Hokkaido Chiffon Cake

This hokkaido chiffon cake has been in my baking list for so long until than recently I decided to bake because one of my colleagues offer us this HCC bought from Polar puffs & cakes. After trying the cake, it motivate me to get on started.

The first time I saw this hcc is at some baking blog and I find it so elegant and look so attractive.

I bought all this beautiful cupcake liners at Taobao, there are lots more different pattern can be found there. Out of all I choose this three cupcake liners and I only bought 3 each, I should have buy more.

I saw Phoon Huat sell this type of square cupcake liners too but pattern wise only have 2 kinds (If I didn't remember wrongly). They sell in bulk like more than 30 for one pattern, so I didn't purchase over there.

I'm so happy with the result, the cake are very light and soft like cotton with the whipping cream is perfect. The cake taste better after fridge to let the cake and whipping cream turn slightly cold. I bought some to the office and offer to a few colleagues, they give a thump up and praise. I glad they like it so much, I will bake this again but other flavour.

Cupcake: Make 9 cupcakes
Ingredient A (Egg Yolk batter):
- 4 egg yolks
- 20gm castor sugar 
- 50ml vegetable oil (I used canola oil)
- 50ml fresh milk (I use low fat fresh milk)
- 80gm cake flour (Sift)

Ingredient B (Egg White foam):

- 4 egg white

- 50gm castor sugar

- 1/4 tsp cream of tartar

Whipping Cream:
- 120gm dairy whipping cream
- 20gm sugar

Method:

1. Separate the egg yolk and egg white into different bowl (make sure the egg white bowl do not contain any water or oil on it)
2. In a clean bowl, whisk the egg yolk with the sugar until the yolk become pale in light yellow colour. Than add in the oil and mix, follow by the milk and mix till incorporated. The surface of the batter should have many small bubbles. 
3. Add in the sift flour and mix until no trace of flour can be seen. Set aside.
4. In a separate bowl, whisk the egg whites till stiff peaks form. With a spatula, fold in 1/3 of the meringue into (step 3) and mix. Continue mix the remaining meringue and make sure there are no trace of meringue can be seen in the batter.
5. Pour batters into cupcake liners, tap the cupcake lightly on counter several times to eliminate air bubbles.
6. Bake in the pre-heated oven at 170°C for 15 minutes or until insert a toothpick into the centre comes out clean. Place the cupcakes on a wire rack and leave to cool completely before unmold.
7. Make sure the whipping cream must be cold. I put the bowl in the freezer to let it become cold for about 10 min. After 10 min, I pour the whipping cream and sugar into the bowl and start to whip with the electronic hand mixer. Whip until it become soft peaks and slightly stiff. 
8. Put the whipping cream in a piping bag, pipe the cream into the center of the cupcakes. Dust with some icing sugar and decorate with some fruits or peppermint leaf. 

Purple Sweet Potatoes Chiffon Cake

Falling in love with purple sweet potatoes, love the original sweetness, colour and how it transform into a dessert. 

I think this is my 4th attempt after trying again n again to success making this purple potatoes chiffon cake. The previous 3 times fall off from the mold after cooling when it was inverted. What a dishearten when I saw the whole cake fall off from the mold.

The amount of the batter can bake one 21 cm and two small (mini) chiffon. I kept the two small chiffon in the freezer for my breakfast when I run out of bread.

I afraid the batter might turn into grey colour after mixing the yolk with the potatoes (which I encounter before) instead of purple colour so I added half of a lemon juice into the batter. Guess what? The batter turn into light pink colour, so gorgeous. I saw this idea from http://www.maameemoomoo.com/blog/2011/04/18/sweet-potato-chiffon-cake-with-white-chocolate-cream-success/  who share about this tip. Such a amazing chemistry.

There is a little sour taste perhaps it might be the lemon juice which I added. Anyway the chiffon still taste soft and cotton and the small extra added cubes potatoes within the cakes is a bonus. I wish my chiffon cake will always be a success. =D

Recipes source: Chiffon Cake Is Done, 戚风蛋糕出炉了
*Using a 21cm chiffon tin and mini chiffon tin

Ingredient A (Egg Yolk batter):
- 3 egg yolks
- 75gm cooked purple sweet potatoes (mashed) + 25gm (cut into small cubes and coat with some flour to prevent the potatoes sank to the bottom of the mold)
- 75gm coconut milk (I use low fat fresh milk)
- 1/8 tsp salt
- 30ml vegetable oil (I used canola oil)
- 1/4 tsp yam essence (I omitted)
- Few drops purple colouring (I omitted)
- Half a lemon juice
- 25gm castor sugar
- 90gm plain flour (Sift)

Ingredient B (Egg White foam):

- 3 egg white

- 50gm castor sugar

- 1/4 tsp cream of tartar

Method:

1. Separate the egg yolk and egg white into different bowl (make sure the egg white bowl do not contain any water or oil on it).
2. In a clean bowl, whisk the egg yolk with the sugar until the yolk become pale in light yellow colour. Add in the essence, colouring (if using).
3. Add in the oil (add in bit by bit) and mix well till incorporated, follow by the milk (add in bit by bit) and mix well till incorporated.
4. Add in the mashed potatoes and mix until incorporated. Pour in the lemon juice and mix (the colour will turn into light pink).  
5. Add in the sift flour and salt & mix until no trace of flour can be seen. Set aside.
6. In a separate bowl, whisk the egg whites till stiff peaks form. With a spatula, fold in 1/3 of the meringue into the yolk batter and mix. Continue mix the remaining meringue and make sure there are no trace of meringue can be seen in the batter.
7. Put the small cubes of potatoes into the batter and mix it lightly and gently.
8. Pour batters into chiffon tin, rap tins on counter several times to eliminate air bubbles.
9. Bake in the pre-heated oven at 170°C for 30-40 minutes until insert a toothpick into the centre comes out clean. Invert the tins immediately and leave to cool completely before unmold.

Pandan Chiffon Cake 2

Recently I love going to library and borrow baking/pastry book. Before that I would just buy and buy from the book store and some of the book are not cheap. So I was chatting with my friend about books and she told me she always goes to library and borrow book too. And she told me you can go to the library website and search for book to check if the library have it, which outlet have that book, the book is available or on loan and you can even reserve that book.

That's so awesome! I didn't know at all after my friend told me and I found a lot of useful book. Some of the book I wanted so much and I get to found it in the library. So happy!

I saw some blogger mention about this book, "Chiffon Cake Is Done, 戚风蛋糕出炉了" with many praise. I was so lucky to found this book in Clementi library so I borrowed it. This book is really amazing, it feature more than 50 different kind of chiffon recipes.

I have no luck on baking chiffon, I have no idea why. The picture shown here is the second attempt, the first attempt whole chiffon falling off immediately after inverted. Not only this, I try baked other flavor chiffon always has the same problem.

I feel so annoy but I don't want to give up, so the next morning I give a try again but this time I halve the ingredients and bake again. Thanks god, I succeed for the second attempt and also finally the cake has an obvious green colour look.

The pandan chiffon didn't rose very high during baking. Cake has the fragrant pandan taste and the texture is soft. By the way I added a little bit of pandan paste and pandan essence.

Recipe source: Chiffon Cake Is Done, 戚风蛋糕出炉了

Ingredient A (Egg Yolk batter):

- 3 egg yolks
- 1 tbsp pandan juice
- 75gm coconut milk
- 1/8 tsp salt
- 2 tbsp vegetable oil (I used canola oil)
- 1/4 tsp pandan essence
- 1/4 tsp pandan paste
- 40gm castor sugar
- 70gm cake flour (Sift)

Ingredient B (Egg White foam):

- 3 egg white

- 50gm castor sugar

- 1/4 tsp cream of tartar

Method:

1. Extract pandan juice - using a blender and blend 6 pandan leaves (cut into small strips) with some water and squeeze out the juice.
2. Separate the egg yolk and egg white into different bowl (make sure the egg white bowl do not contain any water or oil on it).
3. In a clean bowl, whisk the egg yolk with the sugar until the yolk become pale in light yellow colour. Add in the pandan juice and mix.
4. Add in the oil (add in bit by bit) and mix well till incorporated, follow by the coconut milk (add in bit by bit) and mix well till incorporated.
5. Add in the sift flour and mix until no trace of flour can be seen. Set aside.
6. In a separate bowl, whisk the egg whites till stiff peaks form. With a spatula, fold in 1/3 of the meringue into the yolk batter and mix. Continue mix the remaining meringue and make sure there are no trace of meringue can be seen in the batter.
7. Pour batters into chiffon tin, rap tins on counter several times to eliminate air bubbles.
8. Bake in the pre-heated oven at 170°C for 30-40 minutes or until insert a toothpick into the centre comes out clean. Invert the tins immediately and leave to cool completely before unmold.

Marble Chiffon Cake

I love marble cake and I chance upon this recipe from a blogger share the marble chiffon cake so I mark it down on the baking list. Making chiffon sometime is really a faint of heart task for me. I do not get a success return everytime I make chiffon cake, there are about 60% are failed and only 40% cheers me up with a nice and tall chiffon cake.

I wish to get the hang of making good chiffon cake, so I decided to look for more interesting and different chiffon flavour to practice with. Actually I have a few chiffon cake book, is all about chiffon.

Most of the time I receive the same problem of failed chiffon cake are, the cake will start to shrink when I leave it cool down and after I unmold the cake the top part will start to deflate down.

Anyway I'm so happy when the cake stand still after I unmold from the tin and I really like the marble effect. Every slice have the different marble effect pattern which is like giving a surprise. This is really a good recipe to try, the cake is so fluffy and airy. I like the chocolate taste and is not very sweet.

 

Recipe source: http://cookingcrave.blogspot.sg/2009/07/chocolate-marble-chiffon.html

 

Ingredients A:

95g egg yolks

25g caster sugar

pinch of salt

 

Ingredients B:

80g oil

80g milk

 

Ingredients C:

95g cake flour 

 

Ingredients D:

10g cocoa powder

10g cake flour

 

Ingredients E:

240g egg whites

120g caster sugar

15g corn flour

 

Method:

1. Whisk ingredient (A) with hand whisk till sugar dissolved.
2. Add in ingredient (B) in respective order and mix well before adding the next item.
3. Fold in ingredient (C) and mix till no lumps.
4. Divide the egg yolks mixture into two equal portion in two separate mixing bowl.
5. Mix 10g flour into one of the egg yolks mixture and the 10g cocoa powder into the other bowl of egg yolks mixture respectively. Mix the batter well till no lumps.
6. Beat egg whites in a clean large bowl until soft foam. Gradually add in sugar, one tablespoon at a time and finally add in corn flour. Mix well.
7. The egg whites mixture should be peak foam, smooth and shiny.
8. Gently fold in half of the egg whites mixture into the cocoa egg yolk mixture and another half into the plain mixture. Make sure there are no trace of meringue can be seen in the batter.
9. To assemble the marble effect: Spoon in the plain batter to three or four different corner of the 23cm cake pan, then continue to cover the plain batter with cocoa batter. Layer by layer till the end.
10. Bake at preheated oven at 170C for 35-45 minutes or insert a toothpick into the centre and comes out clean.
11. Invert the tins immediately and leave to cool completely before unmold from the tin.

Mango Chiffon Cake

 

My mum bought some mango from the supermarket. The mango smell so fragrant and taste so sweet. So I took one that are very ripe and make a chiffon cake.

 

 

I have encountered a few times failure on making chiffon cake, so I wanted to practice more to improve and I decided I shall focus more on baking chiffon, swiss roll and bread for the time being. Pls bear with me if this few post will be more on C S B.

 

 

I'm so happy this time the cake did not sink. I cut some mango into cube and put in the batter. So when you eating the cake, you will also get to eat the real mango.

 

 

 

I bake the cake in the late evening and leave it to cool. The next morning the cake is ready for me to snap down the picture without waiting the cake to cool before I can unmold.

 

 

The cake is rather short because I using a 21cm chiffon tin and the batter only yield half portion for my 21 cm tin. The correct size to be use should be 17cm for this portion of batter.

 

 

Testing time, I feel the texture is abit dense and not the kind of fluffy. Taste wise, I can't really taste the mango aroma in the cake and is not very sweet too. Anyway is still a success to me even though there are lots of improvement need to be review. ^^

 

Ingredient A:

• 3 egg yolks
• 20gm castor sugar
• 50ml vegetable oil
• 50ml mango puree (one mango)
• 1/2 tbsp sugar
• 80gm cake flour (Sift)
• Half a mango (cut into cubes) *optional

Ingredient B:

• 3 egg white
• 30gm castor sugar
• 1 tsp cream of tartar

Method:

1. To make the mango puree - Cut the mango, discut the skin and seed. Place the mango fresh and sugar in a blender and blend until it become puree.
2. Separate the egg yolk and egg white into different bowl (make sure the egg white bowl do not contain any water or oil on it)
3. In a clean bowl, whisk the egg yolk with the sugar until the yolk become pale in light yellow colour. Than add the oil and mango puree and mix till incorporated.
4. Add in the sift flour and mix until no trace of flour can be seen. Set aside.
5. In a separate bowl, whisk the egg whites till stiff peaks form. With a spatula, fold in 1/3 of the meringue into (step 4) and mix. Continue mix the remaining meringue and make sure there are no trace of meringue can be seen in the batter.
6. Pour batters into chiffon tin, rap tins on counter several times to eliminate air bubbles.
7. Bake in the pre-heated oven at 170°C for 30 minutes or until insert a toothpick into the centre comes out clean. Invert the tins immediately and leave to cool completely before unmold.

Pandan Chiffon Cake

Does this look like a "pandan" chiffon cake? I ask this question because of the colour, it should have a light green colour but it turn out in light yellow colour. I did not use the artificial pandan paste. I bought the pandan leaves and blend together with the coconut milk and extract out the juice.

I think maybe I didn't blend more pandan leaves with the coconut milk and that's why I got a cup of light green colour.

The past one week before I bake this pandan chiffon cake, I had also baked a banana chiffon cake and a chocolate chiffon cake but both failed. At first I thought I made a batch of beautiful chiffon cake because it raised up high and tall in the oven during baking and it still stay on to the pan when I inverted it. The problem come here, when I unmold it from the pan the cake started to sink and collapse down from the center. I knew something is wrong so I cut a piece and try, the cake taste so dense. The correct texture should be light, fluffy and airy. Both banana and chocolate give me the same outcome although it did not fall off from the pan which I mention before there is once time my chiffon cake literally fall off from the pan when I inverted it.

So I was so angry and sad that I told myself, I want to bake another chiffon cake again until I get at least a pass and I did.

Honestly I was so scare when I unmold this pandan chiffon cake and luckily it turn out fine. I'm so happy when the cake remain spongy and it bounce back when I press it down slightly. The cake is light and airy but can't really taste the pandan smell. As always my mum will criticize the food I bake, she said this is my first time saw a yellow pandan chiffon cake.

*Using a 21cm chiffon tin

 Ingredient A:

• 4 egg yolks
• 50gm castor sugar
• 45ml vegetable oil 
• 90gm cake flour (Sift)

Ingredient B:

• 4 egg white
• 50gm castor sugar
• 1 tsp + 1/2 tsp cream of tartar 

Ingredient C: Pandan Juice

• 60ml coconut milk 
• 10-12 pandan leaves *Cut into small pieces (I would recommend more, maybe 20 pandan leaves to get the natural green colouring and of course the aromatic pandan taste)
• 1/2 tsp pandan essence (optional)

Method:

1. Extract pandan juice by blending the coconut milk with the pandan leaves and squeeze out the juice. Get 60ml.
2. Separate the egg yolk and egg white into different bowl (make sure the egg white bowl do not contain any water or oil on it)
3. In a clean bowl, whisk the egg yolk with the oil. Than add the pandan juice and pandan essence and mix, follow by the sugar and mix till the sugar dissolve. 
4. Add in the sift flour and mix until incorporated. Set aside.
5. In a separate bowl, whisk the egg whites till stiff peaks form. With a spatula, fold in 1/3 of the meringue into (step 4) and mix. Continue mix the remaining meringue and make sure there are no trace of meringue can be seen in the batter.
6. Pour batters into chiffon tin, rap tins on counter several times to eliminate air bubbles.
7. Bake in the pre-heated oven at 170°C for 30 minutes or until insert a toothpick into the centre comes out clean. Invert the tins immediately and leave to cool completely before unmold. 

Durian Chiffon Cake

I went goggle and realise that there are quite a few places in Singapore have Durian tree. Usually my mum will purchase the durian from the fruit store during the durian season but this time the durian we are having is grow in Singapore wild durian. 

My aunt friend gave her about half a basket of durian, where her friend picked up somewhere in Singapore (sorry I forgot the place) and my aunt can't finish all. So she gave us about 10 durian, there are a mix of small and big different size. So generous of her and her friend too. 

The first night when we received the durian, we are so excited to try out. So my parent try to open up the durian shell by chopping using a knife, pull apart the shell and using different method but still unable to open up the stubborn shell and I told them to gave up. I really scare they might hurt their finger and hand, the way I see them chop and pull the sharp shell make me sweat and panic for them. I rather forgo the durain than seeing them injure themselves.

The next day when I reach home, I saw durian flesh is inside the plastic container than my mum told me the next day when she try again and surprising all the durian is so easy to open.    

There are left over durian flesh and immediately I told myself I shall bake something using the durian flesh. So I decided to bake some mini durian chiffon cake, using the mini chiffon tin. This time the chiffon appearance has been improve compare to my previous attempt on the black sesame chiffon cake. But I still need to improve better, there are still some small flaky fall from the side. The chiffon has the strong durian fragrant taste and is soft and moist. Even my parent also like it. ;)

*This recipe yield 4 mini chiffon cake.

 Ingredient A:

• 3 egg yolk
• 20gm castor sugar
• 50ml vegetable oil
• 50ml water
• 80gm cake flour (Sift)
• 125gm durian flesh

Ingredient B:

• 3 egg white
• 50gm castor sugar

Method:

1. Separate the egg yolk and egg white into different bowl (make sure the egg white bowl do not contain any water or oil on it) 
2. In a clean bowl, using the hand whisk, whisk the egg yolk with the sugar till the batter colour turn slightly pale yellow. 
3. Add in the durian flesh and mix, follow by the oil (add in bit by bit) and mix well, follow by the water (add in bit by bit) and mix well.  
4. Add in the sift flour and mix until incorporated. Set aside.
5. In a separate bowl, whisk the egg whites till stiff peaks form. With a spatula, fold in 1/3 of the meringue into (step 4) and mix. Continue mix the remaining meringue and make sure there are no trace of meringue can be seen in the batter.
6. Pour batters into chiffon tin, rap tins on counter several times to eliminate air bubbles.
7. Bake in the pre-heated oven at 170°C for 30 minutes. Invert the tins immediately and leave to cool completely before unmold. 

Black Sesame Chiffon Cake

 

 

In the older days, pandan chiffon cake are more habitual and common seen in bakery shop. But these days in order to attract people attention and be out of the ordinary, hawker start to introduce different interesting and special flavour such as strawberry, banana, chocolate, Oreo etc. Patron are so fortune to spoil with different choices nowadays.

 

 

Every morning, I will spread different jam flavour on the bread for breakfast. I will constantly look for new kind of jam or spread in the supermarket if I finish the current one on hand and I saw this black sesame spread on the shelf in NTUC. So I bought one and try, I pretty like it, you can taste the strong sesame aroma.

 

Instead of the usual pandan chiffon cake, I decided to make a sesame chiffon cake since I have the sasame paste (spread) on hands. I went to phoon huat and bought the mini chiffon cake tin to make this on the weekend. I do have a 21cm chiffon cake tin but I wanted to try a mini size. It is more convenient and I do not need to cut into pieces, one mini chiffon cake equal one serving.

 

The result is supreme to me, the cake texture is soft and fluffy, with the hint of sesame taste. The only disappointed thing is the shape, when I took out from the tin, somehow the chiffon didn't come out in a nice shape and some of the corner chip off and left with some holes.

 

Anyway luckily this time my chiffon didn't fall off from the tin because I make sure the egg white is beat into stiff peak (but do not over beat too). How to know whether is in the stiff peak? You turn it over the bowl upside down without the egg white falling off to the ground.

 

My parent said the chiffon cake is not sweet enough but to me is just nice. For the recipe, I get 4 mini chiffon cake.  

 

*Recipe source: Okashi sweet treats made with love. This book can be found in Kinokuniya.



Chiffon Cake

Decided try to make a chiffon cake after i browse through my 妙手烘焙 cook book. I really lucky to have this book on my hand, to me this book is like a encyclopedia (百科全书). It give me a lot of knowledge about baking, it come with DVD guild video of baking and inside the book every recipe has the picture of step by step demonstration. It is an awesome book! And guess what it only cost $13.50

The only bad thing is that this book is a chinese cook book. I have difficulty to read some of the chinese word, i need to check online dictionary word by word and also the meaning of the word. That is the only thing that i dislike.   

In order to make a good chiffon cake, beating the egg white is very important and also the amount of ingredient to use. According to the book guide, egg white should beat until 90% peak and there should be some crack line on the surface of the chiffon when is done after the baking. But my chiffon didn't manage to follow this 2 step from the book.

I try to follow the step of beating egg white and even watch the video again before i start the war but end up i over beat my egg white. I thought to myself 完蛋了. I told my mum that i over beat my egg white and i think my cake will be awful. Second thought to my mind, i do not want to waste the ingredient, just send for baking and let's see the result if really taste awful than i will just feed my bin.

In the book it require to bake for 50 minute however i only use 40 minute as my chiffon surface turn quite brown and i do not want it over bake become black. My chiffon surface doesn't have any crack line which mean that i really over beat my egg white.

Chiffon must let it cool down completely before unmould. I was waiting to unmould the cake after i make sure the chiffon is completely cool down. My mum keep ask me how is the cake taste, so after i unmould and i cut into one slide and test the spring of the cake by pressing down and it spring back. Some hope and finally we taste the cake and the result quite good, it has the aroma smell and is not bad to eat. At least i do not need to feed my bin, it can feed into stomach. Even my super picky food niece ate 2 slice of it. =D 

Ingredient A:

•  4 Egg White
•  60 gm caster sugar
• A few drop of lemon juice or 1/4 tsp cream of tartar or A few drop of vinegar (Either one)

Ingredient B:

• 4 Egg Yolk
• 20gm caster sugar
• 90gm cake flour
• 60gm Orange Juice
• 50gm Salad Oil    

Method:

1. Preheat the oven to 140C
2. Separate the egg yolk and egg white into different bowl (make sure the egg white bowl do not contain any water of oil on it)
3. Combine the oil and orange juice, whisk until blended. Add in the egg yolk one by one and the sugar and continue beat (use hand mixer) until sugar dissolve
4. Sieve 2/3 of the flour and fold with the hand mixer until flour is fully incorporated into the batter 
5. Sieve in the remaining flour and continue to whisk until flour is fully incorporated without any lump
6. Beat the egg white with some drop of lemon juice with an electric mixer until mixture become stiff
7. Fold 1/3 of the egg white foam into the egg yolk using a spatula (using a cutting method to fold the batter)
8. Add in the remaining egg white into the batter and fold until blended
9. Pour batter into the mould. Spread the batter evenly with a spatula and bang the mould gently on the table to release the air bubbles trapped inside the batter
10. Bake for 25 minute and turn up to 170C for another 25 minute 
11. Remove from the oven and turn it over, let it cool completely before unmould it.