By Passionate About Baking on |
I was flipping through my chiffon recipe book, not having any idea what chiffon I wanted to bake today. Then suddenly realised that I have a lot of cocoa powder, and found that I've not been baking any food using cocoa powder lately. (Why?!?!) So I decided to bake "Chocolate Chiffon". Doesn't look difficult, I told myself.
However, even when I didn't disturb "trouble", it came looking for me. When I cracked my eggs into a bowl, wanting to separate them only after all the 6 eggs were cracked, suddenly I saw 2 yolks broke even before I finished the last two eggs. As I don't have anymore eggs left (last 6 eggs), I decided to what my instructor taught us last time-use egg shelf to scoop up the "broken yolks". According to her, the yolks will "automatically" go into the shelf, as if, it knew it belonged there. Well, what she meant was for those one or two drops of yolks, and not those which already left a trail! My yolks left many trails in the whites! I refused to give up, using the shelf to try to scoop the yolks out.
That was trouble #1. Well, we all knew that baking chiffons is an Art. Any little separation of eggs like this went wrong, we can forget about a good chiffon. Even sometimes, when everything is well done, the chiffon might not turn out well too! Just like what Grace mentioned in her latest post about her failure on chiffons. So we can all empathised with her. Like I said, I continue with the steps, knowing that I had too much egg whites with my egg yolks in the mixture, and had too much egg yolks in my egg whites to be beaten. That was trouble #2. I proceeded.
Somehow, I managed to beat the egg whites to stiff peak. Unbelievable right? Yes, but I was wrong. When I started folding egg whites into the batter, ah-ha! I saw may bubbles bursting! This was trouble #3. So I knew my chiffon "chiam" liao! There goes my chocolate chiffon cake. I imagined my chiffons will sink since during baking, the bubbles will all burst!
After baking, I was quite happy that at least the cakes rose & sustained! The came trouble #4. The holes of the chiffon were so big & not uniform I'd probably thought they are rat holes! Or maybe there were imaginary hazelnuts hidden in those holes! Looks a bit horrible right? I'll have to try again, to confirm that it was due to my egg whites. However, the taste was really good, very chocolatey! Let me try again, and if successful, I'll post up the recipe to share. Otherwise, it must be the recipe then! :p