Matcha Cream Cheese Marble Chiffon Cake

Made this chiffon cake last weekend, trying to clear some baking ingredients in my pantry! Recipe adapted from Happy Flour and marbled it with matcha powder (green tea). Got the idea from Anncoo Journal. 

I have not been participating in AB for many months and glad that I make it this month. I am submitting this post to Aspiring Bakers #30: It's Tea Time!  (Apr 2013) hosted by Food Playground.

Mango Yogurt Chiffon (Cooked Dough Method)

28th Mar 2011

I give a little twist to my favourite Pandan chiffon cake recipe that used cooked dough method and turned it to a Mango Yogurt chiffon cake. It came out pretty fine...so happy! The cake is very soft and moist with strong mango fragrant, very refreshing! 

Pandan Durian Chiffon Cake

Another durian bake, will be submitting this to Aspiring Bakers #5: Fruity March (March 2011) hosted by Jess from Bakericious.

Pandan Durian Chiffon Cake

Recipe adapted and modified from Banana Chiffon by Junko Fukuda
Ingredients:
80g Durian flesh (blended)
3 nos Egg yolks
50g Castor sugar
50ml Sunflower oil (any vegetable oil)
80g Top flour
1/4 tsp Baking powder
1/2 tsp Pandan paste

4 nos Egg whites
20g Castor Sugar




Method:
Preheat oven at 180 deg C. Chiffon mould - 17 cm
1. Place egg yolks, sugar & oil in a mixing bowl. Whisk till well blended, add in durian & pandan paste to mix well. Fold in sifted flour & baking powder, set aside.
2. Whisk egg white & sugar at max speed till stiff peak.
3. Fold in 1/3 egg yolk mixture into whisked egg white, then pour this mixture into the the balance egg white, fold till well incorporated.
4. Pour batter into chiffon mould and bake for 30 mins.
5. When baked, turn upside down to cool. Unmould when completely cool.

There's still durian flesh in my freezer so what should I bake next? Any recipes to recommend? Oh saw this Durian Cheesecake over at Bakericious, haha... my next target set!

Camembert & Black Pepper Chiffon

23 Nov 2010

Camembert cheese & black pepper? What an unique combination of flavour for chiffon cake. Tried this recipe from Junko Fukuda - Chiffon Cake Book for Aspiring Baker #1 but didn't submit this entry as it was an unsuccessful attempt. The cake turned out to be like 'kueh kueh' instead of the usual chiffony texture and tasted kind of weird. What a pity... wasted a box of camambert cheese. I think camambert tasted so much better alone with cracker or in tarts than in cake. Anyway you never try you never know, right? I'm not going to share the recipe since I don't think is worth trying.

Purple Sweet Potatoes Chiffon

22 Nov 2010

During Aspiring bakers #1 - Chiffon Cakes, I tried a few chiffon recipes but only submitted one of them which was the Ham & Cheesy Chiffon. This recipe seem to be very popular and saw quite a few bloggers baking it. I also gave it a try since my aunt happen to buy some purple sweet potatoes from Shop n Save. However mine was a bit underbaked but still was a nice and soft chiffon. I always envy those who manage to get a brown crust on their chiffon.

Recipe adapted from: Happy Home Baking
Ingredients:
For 20cm tube pan
70g Egg yolks
80g Water
70g Sunflower oil
12g Lemon juice
90g Purple sweet potato, boil/steam, mashed
80g Cake flour
20g Caster sugar
120g Purple sweet potato, boil/steam and diced into small chunks

180g Egg whites (cold from fridge)
90g Caster sugar
10g Corn flour

Method:
Preheat oven at 160C

1. Boil or steam the purple sweet potato with skin till soft. Leave to cool slightly and remove the skin. Mash (90g) and dice (120g) accordingly. Set aside.

2. Sieve cake flour, set aside. Sieve corn flour, set aside.

3. Put egg yolks, water, mashed sweet potatoes and oil in a mixing bowl, used a handheld electric mixer to mix till incorporated. Add in lemon juice (Note: the mixture will turn into light pink), follow by sifted cake flour and mix well till thick & smooth. Set aside.

4. In a clean & dry mixing bowl, whisk egg whites until foamy, gradually add in sugar and finally add in corn flour. Continue whisk till soft peak form, smooth and shiny. Do not over beat the whites still stiff, it is better to beat the whites still soft peaks for easy folding with the yolk batter.

5. With a spatular, gently fold in 1/3 of the egg whites mixture into the egg yolks mixture. When everything well combine then gently fold in remaining egg whites mixture till smooth flowing.

6. Fold in sweet potato chunks till combine.

7. Pour batter into a 20cm tube pan. Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter. Bake in preheated oven for 50 mins.

8. When baked, turn upside down to cool. Unmould when completely cool.

Aspiring Bakers #1: Ham & Cheesy Chiffon Cake (Nov 10)

19th Nov 2010

This is my entry for Aspiring Bakers #1 hosted by Small Small Baker.

I decided to bake a savoury chiffon instead of the usual sweet ones. Got the idea from Cuisine Paradise and adapted the recipe from Kitchen Corner with some changes. It turned out pretty well. Soft and tasty! I love savoury stuff and it tasted like ham & cheese bun. Great for breakfast.




Ingredients:
5 nos Egg yolks
70g Water
70g Light olive oil
100g Cake flour (sieve)

6 nos Egg white
80g Castor sugar
10g Corn flour (sieve)

50g Virgina ham (approx 1 slice - chopped)
90g Pizza plus shredded cheese (mixture of moz cheese, cheddar cheese & parmesan cheese)
1 tsp Parsley flakes




Method:
Size: 21 cm chiffon mould
Preheat oven at 160 deg C

1. Put egg yolks, water and oil in a mixing bowl, used a handheld electric mixer to mix till incorporated. Add in sifted flour and mix well till thick & smooth. Set aside.

2. Whisk egg whites in a clean bowl until foamy. Gradually add in sugar and finally add in corn flour. Continue whisk till peak foam, smooth and shiny.

3. Gently fold in 1/3 of the egg whites mixture into the egg yolks mixture. When everything well combine then gently fold in remaining egg whites mixture till smooth flowing.

4. Fold in the cheese, ham & parsley, then pour the well mix mixture into the chiffon tin and bake for 40-50 minutes.

5. When baked, turn upside down to cool. Unmould when completely cool. Best serve within 2 days.



This chiffon seem to have more holes than usual due to the shredded cheese added. I also notice that adding corn flour to egg white instead of cream of tartar, the folding process was more tedious but yeild a softer cake.

Aspiring Bakers #1: Ham & Cheesy Chiffon Cake (Nov 10)

Pandan Chiffon Cake (cooking method)

31st Aug 2010

I read about this pandan chiffon cake from Jane's Corner, recipe originated from Forbidden Garden. The method for this chiffon cake is different from the usual one so I did not dare to try it out until I met Karen during one of the workshop at Shermay's, she told me this is the best Pandan Chiffon cake recipe and a definite keeper. So I set up my mind to give it a try since there are so many praises on this recipe.

This chiffon cake uses cooking method, which I never came across before. So I read and follow the recipe very closely on each step and the tips given. I did find it quite difficult to fold in the cooked dough with the egg white in the beginning and thought the chiffon cake was not going to make it. Thank God, it turned out quite well. Wow, the cake was so soft and fragrant that I just can't stop at one slice. I'm really glad that I tried it and now this is my favourite Pandan Chiffon cake recipe too.

Pandan Chiffon Cake (cooking method)

Recipe adapted from here:

Ingredients:
Egg Yolk - 5 nos
Coconut milk - 70g
Pandan juice - 40g
(Blend fresh pandan leave with water, cover and chill in the fridge overnight. The juice at the bottom of the bowl is the best, thickest and most fragrant)
Butter - 50g
Cake flour - 90g
Optional - I like a deeper green colour so I added 1/8 tsp pandan paste

Egg white - 5 nos
Castor Sugar - 80g

Method:
Preheat oven at 170 deg C
1. Cook coconut milk, butter and pandan juice together till butter melted, while is warmed add in sifted flour and mix well.
2. Follow by egg yolks, add in slowly and mix well, set aside.
3. Whisk egg whites till foamy and add in sugar whisk till stiff.
4. Add in 1/3 meringue into the cooked dough and fold well.
5. Pour this mixture back to the balance meringue and fold well till the mixture is well mix.
6. Pour into a 20cm chiffon mould, bake at 170 deg C for the 1st 10min, then use 150 deg C bake for 35 mins.
7. Invert the cake to cool, unmould when completely cooled.
(Tip: has to fold fast when the dough is still warmed)

Cranberry Yogurt Chiffon Cake @ Junko Fukuda

26 Aug 2010

Baked chiffon cake again, please bear with me as there will be more coming. This attempt was not a very good one as the cake was slightly compact at the top. Though the cake was very moist but a bit too sweet and heavy for my liking. Not the type of chiffon that I preferred.

Cranberry Yogurt Chiffon Cake





Recipe adapted from:

Pistachio & Raspberry Chiffon Cake @ Junko Fukuda

25 Aug 2010

Tried out another chiffon cake recipe from Junko Fukuda. This recipe is another keeper with my favourite ingredients in it - Pistachio and Raspberry. The cake was soft and light with the right level of sweetness. The colour was pretty too...

Pistachio & Raspberry Chiffon Cake

Recipe adapted from:

Ingredients:
80g Castor Sugar
40g Ground Pistachio
3 Egg Yolks (65g egg)
50ml Oil (Sunflower/Canola)
50ml Water
40g Top Flour/Cake Flour (sieved)
4 Egg White
15g Raspberry (frozen & Chopped) - add some flour to lightly coat the chopped raspberry

Method:
Preheat oven at 180 deg C
1. Use a beater to mix 1/3 of the sugar with ground pistachio till well blended.
2. Add in egg yolk one by one till blended, follow by oil and water, mix well.
3. Fold in flour (can use cake beater to mix till smooth)
4. Whisk balance sugar with egg whites till stiff.
5. Add in 1/3 meringue into mixture (3) and fold well.
6. Pour this mixture back to the balance meringue and fold well till the mixture is smooth flowing.
7. Use a spatular lightly fold in the frozen raspberry.
8. Pour into a clean & grease free 17/20 cm chiffon mould and bake for 30 mins.
9. When the cake is cooked, invert the cake to cool. Remove the cake from the cake pan when it is completely cool.

Green Tea Chiffon Cake w/Strawberry

My bakes for Sep 09 also include this green tea chiffon cake which I would like to post it separately. After trying the green tea chiffon cake from Tampopo, I kept telling myself I must try to bake one somedays. Finally got myself into baking one as I wanted to make one for my best friend's birthday. She simply loves anything that's green tea so I have to try out the recipe first before baking one for her.

I'm glad it turned out quite nice and my colleagues who's my testers all gave rather good comments. Of course still can't compare to the one from Tampopo but rather close to their's except their cream taste nicer probably because they used dairy cream.

8th Sep 2009

Recipe modified & adapted from my orange chiffon cake recipe:
Ingredients:(A)
5 Egg yolks
80g Sugar

(B)
100g Fresh Milk (warmed)
2-3tsp Green tea powder (Good quality type from Japan)
50g Sunflower/veg oil
1/2 tsp Vanilla paste
1 tbsp Rum liquor
A pinch of salt

(C)
110g Superlite flour (Prima)
1/2 tsp Baking powder (Double action)

(D)
5 Egg whites
70g Sugar
1/4tsp Cream of tartar

Method:
(For 21-22cm chiffon mould)
Preheat oven at 160-170 degree C

1. For Ingredient (B) - Heat up the milk and stir in green tea powder till well mix. When it cool down, add in the rest of (B) & mix well. Set aside.

2. Sieve (C) together. Set aside.

3. Whisk (A) till the egg yolks turn creamy pale yellow colour about 3mins. Add in (B) and mix well. Follow by (C), mix well set aside.

4. Whisk (D) at max speed untill stiff.

5. Add in 1/3 meringue into mixture (3) and fold well.

6. Pour this mixture back to the balance meringue and fold well till the mixture is smooth flowing and glossy.

7. Pour into a clean & grease free 21-22cm chiffon mould and bake for 50-55 mins. Bang the mould before going into the oven to release excess air. To test doneness of the cake, bake until the cake rises high and then starts to shrink.

8. When the cake is cooked, invert the cake to cool. Remove the cake from the cake pan when it is completely cool. Optional - Cream the cake with whipped cream & decorate w/strawberry.

For decoration (optional):
200g Whipping cream (I used pour & whip)
1-2 thbsp kirsh/Rum liquor
1/2 tsp Vanilla
Fresh Strawberry

Passionfruit Chiffon Cake

My balance passionfruit went into this chiffon cake last night. I love making chiffon and I find it easier than making butter cake. Recipe altered from my Orange Chiffon Cake. The cake was light, soft & spongy with passionfruit fragrance.

Ingredients:
(A)
5 Egg yolks
70g Sugar

(B) - Mix well
90g Passion fruit pulp w/juice
1tbsp Water
1tbsp Rum liquor
1/2tsp Vanilla paste
50g Corn oil

(C) - Sieve twice
75g Plain flour
35g Corn flour
0.5tsp Baking powder

(D)
5 Egg whites
70g Sugar
1/4tsp Cream of tartar

Method: (For 22cm chiffon mould)
Preheat oven at 170 degree C
Part A:
1. Whisk (A) till the egg yolks turn creamy pale yellow colour or till sugar melt.
2. Add in (B) to Step 1 and mix well.
3. Then fold in (C) and mix well.
Part B:
1. Whisk (D) at max speed untill stiff.
2. Add in 1/3 meringue into Part A mixture and mix well.
3. Pour this mixture back to the balance meringue and fold well till the mixture is smooth flowing and glossy.
4. Pour into a clean & grease free 21-22cm chiffon mould and bake for 50 mins or till cooked. Bang the mould before going into the oven to release excess air. To test doneness of the cake, bake until the cake rises high and then starts to shrink.
5. When the cake is cooked, invert the cake to cool. Remove the cake from the cake pan when it is completely cool.

Orange Chiffon Cake

It's a satisfaction and real joy whenever my bake turn out successful. Using the pandan cake recipe, altered it to orange chiffon. Yes, it was spongy and soft. Yummy!

Ingredients:
(A)
5 Egg yolks
75g Sugar

(B) - Mix well
100g Orange juice
1 tsp Orange peel
1 tbsp Cointreau Orange Liqueur or 1tsp Orange paste (optional)
50g Corn oil/any vegetable oil

(C) - Sieve twice
75g Plain flour + 35g Corn flour (or 110g Cake flour)
1/2tsp Baking powder

(D)
5 Egg whites
50g Sugar
1/4tsp Cream of tartar

Method: (For 22cm chiffon mould)
Preheat oven at 160 degree C
Part A:
1. Whisk (A) till the egg yolks turn creamy pale yellow colour or till sugar melt.
2. Add in (B) to Step 1 and mix well.
3. Then fold in (C) and mix well.
Part B:
1. Whisk (D) at max speed untill stiff.
2. Add in 1/3 meringue into Part A mixture and mix well.
3. Pour this mixture back to the balance meringue and fold well till the mixture is smooth flowing and glossy.
4. Pour into a clean & grease free 21-22cm chiffon mould and bake for 50 mins or till cooked. Bang the mould before going into the oven to release excess air. To test doneness of the cake, bake until the cake rises high and then starts to shrink.
5. When the cake is cooked, invert the cake to cool. Remove the cake from the cake pan when it is completely cool.

Pandan Chiffon Cake

To summarise my bakes for chiffon cake the last few weeks, my first attempt was Pandan Chiffon which was quite badly done. Follow by Banana chiffon, I was pretty satisfied with it. Then I tried Chiffon Cheesecake & Double Choc Chips Chiffon all were quite successful. After baking those few I'm more familiar with the techniques of making Chiffon cake now. Thus, I decided to try Pandan Chiffon again last night using back the same recipe from my 1st attempt which was from Richard Goh's baking class. However, I did some alteration to it and I'm so glad that it's turn out so well. I think I will stick to this recipe for my pandan chiffon and now I just need to improve on browning the side of the cake.

Pandan Chiffon Cake

Recipe adapted & altered from Richard Goh's baking class:
Ingredients:
(A)
5 Egg yolks *
60g Sugar

(B) - Mix well
20g Water
1-1.5tsp Pandan paste
80g Coconut milk (Heng Guan)
45g Corn oil
1/4 tsp Vanilla paste
A pinch of salt

(C) - Sieve twice
110g Cake flour (75g plain flour and 35g Corn flour)
1/2 tsp Baking powder

(D)
5 Egg whites *
65g Sugar
1/4tsp Cream of tartar

*Size of the egg w/shell - 60g-65g ea

Method: (For 21-22cm chiffon mould)
Preheat oven at 160-170 degree C (for my oven)
Part A:
1. Whisk (A) till the egg yolks turn creamy pale yellow colour or till sugar melt.
2. Add in (B) to Step 1 and mix well.
3. Then fold in (C) and mix well.

Part B:
1. Whisk (D) at max speed untill stiff.
2. Add in 1/3 meringue into Part A mixture and mix well.
3. Pour this mixture back to the balance meringue and fold well till the mixture is smooth flowing and glossy.
4. Pour into a clean & grease free 21-22cm chiffon mould and bake for 45-50 mins. Bang the mould before going into the oven to release excess air. To test doneness of the cake, bake until the cake rises high and then starts to shrink.
5. When the cake is cooked, invert the cake to cool. Remove the cake from the cake pan when it is completely cool.

Double Chocolate Chips Chiffon Cake

Starting my first bake this week on 1st day of the month - April Fool Day. Thought of baking something chocolatery and again goggle around for recipe. I found this at All That Matters blog, a chocolate chiffon cake. Chocolate? Isn't it what I want and better still another chiffon which I'm crazy for recently. All That Matters' Rei, she is an expert in chiffon cake and she has 2 write up on Tips & troubles of chiffon, I read through and is really helpful. So thoughtful of her. Thank you for sharing.

I'm quite satisfy with my baking result. The cake turn out quite ok except that the top split like a 'Huat Kueh' and a bit dry. I think my oven temperate was too high and I baked too long. Well it was still a successful attempt and my family love the cake. Not too sweet and is light, yummy!

Double Chocolate Chips Chiffon Cake

For recipe, please refer to All That Matters blog.

Chiffon Cheesecake

Try out another chiffon cake recipe yesterday, adapted from Alex Goh's Fantastic Cheesecakes. This is a very light and spongy chiffon with a very mild cheese flavour. I read from Baking Mum's blog that this was a good recipe so decided to give it a try since I have the recipe book.

I finally manage to get the side golden brown by baking at a higher temperature but I was too careless and impatient in unmolding the cake. I didn't thoroughly and carefully run through the palette knife. Anyway, the cake still look nice and most importantly taste great.

Chiffon Cheesecake

Alex Goh's Chiffon Cheesecake

Ingredients A:
60g milk
40g cream cheese (thawed for 30mins)
25g butter

Ingredients B:
65g flour (sifted) - Top flour
I added: 1/4 tsp Baking powder

Ingredients C:
4 egg yolks
I added: 1/2 tsp Vanilla paste

Ingredients D:
4 egg whites
90g sugar
pinch of salt
1/8 tsp cream of tartar

Note: Egg used should be 60g each without shell according to the recipe book.

Methods:
1. Preheat oven 170˚C. (My oven 175˚C)
2. Cook (A) over double-boiler until well blended and thickens. Remove from double-boiler and let it cool down.
3. Add (C) into cooled down cheese mixture and mix until well combined.
4. Fold in (B) and mix until smooth.
5. Whisk (D) till stiff peaks.
6. Fold 1/2 of the egg whites into cheese mixture, gently with a rubber spatula until just blended.
7. Pour cheese mixture (step 6) into the rest of egg whites, fold it gently with rubber spatula until blended.
8. Put batter into a 9-inch (22cm) chiffon cake pan, bang the pan on a hard surface to release the bubbles and bake for 35 - 40 minutes.
9. When the cake is cooked, invert the cake to cool. Remove the cake from the cake pan when it is completely cool.

*Another interesting recipe to try from Alex Goh's Fantastic Cheescake - Cheese Cupcake

Banana Chiffon Cake

The other cake I baked on Monday evening was Banana Chiffon Cake, my 2nd attempt on chiffon cake this month. I left with 2 nos of banana so I google around to seach for a recipe that uses only 2 banana and I found one from Small small baker's blog.

This recipe actually adapted from Kelvin Chai and is definitely a keeper. The cake is light, moist, cottony and sweetness is just right for me. With salt added, it's further enhanced the flavour of the cake. Very yummy except that I still can't get the side of the cake evenly golden brown as the brown crust tend to stick to the mould when I unmould it. Hopefully my next try will be better.

Banana Chiffon Cake

Recipe from Kelvin Chai "Chiffon Cake is done" where I taken from Small Small Baker, I double the portion for my chiffon mould size - 20cm about 8".

Ingredients:
(For 20cm chiffon cake)
4 Egg yolks
1/4 tsp Salt
40ml Corn oil
110-120g Banana (2 medium banana - puree it)
30g Sugar
70g Top flour
1/4 tsp Bicarbonate of soda
I added: 1/8 tsp Baking powder

and 1/2 tsp Vanilla paste

4 egg whites
1/4 tsp cream of tartar
60g sugar

Method:

1. Sieve flour & bicarbonate of soda twice. Set aside.
2. Whisk egg yolks, salt & sugar until sugar dissolve. Add oil and banana puree and mix well.
3. Fold in flour lightly till well mix.
4. Whisk egg whites, sugar & cream of tartar until stiff peaks form.
5. Gently fold in 1/3 egg white mixture into the egg yolk mixture till incorporated.
6. Transfer this mixture into the balance egg white mixture and continue to mix well till smooth flowing and glossy.
7. Pour mixture into ungreased tin and bake at 175C for 30-35 mins.
8. Remove from oven and quickly turn the chiffon cake upside down on a wire rack.
9. Wait for the cake to cool completely before removing it from the tin.

I only left each 2 slices at home and brought the rest to office for my colleagues. They are my cake testers. LOL! I packed both cakes in a recycle box that I collected from my colleague's daughter full month cakes from Sweetest Moments. Some of them preferred the banana chiffon and some preferred the banana cake. For me, I liked both of them but if on diet, chiffon will be a better choice. I will be baking more chiffons...