Two years ago around this time, Ah Ma left this world. I was there standing by her bedside while I sense her leaving, it is hard to put into words for the feeling.
Ten years ago Ah Ma passed me a chiffon baking pan when I asked her for the recipe as she makes a mean chiffon cake. She uses to make it a lot when I was younger, and I remember it soft, fluffy and huge! Of course the chiffon pan was huge too, and believe me, when I say it’s huge it is. I believe it can actually fit a 10 eggs recipe easily.
Six years ago I tried my hand first time beating the egg whites stiff and make a green tea chiffon cake in inspiration of Ah Ma, and looking back, I have come a long way. Now I can beat egg whites with confidence, but not exactly to perfection though at least I can tell which state it is in. As I lamented then, I couldn’t use the chiffon pan that Ah Ma gave me because it does not fit into my mini toaster oven. Though my mini oven has served me well in all my baking endeavours for all these years, I have to say I am rejoicing over my new built-in oven finally!
But I digress, yes Ah Ma, suddenly I have overwhelming thoughts of her. For the past two years, I have still been wishing Ah Ma on her birthday but I never really did remember her going away date. Maybe naturally I believe in celebrating life rather than death. But my sister mentioned it that day, so I thought hey I should bake something in memory of Ah Ma then, and so I did.
I didn’t manage to bake a chiffon cake as good as Ah Ma’s, but I believe she would be proud of me nonetheless for my
Honey Chiffon Cake
As my chiffon pan was huge as mentioned, it was actually a 9-inch pan. The recipe turns out too little for it, so I would recommend using a 7-inch chiffon pan if you have one. Using a larger pan also yielded a larger surface of baking, thus making it slightly over-baked than I would have liked it. If I am ever to repeat this, I will surely double/triple the recipe. Other than that, I also found that the cake has softened nicely and the flavours developed more distinctly after a day, so if you can bear it, let it sit a day before devouring it, you won’t regret it!
Egg yolks 3
Honey 4 tbsp
Oil 3 tbsp
Water 1 tbsp
Flour 85 gm
Baking powder 1 tsp
Egg whites 4 (please note the difference)
Cream of tartar 1/8 tsp
Sugar 1 tbsp
Preheat oven to 170 degrees.
Sift flour and baking powder together. (I sifted twice to make it lighter and finer)
Mix in the salt.
Whisk the wet ingredients together till well combined.
Fold in the earlier flour mixture to create a batter.
Beat the egg whites with cream of tartar and sugar till stiff peak.
Fold and whisk about 1/3 portion of it into the earlier batter to loosen it.
Then gently fold in the rest of beaten egg whites, be careful not to flatten it.
Pour into a 7-inch chiffon pan
Bake in preheated oven for 35-40 minutes.
Invert pan immediately after baking.
After cooled, run a knife around it and remove from pan.