The recipe for this cake is really simple actually. It's just like any other chiffon cake recipe where you beat the egg whites separately and then fold it into the egg yolk mixture. In the many times I made this cake, I've only ruined it twice. :p I don't know if the probability is good or bad, but it is what it is. :)
My Mom's Famous Chiffon Cake
8 eggs, separated
50g + 150g sugar
100 ml milk
100 vegetable oil
140 g all purpose flour
20g cornstarch
20g milk
1tsp baking soda
Pinch of salt
Processed cheddar cheese from Kraft, shredded to cover the cake
Buttercream, any kind that you like
Heat the oven to 350F and get ready your chiffon cake pan. In a large bowl, combine the milk, oil, and 50g of sugar and mix until well combined using a hand mixer (1-2 minutes). Add to the liquid the flour, milk, and cornstarch and mix until well combined. Then add the egg yolks one at a time, mixing well after each addition.
In another large bowl, whisk the egg whites until frothy and add a pinch of salt. Continue whisking until you reach soft peaks. Add the sugar slowly and continue to mix at high speed until you get a glossy meringue with medium peaks.
Fold the egg white mixture into the egg yolk mixture in additions, being careful not to over deflate the batter. Add some of the shredded cheese in the batter if you like. Pour the batter to the pan and bake for 45 minutes, or until tester inserted to the center of the cake comes out clean. Once the cake is fully baked, take it out of the oven and hang it upside down (my chiffon pan has feet - if yours doesn't, just hang it upside down from a narrow necked bottle) until the cake cools to room temperature (I usually just leave the cake hanging overnight).
Unmold the cake, frost it with buttercream, and cover it with the shredded cheese. Ta-da!!
I had lots of fun with the cake and it's always been popular among my Indonesian friends. Give it a try - my mom's recipes are treasures to be cherished. :p
In another large bowl, whisk the egg whites until frothy and add a pinch of salt. Continue whisking until you reach soft peaks. Add the sugar slowly and continue to mix at high speed until you get a glossy meringue with medium peaks.
Fold the egg white mixture into the egg yolk mixture in additions, being careful not to over deflate the batter. Add some of the shredded cheese in the batter if you like. Pour the batter to the pan and bake for 45 minutes, or until tester inserted to the center of the cake comes out clean. Once the cake is fully baked, take it out of the oven and hang it upside down (my chiffon pan has feet - if yours doesn't, just hang it upside down from a narrow necked bottle) until the cake cools to room temperature (I usually just leave the cake hanging overnight).
Unmold the cake, frost it with buttercream, and cover it with the shredded cheese. Ta-da!!
I had lots of fun with the cake and it's always been popular among my Indonesian friends. Give it a try - my mom's recipes are treasures to be cherished. :p
Yoss-ta, Thank you for sharing the recipe. We successfully made this. Yay! Please pass on our gratefulness to your mom as well.
ReplyDeleteI am so happy that I found your blog. I have been looking for this cheese cake recipe forever!
ReplyDeleteCan you let me know please how you shredded your cheese? I have tried using a normal cheese grater and it does not come out as fine as the cheese in your picture.
I noticed you tried this grated cheese cake using 3 different cake recipes. Which one would you say is the moist and fluffy one? Your Mom's chiffon cake, Bertha's cake, or cotton cake?
I look forward to hearing from you. Thank you! :)
Hi Yossi
ReplyDeletethank you for your recipe.
I like your blog too... it's inspired me to bake...
I tried it and it worked great (the 2nd time)..hehehe
Anyway, I met you before in San Jose. I'm Atep's friend.
I don't know that you're back for good to Indo..
Once again, thanks and keep blogging...
Hi Yossi!!
ReplyDeleteI tried both this cake and the one you made for your friend's birthday!! It turned out really well and everyone loved it.. except that mine didn't look too nice in the outside:P
Will try perfecting my looks again!!
thanks so much!!!
@Carla A - I love my mom's recipe the best! The texture of the cake is really fluffy and moist and it is also the most foolproof one :)
ReplyDelete@Leny - Yesss... I remember you! ehhehe I'm back in Indo for good now. How are you doing?
@Smay - Congrats on the cake! I hope you'll continue baking even more :)
Hi, Yossi
ReplyDeleteI'm good. Now, I'm going to bake this again for my friend's bday...
Wish me luck...:)
My hand is not too friendly with baking so far :), but going to work on it...
Hi, Yossi! I'm interested in your indonesian cheesecake recipe. Just wondered about the vegetable oil, is it 100 ml ? and can I use canola oil instead of the vegetable oil?
ReplyDeleteThank you,
Nita
Hi Nita,
ReplyDeleteYep, you can use canola oil :) And yes, it's 100ml :p Have fun baking!
Thank you for the recipe! I tried the recipe and it has risen very well, not sure of the taste and texture yet but I think it is going to be good. One thing I just wanted to double check is, is it indeed baking soda that is used in your recipe? Just wanted to make sure it isn't baking powder! It also isn't mentioned in the recipe about when to add it, so I just took a leap of faith and added the soda with the flour. Would love your confirmation! I am curious since I've never used soda in the past chiffons I've made except the chocolate ones.
ReplyDeleteSarah
Thank you for your recipe.I've been looking for a long time for this recipe. Can I use a 9"x13"x2" baking pan instead of tube pan?
ReplyDeleteHi Sarah, I made a mistake in typing the recipe. it's actually baking pwder and not baking soda :p sorryyyy... will correct the entry soon.
ReplyDeleteHi Hermes, I've never used a 9x13 pan before but i think it should be okay as long as you don't butter/grease the pan... and use parchment paper to line the sides of the pan, extend it higher than the sides of the pan... it may help in the rising of the batter.