tag:blogger.com,1999:blog-12790784.post113415857476708538..comments2024-01-02T13:03:12.101-07:00Comments on Lily's Wai Sek Hong: Lemon Orange Chiffonlilynghttp://www.blogger.com/profile/00577592054839317350noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-12790784.post-73909524249949038162010-03-06T08:35:35.570-07:002010-03-06T08:35:35.570-07:00tze hui
whisking the egg whites to the correct st...tze hui<br /><br />whisking the egg whites to the correct stiffness is the most crucial. it should be thick and stiff but not dry. this is only a 5 egg recipe of which the cake will only fill half the pan of a large tube pan, it is meant for a small tube pan. if the cake is too moist, then the eggwhites must have deflated or you have underbaked the cakeAnonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-24179119656462787712010-03-06T06:59:55.027-07:002010-03-06T06:59:55.027-07:00Dear Mdm Ng,
I tried this recipe with 2 1/2 orang...Dear Mdm Ng,<br /><br />I tried this recipe with 2 1/2 oranges (same volume of juice though) and omitted lemon and it was pretty tangy, but the cake was quite moist, especially at the bottom, and did not rise as high as it should have.<br /><br />was it because i beat the egg whites to a stiff consistency?<br /><br />thanks for your help :)Tze Hui @ Erinhttps://www.blogger.com/profile/08632988347473011640noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-6169560075797416422009-10-15T03:29:39.887-06:002009-10-15T03:29:39.887-06:00I tried this recipe last night, and it turned out ...I tried this recipe last night, and it turned out just great! It was so soft, I could eat the whole cake myself! The only thing is that the cake got stuck when I was trying to remove it and it turned out quite ugly. :-)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-86311649003637832102008-06-05T22:18:00.000-06:002008-06-05T22:18:00.000-06:00Hi Mdm NgI tried yr recipe on lemon/orange chiffon...Hi Mdm Ng<BR/><BR/>I tried yr recipe on lemon/orange chiffon cake. Initially, the cake rose very well till 15 min later,it began to crack on the top surface. I immediately lower the temp to 175C but it took me 1hr 5 min for the whole cake to get real baked and the top layer quite 'brown'.<BR/><BR/>I think the temp is set on the high side. Do you think I should just use either 175 -180C ?<BR/><BR/>Next, I think I added the lemon juice too much as the cake on the sourish side. I will adjust it the next time. On the whole, the texture is very good and spongy.<BR/><BR/>Thanks very much for sharing.<BR/><BR/>CatherineMsCakehttps://www.blogger.com/profile/14073822682806944567noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-73445590606366570502008-01-27T00:28:00.000-07:002008-01-27T00:28:00.000-07:00anonymousthe most crucial part in making this chif...anonymous<BR/><BR/>the most crucial part in making this chiffon is whisking the eggwhites into a correct consistency of soft peaks - not stiff peaks and folding in the 2/3 as gently as possible as not to deflate the eggwhites. The eggwhites should be at room temperature before you start whisking and whisk at medium speed to ensure volume and overwhisking.<BR/><BR/>the top of the cake is sticky cos the heat from the hot cake hits the tabletop and rises back to the cake. the hot cake has to be inverted sitting on a colander or the center tube in a steady funnel. then it is raised higher and the hot air does not bounce back.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-45713570942876346722008-01-26T22:44:00.000-07:002008-01-26T22:44:00.000-07:00Hi Lily,I have tried baking this cake 3 times but ...Hi Lily,<BR/>I have tried baking this cake 3 times but each time the cake was not light enough. it tasted more like sponge cake. also for the last time, the top of the cake was a little sticky. pls advise.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-93707970529852982008-01-08T10:31:00.000-07:002008-01-08T10:31:00.000-07:00Hello again Lily,First and foremost, I want to THA...Hello again Lily,<BR/><BR/>First and foremost, I want to THANK YOU for all your recipes I tried which are really very delicious. I never enjoyed cooking/baking till I tried one of your recipes (the pineapple roll). The success that the pineapple rolls came out so good only boosted my confidence and I have been quite keen in cooking lately. I really have to THANK YOU cuz all your recipes are really very good! <BR/><BR/>I made this lemon orange chiffon last night. I think I didn't whisk the egg whites enough or folded too much. It was not as fluffy as I like. Also, I think I used plain flour instead of cake flour. But trust me, it is very good and I ate 1/4 of the cake this morn! :-)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-8479770915971029002007-07-15T08:41:00.000-06:002007-07-15T08:41:00.000-06:00anonymousthe chiffon cake is so light and it needs...anonymous<BR/><BR/>the chiffon cake is so light and it needs to cling on to the side of the ungreased cake pan to rise and if the cake pan is greased, the cake will not rise and the texture of the cake is greatly affected costing a failureAnonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-41106960396251128912007-07-15T05:15:00.000-06:002007-07-15T05:15:00.000-06:00Hi LilyWhat will happend if the baking pan is grea...Hi Lily<BR/><BR/>What will happend if the baking pan is greased? Does it affect the height of the cake?<BR/><BR/>regardsAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-10349196051639214262007-02-21T16:26:00.000-07:002007-02-21T16:26:00.000-07:00Lily,. I made this cake twice, first time, it stic...Lily,. I made this cake twice, first time, it stick to the tin a bit, so the 2nd time i made it, i oiled it with butter . But this make the cake stick to the tin even more. can you please tell me how to fix this problem, as i already have a non stick pan, and the carving on the tin made it very hard to wash afterward, not to mention the cake doesnt look the best. otherwise, my faithfull subjects all agreed it taste scrumptious. thanks again!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-1150067035195175502006-06-11T17:03:00.000-06:002006-06-11T17:03:00.000-06:00anonymouscertainly, take out a tablespoon from 1 c...anonymous<BR/><BR/>certainly, take out a tablespoon from 1 cup of plain/all purpose flour and replace with 1 tbsp of cornflourAnonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-1150055646214578212006-06-11T13:54:00.000-06:002006-06-11T13:54:00.000-06:00hi lily,i don't have cake flour, can i substitute ...hi lily,<BR/><BR/>i don't have cake flour, can i substitute it with another type of flour?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-1139611391855975432006-02-10T15:43:00.000-07:002006-02-10T15:43:00.000-07:00hiyou could omit the cream of tartar but you would...hi<BR/><BR/>you could omit the cream of tartar but you would have to whip the whites into a very stiff and not dry consistency. Folding in the white would be a challenge.<BR/><BR/>good luckAnonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-1139378311007733912006-02-07T22:58:00.000-07:002006-02-07T22:58:00.000-07:00Nice cake, would like to give it a try. May I know...Nice cake, would like to give it a try. May I know what is cream of tartar for? Can I omit it?Anonymousnoreply@blogger.com