Tuesday, May 6, 2014

Rice Cooker Lavender Chiffon Cake


This blew my mind totally! Who would have thought that a rice cooker can make a chiffon cake so painlessly? Ever since I saw the post from MiMi Bakery House, I could not stop thinking about trying this out for myself. I mean, we know how difficult it is to make a successful chiffon cake, or at least for amateur like me. Worries about if the oven temperature is just right, if the cake will sink dramatically once removed from the oven, if the chiffon cake is cooked on the top & bottom but still uncooked in the middle...

My rice cooker took a bit long, I think at least 30 mins to finish cooking this cake. The cake was nicely risen when I opened the top of the rice cooker. I filled it 80% full as my recipe ended up with much more batter than a 12cm (or 5") chiffon cake mould could hold. I could still fill up two 5-cm diameter paper cups. But, per Murphy's law, the 5" cake plus 2 cups could not fit into my small rice cooker together! Alamak! What's next? I hurried to turn up my oven just to bake the 2 cupcakes as if it takes any longer, the 2 cakes will not rise. Baking chiffon cake always creates anxiety in me :p

Many thanks to MiMi Bakery for the recipe and Everybody Eats Well in Flanders for the advice! This is my first ever chiffon cake baked in a chiffon tube mould. I did not invest in a tube mould as I have no confidence in baking a chiffon cake. Disposable ones are good enough for me :p

I followed MiMi Bakery's recipe for Cocoa Chiffon Cake, but instead of cocoa powder, I put 1/2tsp of dried lavender (bought from Phoon Huat) into the hot water. The lavender flavor is mild as I was cautious not to make my cake smell like perfume by putting too much lavender. I think the next time I will add a little more sugar as the cake is not very sweet. Actually, I made a big boo boo while making this chiffon cake. Instead of adding sugar into the egg yolks, I added into the egg whites :p Just a note that I used 3 egg yolks and 3 egg whites as I did not want to have to deal with the extra yolk.

First thing I wanted to do was to tell Miss B that the chiffon cake mould really works! :D This is a good start, will explore more :)




7 comments:

  1. Wow this is so interesting, it really works!!

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    1. Hi HHB, Thanks for stopping by! :) Yeah it works but takes longer than baking in an oven..

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  2. Hi Baking Scientist,
    I guess I am late in visiting, but yes this paper chiffon cake mould really works like magic. My friends have been trying to get hold of some to send to me, but they are always out of stock! :)

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    1. Thanks Miss B for dropping a comment :) i realize it is cheaper to get these paper moulds from Phoon Huat than Diaso...

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  3. Hi Baking Scientist
    Do we need to grease the paper mould before pouring the batter?

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    1. Hello Rita, there is no need to grease the paper mould :)

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  4. Hi Baking Scientist
    Do we need to grease the paper first before pouring in the batter?

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