raspberry jell-O chiffon cake | A Review Of Bosch MaxxiMUM Sensor Control Kitchen Machine

This is one cake I have been wanting to bake for a while.

Ever since I saw the recipe, I have been dreaming of this cake. Jell-O in a chiffon cake! Who’d thought of that! This is so totally clever.

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And today I finally made the cake, and using my brilliant Bosch MaxxiMUM Sensor Control Kitchen Machine too!

One of the cleverest functions of this machine is that it can detect when egg whites or cream have reached stiff peaks and automatically stops. I mean, seriously, there is no need to check frequently, and no more guesswork anymore!

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As you know, whisking egg whites can be a bit of a nightmare. If the whites are under-whipped, you end up with a flat chiffon cake (GASP!) and if they are over-whipped, they will start to look grainy and dull and will eventually collapse back on themselves (YIKES!). Either way, that is not good, because no stiff peaks = no tall and light chiffon cakes.

But the Bosch MaxxiMUM Sensor Control Kitchen Machine walks the talk. It made a perfect meringue and I made a lovely chiffon cake that was both tall and airy as well as light. 

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This machine totally rocks.

Apart from the Sensor Control, it also has one of the most powerful motors (1600 watts) in the market right now, This means that all whisking, beating and other functions are done in a shorter time. For a busy home cook like myself, I appreciate any savings I can make in time. This frees me up to spend time on other things that need my attention.

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In addition to the power, the Bosch MaxxiMUM Sensor Control Kitchen Machine also comes with a three-dimensional mixing system. This is possible because of the innovative 3-D Planetary Mixing accessory which moves in three directions at the same time. This means that the machine not only works fast, it also mixes evenly.

If you’d like to make this cake too, let me show you how.

In a mixing bowl, beat the yolks and sugar until the mixture turns light and fluffy.

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Into this, add vegetable oil and continue mixing.

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Add the milk, and mix to combine.

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Fold in the dry ingredients – cake flour and baking powder that have been sifted.

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Finally fold in the Raspberry Jell-O.

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Set this aside.

In a clean mixing bowl, whisk the egg whites. Press the “Egg White” button on the Sensor Control. 

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Once the whites are foamy, add the cream of tartar. (See here for my notes on cream of tartar).

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Continue whisking until soft peaks form.

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Gradually add the sugar and continue until stiff peaks form.

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Transfer 1/3 of the meringue into the yolk mixture. Beat it in – there is no need to be gentle – as this stabilizes the mixture.

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Gently fold in the remaining meringue in 2 batches, until no white remains.

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Pour the batter into an UNGREASED tube pan. Lift the pan about 10 cm off the table top and drop it to removed the larger air bubbles. Repeat this several times.

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Bake this at 170°C for the required time. The cake will rise and sink. If the cake gets too brown, cover it with aluminium foil and continue baking.

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When the cake is baked, invert and cool it on an elevated cooling rack. Cool the cake completely before unmoulding.

There you go – a tall, light and airy Raspberry Chiffon Jell-O Cake!

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As you can see, Bosch has managed to design a machine that is a winner. Much thought has been put into the design of the MaxxiMUM Sensor Control Kitchen Machine, resulting in this totally functional and efficient machine. Bosch’s founder, Robert Bosch’s goal was to develop “technology for life” and the MaxxiMUM Sensor Control Kitchen Machine definitely fits right into my life.

Want to learn to bake? Bosch is conducting a series of baking demonstrations! Do pop down to these locations and learn a trick or two from these home-bakers!

11 October, Sunday:
Baking demonstration with home-baker Wahidah
Pavlovas & Pandan Gula Melaka Cake Roll
Venue: Gain City Sungei Kadut
Address: 71 Sungei Kadut Drive, 729577
Time: 2-5pm

 The new MaxxiMUM Sensor Control Kitchen Machine (S$1,699) is now available at all leading departmental stores.

 

*NOTE: Having problems with your chiffon? Chiffon Troubleshooting – See here!

Raspberry Jell-O Chiffon Cake
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For 18cm tube pan
  1. 3 egg yolks
  2. 1/4 teaspoon salt
  3. 50ml milk
  4. 37.5g oil - I used Canola oil
  5. 27.5g Sugar
  6. 60g Jell-O - I used Raspberry Jell-O
  7. 72.5g cake flour
  8. 3/8 teaspoons baking powder
  9. 3 egg whites
  10. 27.5g caster sugar
  11. 1/4 teaspoon cream of tartar
  12. Baking Time: 30 minutes
For 21cm tube pan
  1. 4 egg yolks
  2. 1/4 teaspoon salt
  3. 67ml milk
  4. 50g oil - I used Canola oil
  5. 37g Sugar
  6. 80g Jell-O - I used Raspberry Jell-O
  7. 97g cake flour
  8. 3/8 teaspoons baking powder
  9. 4 egg whites
  10. 37g caster sugar
  11. 1/4 teaspoon cream of tartar
  12. Baking Time: 40 minutes
For 23cm tube pan
  1. 5 egg yolks
  2. 1/2 teaspoon salt
  3. 83ml milk
  4. 62g oil - I used Canola oil
  5. 46g Sugar
  6. 100g Jell-O - I used Raspberry Jell-O
  7. 121g cake flour
  8. 3/4 teaspoons baking powder
  9. 5 egg whites
  10. 46g caster sugar
  11. 1/2 teaspoon cream of tartar
  12. Baking Time: 50 minutes
For 25cm tube pan
  1. 6 egg yolks
  2. 1/2 teaspoon salt
  3. 100ml milk
  4. 75g oil - I used Canola oil
  5. 55g Sugar
  6. 120g Jell-O - I used Raspberry Jell-O
  7. 145g cake flour
  8. 3/4 teaspoons baking powder
  9. 6 egg whites
  10. 55g caster sugar
  11. 1/2 teaspoon cream of tartar
  12. Baking Time: 60 minutes
Instructions
  1. In a mixing bowl, beat the yolks and sugar until the mixture turns light and fluffy.
  2. Into this, add vegetable oil and continue mixing.
  3. Add the milk, and mix to combine.
  4. Fold in the dry ingredients – cake flour and baking powder that have been sifted.
  5. Fold in the Raspberry Jell-O. Set this aside.
  6. In a clean mixing bowl, whisk the egg whites. Once the whites are foamy, add the cream of tartar.
  7. Continue whisking until soft peaks form.
  8. Gradually add the sugar and continue until stiff peaks form.
  9. Transfer 1/3 of the meringue into the yolk mixture. Beat it in – there is no need to be gentle – as this stabilizes the mixture.
  10. Gently fold in the remaining meringue in 2 batches, until no white remains.
  11. Pour the batter into an UNGREASED tube pan. Lift the pan about 10 cm off the table top and drop it to removed the larger air bubbles. Repeat this several times.
  12. Bake this at 170°C for the required baking time. The cake will rise and sink. If the cake gets too brown, cover it with aluminium foil and continue baking.
  13. When the cake is baked, invert and cool it on an elevated cooling rack. Cool the cake completely before unmoulding.
Notes
  1. Baking times may have to be adjusted - get to know your oven so you can make the necessary adjustments!
Adapted from Michelle Marie Mower
Adapted from Michelle Marie Mower
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/
DISCLAIMER: While this post was brought to you by Bosch, I am really impressed by the results produced by the MaxxiMUM Sensor Control Kitchen Machine and I am looking forward to using it again soon to whip up more treats for the family!




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