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
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44 comments:

  1. yokekeenMay 02, 2007 9:23 pm

    hi yochana,

    luvly cheesecake & chiffon cakes!

    rgds
    yoke

    ReplyDelete
  2. AnonymousMay 02, 2007 9:56 pm

    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

    ReplyDelete
  3. Aunty YochanaMay 02, 2007 10:17 pm

    Mandy,

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

    rgds

    ReplyDelete
  4. Little Corner of MineMay 02, 2007 11:56 pm

    Did you use yam paste to make this?

    ReplyDelete
  5. AnonymousMay 03, 2007 3:07 am

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

    ReplyDelete
  6. ChawanmushiMay 03, 2007 12:38 pm

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

    ReplyDelete
  7. AnonymousMay 03, 2007 2:45 pm

    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!

    ReplyDelete
  8. AnonymousMay 03, 2007 4:41 pm

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

    ReplyDelete
  9. Aunty YochanaMay 03, 2007 4:51 pm

    Hi Irene,

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

    rgds

    ReplyDelete
  10. Aunty YochanaMay 03, 2007 4:58 pm

    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

    ReplyDelete
  11. Aunty YochanaMay 03, 2007 5:06 pm

    Hi chawamushi,

    Yes I used mint leaves and taro balls.

    rgds

    ReplyDelete
  12. Aunty YochanaMay 03, 2007 5:27 pm

    Little corner of mine,

    I steam the yam then mashed it.

    rgds

    ReplyDelete
  13. AnonymousMay 05, 2007 1:18 am

    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

    ReplyDelete
  14. AnonymousMay 10, 2007 8:09 am

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

    ReplyDelete
  15. AnonymousMay 11, 2007 10:49 pm

    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

    ReplyDelete
  16. AnonymousMay 14, 2007 5:45 pm

    Hi Aunty Yochana

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

    Thanks.

    Regards
    shirley

    ReplyDelete
  17. Aunty YochanaMay 14, 2007 5:49 pm

    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

    ReplyDelete
  18. UnknownMay 16, 2007 5:23 am

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

    Bridget

    ReplyDelete
  19. AnonymousMay 23, 2007 1:23 pm

    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

    ReplyDelete
  20. Aunty YochanaMay 23, 2007 2:41 pm

    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

    ReplyDelete
  21. AnonymousMay 23, 2007 3:08 pm

    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

    ReplyDelete
  22. Aunty YochanaMay 23, 2007 4:13 pm

    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

    ReplyDelete
  23. AnonymousMay 26, 2007 1:12 pm

    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

    ReplyDelete
  24. Aunty YochanaMay 26, 2007 3:23 pm

    Hi Mei,

    I don't have her blog add.

    rgds

    ReplyDelete
  25. AnonymousSeptember 29, 2007 4:53 pm

    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

    ReplyDelete
  26. Aunty YochanaSeptember 30, 2007 3:52 pm

    Dear Saori,

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

    rgds

    ReplyDelete
  27. AnonymousSeptember 30, 2007 8:42 pm

    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

    ReplyDelete
  28. Aunty YochanaSeptember 30, 2007 10:14 pm

    Hi saori,

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

    rgds

    ReplyDelete
  29. AnonymousOctober 19, 2007 4:19 pm

    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.

    ReplyDelete
  30. MsCakeJuly 16, 2008 7:39 pm

    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

    ReplyDelete
  31. Aunty YochanaJuly 16, 2008 9:34 pm

    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

    ReplyDelete
  32. MsCakeJuly 16, 2008 9:53 pm

    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.

    ReplyDelete
  33. Aunty YochanaJuly 16, 2008 9:55 pm

    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

    ReplyDelete
  34. MsCakeJuly 16, 2008 10:22 pm

    Yes Lucy, thanks for the prompt reply.

    ReplyDelete
  35. AnonymousAugust 04, 2008 11:53 am

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

    Thanks!
    Kat

    ReplyDelete
  36. Aunty YochanaAugust 04, 2008 10:13 pm

    Hi Kat,

    use 65 gm. eggs (with shells on).

    rgds

    ReplyDelete
  37. AnonymousNovember 05, 2008 11:34 pm

    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.

    ReplyDelete
  38. Aunty YochanaNovember 06, 2008 4:05 pm

    Hi Daphne,

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

    rgds

    ReplyDelete
  39. AnonymousNovember 07, 2008 1:35 pm

    Appreciate your answer, Yochana.

    Cheers always!

    ReplyDelete
  40. AnonymousMarch 10, 2009 4:13 pm

    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?

    ReplyDelete
  41. Aunty YochanaMarch 10, 2009 4:15 pm

    hi delia.

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

    rgds

    ReplyDelete
  42. AnonymousMay 03, 2009 2:54 pm

    Hi Aunty,

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

    ReplyDelete
  43. AnonymousDecember 05, 2009 10:30 pm

    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

    ReplyDelete
  44. masakmasaksukumeiOctober 28, 2014 10:29 pm

    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!

    ReplyDelete