Betty Q is a “bloggerista commenter” legend if you haven’t known yet. Cusinera is one of her avid fans=) I saw Betty Q’s comments in Market Manila and I can’t help but be drawn into her as she leaves tips, recipes and foodie ideas that sprung into her mind (may it be while relaxing in her bath or searching through her Tupperware containers for recipes). She has graces Busog! Sarap! a few times and have been leaving valuable tips in different food blogs here and there. What makes me a fan of her is that, she unselfishly shares her recipes, tips and cooking knowledge whenever she can. I think she’s a foodie angel and I dedicate this post to you (Betty Q)…my way of saying A BIG BIG THANKYOU!!!! *HUGS*
I called this “Betty Q’s Basic Chiffon Cake” as this is the basis for her Mamon (Filipino Sponge Cake), Leche Flan Chiffon Cake and famous Mocha Cake or Roll. Remember my first Leche Flan Chiffon Cake with that eggy taste that I didn’t like? Oh my! I’m telling you right now…this is “IT”!!!! Everything that I’ve been looking for…fluffy as the clouds, no eggy aftertaste and it only slightly shrinks on the sides once cooled down. It is so good that I give this 10 out of 10!
BETTY Q’s BASIC CHIFFON CAKE
2 1/4 cup sifted cake flour (*sift before measuring)
3/4 cup sugar
1 tspn salt
3 tspn baking powder
7 egg yolks
1/2 cup vegetable oil
3/4 cup water (take out 1 tbspn less)
1 tspn vanilla extract
7 egg whites, room temperature
pinch of salt
1 tspn cream tartar
3/4 cup sugar
*used U.S Measuring Cups & Spoons
Top Left & Right: Sift cake flour, sugar, salt and baking powder together into your mixing bowl.
Bottom Left & Right: Add in your vegetable oil, water, vanilla extract and egg yolks and beat till well combine and the batter becomes smooth. Strain the batter through a fine metal sieve to remove lumps.
Top Left & Right: In a clean glass or metal bowl, whip eggwhites, salt and cream of tartar, until it looks like frothy shaving cream.
Bottom Left & Right: Gradually add in your sugar and continue whipping until it becomes just like smooth icing. When you lift your beater it will leave a peak with curled end, this is a good indication you have got the right consistency.
Top Left & Right: Add meringue in 3 additions to the batter by folding gently. Keep folding until you have an even cake batter and no visible streaks.
Bottom Left & Right: If your making mamon, sprinkle some water on the mamon tin and fill it up 3/4 capacity. Smooth the top surface to eliminate as much bubbles.
~ Bake in 180C for approximately 50-55 minutes, depends on how large your baking tins….small one have shorter cooking time and larger ones have longer cooking time. I tend to check after 35 minutes and see if the top has turned into nice golden colour and once the middle part springs back after I’ve put a slight dent with my finger…that means it is cooked and you have to remove it out of the oven. If you’re just doing this recipe as a chiffon cake or individual mamons, you have to invert the tins on a cooling rack after taking them out of the oven till they’re completely cooled down.
~ To remove the mamons out of their tins, I gently separate the frill edges first from the sides of the tins and with a paring knife slowly detach the lower side parts till I can completely remove the mamon with my fingers.
- This recipe is just right for a 9x13 pan, here in Brisbane, Australia the closest baking pan was this Anolon.
ANOLON BAKING PAN (22cm x 32cm)
- You can use a large chiffon baking tin, mamon molds or ensaymada molds.