Blueberry Chiffon Cake (2)

It is really too shocking and saddening to hear about the missing flight of Air Asia QZ 8501. I feel very sorry for the passengers onboard and their worried families. Hope there will be a miracle of their safety (however until now there is no latest report of the missing plane).

Recipe:

Ingredients  A:
6 egg yolks
30 g fine sugar
40 g sunflower oil
120 g  fresh blueberry - blend into puree
120 g plain flour.

Ingredients B:
6 egg white
1/4 teaspoon cream of tartar
50 g fine sugar

Method:
1) Combine ingredients A in a big mixing bowl. Use egg whisk to whisk till the mixture is smooth and thoroughly combined and set aside.

2)  In a clean, grease-free mixing bowl, beat egg whites for a  few seconds until frothy, add cream of tartar, then beat hard until softly-peaking.  Beat in the sugar, beat just until stiff, shiny peaks form.

3)  With a spatula gently fold the egg whites into the batter in a few batches, scraping the bottom and sides of the bowl, until just blended .  Pour into an ungreased 18 cm chiffon cake mould. Bake in preheated oven at 165 deg C for 40 - 45 mintes until cooked.

4)  Remove from the oven and up-side down immediately. Leave to cool completely.

5)   Use a thin plastic knife to run around the cake"s side . Slice the cake and serve.

Chiffon cake - Why do I use more egg white than egg yolk?

Not too long ago, a reader posed this question to me - why do my Chiffon cake recipes mention using a larger proportion of egg white than egg yolk?

Ah hah, that is a really good question!

I am not an expert in Chiffon cake so may I humbly share that in my experience of baking cakes, there is no right or wrong to use different proportion of egg white to egg yolk. It is also common to find recipes that use the same amount of egg white and egg yolks. However, my personal preference is to use more egg white than egg yolk, for the reason that the cake will turn out more fluffy and 'springy'.

Why? This is because when egg whites are baked at high heat, they tend to expand/rise/increase in volume better than egg yolks. That said, egg yolks also have their benefit too; it will solidify faster and hence 'hold' the cake ingredients together. 

In summary, it is up to your preference the percentage of egg white to egg yolk for your cake recipes. For more explanation, please refer to the details I have attached below :)

Pandan Chiffon Cake - 香兰叶戚风蛋糕

Recipe:

Ingredients:

A) 6 egg whites

     1/4 tsp cream of tartar

     70g caster sugar

B) 114 ml. concentrated coconut milk

     114 ml corn oil

     5 egg yolks

     60 g caster sugar

     95g superfine flour

     1 teaspoon baking powder

     1 tablespoon pandan juice (extract from 6 pandan leaves)

     1/4 teaspoon edible green colouring (optional)

1 x  20cm  or 8" chiffon cake mould

Method: 

1) Preheat oven to 170 degree C.

2) Click  here .

3) Bake  for 40 -45 minutes.

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Cheese Chiffon Cake - 芝士戚风蛋糕

Hi! I am back. I have been missing for a short break. Due to the hot weather, I just don't feel like doing any thing. 

Anyway, today I came out with a soft and light chiffon cake with slight hints of cheese. It was not very well done though as you can see the cake is full of air holes, but it did not affect the taste and the flavour of the cake at all. 

Recipe:

Ingredients:

A: 

90g fresh milk

60g unsalted butter (room temperature)

30g cream cheese  (room temperature)

10g parmesan cheese powder

30g castor sugar

1/4 teaspoon salt

100g low protein flour

80g egg yolk

B:

175g egg whites

60g castor sugar

10cc lemon juice ( I use 1/4 teaspoon cream of tartar)

Method:

1) Place fresh milk, unsalted butter, castor sugar, salt, cream cheese, parmesan cheese powder into a mixing bowl, melt them over a double boiler, mix well.

2) Fold in shifted flour into 1), mix well. Then add in egg yolk, mix till the mixture is incorporated.

3)  Beat egg white , sugar and lemon juice  till thick and peak form but not dry.

4)  Take 1/3 of mixture of 3) mix with egg yolk mixture, then pour into 2/3 egg white mixture. With a rubber spatula fold the mixture till well mixed.

5) Pour the batter into an 8" chiffon cake mould.  Bake  in preheated oven at 180 degree C for 25 -30 minutes or till cooked.

6) Remove from oven, invert the cake mould till the cake is cool. Remove the cake  from mould. Cut into pieces and serve.

Recipe is taken  from this book

Black Sesame Chiffon Cake

Recipe:
Adapted from 美味糕点新主张 by 薛妃娟

You need 2 nos  17cm chiffon cake tin.
(I baked in a 24cm chiffon cake tin)

Ingredients:
80g fresh milk
40g corn oil
2 tsp rum
100g low protein flour (I used Top flour)
100g egg yolk

30g black sesame powder
15g roasted black sesame seeds

240g egg white
120g castor sugar

Preparation work:
~ a) sieve low protein flour.
~ b) mix fresh milk, corn oil and rum in a same container.
~ c) Put the roasted black sesame seeds into a plastic bag, and crush it with a wooden rolling pin .

Method: (preheat oven to 170 - 180 degree C)
1)  Whisk egg yolk,  add in b) and mix well.

2)  Pour sifted flour into mixture (1)  mix well, and add in black sesame seeds and black sesame powder, mix till well blended.

3) In  a clean, grease-free bowl, beat egg  whites for a few seconds until frothy, add 1/3 of sugar, then beat hard until soft peaks form when the the whisk is raised.  Beat the remaining sugar a tablespoon at a time and beat  just until stiff not dry, shiny peaks from.

4)   Take 1/3 meringue (method 3) and mix into black sesame batter.

5)  Pour method (4)  into egg white mixture, use a spatula or large whisk, gently  fold in the mixture, scraping the bottom and sides of the bowl, until just well blended.

6) Pour into the chiffon cake tin and bake for 30- 35 minutes or until an inserted skewer emerges clean.  Remove from the oven and immediately turn upside down, and leave to cool completely.  Cut around the cake with a thin-bladed knife to release.

Chocolate Chiffon Cupcakes

Recipe: Adapted from 美味糕点新主张

Ingredients:

Chiffon Cake: (makes 12 cakes)

(A)

60 g corn oil

80 g fresh milk

20 g unsweetened cocoa powder

80 g Hong Kong flour or Top flour

80 g egg yolks (about 5 eggs)

(B)

160 g egg whites

90 g fine sugar

Chocolate custard:

45 g egg yolks

60 g fine sugar

15 g Hong Kong flour/ top flour

210 g fresh milk

½ tsp vanilla essence

100 g fresh cream

80 g bitter sweet chocolate

5 g butter

Method for chiffon cake:

1) Place corn oil and fresh milk into a metal mixing bowl, warm over low heat. When mixture is slightly boiling, remove from heat, add in cocoa powder, stir well, then add in egg yolk , stir well and mix well.

2) Fold in sifted flour and mix until becomes cocoa batter.

3) In a clean, grease-proof bowl, beat egg whites for a few seconds until frothy, add 1/3 of sugar, then beat hard until soft peaks form when the whisk is raised. Beat in the remaining sugar a tablespoon at a time a nd beat just until stiff not dry, shiny peaks form.

4) Take 1/3 egg whites mixture add into cocoa mixture. With a spatula, gently fold the egg whites in few additions, scraping the bottom and sides of the bowl, until just blended.

5) Fill up mixture into paper cups till 3/4 full.

6) Bake in preheated oven at 180 degree C for 10 minutes, reduce the temperature to 150 degree C , continue to bake for 15 minutes.

Method for chocolate custard:

1) In a mixing bowl, use egg whisk to beat eggs and sugar.

2) Add in sifted flour, mix well.

3) Add in milk a little in few times, mix well.

4) Add in vanilla essence, boil over low heat, stir occasionally to avoid burnt at the bottom.

5) Cook until the mixtures becomes thick and bubbling, remove from heat.

6) Add in butter, stir well and blend well.

7) Let (6) sit on ice, stir until cold and smooth.

8) Double boil chocolate and fresh cream until smooth. Leave to cool.

9) Add in (7) and mix well. Transfer to a piping bag (with nozzle), insert the nozzle into the cake and gently squeeze the custard till ooze . Sprinkle icing sugar on top and serve.

Note:

The cakes shrink is normal.

Pumpkin Chiffon Cake

I like the yellow of this chiffon cake. It is natural and beautiful. The natural colour comes from the pumpkin. Pumpkin is loaded with an important antioxidant beta-carotene. Beta-carotene is one of the plant carotenoids converted to Vitamin A in the body. In the conversion to vitamin A, beta-carotene performs many important functions in overall health.

I like the texture of this cake. It is soft and moist. I would recommend to the elderly and the young children because is easy to eat and digest.



Recipe: ( adapted from 超Q 润戚风)

Ingredients:
(A)
2 egg yolks (about 40 g)
40 g caster sugar
40 c.c. corn oil/salad oil
30 c.c. water
80g low protein flour
1/8 teaspoon salt

80 g pumpkin (discard skin and deseed, steam till soft, mash into puree)
½ teaspoon vanilla essence

(B)
160 g (about 4 nos) egg whites
30 g caster sugar

Method: (chiffon cake method)

!) Mix ingredients till well blended.

2) In a different bowl, beat ingredients B till peak form but not dry.

3) Mix 1) and 2) till well combined. Pour into a 17 cm chiffon cake tin, bake at 170 degree C for 40 minutes.

4) Remove the cake from the oven and invert the cake tin immediately. Unmould the cake when the cake is cool.

Banana Chiffon Cake

Last week my husband went to Malaysia to visit his sisters and brother. He brought back banana, passion fruit and longan . Some were planted by his brother and some were given by friends. The banana is of a species we have never taken before. it has a distinct taste and is the sweetest banana we have ever eaten. I used some of the very ripen banana to bake chiffon cake and I also made steamed banana cake. Of course my family can't finish all, I gave some to my friends.

This chiffon cake is very soft and light, is an ideal breakfast and tea break for the elderly because the cake is not oily and banana is one of the most nutritious fruit you can get.

For recipe click here. (This recipe makes 2 mini 5" chiffon cakes)

Summer Fruits Chiffon Cake

Paiseh (means embarrassing in Hockian)! I am still not very good at unmoulding the cake from the baking tin. Despite the appearance, the cake turned out to be Q soft and moist - a successful recipe.

Today I have a very weird idea by adding the canned summer fruits into my chiffon cake. Can you imagine what the taste will be like? You might say it will taste very fruity. No, no you will get disappointed. It tastes very very very plain and bland, and the tiny seeds of the fruits are so irritating once you accidentally bite in your mouth.

And you will wonder why i still want to post this blog here. Aiya! It is just because you could hardly buy this flavour chiffon cake from the bakery shop. hahahaha....It could be a very tasty chiffon cake if i change to other brand of canned summer fruits/fruits. Be patient, I will let you know the outcome. It is just an idea you can replace with your favourite fresh fruits. it definitely tastes better than the canned fruits.

Recipe

Ingredients:

A)

~~ 80 g egg yolks

~~40 g caster sugar

~~80 cc corn oil

~~160 g plain flour

~~1/4 teaspoon salt

~~160 g summer fruits + syrup (blend into puree)

~~1 tablespoon strawberry emulco/paste

B)

~~120 g egg white

~~60 g caster sugar

~~1/4 teaspoon cream of tartar

Method:

~ 1)Chiffon cake method

~ 2) Pour batter into a 20 cm chiffon cake mould. Bake at 160 - 170 degree for 50 minutes

Orange Sweet Potato Chiffon Cake

This chiffon cake almost became a flourless cake! I had forgotten to add in the flour into the egg mixture. After I had put the chiffon cake tin in the oven for few minute then I saw a bowl of flour on the table. Oh No! What a careless me! I quickly took out the chiffon cake tin from the hot oven and immediately poured the mixture into the mixing bowl and fold in the flour as fast as i could, then quickly poured the mixture back into the chiffon cake tin . and baked in the oven again. I was quite frustrated because I thought the cake would be a disaster and would end up in the rubbish bin. But outside of my expectations, the cake turned out to be soft and moist, and still in good shape. What a relief!

The recipe is adapted from my purple sweet potato chiffon cake. Recipe please click here.

Citron Tea Chiffon Cake 柚子茶戚风蛋糕

I have totally forgotten that I still have half a bottle of the citron tea which was kept in the fridge, until yesterday when I cleaned the inside of my fridge. As I have always wanted to try 赤堀博美's recipe, this was a good opportunity to use up some of the citron tea. Other than changing the Orange Marmalade to Citron Tea in the recipe, I did not make other changes.

The cake turned out better than what I had expected. It brought out the light flavour of the citron, the texture was light and as soft as cotton. It tasted even better if taken together with a little bit of Citron jam . For chiffon cake lovers , I am very sure you will like this cake.

Recipe: adapted from Q超润戚風

(A)

~80 g egg yolks ( about 4 yolks)
~30 g sugar

~100 c.c salad oil

~100 c.c water/juice

~160 g plain flour (I used superfine flour) > sieve twice

~1/4 teaspoon salt

~130 g citron tea paste

~2 tablespoon Cointreau (optional) I don't have so I used plain water )

(B)

~ 7 egg whites (120 g)

~ 40 g caster sugar

Method:

1) Place egg yolks and sugar in a mixing bowl ,use hand beater to stir until sugar dissolves and egg yolks turn into pale colour.

2) Add in salad oil, stir well, then water, Cointreau,water/juice, and citron tea, whisk well to emulsify the oil.

3）Pour flour into Step (2) and mix well incorporated.

4) In another clean bowl, beat ingredients B until stiff but not hard.

5) Pour 1/2 portion of egg white mixture into egg yolk mixture stir well, and pour the remaining 1/2 egg white mixture into step 5 until well combined.

6) pour batter into a 20 cm chifffon cake mould.

7) Bake in preheated oven at 170 °C for 50 -60 minutes.

8) Remove cake from oven , invert the pan immediately. Demould the cake when it is completely cool.

Healthy Pandan Chiffon cake

Few days ago, my friends and I went on the cruise for a one day tour. We were talking about chiffon cake. One of my Indonesian friends told me that she makes pandan chiffon cake without adding baking powder, cream of tartar, and coconut milk. She just adds ENO fruit salt. I know of some Huat Kueh recipes which uses ENO fruit salt. This was my first time that i come across using ENO in chiffon cake. (Am I a mountain tortoise?) I just wanted so much to make one for myself, so without any hesitation I ' demanded ' for the recipe and she kindly obliged. Thank you, Juliana.

And she told me that this recipe belonged to her Indonesian friend who owns a bakery shop and this is one of the popular cakes.

As you can see from the above photographs, the green colour is natural that comes from the pandan leaves extract.

Verdict: Texture of the cake is very soft, light and moist, and is not very sweet. Although it is not as fragrant as coconut pandan chiffon cake (because no coconut milk in this recipe), but the taste will not disappoint you because the pandan aroma is still very fragrant. For the health-conscious, this recipe would suit you better. In a bid to improve the recipe, in my next attempt, i will experiment to reduce the amount of oil used. However, on the whole, this cake is still worth the while. It is a healthier choice yet not compromising the taste and texture of the cake.

Ingredients:

A :

-6 large egg yolk

-150g top flour

-75g sugar

-150ml pandan extract juice (using 10-15 leaves to blend with water)

-100g cooking oil

-1 satchet plain ENO fruit salt (4.3g)

B:

-6 egg white

-75g sugar

Method:

1) preheat oven to 170º C.

2) Whisk egg yolks and sugar till dissolves. Then add in pandan extract juice, salad oil to combine well.

3) Pour sifted flour into mixture (2) blend well. Lastly add in ENO stir well untill the mixture is incoporated.

4) In a clean, grease-free bowl, beat egg whites for a few seconds until frothy, add 1/3 of sugar, then beat hard until soft peaks form when the whisk is raised. Beat in the remaining sugar a tablespoon at a time and beat just until stiff not dry, shiny peaks form.

5) With a spatula or large whisk, gently fold the egg whites into the batter in a few additions, scraping the bottom and sides of the bowl, until just blended. Pour into an ungreased 23 cm chiffon cake tin and bake for 50 -60 minutes or until an inserted skewer emerges clean. Remove from the oven and immediately turn upside down, and leave to cool completely. Cut around the cake with a thin-bladed knife to release.

ENJOY!

purple sweet potato chiffon cake

The other day I visited kokken69's blog , a photo of murasaki imo chiffon cake had caught my eyes. The purple bits of the cake are so beautiful and pleasant . And I also wondered how the cake tasted like with sweet potato in it. So I decided to bake one for myself. After baking, I did not wait for the cake to cool down completely. as a result I spoiled the appearance of the cake slightly when I removed from the mould. Ha..haha..luckily the cake was still in one piece. Yum..yum.

The cake was soft and moist and does not stick to the sides of your mouth like other dry cakes. I recommend the cake to go along with a nice hot cup of coffee/tea. the cake has a firmer texture compared to the plain chiffon cake probably due to the presence of the sweet potato. Some say it has the taste of sweet potato but others do not think so. it is quite a different kind of chiffon which is worth trying.

For those who like a stronger taste, u may use fresh milk/coconut milk instead of plain water. I have changed the recipe slightly here and there. Please visit kokken69.blogspot.com for her recipe.


Recipe

A)
- 220 g egg white (about 6 large eggs)
- 100 g caster sugar
- 1/4 tsp cream of tartar


B)
- egg yolk 80 g (about 5 large eggs)
- water 100 g
- corn oil 80 g
- lemon juice 15 ml/cc
- sweet potato 100 g (steamed and mashed)
- plain flour 100 g
- 1/2 tsp baking powder
- caster sugar 20 g
- sweet potato 140 g ( cut into cubes and steam)

Method:

1. whisk egg yolk with mashed potato. Add in water,sugar and lemon juice. Then add in oil. Whisk well to emulsify the oil.

2. Fold in sifted flour and baking powder, until flour is well incorporated into the egg yolk mixture.

3. In a separate bowl, whisk egg white till stiff but not dry. Fold into the yolk mixture carefully, then add in the potato cubes using a spatula.

4. Pour batter into a 23 cm/9" chiffon cake tin.

5. Bake the cake at 165 C for 45 minutes or until cooked.

6. Remove cake from oven and invert the pan to cool.