Aunty Yochana shows you her goodies.
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The last few times I made chocolate brownies with cream cheese toppings, there was always something wrong. One time, it sank in the middle. Another time, I put a chopstick in to test for doneness, the chocolate part was done but the cream cheese kept coming out wet so in the end I took it out even when there was still cream cheese stuck on my chopstick but my chocolate part become very dry.
You have so much experience, maybe you know what I did wrong?
You cannot bake cream cheese till your skewer comes out dry....that will be overcooked.
You don't need a skewer. Use your fingers to tap a little in the middle of the cake. It should still wobble a bit. Switch off the oven and leave the cheese cake in the oven to cool down. As it cools, the cream cheese filling will continue to cook on it's own and after 30 mins., open the oven door ajar and let it cool completely.
Cream cheese should be wet and creamy and not dry and hard and that is why your chocolate is overbaked and becomes very dry.
For this type of chiffon cake, you need to use the tube loose bottom pan. Firstly, you have to invert the cake after it's till it's completely cool. Secondly with this tube pan, it's very easy to remove the cake.
Hello AuntyYochana,
ReplyDeleteI hope you don't mind me asking you a question.
The last few times I made chocolate brownies with cream cheese toppings, there was always something wrong.
One time, it sank in the middle. Another time, I put a chopstick in to test for doneness, the chocolate part was done but the cream cheese kept coming out wet so in the end I took it out even when there was still cream cheese stuck on my chopstick but my chocolate part become very dry.
You have so much experience, maybe you know what I did wrong?
Kiwi
Hi,
ReplyDeleteI'm a cafe addict.........luv anything with cafe. Your cake look soooooo delicious. Do you mind sharing the recipe........thks a lot!!!
Hi anonymous,
ReplyDeleteGet a copy of Kevin Chai's Chiffon cake is done...the recipes are there.
happy baking..
rgds
Hi Kiwi,
ReplyDeleteYou cannot bake cream cheese till your skewer comes out dry....that will be overcooked.
You don't need a skewer. Use your fingers to tap a little in the middle of the cake. It should still wobble a bit. Switch off the oven and leave the cheese cake in the oven to cool down. As it cools, the cream cheese filling will continue to cook on it's own and after 30 mins., open the oven door ajar and let it cool completely.
Cream cheese should be wet and creamy and not dry and hard and that is why your chocolate is overbaked and becomes very dry.
rgds
Hi Lucy, for chiffon cake, do we need a chiffon tin? Can the normal tin bake chiffon cake soft too?
ReplyDeleteregrds,
eileen
Hi eileen,
ReplyDeleteFor this type of chiffon cake, you need to use the tube loose bottom pan. Firstly, you have to invert the cake after it's till it's completely cool.
Secondly with this tube pan, it's very easy to remove the cake.
rgds
Thank you so much for your advice!
ReplyDeleteNow I know where I went wrong =)
Kiwi
Hi Aunty Yochana,
ReplyDeleteIn Kevin Chai's recipe eg. for coffee chiffon he uses plain flour. Is it better to use cake flour instead?
Thanks!
Hazel
Hi hazel,
ReplyDeleteAny flour will do for chiffon cake.
rgds
Love your coffee chiffon cake!!!
ReplyDeleteCould you share recipe with us?
Thanks!
Love your coffee chiffon cake!!!
ReplyDeleteCould you share recipe with us?
Thanks!