Cloud Chiffon
is initiated by Susanne Ng
who has generously shared her recipe with us.
who has generously shared her recipe with us.
Many baking enthusiasts were excited with her sharing.
Jeannie Tay of Bake The Talk group
has created an event
#BTTBakealong45
to encourage more people to try.
I have participated in the above event,
and presenting to you my 'holey' Cloud Chiffon.
I have tapped the pan a few times on the counter top
before sending it into the oven,
but the holes are still there.
Next time I better tap after every layer of batter added.
Cloud Chiffon,
besides its appearance,
it actually feels like floating clouds,
and is very very light!
It stands tall without any rising agent,
only with well beaten egg whites!
The following recipe is adapted from Susanne Ng's:
Egg yolk batter
1 whole egg
27g caster sugar
53g corn oil
51g + 2g water
7g vanilla extract
80g cake flour, sifted
8g blue pea flower extract (made by steeping 40 blue pea flowers for 30min)
light blue colour gel, optional
Meringue
5 egg whites
1/4 tsp cream of tartar
60g caster sugar
1. whisk egg with sugar until light, add oil, water & vanilla extract, mix well.
whisk in flour & mix until smooth.
2. whisk egg white with cream of tartar until frothy, add sugar in 3 additions
and whisk until firm peaks.
3. gently fold the meringue into the egg yolk batter
4 divide the batter into 2 portions, 3/4 and 1/4 of the total volume
5. add blue pea extract or blue colouring to the larger 3/4 portion
6. add 2g water to the 1/4 portion.
7. deposit spoonfuls of plain batter randomly around the base of a 18cm pan
to create cloud like shapes.
8. fill the spaces with blue batter & gently cover the 'clouds' before starting the next layer
9. repeat steps 7 & 8 until the batter is 2cm from the rim of the pan
10. bake in preheated 160'C for 15min,
then 140'C for 40min until the skewer inserted comes out clean
11. invert pan on a wire rack once out of the oven
1 whole egg
27g caster sugar
53g corn oil
51g + 2g water
7g vanilla extract
80g cake flour, sifted
8g blue pea flower extract (made by steeping 40 blue pea flowers for 30min)
light blue colour gel, optional
Meringue
5 egg whites
1/4 tsp cream of tartar
60g caster sugar
1. whisk egg with sugar until light, add oil, water & vanilla extract, mix well.
whisk in flour & mix until smooth.
2. whisk egg white with cream of tartar until frothy, add sugar in 3 additions
and whisk until firm peaks.
3. gently fold the meringue into the egg yolk batter
4 divide the batter into 2 portions, 3/4 and 1/4 of the total volume
5. add blue pea extract or blue colouring to the larger 3/4 portion
6. add 2g water to the 1/4 portion.
7. deposit spoonfuls of plain batter randomly around the base of a 18cm pan
to create cloud like shapes.
8. fill the spaces with blue batter & gently cover the 'clouds' before starting the next layer
9. repeat steps 7 & 8 until the batter is 2cm from the rim of the pan
10. bake in preheated 160'C for 15min,
then 140'C for 40min until the skewer inserted comes out clean
11. invert pan on a wire rack once out of the oven
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