These are my HIGHLY RECOMMENDED egg whites recipes that you can try:Always-Successful-Italian-Meringue French macaron at here, here, here, here, here and here and the Chocolate version at hereChocolate Meringues Emoji Poo at here
Very Moist Egg White Mocha Marbled Butter Cake at hereQQ Soft Egg White and Cream Sandwich Bread at hereUltra Soft Cranberry Egg White Chiffon Cake at hereUltra Moist Coffee Cocoa Egg White Chiffon Cake at hereThese egg white bakes are really good but if I have limited time and amount of egg whites, I will usually choose to bake the Ultra Soft Cranberry Egg White Chiffon Cake at here because this light cottony soft cake has the least amount of added sugar and also rather fuss-free to bake. No? You don't like this cake? LOL!!! I know. I get that a lot!
For some reasons, many readers like to ask if they modify or substitute the ingredients whenever I published a recipe even though I said that the recipe has already been fine-tuned to its perfection. I'm sorry that I can't simply say YES to all these questions and can't answer most questions due to lack of time. Like I always say... "If I have tried any substitution with the recipe, I will mention in the recipe accordingly. If I don't, I can't guarantee that the proposed substitution will work. I hope that you can understand that the honest me prefer any substitutions to be truly tested and tasted before I will say YES that it will work."
Are we cool about that?
In fact, these questions have been helpful for leading me to discover many interesting recipes. For this instance, I was going to bake the Ultra Soft Cranberry Egg White Chiffon Cake at here but was thinking of a reader who asked me if I can bake this cake without adding the cranberries. I didn't want to bake a plain egg white cake and so I added coffee-cocoa mixture to create some mocha swirl in it and it turned out to be a completely different cake! And still, very delicious though!!!Why this it a different cake? I will explain more...
Ultra Cottony Soft and Moist Egg White Mocha Marble Chiffon Cake
I would say this cake is the midway version of the kosong (meaning plain in Malay language) Ultra Soft Egg White Chiffon Cake at HERE and Ultra Moist Coffee Cocoa Egg White Chiffon Cake at HERE.It contains coffee and cocoa powder but less than the amount that I added into the Ultra Moist Coffee Cocoa Egg White Chiffon Cake at HERE. For my first bake, it turned out to be a rather short yet well-risen and fluffy cake, something like the Ultra Soft Egg White Chiffon Cake at HERE but NOT ultra moist like the Ultra Moist Coffee Cocoa Egg White Chiffon Cake at HERE. I would say this in-between cake is more like the cottony soft type of marble cake with a lot lesser added fat and sugar as compared to the Very Moist Egg White Mocha Marbled Butter Cake at HERE. Just the right balance to make this cake really nice being soft, light, moist and also very delicious."Wow! This is a nice cake!!!"
I was actually impressed although my first bake is not a perfect tall chiffon cake.
Like what I noticed in my coffee bakes, the coffee added into this cake is acidic with a pH of 4.8 to 5 and this mild acidic liquid can make flour more soluble than in neutral pH, dissolving the gluten into a wetter solution with no strength. Thus, this is why the Ultra Moist Coffee Cocoa Egg White Chiffon Cake at
HERE with 20g instant coffee granules added is shorter and less fluffier than the cake with no added coffee at HERE whereas this cake with 50% less added instant coffee granules is nicely balanced that makes it cottony soft as well.Unlike most marble cakes, this less fat and less sugar cake is so light cottony soft and nice!
Ok! I can see the potential of this cake. And I know that it will rise while baking and shrink slightly after fully baked and completely cooled. Next, I scale up the ingredients and bake this super tall ultra cottony soft and moist egg white mocha marble chiffon cake... This time, it is perfect!
Yes! I got this cake right!!!
It's super tall, ultra soft and moist!
It is PERFECT!!!
My husband and son told me that this chiffon cake is the softest that I have ever baked and I was "Oh" with my eyebrows raised. LOL!!!
Wanna bake this cake? Here's my video showing how I baked it. You will see that the cake
will rise a lot while baking but will shrink slightly to its perfect height after fully baked and completely cooled.Unfortunately, I know that Facebook and Instagram have lost its popularity recently. Hence, it will be nice if you can show your support by subscribing to
my YouTube channel at here so that you will be informed of my latest video / recipe promptly whenever it is published.I would like to say again that every LIKE, SHARE and FOLLOW or SUBSCRIBE from you means a lot to me. I will know that I'm in the right track and continue to bake and share more in the future. Thank you so much for your support!Here's my recipe.To make one perfect tall 20cm cake:For the egg white mixture:420g egg whites (about 12)160g caster sugar - please do not reduce this essential amount of sugar any further!For the coffee-cocoa mixture12g instant coffee granules (mine is decaffeinated)12g cocoa powder, preferably Dutch processed20g boiling hot waterFor the no-egg mixture:80g neutral tasting vegetable oil120g milk2 tsp vanilla paste or extract140g cake flour with 8% protein1/2 tsp saltPreheat the oven to 160°C / 320°F.
For the egg white mixture:
Using an electric mixer with a whisk attachment, beat egg whites in the lowest speed for at least 10 mins to stabilise the mixture. While beating, proceed to prepare the other mixtures.For the coffee-cocoa mixture:
Combine coffee granules and cocoa powder with hot boiling water. Mix until mixture is smooth and both coffee and cocoa powder are well-incorporated. Set aside to cool slightly.
For the no-egg mixture:
Using a hand whisk, whisk oil, milk and vanilla in a large mixing bowl until mixture is combined. Sift in flour and salt and whisk gently until the batter is smooth and combined.
Back to the beating of egg white mixture:
Increase beating speed to the next higher speed. While beating, add sugar gradually. Increase beating speed to another higher speed and continue to beat until stiff peaks form. The meringue should be very smooth with tiny bubbles. Do not over-beat the mixture.
Using a hand whisk or a spatula, gently fold in the egg whites into no-egg mixture in 3-4 batches. It is ok to mix in the 1st batch of egg white more vigorously but the subsequent portions must be folded in very gently. Make sure that most of the white is not visible after folding.
Combine one-quarter of batter and coffee-cocoa mixture in another bowl and mix gently until just-combined. It's ok if the mixture still have visible unincorporated streaks of coffee-cocoa mixture.
Scoop large-tablespoonful of the plain and the coffee-cocoa batter alternatively into one 20 cm chiffon tube pan until all of the batter are transferred into the pan. Give the pan a gentle tap, then use one chopstick or a skewer or a blunt knife to cut through the batter a few times to create swirling patterns.
Chiffon baking options:
Basic - Bake at 160°C for 60 mins or until it is thoroughly baked. IMPORTANT: This cake has to be baked for at least 60 mins in total.
With slits - This chiffon cake baking strategy will help the cake to rise uniformly rising with minimal cracks. The cake will also have a deep flavoursome top and surrounding crust.
Bake at 160°C for at least 15 mins or until a "skin" has formed on the cake surface and just before the cake surface starts to crack.
At the 14th minute, remove the cake out from oven. Cut 6 or more slits on the cake surface and place the cake back into the oven immediately. Continue to bake at 140°C for another 60 mins or until it is thoroughly baked. Increase oven temperature to 160°C and bake for another 10 mins until the top skin of the cake is nicely browned.
Please do not bake this cake with too low oven temperature or a tray of boiling water (also known as steam bake). Detailed explanation is at here.
After baking, drop the cake from a 20-30 cm height immediately onto your tabletop to minimise shrinkage. Then, invert the cake immediately to cool on a wire rack. Allow the cake to cool completely in the pan before removing it from the pan. Important: Do not unmould the cake by pressing it! To unmould, please use a blunt thin plastic spatula or knife to run along the cake's edges and gently push the cake out from the pan. The cake is fragile and so it is easier to slice with a serrated knife. Enjoy!
Store any uneaten in an airtight container at room temperature for up to 3 days. This cake is so soft that it will stay very soft and moist for the next 3 days!
Happy BakingPlease support me and like me at Facebook...