Interesting cake recipe using 13 eggs

[TerriLaChicks]

Thank you Tivona for the recipe -- I checked out several recipes & there was such a wide variance -- will try yours out tomorrow!

 

[Tivona]

Your welcome.

I know what you mean with the wide variance in the different recipes. I had a real hard time figuring what the dough should look like and how the recipe should come together when reading all of the different versions online. Once I realized that most of the recipes are really much like eclairs then it all made sense. Well most of the recipes made sense... there are still a few I looked at that I can't fathom turning out anything like what I made. I think some of those might be more in the popover family of breads.

 

[Tivona]

Thanks for the recipe on the cheese bread, I think I'll try to make it tomorrow!

If you have any questions on the recipe just ask, and please let me know how they turn out! I would love to know how many eggs, and egg size you used. Uh.. and what kind of cheese you used.

 

[Tivona]

So I made the cake and it is currently cooling. I did find a few problems with the recipe.

First, the caramel topping that is in the very bottom of the pan is not quite enough to cover the bottom of the pan.

Second, the cake part is way to much batter for any normal large pan. Next time I will reduce it to a 5 egg chiffon instead of the 8 it calls for. (I made it gluten free using 1 3/4 cups rice flour and 1/2 cup tapioca starch and 1/4 cup potato starch. It worked great with no problems.)

Third, the temperature is to high for the cake. The top got brown long before the cake was cooked so I ended up reducing the temperature to about 250°F to finish the cake.

Next time I will start the cake at 300°F and see how it does. It also took much longer to cook because of reducing the temperature once I realized the top was about 5 minutes from burning at the 350°F the recipe called for.

I am still loving the concept but it looks like the entire recipe needs a revamp to get it on track. I will say that the chiffon cake part tastes great. Soft and tender with a great flavor. I had to put some of the left over batter into muffin cups and they got done fast so I could taste them while I still wait for the main cake to cool enough to invert and slice. I will try making it again with some changes, provided I like the main cake/flan combo and if my changes work I will post the final recipe.

 

[Oregon Blues]

Tivona, I find that when cooking with gluten-free flours, bake times are always longer, and often much longer than the recipe requires with wheat flour.

Sometimes it is necessary to cover the top to prevent excess browning. I've started using an instant read thermometer to test for doneness.

 

[Tivona]

Tivona, I find that when cooking with gluten-free flours, bake times are always longer, and often much longer than the recipe requires with wheat flour.

Sometimes it is necessary to cover the top to prevent excess browning. I've started using an instant read thermometer to test for doneness.

Interesting. I have been gluten free for years and I just mod any recipe I like the look of to be gluten free. I rarely have a recipe change so in cooking time or in browning. Only had maybe 3 total turn out so very different in cooking time and needing a different temp. Muffins, cakes, quick breads,pies, etc all seem to be pretty close in timing and browning to about 5 minutes of cooking time for me. What sort of flour mixes are you using? Perhaps the difference in flours we use could be accounting for yours cooking longer? I am curious because I always mix my flours at the time of making a recipe and use a varitey of flours. If one of the flours effects cooking time it would be good to know.

 

[Joey Currin]

Sounds interesting.

 

[ooptec]

hey,

Not sure if thread has morphed into how to use up egg yolks or not, but here goes.

Had a ton of goose eggs and found this to use up quite a few at a time. Comes out a beautiful sunshine yellow w/goose yolks

EGG YOLK CHIFFON CAKE
12 egg yolks (225g)
1 1/2 c. sugar
1/2 c. boiling water
1 1/2 c. sifted cake flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1 tsp. lemon flavor
Beat egg yolks until very thick and lemon colored. Add sugar in small amounts and keep beating. Add boiling water and beat 30 seconds, add sifted dry ingredients gradually, then add flavorings, beat all well (about 5 minutes). Bake in 350 degree oven for 1 hour in an ungreased 10" or 12" angel food pan. Cool upside down before removing. This is a great party cake, as you can serve it plain or with whipped cream, berries, or whatever.

 

[Tivona]

hey,

Not sure if thread has morphed into how to use up egg yolks or not, but here goes.

Had a ton of goose eggs and found this to use up quite a few at a time. Comes out a beautiful sunshine yellow w/goose yolks

EGG YOLK CHIFFON CAKE
12 egg yolks (225g)
1 1/2 c. sugar
1/2 c. boiling water
1 1/2 c. sifted cake flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1 tsp. lemon flavor
Beat egg yolks until very thick and lemon colored. Add sugar in small amounts and keep beating. Add boiling water and beat 30 seconds, add sifted dry ingredients gradually, then add flavorings, beat all well (about 5 minutes). Bake in 350 degree oven for 1 hour in an ungreased 10" or 12" angel food pan. Cool upside down before removing. This is a great party cake, as you can serve it plain or with whipped cream, berries, or whatever.

Thanks! I will try it. It looks like its really tasty. Should work well as I am currently making Macarons. Tricky little cookies to make right (unlike the macaroons spelled with 2 o's). But they are using egg whites so I am building up some yolks and this cake should be able to use them up.

 

[ooptec]

hey,

Shoulda included this w/recipe

How to Turn All-Purpose Flour into Cake Flour
Step One: Measure out the all-purpose flour that you’ll need for your
recipe.
Step Two: For every cup of flour you use, take out two tablespoons of
flour and return it to the flour bin. Throw the cup of flour (minus the
two tablespoons) into a sifter set over a bowl.
Step Three: Replace the two tablespoons of flour that your removed
with two tablespoons of cornstarch.
Step Four: Sift the flour and cornstarch together. Sift it again, and
again and again. The cornstarch and flour need to be well incorporated
and the flour aerated. Sift the flour and cornstarch mixture about five
times. Look at that! You just made cake flour!

cheers