999:blog-3747498344320901332.post-63350468200130398582009-10-14T08:27:48.782+08:002009-10-14T08:27:48.782+08:00Tahnks for your feedbacks..
will try again with y...Tahnks for your feedbacks..<br /><br />will try again with your recommendations.Eanhttps://www.blogger.com/profile/01136224482969076640noreply@blogger.comtag:blogger.com,1999:blog-3747498344320901332.post-54804022279159992022009-10-13T23:58:19.101+08:002009-10-13T23:58:19.101+08:00Different mixer with different watts has different...Different mixer with different watts has different performance. Your egg whites should be thick and glossy. Also, when you lift up the whisk, the whipped egg whites should be straight and pointed. You may take a look at my pic here<br /><br />http://blessedhomemaker.blogspot.com/2009/04/lemon-strawberry-yogurt-cranberries.html<br /><br />160C for 45mins is definitely too short. Try baking for another 15 mins. A tip I've learnt is when the cake rises, a dome top is formed. When the dome falls almost flat and parallel, give it another 5 - 7 mins for the cake to brown further.Blessed Homemakerhttps://www.blogger.com/profile/15280093571105411449noreply@blogger.comtag:blogger.com,1999:blog-3747498344320901332.post-68490723083745664462009-10-13T16:26:02.538+08:002009-10-13T16:26:02.538+08:00Ean, I suspect you may have not beat the egg white...Ean, I suspect you may have not beat the egg whites till stiff or flattened it while folding into the yolk mixture. Also, I think you have underbaked the cake.<br /><br />Can i know how long i have to beat the egg white with the highest speed? <br />For my oven, i am not able to control the temperature. I only used 160degree for around 45 minutes, that is too short?Eanhttps://www.blogger.com/profile/01136224482969076640noreply@blogger.comtag:blogger.com,1999:blog-3747498344320901332.post-56002585670366406052009-10-13T16:07:44.341+08:002009-10-13T16:07:44.341+08:00Ean, I suspect you may have not beat the egg white...Ean, I suspect you may have not beat the egg whites till stiff or flattened it while folding into the yolk mixture. Also, I think you have underbaked the cake.Blessed Homemakerhttps://www.blogger.com/profile/15280093571105411449noreply@blogger.comtag:blogger.com,1999:blog-3747498344320901332.post-8959086689134085412009-10-12T07:31:13.403+08:002009-10-12T07:31:13.403+08:00Hi, i baked the 3rd time. i using tube pan. the ri...Hi, i baked the 3rd time. i using tube pan. the rise very nice, but after 20 minutes bake, it is a bit flat. after i off the electric, it sunk a bit, when i remove and invert it,it suck little bit at the middle, but the side & the base & top already bake to brown colour. what gone wrong? <br />Luckily it taste very nice.Eanhttps://www.blogger.com/profile/01136224482969076640noreply@blogger.comtag:blogger.com,1999:blog-3747498344320901332.post-42260132450517540482009-09-30T17:21:28.458+08:002009-09-30T17:21:28.458+08:00Ean,
Good to know you've succeeded :)
Conn,
I...Ean,<br />Good to know you've succeeded :)<br /><br />Conn,<br />I was like you initially, looking for a chiffon baked in a normal pan as I do not want to acquire another cake pan and take up space.<br /><br />Are the sides brown? I suspect you may have underbaked the cake. A tip I've learnt is when baking, the cake rises and form a dome top. When the dome falls almost flat and parallel, give it another 5 - 7 mins for the cake to brown further. I always use this method and never need to insert a skewer to test for doneness. Hths.Blessed Homemakerhttps://www.blogger.com/profile/15280093571105411449noreply@blogger.comtag:blogger.com,1999:blog-3747498344320901332.post-67854025651112520432009-09-28T19:33:16.908+08:002009-09-28T19:33:16.908+08:00Hi Blessed Homemaker,
I am so pleased to find ur ...Hi Blessed Homemaker, <br />I am so pleased to find ur chiffon baked in a normal pan. I tried baking ur chiffon twice with my 8" pan, sad to say both my cakes flopped out immediately when i turned it over to cool . Where do u think I've gone wrong ? Thanks for ur attention.Connnoreply@blogger.comtag:blogger.com,1999:blog-3747498344320901332.post-89115382509187278112009-09-27T19:25:52.269+08:002009-09-27T19:25:52.269+08:00Hi today i made again with tube pan,it is success....Hi today i made again with tube pan,it is success. but i still need some improvement on folding the batter. will try again. Thanks fro the recipe.Eanhttps://www.blogger.com/profile/01136224482969076640noreply@blogger.com