Home: Yuzu Chiffon Cake

Couple of years ago I had a chemistry lesson with a chem lecturer friend who's teaching in the top JC here.  The lecture was not delivered in his homeground in Bishan but in then newly opened Pantry Magic.  It was probably the only chem lesson I ever remember.

Basically, if we use a copper bowl to beat egg white, fewer protein molecules will coagulate as they are tied up in conalbumin-copper complexes. Moreover copper may also react with sulfur-containing groups on other proteins, further stabilising the egg proteins.  Hence, the egg white can form soft but stable peaks faster and easier even without the use of cream of tartar.  Tempted I bought a copper mixing bowl which was a steal at less than $50.

However, for the longest time in my life, I was too caught up in meaningless pursuits to bake a humble chiffon cake.  Fast forward some years later, I am glad that this new-found blogging hobby allows me to get in touch with my inner baking self again.

We were so nervous during the final 2-hr wait.  Were worried the cake will sink or get huge air bubbles.  In the end, thank goodness, the cake turn out ultra soft.  Mum said that she can save numerous future $17 on those Smiling Orchid chiffon cakes (I only eat chiffon cakes from SO)!  Ha ha, that is if I am not wasting time on some meaningless pursuits again lah.