Cipon term came from Chiffon. The cake was ‘based’ on Chiffon recipe which I changed quite a bit. Cipon cake, although based on Chiffon-modified-recipe, is way different from Chiffon; Not only the ingredients but also the making process or treatment. The taste is more moist than chiffon yet, we still can feel the chiffon texture. I worked on this recipe when I was looking for a good chiffon cake recipe. Yet, somehow, I modified chiffon recipe. I thought, it was going to be easy as I actually could make chiffon without any difficulty (I was just unsatisfied with the recipe although it could be said succeed chiffon).
Since yesterday, I’d been making cipon. The stable recipe I wrote on my notes, failed twice. I didn’t know why how… I thought, it could be the flour protein was too low (I didn’t use my usual flour). I made again with my regular flour. It was still failed. I then thought to use high % couverture Chocolate.
I just sit and think what’s going on. Then somehow, I was kind of given some ideas in my head. I changed the ingredients, changed the mould, and changed how I treat the dough before and after baked. Result? SUCCEED!
[The top was peeled because it’s too moist. It is not a problem. Even if i add baking time, it will always humid like that after the cake is cool down]
So, for long time, I’d been considering Cipon as Chiffon and the ingredients didn’t have impact on the result. Yet, when I treated Cipon like “sponge cake”, it was succeed.
Making recipe is definitely not easy even if we change or add or reduce a bit this and that ingredients, the result can be different and not easy to be made. Cipon is one of the most difficult cake I make (along with macaron, chocolate chiffon-based roll cake, pastry like croissant and tart). I think, we have to appreciate all recipe makers whether chef or not.
It made me sad when I follow 2 chef’s instagram and found that they copied the recipe for their content without giving recognition to the chef who made the recipe. I auto-unfollowed them. I was disappointed. I also bought a recipe book which I thought it could be her authentic recipe. When I got the book, I was disappointed by her recipe. One recipe was plagiarism. I then suspected, wonder if the other recipes were also plagiarism. The writer of the book is a CHEF. I was like becoming disrespect them. The other bakers who were mothers and not a chef, they always, always write reference. Why did the chefs not do that? It was so unethical, especially the chef who sold the recipe book.
Making Chocolate Cipon Cake has made me to respect chef/bakers who wrote their original-authentic recipes. My Cipon cake, which is based on basic chiffon recipe, is difficult to make. The Cipon recipe has ‘gone’ too far from my recipe references. Although I can say it’s my recipe, yet, inside my heart, I’m thankful for the recipe makers whom recipes I used as based to make Cipon. I will acknowledge them IF I release my Cipon recipe (Perhaps never because I’m selling this cake. So it’s confidential. Haha).