Hi Kimiya! This cake looks amazing! I'd like to bake it for my son's birthday. That's why I'd like to ask you, if I could use cacao or cocoa powder instead of coffee powder? Thank you so much in advance :)
Hello Kimiya! Thank you very very much for directing me here! I love this cake and I am 100% going to bake this next! My friend is coming to my house next month and I am practising hard to make her a birthday cake. I don't have much experience and I am learning from youtube! I really appreciate your very clear instructions and beautifully produced video. I have 3 questions, 1. Do I use low, medium or high speed to beat the egg whites? and do I beat them till stiff peaks? 2. May I know around how tall is your chiffon cake? I baked your chocolate chiffon cake yesterday and it was about 6 cm (my most successful cake ever!) 3. For the whipping cream, do I use low, medium or high speed to beat it and do I beat it till stiff peaks or just firm peaks will do? Million thanks for your reply! I really love your channel and baking! From your subscriber, Am, in Germany.
Hi Am Tan, glad to know that you love this video, let me answer your question first, 1) normally I beat the egg white at high speed till foamy which are bigger size bubbles, i turn to medium speed & I continue whisking till fine foamy, I turn to low speed, continue till firm peak will do which also call hook stage. 2) yes cake height is around 5~6cm. 3) for the whipping cream I am using technic like beating egg white, high medium & low, but whipping cream have to be careful because it turn into firm peak then stiff peak are very fast, so once the cream looks slightly thicken & creamy, better use low speed slowly whisking and monitor closely. Hope this helps. Happy baking always 😊😊...!!
@@KimiyaLim Wow THANKS so much! These answers definitely help alot in solving the mystery and questions I have! Today I will be baking your coffee chiffon & cocoa cream layer cake! Now I have more confidence! Thank you very very much once again for your reply and I look forward to seeing more of your awesome work! Happy baking always too!
@@KimiyaLim Hello! I made this chiffon cake today with your detailed answers on how to beat the egg whites and it is the most well baked ever! It rose very beautiful and is super soft! The only problem for me was the part of when applying the cocoa cream. I used dark chocolate 72 % and 1/3 cup milk but my cocoa cream turned up very watery which probably ruined the whipped cream mixture. Do you think that milk chocolate button is more suitable in this case? Maybe my 1/3 cup is bigger than yours. Could I use whipping cream instead and do a 1:1 ratio? example 70 grams dark chopped chocolate to 70 grams whipping cream to make a ganache? Many many thanks for your reply and I am going to do the next step of piping which I think you used a star tip and then a tip for leaf? Many many thanks once again!
Hi Am Tan, I'm so so sorry, I look back at my video, and found out it's a typo mistake that I had made, it's should be 1/8 cup milk, not 1/3 cup. I need to change the info in my video..Thanks for your feed back comments.
Use a cake slicer if you need to cut a cake for layering. There's also heat resistant strips that prevents the cake from hardening on the outside. Not sure why some professionals won't use them.
