Showing posts with label Chiffon Cake. Show all posts
Showing posts with label Chiffon Cake. Show all posts

Monday, 21 April 2014

Japanese Dark Pearl Chiffon Cake - 日式黑珍珠戚风蛋糕

Japanese Dark Pearl Chiffon
Being a chiffon cake lover, I am always excited to explore new flavour so when I saw Eileen's Japanese Dark Pearl Chiffon photo on my Facebook timeline. I immediately bookmarked the recipe because of its unique name plus the use of "dark chocolate" as one of the key ingredients.

Just to share this recipe was initially from Aunty Yochana website many years ago and bakers who tried all shared good review on it even till now. This recipe is slightly different from the chocolate chiffon cake which I made previously because it had a richer taste and moist texture which similar to those Japanese Souffle Cheesecake.

Tuesday, 8 April 2014

Caramelised Banana Chiffon Cake - 焦糖香蕉威风蛋糕

Caramelised Banana Chiffon Cake
Hi peeps! How does cake filled with caramelised banana sounds to you? Good? Today I would be sharing another chiffon cake recipe which inspired by one of my girlfriends through our WhatsApp chat. And with the recipe shared by her friend I decide to give it a twist by using gula melak instead of caster sugar to caramelise the banana for that unique fragrant and taste.

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.

Sunday, 27 October 2013

Fall Recipes Using Pumpkin For Halloween

Halloween is a yearly celebration observed in a number of countries which falls on October 31. Although we don't really celebrate Halloween through the traditional trick-or-treat party but for the past three years I have being sharing some Halloween Themed Recipes during this time of the year. For this year instead of the usual savory dishes I decided to bake some sweet treats (cakes) for our afternoon tea.

And since Pumpkin is one of the most common ingredients for Fall recipes, I decided to use it to make my favourite Pumpkin Cheesecake (mini version) and Pumpkin Chia Seeds Chiffon Cake.


MINI PUMPKIN CHEESECAKE


I am always attracted to pumpkin pie whenever it comes to autumn season but to be frank till dates I still have not try to bake one of this yet. And instead of pumpkin pie, this Fall season I decide to go easy on something small which can be served together with the afternoon tea. So in the end, I choose to bake Pumpkin Cheesecake in small cupcake size and top them with melted 70% dark chocolate plus some extra roasted caramelized pumpkin cubes.

Saturday, 5 October 2013

5 Assorted Chiffon Cakes Recipes - Part II

Good morning everyone! For those who follow my updates on Instagram and Facebook Page, you will release that I have being working on some chiffon cake recipes lately. It is such a quick and easy cake to whip up in about 10 minutes plus 40 minutes baking time in the oven (excluding cooling time) and you get to enjoy some lovely hearty homemade chiffon anytime of the day.

I had received some emails from readers regarding problems that they face while making chiffon cakes mostly because the cake sinks or did not rise as fluffy as expected. All these might due to  folding of egg whites into the yolk batter (over mixed), oven temperature or etc. But I am sure with proper guideline and hands-on once will eventually master the recipes. In this post, I will be sharing another 5 chiffon cake recipes apart from what I did in Chiffon Cake Recipes - Part I.

Friday, 2 August 2013

Durian Hokkaido Chiffon Cupcake - 榴莲北海道蛋糕

It's such a coincident that last year in the month of August, I also bake Hokkaido Chiffon Cupcake. And for this year I used my favourite topical fruit, "Durian" as one of the main ingredients for the  cake and fillings. We just love to serve it chilled as the creamy durian fillings taste so yummy with the combination of the durian chiffon.

Kampong Durian (甘榜榴莲)
Since it's Durian season again, you can see many different varieties of durian in the wet market and a few days back I bought this really good "Kampong Durian (甘榜榴莲)" which only cost SG$2.00 (about 8 - 10 seeds). Although the price might be low but from it's "colour" you know immediately it is a good buy.


DURIAN HOKKAIDO CHIFFON CAKE
(榴莲北海道蛋糕)


For those who likes Hokkaido Chiffon Cupcakes, adding some good durian pulps which is in season are definitely something worth the effort and calories. And by serving them as party food aor after meal dessert I am sure your family and guests will love them just like what we do if they are durian lovers.


(Make: 6 - 8 cups  | Preparation: 10 minutes |  Baking: 20 minutes)

Ingredients:
3 Egg Yolks
30g Caster Sugar
40ml Corn Oil
40ml Water/Fresh Milk
1/2 Teaspoon Vanilla Extract
80g Cake Flour
100g Durian Pulps
4 Egg Whites
30g Caster Sugar
1/4 Teaspoon Corn Starch


Method:-
1. Preheat the oven to 170°C (Degrees Celsius) and whisk egg yolks and sugar till pale in colour. (I used a hand beater and it takes about 5 minutes)

2. Next whisk in corn oil, water and vanilla extract one at a time till well mixed before stirring in the durian pulp and mix until it resemble a smooth batter.

3. Slowly add in sifted flour and stir using hand whisk till combined. Set aside.

4. Set the speed of electric beater to low and beat egg whites until foamy. Slowly add in sugar mixture (mix sugar and corn starch together) while the mixer is running on medium speed and beat until it reaches soft peak form. (a soft peak is reached when the beaters are pulled out of the whites and the peaks that form droop)

5. Scoop 1/3 of the egg whites and use a hand whisk to mix it evenly into egg yolk batter.

6. Next fold in balance whites in two batches with spatula till well combined.

7. Scoop batter into arrange paper liners to slightly more than 3/4 cup full and bake in preheated oven (middle rack) for about 20 - 25 minutes (depending on the size).

8. When done, remove from the baking tray and cool it on rack before making the custard fillings (for your information the cake will shrunk a bit after being remove from the oven).

Ingredients For Durian Fillings:
200ml Whipping Cream
1.5 Tablespoons Icing Sugar
100g Durian Pulp

Method:-
1. Prepare some ice water in a basin (optional), place mixing box which contain the durian pulp and icing sugar in it and beat till combined.

2. Next add in whipping cream and beat cream on medium low speed until firm.

3. Scoop custard cream into piping bag and pipe the cream into the cool cupcakes. When done, dust with some icing sugar.

4. Keep it in fridge for about an hour or more to firm up the durian fillings and so that the overall taste will be better.



As you might know Durian is always one of my favourite fruits well as ingredient which I dote a lot in my bakes and cooking. And if you have being following my posts you would probably seen my crazy ideas with durian such as Double-boiled Durian Chicken Soup, Durian Fried Rice, Durian Tiramisu and etc which you can find more related recipes here.

Recipe being featured @ Asian Food Channel Facebook Page
Lastly I would like to share with you my childhood way of eating Durian. I just simply love to have a few seeds of good quality durian to go with some hot steamed rice. And you have to eat this in a way using your hand (fingers) and not with any cutlery (fork and spoon). Try this combination and I bet you would love it, the fragrance and creamy taste of the durian blends well with the rice which makes you crave for more.  And when i share this in our Facebook page (here), I received many suggestions such as adding some salt, belachan etc which I would like to give it a try next round.

Monday, 22 July 2013

5 Assorted Chiffon Cakes Recipes plus A Demo Clip And Giveaway

These two weeks I was on Chiffon baking mood together with Maameemoomoo where we troubleshoot problems like our oven temperature, baking time, cake texture and etc which was indeed a fun and fulfilling experience for both of us.

And as some of you might know, I am an adventure baker/cook who always like to experiment with new ingredients, kitchen gadgets and etc. So for this post, I would be sharing 5 different chiffon cakes recipes from traditional Pandan Chiffon to something fusion like Rose Tea Chiffon which I hope there is at least one that captures your heart.


GULA MELAKA CHIFFON
(Palm Sugar Chiffon)


Gula Melaka Chiffon is one of my latest Chiffon experiment inspired by the Pandan Sponge Cake with Gula Melaka Cream which I baked recently. And just for sharing, Gula Melaka is also known as Palm Sugar which is made from the sap of the palm tree.

We simply adore this cake as it could be eaten either plain on itself own with a light "coconut" fragrance or you could drizzle some extra gula melaka syrup like what I had above. I promise the combinations are so addicting that you can't stop for just a slice. 


(Make: 17cm Chiffon    |   Preparation: 15 minutes    |   Baking: 30 minutes)

Ingredients:
  • 90g Cake Flour / Top Flour
  • 1/4 Teaspoon Baking Powder, optional
  • 3 Egg Yolks
  • 40g Grated Gula Melaka Sugar
  • 20ml Corn Oil
  • 100ml Coconut Cream
  • 1 Tablespoon Bake King Dessicated Coconut, optional
  • Gula Melaka Syrup, optional

  • For Meringue:
  • 4 Egg Whites
  • 30g Caster Sugar
*For this recipe we used large eggs with an average weight of 60g and coconut cream could be replaced by fresh milk for a lighter taste.

Method:-
1. Whisk egg yolks and gula melaka sugar until thick and pale (make sure gula melaka is completed dissolved without any lumps). Stir in oil and coconut cream in sequence until everything is well combined.

2. Next slowly whisk sieved flours (cake flour and baking powder) into the egg mixture till no trace of flour is found. Set aside.

3. Preheat the oven to 170°C (degree Celsius).

4. Beat egg whites with an electric mixer until foamy then gradually add in caster sugar and continue to beat on medium speed until stiff peaks form (the whole process takes less than 5 minutes and the egg whites remains in the bowl when it is overturn).

5. Using a balloon whisk carefully whisk in the stiff egg whites into the egg yolk batter in 3 separate additions, with the 1st addition to incorporate the whites into the yolk mixture leaving no trace of whites.

6. Next add in 2nd and 3rd additions of whites using the balloon whisk in a gentle manner in order not to knock off the air in the whites. Just fold till no trace of whites and the mixture are well combined.

7. 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.

8. Sprinkler the top with dessicated coconut and bake the cake in preheated oven (2nd lower rack) for about 28 - 30 minutes or when the surfaces turns golden brown (you can insert a skewer into the centre and test if it comes out clean).

9. 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.

10. 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.

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

12. Drizzle some gula melaka syrup on the cake and serve.


video
A short video clip on how to make Gula Melaka Chiffon.



BLACK GLUTINOUS RICE CHIFFON
(Pulut Hitam Chiffon)


It took me quite a few months to a year before I manged to grab hold "Black Glutinous Rice Flour" to try out this recipe. I remembered the very first time I read about Black Glutinous Rice (Pulut Hitam) cake was from @Køkken where the author shared her recipe on  Pulut Hitam Pound Cake and I felt in love with it on first sight.

And till recently I was once again inspired by another IG (Instagram)  friend, @carelorie who baked two beautiful Black Glutinous Rice Chiffon Cakes. So when she shared she got her Black Glutinous Rice Flour from Bake King, I was excited to grab a packet too.


(Make: 17cm Chiffon    |   Preparation: 15 minutes    |   Baking: 30 minutes)

Ingredients:
  • 80g Bake King Black Glutinous Rice Flour
  • 3 Egg Yolks
  • 30g Caster Sugar
  • 30ml Corn Oilr
  • 70ml Coconut Cream

  • For Meringue:
  • 4 Egg Whites
  • 40g Caster Sugar
*For this recipe we used large eggs with an average weight of 60g

Method:-
1. Whisk egg yolks and 30g of caster sugar until thick and pale. Stir in oil and coconut cream in sequence until everything is well combined.

2. Next slowly whisk sieved black glutinous rice flour into the egg mixture till no trace of flour is found. Set aside.

3. Preheat the oven to 170°C (degree Celsius).

4. Beat egg whites with an electric mixer until foamy then gradually add in caster sugar and continue to beat on medium speed until stiff peaks form (the whole process takes less than 5 minutes and the egg whites remains in the bowl when it is overturn).

5. Using a balloon whisk carefully whisk in the stiff egg whites into the egg yolk batter in 3 separate additions, with the 1st addition to incorporate the whites into the yolk mixture leaving no trace of whites.

6. Next add in 2nd and 3rd additions of whites using the balloon whisk in a gentle manner in order not to knock off the air in the whites. Just fold till no trace of whites and the mixture are well combined.

7. 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.

8. Bake the cake in the preheated oven (2nd lower rack) for about 28 - 30 minutes or when the surfaces turns golden brown (you can insert a skewer into the centre and test if it comes out clean).

9. Remove it from the oven and invert the pan immediately (refer to the photo above) to let it rest on top of a cup. Make sure it cool completely before unmould.

10. 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.

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

12. Cut into slices and serve or keep in the fridge for an hour or more and serve as cold dessert.
In order to achieve a similar after taste like the Pulut Hitam dessert, I used only black glutinous rice flour instead of a mixture with cake flour. And also I replace the usual water/fresh milk with coconut cream to enhance the flavour and aroma too.



GRAND MARNIER AND FIG CHIFFON


Grand Marnier Fig Chiffon is heavenly infused with orange scented fragrance that comes from  "80ml" of orange-flavored brandy liqueur. It was my first attempt using purely liqueur instead of a combination with water (water + liqueur) in chiffon cake and I must admit it really taste good especially with the paring of those big plump organic dried fig that I got from Maameemoomoo which add additional sweetness and bites to the spongy texture.  


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

Ingredients:
  • 130g Cake Flour / Top Flour
  • 5 Egg Yolks
  • 50g Caster Sugar
  • 80ml Grapeseed Oil
  • 80ml Grand Marnier
  • 80g Organic Dried Fig, thinly sliced
  • Flour For Dusting

  • For Meringue:
  • 7 Egg Whites
  • 60g Caster Sugar
*For this recipe we used large eggs with an average weight of 60g

Method:-
1. Whisk egg yolks and 50g of caster sugar until thick and pale. Stir in oil and Grand Marnier liqueur in sequence until everything is well combined.

2. Next slowly whisk sieved flour into the egg mixture till no trace of flour is found. Set aside.

3. Preheat the oven to 170°C (degree Celsius) and at the same time dust (remove any excess flour) the fig slices with some cake flour and set side.

4. Beat egg whites with an electric mixer until foamy then gradually add in caster sugar and continue to beat on medium speed until stiff peaks form (the whole process takes less than 5 minutes and the egg whites remains in the bowl when it is overturn).

5. Using a balloon whisk carefully whisk in the stiff egg whites into the egg yolk batter in 3 separate additions, with the 1st addition to incorporate the whites into the yolk mixture leaving no trace of whites.

6. Next add in 2nd and 3rd additions of whites using the balloon whisk in a gentle manner in order not to knock off the air in the whites. Just fold till no trace of whites and the mixture are well combined.

7. Lastly gently fold in the flour coated fig slices then 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.

8. Bake the cake in the preheated 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).

9. Remove it from the oven and invert the pan immediately (refer to the photo above) to let it rest on top of a cup. Make sure it cool completely before unmould.

10. 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.

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

12. Serve chiffon cake with a cup of fruity or citrus tea as a refreshing afternoon break.



PANDAN CHIFFON


When it comes to weekday breakfasts we always have either toast with spread (like nutella, butter, jam, cream cheese and etc), oatmeal or homemade granola with milk.  But sometime when we crave for something old school, I will bake our all-time favourite Pandan Chiffon. And if you have ample time to spare in the kitchen, I would encourage you to blend your own pandan juice instead of using pandan paste or essence for a better taste and fragrance.

[Instagram Photo] A gift for a friend who loves Pandan Chiffon
Another version of Pandan Chiffon using pure pandan juice is available here.

(Make: 17cm Chiffon    |   Preparation: 15 minutes    |   Baking: 30 minutes)

Ingredients:
  • 90g Cake Flour / Top Flour
  • 1/4 Teaspoon Baking Powder
  • 3 Egg Yolks
  • 25g Caster Sugar
  • 20ml Corn Oil
  • 100ml Coconut Cream
  • 1/2 Teaspoon Pandan Paste
  • 1/2 Teaspoon Vanilla Extract, optional

  • For Meringue:
  • 4 Egg Whites
  • 60g Caster Sugar
*For this recipe we used large eggs with an average weight of 60g

Method:-
1. Whisk egg yolks and 25g of caster sugar until thick and pale. Stir in oil and coconut cream mixtures (coconut cream, vanilla extract and pandan paste) in sequence until everything is well combined.

2. Next slowly whisk sieved flours (flour and baking powder) into the egg mixture till no trace of flour is found. Set aside.

3. Preheat the oven to 170°C (degree Celsius).

4. Beat egg whites with an electric mixer until foamy then gradually add in caster sugar and continue to beat on medium speed until stiff peaks form (the whole process takes less than 5 minutes and the egg whites remains in the bowl when it is overturn).

5. Using a balloon whisk carefully whisk in the stiff egg whites into the egg yolk batter in 3 separate additions, with the 1st addition to incorporate the whites into the yolk mixture leaving no trace of whites.

6. Next add in 2nd and 3rd additions of whites using the balloon whisk in a gentle manner in order not to knock off the air in the whites. Just fold till no trace of whites and the mixture are well combined.

7. Lastly 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.

8. Bake the cake in the preheated oven (2nd lower rack) for about 28 - 30 minutes or when the surfaces turns golden brown (you can insert a skewer into the centre and test if it comes out clean).

9. 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.

10. 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.

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



ROSE TEA CHIFFON


Lastly for tea lovers! This is something that you won't want to miss. Imagine having a cup of hot tea with a slice of rose scented chiffon cake while catching up with your favourite book or having friends over for gathering. I am sure you and your family or guests would definitely love this.

Recipe for this Rose Tea Chiffon Cake is featured over at Bake King recipe site here.

For more chiffon cake photos and recipes, you could also refer to our facebook page here. Till then happy baking!!!!



CHIFFON GIVEAWAY!


Between for SINGAPORE readers who love chiffon cake,  there is a little gift from us over at our Facebook page HERE which you might be interested to take a look too and win a 17cm homemade chiffon of your choice from us.

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