Tuesday, 18 July 2017

[recipes + videos] 5 Assorted Chiffon Cakes - Part IV

This is Part IV  (Part I, Part II and Part III ) of my chiffon cakes post and in each post there are five different flavour of chiffon cakes. On a count I think I have made more than 25 flavour and out of those Pandan Chiffon Cake is the only one which I often made at least once or twice in a month.

Since my family prefer cakes that are without cream or frosting my bakes often rotates between chiffon or pond cake. But once in a while upon request I would also bake muffin, chocolate brownie or cheesecake. There are two fruity chiffon cakes recipes in this post plus one of my favourite using gula melaka which I hope you can try on it.



CREAM CHEESE CHIFFON CAKE
(奶酪戚风蛋糕)


Are you a fans of Japanese cheese cake or you prefer something light and airy like sponge sponge or angel cake? Here I do a combination of cheddar and cream cheese with milk to make cheesy flavour chiffon cake which is somehow a cross between Japanese cheese cake and chiffon texture. For visual effect I also use some edible charcoal powder to tone some of the batter to make it resemble cow prints design. 



(Yield: 17cm cake | Preparation: 15 minutes | Baking: 35 minutes)

Ingredients:
30g laughing cow cream cheese (2 wedges)
1 slice sandwich cheese
25g unsalted butter
60ml full cream milk
1/2 teaspoon vanilla extract
4 egg yolks
70g cake flour

Meringue:
4 egg whites
70g castor sugar
1 teaspoon cornstarch

*Note:
- egg used is 55g each with shell
- 1 teaspoon edible bamboo charcoal powder

Method:
1. Simmer milk in a small saucepan (or heat up in microwave) till almost bubble then pour into a heatproof bowl with cheese and butter in it.

2. Using a hand whisk stir until cheese is melted and becomes a smooth batter (double-boiler method can be used for this task). Set aside to cool slightly before adding the yolks.

3. Add vanilla extract and egg yolks into the cheese mixture then whisk until combined.

4. Next stir in sifted flour until no trace of flour found.

5. In a small bowl, mix 3 tablespoons of the cheese batter with bamboo charcoal powder until well mixed.

6. Using an electric beater whisk egg whites until foamy, slowly add in sugar mixture (with cornstarch) while whisking until it became stiff peak (meringue stays in bowl when overturn).

7. Gently fold meringue in 3 batches into the plain and black batter till combined (do not over mixed).

8. Fill 1/2 of the plain batter into the chiffon tin then top it with teaspoonful of black batter (1/2 portion) and follow by remaining plain batter.

9. Lastly touch up with the remaining black batter on top then bake in preheated 160°C (284°F) oven (2nd lower rack) for about 35 minutes or until a skewer inserted in the centre and comes out clean.

10. Remove cake from oven and immediately invert tin over a mug to cool completely before removing it from pan.


你喜欢带点湿润的日式奶酪海绵蛋糕吗?或者你比较偏爱口感稍微干一点的戚风蛋糕。这里我尝试做了结合奶酪和芝士味口的戚风蛋糕,吃起来松软又带着一股浓而不腻的芝士味非常好搭配红茶。而且我还用竹炭粉上色的面糊点缀成牛的斑纹让它看起来更有视觉感。

(分量: 17cm 戚风烘盘 | 准备: 15分钟 | 烘烤时间: 35分钟)

材料:
30克奶油乳酪
1片三明治芝士
25克无盐牛油
60毫升水
1/2茶匙香草精
4个蛋黄
65克低筋面粉

蛋白霜:
4个蛋白
70克砂糖
1茶匙玉米粉

* 注意
-食谱使用55克鸡蛋
-1茶匙食用竹炭粉

做法
1. 首先把牛奶加热才放奶油乳酪,芝士和牛油然后用手拌器搅拌均匀,放一边等稍微降温才用。

2.蛋黃和香草精加入乳酪碗中再用手拌器打均匀才拌入篩好的低筋面粉成面糊状,备用。

3.取出3汤匙的面糊放在一个小碗然后拌入1茶匙食用竹炭粉,备用。

4.用电动搅拌机把蛋白打至泡沫状,再慢慢加入砂糖(糖和玉米粉混合在一起)打至起角及企身,即蛋白的尖峰挺立不下垂。

5. 接着把蛋白霜分成分三次拌入乳酪和竹炭面糊,切记不可太用力搅拌, 轻轻拌匀即可否哲烘好的蛋糕会下沉。

6. 先把一半的乳酪面糊倒入威风蛋糕模然后不安次序的滴些竹炭面糊再倒入剩余的乳酪面糊。

7. 最后抹平表面再点缀些竹炭面糊成牛花纹即可放进以預熱160摄氏度的烤箱烤大约大约35分钟直到蛋糕里面熟透。 (我家的烤箱是用最后第二层

8. 出炉立即倒扣在一个高杯上,待凉才脱模。



GULA MELAKA PANDAN CHIFFON CAKE
(椰糖戚风蛋糕)


I love the unique flavour of the gula melaka sugar (coconut sugar) especially those from Malacca which I often use it in dessert or cooking. Recently I made another version of gula melaka chiffon cake by adding some shaved gula melaka into the pandan flavour batter. This Gula Melaka Pandan Chiffon has an aromatic pandan flavour and when sliced you can find bits of melted gula melaka in between which some how resemble oneh oneh.


(Yield: 17cm cake | Preparation: 15 minutes | Baking: 35 minutes)

Ingredients:
4 yolks (weighing 65g)
70ml Pandan coconut milk
1 teaspoon vanilla extract
30ml coconut oil
70g cake flour
* 1/2 teaspoon Pandan pasta
30 shaved gula melaka

Meringue:
4 whites (weighing 140g)
70g sugar

Tips:
- you can blend 100ml fresh coconut milk with a bundle of Pandan leave (20 leaves) to obtain 70ml Pandan coconut juice or add Pandan paste into 70ml coconut milk. Refer here for more detail. 

Method:
1. Whisk egg yolks with 1/2 tablespoon of sugar (taken from the 70g) till thick and creamy. Stir in oil, coconut milk and sieved cake flour in order to form a smooth batter.

2. Next using electric mixer beat egg whites until foamy then add sugar in 3 batches while beating until meringue become stiff peak.

3. Fold meringue into flour batter in 3 batches till combined. Do not over mixed.

4. Pour 1/3 of batter into non-greased 17cm pan, sprinkler evenly with 1/3 shaved gula melaka then top with another 1/3 batter. Repeat the process.

5. Pour batter from height into the ungreased chiffon pan and bake in preheated 180°C (356°F) oven for 10 minutes then reduce to 160°C (284°F) for another 25 minutes until a skewer inserted in centre and comes out clean.

6. Invert cake pan over a mug to cool completely before removing the cake.

本人非常偏爱马六甲椰糖的味道所以经常会用它来做甜点或料理,这次就做了一个和以往不同的椰糖戚风蛋糕。蛋糕本身是香兰椰奶口味我再把刮薄片的椰糖撒在面糊里让烘好的蛋糕呈现融化的椰糖提升口感。

(分量: 17cm 戚风烘盘 | 准备: 15分钟 | 烘烤时间: 35分钟)

材料:
4个蛋黄(约65克)
70毫升香兰椰奶
1茶匙香草精
30毫升纯正椰油
70克低筋面粉
30克椰糖,刮薄片

蛋白霜
4个蛋白(约140克)
70克砂糖

* 注意
-大约20片香兰叶(剪刀碎)和100毫升的椰奶用搅拌器打成汁然后过滤70毫升备用。
- 如果没有香兰叶可以加1茶匙的香兰精色素在椰奶里提味

做法:
1. 蛋黃加汤匙的砂糖用手拌器打到浓稠(大约2-3分钟)之后顺序拌入椰油,70毫升香兰椰奶和篩好的低筋面粉成面糊状,备用。

2. 用电动搅拌机把蛋白打至泡沫状,再慢慢加入砂糖(糖和玉米粉混合在一起)打至起角及企身,即蛋白的尖峰挺立不下垂。

3. 把蛋白霜分成分三次拌入面糊,切记不可太用力搅拌, 轻轻拌匀即可否哲烘好的蛋糕会下沉。

4. 接着先把1/3 的面糊倒入威风蛋糕模然后均匀的撒些椰糖再倒1/3 的面糊,撒椰糖,倒面糊,抹平表面才撒剩余的椰糖。

5. 最后放进以預熱180摄氏度的烤箱烤大约10分钟调底烤箱的温度到160摄氏度再继续烤大约25分钟直到蛋糕里面熟透。(我家的烤箱是用最后第二层

6. 出炉立即倒扣在一个高杯上,待凉才脱模。



PASSION FRUIT CHIFFON CAKE
(百香果戚风蛋糕)


Passion fruit is a very refreshing tropical fruit with two main types such as purple and yellow varieties. To enjoy you can  just scoop out its juicy pulp using a spoon or you can add it to drinks, salad and etc. Since passion fruit is in season and Mom is also a big fans of this fruit I decided to make one of this Passion Fruit Chiffon Cake for her.



(Yield: 20cm cake | Preparation: 10 minutes | Baking: 40 minutes)

Ingredients:
5 egg yolks
20g caster sugar
60ml fresh passion fruit juice + 1 teaspoon pulp
40ml corn oil / grape seed oil
100g cake flour
1/2 teaspoon baking powder
Zest of 1 lemon

Meringue:
5 egg whites
80g caster sugar
1/2 teaspoon lemon juice

*note:
- egg used is 60g each with shell
- Lemon zest is optional
- lemon juice can be replaced with 1/4 tsp cream of tartar

Method:
1. Using a hand whisk beat egg yolks and sugar till pale and creamy.

2. Stir in oil, passion fruit juice, pulp, lemon zest and sieved flour (plus baking powder) in sequence till well combined. Set aside.

3. Next using an electric mixer, whisk egg whites (plus lemon juice) till foamy before adding sugar in 3 batches. Continue to whisk on medium speed till stiff peak.

4. Gently fold meringue into flour batter in 3 batches till combined.

5. Pour batter from height into the ungreased chiffon pan and bake in preheated 180°C (356°F) oven for 10 minutes then reduce to 160°C (284°F) for another 30 minutes until a skewer inserted in centre and comes out clean.

6. Invert cake pan over a mug to cool completely before removing the cake.

妈妈非常喜好百香果的清香味道而且它有一种酸中帶甜的風味特別讨喜。刚好现在是季节所以我就买了一大袋做甜点和蛋糕。这次就为妈妈做了个百香果戚風蛋糕,里面还加了些柠檬皮屑让味道更搭配。

(分量: 20cm 戚风烘盘 | 准备: 15分钟 | 烘烤时间: 40分钟)

材料:
5个蛋黄
20克砂糖
60毫升新鲜百香果汁+1茶匙果肉
40毫升玉米油
100克低筋面粉
1/2茶匙发粉
1个柠檬皮屑

蛋白霜:
5个蛋
80克砂糖
1/2茶匙柠檬汁

* 注意
-食谱使用60克鸡蛋
-柠檬汁可以用1/4茶匙塔塔粉

做法:
1. 蛋黃和砂糖用手拌器打到浓稠(大约2-3分钟)之后顺序拌入玉米油,百香果汁+1茶匙果肉, 檬皮屑和篩好的粉类(低筋面粉+发粉)成面糊状,备用。

2. 用电动搅拌机把蛋白和柠檬汁打至泡沫状,再慢慢加入砂糖打至起角及企身,即蛋白的尖峰挺立不下垂。

3. 把蛋白霜分成分三次拌入面糊,切记不可太用力搅拌, 轻轻拌匀即可否哲烘好的蛋糕会下沉。

4. 最后把面糊倒入威风蛋糕模,抹平表面才放进以預熱180摄氏度的烤箱烤大约10分钟调底烤箱的温度到160摄氏度再继续烤大约30分钟直到蛋糕里面熟透。(我家的烤箱是用最后第二层)

5. 出炉立即倒扣在一个高杯上,待凉才脱模。



STRAWBERRY CHIFFON CAKE
(草莓戚戚风蛋糕)


I have made several fruit chiffon cakes using durian, banana and kiwifruit but this is the first time I am using strawberries after the success of passion fruit. Indeed the natural fruity fragrant of the Korea strawberry has enhanced the taste of the fluffy cake as compared when using strawberry jam which makes it a perfect choice to pair with tea. Besides I also added some dried blueberry and lemon zest to perk up the taste of this Strawberry Chiffon Cake.



(Yield: 20cm cake | Preparation: 10 minutes | Baking: 40 minutes)

Ingredients:
5 egg yolks
20g sugar
100g fresh strawberry
30ml corn / grape seeds oil
100g cake flour
1/2 teaspoon baking powder
zest of 1 lemon
1 teaspoon vanilla extract
1-2 drops of pink food gel, optional
50g dried blueberry, optional

Meringue
5 egg whites
80g sugar
1/2 teaspoon lemon juice

*note:
- egg used is 60g with shell
- Lemon zest is optional
- lemon juice can be replaced with 1/4 tsp cream of tartar

Method:
1. Purée strawberry and 1/2 teaspoon lemon juice with a hand held blender till smooth. Set aside.

2. Using a hand whisk, beat egg yolks and sugar till pale and creamy.

3. Stir in oil, strawberry purée and sieved flour (plus baking powder) in sequence till well combined.

4. Next using an electric mixer, whisk egg whites (plus lemon juice) till foamy before adding sugar in 3 batches. Continue to whisk on medium speed till stiff peak.

5. Gently fold meringue into flour batter in 3 batches till combined then fold in 3/4 of the blueberry.

6. Pour batter from height into the ungreased chiffon pan and bake in preheated 180°C (356°F) oven for 10 minutes then reduce to 160°C (284°F) for another 30 minutes until a skewer inserted in centre and comes out clean.

7. Invert cake pan over a mug to cool completely before removing the cake.

水果戚风蛋糕我已经做了无数次比如榴莲,香蕉,奇异果等但这还是我第一次用草莓。正好遇上韩国草莓季节,那淡淡果香渗透在松软的蛋糕里真是让人心情愉悦。为了增添口感我还加了蓝莓干和柠檬皮屑。

(分量: 20cm 戚风烘盘 | 准备: 15分钟 | 烘烤时间: 40分钟)

材料:
5个蛋黄
20克砂糖
100克新鲜草莓
30毫升玉米油
100克低筋面粉
1/2茶匙发粉
1个柠檬皮屑
1茶匙香草精
50克蓝莓干
一两滴粉红色素
br /> 蛋白霜
5个蛋
80克砂糖
1/2茶匙柠檬汁

* 注意
-食谱使用60克鸡蛋
-蛋白用的柠檬汁可以用1/4茶匙塔塔粉

做法:
1. 首先用搅拌器把草莓和1/2茶匙柠檬汁打成果泥,备用。

2.蛋黃和砂糖用手拌器打到浓稠(大约2-3分钟)之后顺序拌入玉米油,草莓泥, 柠檬皮屑, 粉红色素和篩好的粉类(低筋面粉+发粉)成面糊状,备用。

3. 用电动搅拌机把蛋白和柠檬汁打至泡沫状,再慢慢加入砂糖打至起角及企身,即蛋白的尖峰挺立不下垂。

4. 接着把蛋白霜分成分三次拌入(最后一次加入3/4的蓝莓干)面糊,切记不可太用力搅拌, 轻轻拌匀即可否哲烘好的蛋糕会下沉。

5. 最后把面糊倒入威风蛋糕模,抹平表面撒剩余的蓝莓干才放进以預熱180摄氏度的烤箱烤大约10分钟然后调底到160摄氏度再继续烤大约30分钟直到蛋糕里面熟透。 (我家的烤箱是用最后第二层

6. 出炉立即倒扣在一个高杯上,待凉才脱模。



THAI MILK TEA CHIFFON CAKE
(泰式奶茶戚风蛋糕)


I believe those who loves Thai food or visited Thailand before would have tried their Thai Ice Milk Tea (Cha Yen). It has a nice tea fragrant with smooth creamy milk taste that makes it go more more. Not long ago one of my friend who went Bankgok bought back a tin of "thumb" brand tea mix and I immediately use it to bake this Thai Milk Tea Chiffon Cake. The cake is so cotton light and eat bite is filled with strong milk tea flavour that we cannot resists to go for second and third slice.



(Yield: 17cm cake | Preparation: 15 minutes | Baking: 35 minutes)

Ingredients:
3 egg yolks
15g caster sugar
20ml grapeseed / corn oil
60ml Thai Milk Tea
50g cake flour
1/8 teaspoon baking powder
1 teaspoon Thai tea leaves

Meringue
4 egg whites
50g caster sugar
5g cornstarch

Thai Milk Tea
150ml fresh milk
3 Thai tea mix tea bags
1 tablespoon condensed milk

Method:
1. Bring milk to almost simmer over low heat on stove, add tea bags and condensed milk then stand aside for at least 30 minutes or more. Cool before use.

2. Whisk egg yolks and sugar till thick and creamy.

3. Stir in corn oil, milk tea and sieved flours (cake flour + baking powder ) in order till it forms a smooth batter. Set aside.

4. Using an electric beater whisk egg whites until foamy, slowly add in sugar mixture (with cornstarch) while whisking until it became stiff peak (meringue stays in bowl when overturn).

5. Gently fold meringue in 3 batches into the flour batter till combined (do not over mixed).

6. Pour batter from height into the ungreased Chiffon pan and bake in preheated 160°C (284°F) for 35 minutes or until a skewer inserted in centre and comes out clean.

7. Invert cake pan over a mug to cool completely before removing the cake.

相信到泰国的朋友都喝过他们著名的泰式冰奶茶吧。 那香浓的奶茶加上甜滋滋的味道真是让人喝了还想再来一杯。就在不久前我拖了去曼谷旅游的朋友帮我带一罐手標泰式茶包回来然后就马上尝试做了这个泰式奶茶戚风蛋糕。软软的海绵蛋糕咬下去散发出浓浓的奶茶香味真是棒。

(分量: 17cm 戚风烘盘 | 准备: 15分钟 | 烘烤时间: 35分钟)

材料:
3个蛋黄
15克砂糖
100克新鲜草莓
20毫升玉米油
60毫升泰式奶茶
50克低筋面粉
1/8茶匙发粉
1茶匙泰式奶茶茶叶

蛋白霜:
4个蛋
50克砂糖
5克玉米粉

泰式奶茶:
150毫升鲜牛奶
3个泰式奶茶包
1汤匙炼乳

* 注意
-食谱使用60克鸡蛋

做法:
1. 首先把牛奶加热然后放3个泰式奶茶包和1汤匙炼乳搅拌均匀。搁置30分钟到一小时才使用。

2.蛋黃和砂糖用手拌器打到浓稠(大约2-3分钟)之后顺序拌入玉米油,50毫升泰式奶茶和篩好的粉类(低筋面粉+发粉)及茶叶成面糊状,备用。

3. 用电动搅拌机把蛋白打至泡沫状,再慢慢加入砂糖(糖和玉米粉混合在一起)打至起角及企身,即蛋白的尖峰挺立不下垂。

4. 接着把蛋白霜分成分三次拌入面糊,切记不可太用力搅拌, 轻轻拌匀即可否哲烘好的蛋糕会下沉。

5. 最后把面糊倒入威风蛋糕模,抹平表面才放进以預熱160摄氏度的烤箱烤大约35分钟。(我家的烤箱是用最后第二层

6. 出炉立即倒扣在一个高杯上,待凉才脱模。

Lastly remember to share with us your chiffon cake post if you have made any by hashtag us @cuisineparadise on Instagram or upload your photo to our Facebook Page.

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