My first bake in the new oven

Hubby told my brothers that I would not use the new oven because that's what I've done in the past and never used anything new he bought me....well SURPRISE I wasted no time and as soon as the gas fitter came on Monday to install the final part to my oven I was in there baking at 5.30am.

My favourite and famous Chiffon Cake, recipe from my very good friend Josephine has been a no fail one (all the fails have been my fault because I have seen and eaten her cakes).

You can see my FAILED cakes here which was not so long ago (4 months ago). Those failed cakes were cooked in an electric oven. I love this recipe because it doesn't use butte, I always forget to bring the butter out of the fridge to come to room temperature. 

I say nothing cooks better than a gas oven as you can see from below. Now I had abit of a disaster, you can see on the left cake the indentation of my hand. As soon as I removed the cake pan and tried to invert it, the pan fell on my arm and gave me 2nd degree burns.

I used the fan force and baked for 45mins on 160C then turned the oven up to 180C and cooked a further 10 mins PERFECT, no cracks.

As you can see this cake had holes in it, in THIS recipe it says to use a knife and cut through the batter to remove air pockets (I didnt do that) I also forgot the cream of tartar and the vanilla (doesn't say int he recipe but I always put it in as it smells good) lol.

This RECIPE explains alot about the dos and don't which should be adhered to for a successful bake

 I also didn't put a glaze on it but this glaze looks good:

Orange Glaze

1/2 cup butter

2 cups icing sugar

2 - 4 tbsp fresh orange juice

1/2 tsp grated orange zest

I also made my favourite Portugese Egg Tarts. I had ordered these tart cases and they arrived so I put them to good use and made my first batch. Ooh so yummy straight out of the oven.

I had started to make the puff pastry from scratch but the recipe was incomplete so I got the puff pastry out of the freezer and used that instead. I will have to find a better pastry recipe and will attempt it again. I'll also be tweaking the recipe so that the custard doesnt start to set while I am making the molds.

UPDATED 24TH JAN: Doctor is very pleased with my burn after 2 weeks, it has healed and is ready to be aired to have skin grow over.

Sharing this post with Sherry's Pickings about In My Kitchen

Chiffon (Angel) Cakes - In My Kitchen

 So a friend kindly let me taste her Chiffon cake along time ago (probably in the last year). I fell in love with this very rare cake, rare because you can't buy it in shops, at least not in Brisbane and no one I know makes it.  It uses a heck of a lot of eggs, one recipe says 6 and another recipe says 10. 

So as you can see from this photo I would have used up 30 eggs for these three flops lol. I can't remember what I did wrong, so I can't tell you what not to do.

I was told to up end the cake tin like this so the cake would stay up and not collapse like a souffle, well we know what happened to that instruction. Still something I did wrong for this to happen.

Almost perfect, as you can see the left side of the pan has cooked cake on it, I went to put the pan in the oven and swiped it over the back of the chair and almost lost the whole pan of cake hahaha. Success because the cake didn't crack on top.

Like this one below, I think this one is too many eggs, a large egg isnt 90grams as I have found out its 55g, so if you weigh 6 x 55g eggs that how much you should use

The almost perfect slice, light and fluffy and hardly any holes. I am aiming for no holes. I think the holes are because there is still air inside and wasn't combined well enough.

After a few successes another flop, not sure what happened here either lol.

Iced the almost perfect cake

The outside should be smooth, don't look at the right side where I ripped off a chunk lol

Sometimes the top cracks like this, again I think its too many eggs, some of the eggs I used had two yolks and that could be the reason, too much yellow.

As you can see this cake was very small and hardly came up the sides.

The next few look like too little egg and too little mixing.

This one is good, this is the cake upside down so I could ice it.

The hat moved lol. Again too much egg made too much mix

This is the perfect amount for a cake

So here is the recipe

Here are other recipes:

Meyer Lemon this has a video

Chocolate Chiffon

Earl Grey Chiffon

Green. Tea Chiffon

Orange Chiffon

Lemon Chiffon

So I a linking up with Sherry's In My Kitchen post for August