Monday, May 14, 2007

Taro Chiffon Cake






Egg yolk Mixture:

6 egg yolks
150 gm. mashed Yam (steam and mash it)
150 gm. coconut milk or evaporated milk
1/4 tsp. salt
60 ml. cooking oil
1 tsp. Yam Paste
few drops of purple colouring
50 gm. castor sugar
180 gm. cake flour - sift

Egg white foam:

6 egg white
1/2 tsp. Cream of Tartar
100 gm. Castor Sugar

Decoration: Cooked Yam and Black sesame seeds

Method:

(1) Mix all the egg yolk mixture together and stir till smooth.
(2) Whisk egg white with cream of tartar and gradually add in sugar and whisk till stiff peak form.
(3) Gently fold beaten egg white into egg yolk mixture till blended.
(4) Pour into an ungreased 23 - 25 cm. tube pan.
(5) Bake at 170C for 45 min.s or until cooked.
(6) Remove from oven, invert onto cooling rack and leave to cool completely before removing from pan.
(7) Decorate with rolled mashed yam and sesame seeds.
(8) Slice and serve.

Recipe adapted from the book:"chiffon cake is done" by Kevin Chai

44 comments:

Yoke said...

hi yochana,

luvly cheesecake & chiffon cakes!

rgds
yoke

Anonymous said...

Dear Aunty,

Mother's day is near! My mummy Loves Yam alot! Do you mind sharing this recipe with me please? Really wish you're my neighbour!!! :)

Cheers,
Mandy

yochana said...

Mandy,

The recipe is from the book: Chiffon cake is done by Kevin Chai.

rgds

Little Corner of Mine said...

Did you use yam paste to make this?

Anonymous said...

hi Yochana,
can you give me the ISBN number of the book ?
Thank you

Chawanmushi said...

Hi Lucy
Nice and tall taro chiffon. May I know what deco you used ... mint leaves and taro balls? tia

Jam said...

Dear Aunty,
Just finished my last exam today! Having mixed feelings because it's the start of another phase of my life... work... *sigh* But for now, I'll just enjoy baking and hopping by your blog for inspiration! =) I really love this yam cake and your vanilla ice cream, looks scrumptious!

Anonymous said...

Hi Aunty Yo
May I know which recipe book? Is it Kevin Chai new released recipe book?
Irene

yochana said...

Hi Irene,

Yes you're right.
ISBN 978-983-3641-10-9

rgds

yochana said...

Hi Jam,

Isn't it a relieve after all those decades of studying?? Guess it's part of life that you have to go through...work is fun unless though. Cheer up!!

rgds

yochana said...

Hi chawamushi,

Yes I used mint leaves and taro balls.

rgds

yochana said...

Little corner of mine,

I steam the yam then mashed it.

rgds

Anonymous said...

Hi Aunty,

I really love your blog sooo much, you bake so many stuff here wow...!!! I love your taro chiffon cake also, it looks very delicious.
I live in USA and i can't find the Kevin Chai recipe book, so if you don't mind please share the recipe for me ya :)
THanks a lot :P

Anonymous said...

Do you mind posting the recipe for me? luv taro so much thanks

Anonymous said...

Aunty,

This Sunday is Mother's Day and I would like to make this cake for mothers in my church, please share with me the recipe ya, thanks so much

shirley said...

Hi Aunty Yochana

Do you normally use large egg for chiffon cake? Large egg means 70gm with shell?

Thanks.

Regards
shirley

yochana said...

Hi shirley,

I normally use large eggs like yours for chiffon but sometimes if the eggs are too big, I'll cut down the eggs and I have to judge how much the flour too.

rgds

Bridget said...

Hi Yochana,
Thank you for posting this recipe. My cakes never look as good as yours but I'm relentless lol.

Bridget

Anonymous said...

Hi aunty,

Today I made this (taro) chiffon cake after my success on pandan chiffon cake yest. Overall the cake is very nice BUT i found some hard stripes on some portions of the cake..luckily only part (1/4) of the cake was affected by the hard spiral patterns. Do u know what is the cause of it? Thanks

Mei

yochana said...

Mei,

Do you know what is the hard strip in your cake? Could it be that the egg yolk mixture was not properly mixed before adding in the egg white? Next time when you find that the egg yolk mixture is a bit stiff, add in a little more liquid to make it soften it.

rgds

Anonymous said...

Aunty,

Yes, the egg yolk mixture is a bit stiff when i folded in the flour. Next time i will add in more coconut milk n mixed evenly. Thanks Aunty n have u try the cheese chiffon cake? I will have to get the 6" tube pan first.

Mei

yochana said...

Hi Mei,

Aiyoh, out of the whole book, I think my worst chiffon cake is the cheese chiffon cake. It's edible no doubt but there are too many pot holes. At first when it's in the oven, it was baking very nice with a smooth top but after that it cracked badly on top. I think I will redo again.

rgds

Anonymous said...

Hi Aunty,

Please go to Mycoffee blog on Pumpkin Chiffon cake. The hard strip i m referring to is like the one in the picture.

Mei

yochana said...

Hi Mei,

I don't have her blog add.

rgds

Anonymous said...

Aunty Yochana

May i ask do i nid to mix the mixture till ribbon stage? cos I bought the book and I have no idea wat do it mean by " mix till smooth?

Hope u can clear my doubt =D

Thanx

saori

yochana said...

Dear Saori,

Ribbon stage means: the egg and sugar will whisk until you see swirl pattern on top of the beaten eggs.

rgds

Anonymous said...

Dear aunty yochana =D

Sorry to ask u again, do i need to beat the egg yolks mixture to ribbon stage? then fold in to the egg white mixture?

Thanx!

Hugs
Saori

yochana said...

Hi saori,

no need to beat the egg yolks . Just mix all the ingredients till smooth.

rgds

Anonymous said...

hi, if i dun have yam paste? can i omit it? or is there any substitute. coz quite hard to get suh stuff in Australia.

MsCake said...

Hi Lucy
Would appreciate if u can advise me on the followings - thanks:

1) Realised there's no baking pwd for the taro recipe-I went ahead to add 1 teasp, is it ok?

2) The yam (after steamed & mashed) became chunks, thus hv to go thru a sieve. Do I hv to blend with milk or water first before mixing ?

3) The cake was quite heavy and not so spongy. It took me more than 1hr 5 min to bake because skewer when inserted in centre of cake, never come out clean.

4) Bought frm SUnlik the purple yam essence but cake not purple at all (use 1 teasp). Mrs Wong-Sunlik told me Not necessary to buy purple coloring anymore just use the yam essence.

Hope u can answer the abv questionaires. Thanks so much !

Catherine

yochana said...

Hi Catherine,

For chiffon cakes, you don't need baking powder because the eggs are enough to give the aeration. I didn't use baking powder for this cake.

I do add a little purple colouring to the cake batter although I used the yam essence. It depends on what you are doing. Sometimes you really don't need to add the colouring. You've got to judge yourself.

Your yam sounds heavy.... Sometimes when you are unlucky, you will get yams that are not fluffy but hard instead. No matter how you steam, you'll still get the hard lumps. Try to get the fluffy type. Big Yams are normally fluffy.

The above faults could cause your chiffon cake to become heavy and dense.

rgds

MsCake said...

Hi Lucy

Thanks so much for the advice.

For Chiffon cakes, u mentioned not necessary to use baking pwd. I noticed some of yr chiffon like orange type;strawberry;chocolate which I had tried all, used baking pwd. Also those recipes call for cakeflr and not self-raising flr. Do u think if by adding baking pwd,it will help to rise the cake better?...

Sorry, I am a bit confused now as whether to add or not to add baking pwd for all chiffon cakes... hahaha ...

Pls enlighten me-thanks.

yochana said...

Hi Catherine,.

The best thing is just follow the recipe. It's all tested. don't worry about the baking powder. Chiffon cakes will still work without baking powder. Try it...

rgds

MsCake said...

Yes Lucy, thanks for the prompt reply.

Anonymous said...

Hi Aunty,
can I check what is the standard egg size you would recommend for chiffon cakes then?

Thanks!
Kat

yochana said...

Hi Kat,

use 65 gm. eggs (with shells on).

rgds

Daphne said...

Hi Yochana, may I ask how to make yam paste? Can I replace taro with sweet potato instead to make a sweet potato chiffon cake? How to make Sweet potato paste? Thank you in advance for answering my questions.

Aunty Yochana said...

Hi Daphne,

Just steam the yam and mash it finely when it's hot and soft.

rgds

Daphne said...

Appreciate your answer, Yochana.

Cheers always!

delia said...

Aunty,
I made this cake yesterday but the texture comes out dense in some parts. I blended the yam after steaming. Could it be due to this?

Aunty Yochana said...

hi delia.

Sounds like you have overmixed your batter causing it to become dense.

rgds

Anonymous said...

Hi Aunty,

Where can I get yam paste? I'm in Malaysia, but comes back Singapore once a month...any advice? Thanks!

Anonymous said...

hi Aunty,
can I used powder yam instead of fresh,its very hard to find fresh yam here in United Kingdom. If I used powder how much is the quantity? thanks a lot!
hamis

masak-masak sukumei said...

I just baked a taro chiffon cake using your recipe, it turns out beautifully!!
I personally like very moist chiffon cake, and think this cake is a little bit dry. I will use less cake flour or add more coconut milk next time. However, this recipe is still wonderful! I will bake this again and again. Thanks for sharing!