Wednesday, 20 November 2013

5 Assorted Chiffon Cakes Recipes - Part III

This is Part III (Part I and Part II) of my chiffon cake recipe posts and I hope you still managed to follow and not getting bored with it. Although there are still quite a few chiffon cake recipes which I would like to try and share with you but I think I will just stop at this post and experiment the rest perhaps in the next few months or so.

In this post, my favourite recipe is Matcha Azuki Chiffon Cake because it consists two of my favourite ingredients such as matcha and azuki bean. I love the unique matcha fragrance plus it blends well with the sweetness of the azuki bean. What about you? Any of your favourite is this post.


CHOCOLATE ORANGE CHIFFON CAKE


Chocolate Orange Chiffon Cake is one of my girlfriend, Grace's (GracioCafe) favourite and she is obsess with this flavour (I baked this flavour for more than 4 times) because of its "orange" scent that infused from the orange juice, rinds and grand marnier. And if you love orange chocolate this is definitely something worth trying.




(Make: 20cm Round Tin  | Preparation: 15minutes |  Baking: 40 minutes)

Ingredients:
  • 5 Egg Yolks
  • 20g Caster Sugar
  • Rind of 1 Orange
  • 80ml Fresh Orange Juice
  • 40ml Corn Oil
  • 70g Cake Flour
  • 10g Valrhona Dutch-Processed Cocoa Powder
  • 1/4 Teaspoon Baking Powder, optional

  • Meringue Batter:
  • 5 Egg Whites
  • 90g Caster Sugar
  • 10g Cornflour

Note:
- I use 60ml Orange juice + 20ml Grand Marnier (orange liquor) or you can use 80ml of orange juice.

Method:-
1. Beat egg yolks with sugar till creamy before stirring in oil, 50ml orange juice and orange rind in order.

2. Next add in sieved flour (with baking powder if using) and whisk till no trace of flour found.

3. Set aside 1/4 of the batter (about 2 tablespoons) and whisk in sieved cocoa powder till combined. Slowly divide the remaining orange juice into plain and cocoa batter to achieve desire consistency. Set aside.

4. Beat egg whites till frosty, slowly add in sugar mixture (sugar + cornflour) and beat it till stiff peaks.

5. Using a balloon whisk gently fold in egg whites into the prepared egg yolks batter in 3 batches till no trace of whites and the mixture are well combined.

Note:
- Here is the tricky part where you need to separate the egg whites to use on both plain and cocoa batter. I will suggest 3 spoons of whites for plain and 1 spoon for cocoa.

6. Lastly lift up the bowl to height, pour in the mixture alternatively to achieve marble effect into the tube pan and tap the pan once or twice on a table top to get rid of any trapped air bubbles in the batter.

7. Bake the cake in preheated 160°C (degree Celsius) oven (2nd lower rack) for about 40 minutes or when the surfaces turns golden brown (you can insert a skewer into the centre and test if it comes out clean).

8. Remove it from the oven and invert the pan immediately to let it rest on top of a cup. Make sure it cool completely before unmould.

9. To remove the cake from the pan, run a thin-bladed knife (i use a small plastic spatula) around the inside of the pan and the center core.

10. Release the cake and run the knife/spatula along the base of the pan to remove the cake completely.

A Teacher's Day gift that my friend requested for her kid's school teacher.


MATCHA AND BLACK SESAME CHIFFON CAKE


My inspiration for this Matcha Black Sesame Chiffon Cake comes from my IG (instagram) friend +HoneyBeeSweets Bee Bee  who shared her bake on instagram (photo) sometime back. So after getting the organic black sesame paste I decided to try out this combination by modifying one of my existing chiffon cake recipes.

And if you have notice, in this recipe I am using a "new chiffon pan" which is in "heart shape"! This lovely pan is one of the dream pan for most bakers (it is not available in Singapore; at least not in those baking ingredients shop like sunlik, phoon huat or bake king). You can read more about my collections of chiffon tin here.

(Make: 8" Heartshape Tin  | Preparation: 15minutes |  Baking: 40 minutes)

Ingredients:
  • 5 Egg Yolks
  • 20g Caster Sugar
  • 80ml Fresh Milk
  • 40ml Corn Oil
  • 80g Cake Flour
  • 1/4 Teaspoon Baking Powder, optional
  • 2 Teaspoons Matcha Powder
  • 1.5 Tablespoons Black Sesame Paste
  • 1 Teaspoon Black Sesame Seeds

  • Meringue Batter:
  • 5 Egg Whites
  • 80g Caster Sugar
  • 10g Cornflour

Method:-
1. Beat egg yolks with sugar till creamy before stirring in oil and milk in order.

2. Next add in sieved flour (with baking powder if using) and whisk till no trace of flour found.

3. Set aside 1/4 of the batter (about 2 tablespoons) and whisk in black sesame paste till combined. Whereas for the plain batter, stir in sieved matcha powder. Set aside.

3. Follow Steps 4 - 10 from Chocolate Orange Chiffon Cake above. Before baking sprinkle some black sesame seeds on top of the batter (refer to the photo above).

* Remember to cool cake in the pan completely before unmoulding it. On a side note, I love the extra "4 stands" on the tin which helps to lift it above the surface when cooling the cake. 



CHOCOLATE ESPRESSO CHIFFON CAKE WITH KAHLUA


I name this "Power Cake" because of it's ingredients likes espresso, kahlua and cocoa powder which keeps you awake throughout the day after you have a slice or two. This cake has a very intense coffee aroma which comes from kahlua (a kind of coffee liquor) and it is a gift that I made for a lovely friend, Karen.

(Make: 8" Heartshape Tin | Preparation: 15 minutes | Baking: 40 minutes)

Ingredients:
  • 5 Egg Yolks
  • 20g Caster Sugar
  • 60ml Espresso Coffee
  • 20ml Kahlua
  • 40ml Corn Oil
  • 20g Valrhona Dutch-Processed Cocoa Powder
  • 60g Cake Flour
  • 1/4 Teaspoon Baking Powder, optional

  • Meringue Batter:
  • 5 Egg Whites
  • 80g Caster Sugar
  • 10g Cornflour

Tip:
~ Mixed 2 teaspoons Instant Espresso Powder with 60ml warm water. Set aside.

~ If you do not have Kahlua, just top the balance amount with drinking water.

Method:-
1. Beat egg yolks with sugar till creamy before stirring in oil, Espresso Coffee and Kahlua in order.

2. Next add in sieved flours (cake flour, cocoa powder and baking powder) and whisk till no trace of flour found. Set aside.

3. Beat egg whites till frosty, slowly add in sugar mixture (sugar + cornflour) and beat it till stiff peaks.

4. Using a balloon whisk gently fold in egg whites into the prepared egg yolks batter in 3 batches till no trace of whites and the mixture are well combined.

5. Lastly lift up the bowl to height, pour the mixture into the tube pan and tap the pan once or twice on a table top to get rid of any trapped air bubbles in the batter.

6. Bake the cake in preheated 160°C (degree Celsius) oven (2nd lower rack) for about 40 minutes or when the surfaces turns golden brown (you can insert a skewer into the centre and test if it comes out clean).

7. Remove it from the oven and invert the pan immediately to let it rest on top of a cup. Make sure it cool completely before unmould.

8. To remove the cake from the pan, run a thin-bladed knife (i use a small plastic spatula) around the inside of the pan and the center core. Release the cake and run the knife/spatula along the base of the pan to remove the cake completely.



MATCHA AZUKI BEAN CHIFFON CAKE


Other than Chocolate/Cocoa Powder, Matcha Powder is my second favourite ingredient for bakes. I love it's unique fragrance which goes well on it's own or pair with other ingredients like Azuki Beans or Black Sesame Seeds for it colour contract too. For this recipe, I use about 10g (1 tablespoon) of matcha powder to achieve that lovely green which I adore and trust in order to enjoy a good slice of matcha cake, you have to used good grade of matcha powder.


(Make: 20cm OR (17cm + two 8cm) Chiffon Tins | Preparation: 15 minutes | Baking: 40 minutes)

Ingredients:
  • 5 Egg Yolks
  • 20g Caster Sugar
  • 50ml Fresh Milk
  • 120g Sweeten Azuki Bean, drained well
  • 40ml Corn Oil
  • 10g Matcha Powder (Green Tea Powder)
  • 70g Cake Flour
  • 1/4 Teaspoon Baking Powder, optional

  • Meringue Batter:
  • 5 Egg Whites
  • 80g Caster Sugar
  • 10g Cornflour
Method:-
1. Beat egg yolks with sugar till creamy before stirring in oil and milk in order.

2. Next add in sieved flours (cake flour, matcha powder and baking powder) and whisk till no trace of flour found.

3. Using a whisk or spatula, gently stir in vanilla extract and sweeten azuki bean till well mixed. Set aside.

4. Beat egg whites till frosty, slowly add in sugar mixture (sugar + cornflour) and beat it till stiff peaks.

5. Using a balloon whisk gently fold in egg whites into the prepared egg yolks batter in 3 batches till no trace of whites and the mixture are well combined.

6. Lastly lift up the bowl to height, pour the mixture into the tube pan and tap the pan once or twice on a table top to get rid of any trapped air bubbles in the batter.

7. Bake the cake in preheated 160°C (degree Celsius) oven (2nd lower rack) for about 40 minutes or when the surfaces turns golden brown (you can insert a skewer into the centre and test if it comes out clean).

8. Remove it from the oven and invert the pan immediately to let it rest on top of a cup. Make sure it cool completely before unmould.

9. To remove the cake from the pan, run a thin-bladed knife (i use a small plastic spatula) around the inside of the pan and the center core. Release the cake and run the knife/spatula along the base of the pan to remove the cake completely.


Ingredients:
125g Frosty Whip Whipping Cream
200ml Icy Cold Water
1/2 Teaspoon Matcha Powder
1/2 Teaspoon Vanilla Extract

Method:-
1. Place all the above ingredients in a mixing bowl. Stir using the electric beater till powder dissolve then beat on low speed for 30 seconds then switch to high for 1 minutes or more depending on the consistency that you desire.

Note:
- For your information Frosty Whip Whipping Cream is a non-dairy, analogue cream powder blend. It is mixed with cool water to produce a liquid cream or then beaten to form whipped cream.

- You can read more about this product and how to use it via @ Cookie Decorating In Singapore website @ http://www.cookiedecoratinginsingapore.com/frosty-whip-halal.html


Matcha Azuki Chiffon Cake
This how my Matcha Azuki Chiffon Cake look like after dressing up with a layer of Frosty Whipped Cream demonstrated by Pauline. Surprisingly this non-dairy cream taste great without you feeling the "extra" sweetness of greasy after taste feel from those usual buttercream or dairy whipped cream.



PEANUT BUTTER NUTELLA CHIFFON CAKE


Peanut Butter and Nutella are two of our favourite breakfast spread which we always have it in our kitchen pantry. And for this last chiffon cake recipe of the year, I combined these two all-time favourite spread into making a Peanut Butter Nutella Chiffon Cake which taste good but texture wise will be more cake like as in slightly dense rather than fluffy. But overall it's still a good combination to try out.

(Make: 8" Heartshape Tin  | Preparation: 15minutes |  Baking: 40 minutes)

Ingredients:
  • 5 Egg Yolks
  • 20g Caster Sugar
  • 80ml Fresh Milk
  • 40ml Corn Oil
  • 80g Cake Flour
  • 1/4 Teaspoon Baking Powder, optional
  • 2 Tablespoons Creamy Peanut Butter
  • 1.5 Tablespoons Nutella

  • Meringue Batter:
  • 5 Egg Whites
  • 80g Caster Sugar
  • 10g Cornflour

Method:-
1. Beat egg yolks with sugar till creamy before stirring in oil and milk in order.

2. Next add in sieved flour (with baking powder if using) and whisk till no trace of flour found.

3. Divide the batter into halve and whisk in peanut butter and nutella into each portion of batter till combined. Set aside.

3. Follow Steps 4 - 10 from Chocolate Orange Chiffon Cake above.

* Remember to cool cake in the pan completely before unmoulding it. On a side note, I love the extra "4 stands" on the tin which helps to lift it above the surface when cooling the cake.


6 comments:

  1. I absolutely loved ALL your chiffon cakes. Beautiful marbling effect and the texture are so soft and spongy.

    ReplyDelete
  2. Hi Ellena,
    I love all your chiffon cake posts....they looks nice & yummy. May I know which stand/hand mixer are you using?

    Lisa

    ReplyDelete
  3. Ellena, just discovered your blog and amazed at the chiffon creations you have tried and made. Thank you for sharing. I will definitely try most of your flavors.

    ReplyDelete
  4. I cant wait to try this soon!!! The matcha one is on my to do list :)

    ReplyDelete
  5. Hi, can i use hershey cocoa powder instead of dutch-process ?

    ReplyDelete

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Regards
Ellena (Cuisine Paradise)

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