Rainbow Chiffon Cake -Revisited

It had been almost 2 years ago since I attempted the Rainbow Chiffon Cake.

Then, I had "over-dosed" my Rainbow Chiffon with the overwhelming colors.. So this time, I was extremely careful with my colors, and getting the perfect colors for the chiffon cake.

And of course, these Rainbow Chiffon Cakes were the girls' favourite as well.
Once the cake was cooled and sliced, nothing was being left... They had eaten them and got these cakes packed for school as well..

And I had to bake another one the very next day..
Yummy as they should ..

You may wish to CLICK HERE for the Rainbow Chiffon Cake recipe.

Lychee Almond Chiffon Cake

Lychee Almond Chiffon Cake... sounds like a weird combination??

Nah, they were delicious.

My girls were rather fussy in some ways and they do not usually like any "baked fruits" in their cake. More of the traditional and simple cakes. So very rarely that "baked fruits" cake would fancy them in anyway.

To my surprise, Nic tried this chiffon cake and she told me it was very delicious.

We all loved this Lychee Almond Chiffon Cake very much.
With its soft and fluffy texture, mmmm... yummy is the word...

Recipe as adapted from Kevin Chai

Ingredients:

Egg Yolk Batter

3 egg yolks

20g caster sugar

20ml cooking oil (i use canola oil)

50g canned lychee

(i use them as chopped lychee instead of blending them with the syrup to make a fine paste)

30ml lychee syrup

70g self-raising flour

30g ground almond

20g chopped almonds (omitted)

Egg White Batter

3 egg whites

1/4 tsp cream of tar tar

60g caster sugar

Method:

1. To make egg yolk batter, blend lychee with syrup until fine. Combine with egg yolks, sugar and oil in a mixing bowl. Fold in flour, ground almond and chopped almonds until a thick batter is formed.

2. Beat egg whites and cream of tar tar in another mixing bowl, until foamy. Gradually add in the sugar, beating at high speed until stiff peak form.

3. Gently fold egg white meringue into the egg yolk batter until well blended.

4. Pour batter into ungreased 7-inch(18-cm) tube pan. Bake in a preheated oven at 170C for about 30-40 mins or until cooked.

5. Remove from oven, invert cake onto the table until completely cooled.

Black Sesame Chiffon Cake

I had previously baked a Black Sesame Chiffon Cake in year 2011, and I loved it very much... These Black Sesame Chiffon Cakes are one of my favourite too.. I love Black Sesames in any form of food...

Today I am trying a new recipe from OKASHI.

She had used black sesame paste which I was once told that by using black sesame paste will give the cake a better fragrant than using the powder. It is true indeed. However, this time round, I still did not managed to find any black sesame paste... Perhaps next time, if I ever get a chance...

This recipe turns out very well indeed. Getting a very soft, sponge-y & moist texture from the chiffon cake. You can even hear the "hissing" sound of the chiffon as you take a bite... Am I for real...??? kekekeke...

Try them and I'm sure you will like them as well..:-D

Recipe as adapted from OKASHI by Keiko Ishida

Ingredients:

(yeilds a 20-cm cake)

70g pastry flour/top flour

5 egg yolks

20g brown sugar (I used castor sugar)

20g black sesame paste (I used about 50g black sesame powder)

60g water

40g canola oil

20g black sesame seeds (optional)

90g sugar

10g rice flour/corn flour

5 egg whites

Method:

1. Preheat oven to 160C. Sift flour once.

2. Combine all egg yolks, brown sugar & black sesame paste in a bowl and mix well. Add water and canola oil and blend together. Add flour & mix well until batter becomes sticky, the fold in the black sesame seeds.

3. Make meringue. Combine sugar & rice/corn flour. Beat egg whites until foamy. Add half the sugar and the flour mixture and continue beating for a few minutes, then add the remaining sugar & flour mixture and beat until egg whites are glossy, with stiff peaks.

4. Add 1/3 of the meringue into egg yolk mixture and fold in lightly, then add remaining meringue and fold to incorporate completely. Do not over mix as the sesame paste in the mixtur will cause the volume of the chiffon cake to decrease, thus making it heavy.

5. Pour the batter into an ungreased 20-cm chiffon cake tube pan. Bake for about 40-50 minutes. When the cake is done, remove from oven and turn the pan over. Leave cake to cool in the pan.

6. Once the cake has cooled completely, carefully run a knife around the sides of the cake to loosen it before inverting onto a wire rack.

Earl Grey Chiffon Cake

I was browsing through my phone's gallery and I realised that I had missed out this fantastic chiffon cake.

For Earl Grey Tea Lovers, here's another great recipe.

 I have gotten this recipe from one of my new chinese baking books. And as usual, I am always picking out recipes that I fancy. Hehehe... ... 

 This Earl Grey Chiffon Cake was indeed GREAT!!!

Having a soft, fluffy texture as any other chiffon cakes would have.

With all its simple ingredients, what are you waiting for???

Ingredients:

(Yeilds a 17-cm Chiffon Cake)

35g egg yolk

25g sugar

30ml canola oil

35ml water

45g plain flour

5g earl grey tea 

(i use about 2 bags as i prefer stronger taste)

100g egg white

25g sugar

Method:

1. In a mixing bowl, put in the egg yolk and sugar. Mix until the sugar is slightly dissolved. Add in the water and the oil. Mix until it is foamy. Add in the sieved flour & earl grey into the egg yolk mixture. Mix until well combined.

2. In another mixing bowl, whisk the egg whites until foamy. Gradually add in the sugar and whisked until stiff peaks.

3. Take 1/3 of the egg white meringue and mix into the egg yolk mixtire. Blend well. Pour the mixture into the remaining egg white meringue. Mix well until well corporated.

4. Pour the batter into a 17-cm chiffon tin. Smooth the top of the batter and knocked out any excess air.

5. Bake in a preheated oven of 170C for about 25~30 mins. Remove from oven and turn over the tin to cool. Once the cake has cooled completely, unmould the cake from the tin.

Coffee Oreo Chiffon Cake

Ok.. I have been lying... Old habits die hard... Still looking for recipes to try over the weekends.. Hahaha... Am I the only one behaving in this manner? kekekeke....

I was browsing in the Baking Wonderland this morning and this recipe had once again caught my attention...

The Vanilla Oreo Chiffon Cake that June Lee had baked looked very tempting... So after thinking for the whole day, I finally decide to try a Coffee Oreo Chiffon Cake.

This Chiffon Cake seems to be a little dry texture... Hmmm, probably need to add in a little more milk and oil. Otherwise, it would had been an excellent chiffon. The cake rose well, without any sunken signs.

You might like to try this chiffon cake, but do remember to add more milk/oil to get a softer & moist texture.

Have fun:)

Recipe as adapted from June Lee, Baking Wonderland

(with slight modifications)

I had used about 1.5 tsp coffee powder & 6 (2x6) mashed oreo cookies. Could have used more coffee powder to get a stronger coffee flavour:-p

材料:

材料A： 蛋黄3个，砂糖50g，牛奶和植物油各3汤匙，香精1/2-1茶匙。

材料B： 自发面粉100g（过筛）
材料C： 蛋白3个，砂糖50g，塔塔粉1/4茶匙。

做法：
1） 把材料A全部放到一个较大的容器里（我用小面盆），用手提打蛋器（不是电动）拌匀至油，蛋黄和水完全混合，然后加入材料B拌均备用。
2） 一般做法把蛋白霜打至硬性发泡，最后将做法1+2混和均匀即可。
3） 面糊倒入烤模后在桌上轻丢几下震出大气泡，以180度最底层上下火烤50分钟。出炉后马上倒扣至凉才脱模。

 

A: 3 egg yolks, 50g sugar, 3 tbsp milk and 3 tbsp canola oil, 1/2-1 tsp vanilla essence

B: 100g self-raising flour (sifted)
C: 3 egg whites, 50g sugar, 1/4tsp cream of tar tar

Method:
1) Mix A,using a hand whisk, mixed untill well combined.Add in B and mix untill well blended. Set aside.

2) Beat the egg whites, cream of tar tar & sugar till stiff peaks. Taking 1/3 of the egg white meringue to mix into Step 1. Pour the mix batter into the remaining meringue & mix until well blended.

3) Pour the batter into the pan, knocking the pan to release bubbles, Bake at preheated oven of 180C for about 50 minutes. Unmould the cake upside down immediately to cool.

Durian Chiffon Cake

After trying the durian cupcakes, I had leftover durian puree.. So I decided to try baking a Durian Chiffon Cake. My friend Eileen had given me 2 durian recipes to be attempted, and this is the 2nd one... Let's see how we fair in this Durian Chiffon.

 I had added fresh durian puree, not too sure how much 1/2 cup of durian puree will be, I had used about 125g of them. The batter came out abit stiff, very difficult to combined, but after adding in the durian puree, it became more manageable.
There wasn't any durian smell after I added in the puree, so I was crossing my fingers to see how this chiffon will turn out to be....

Mmmmm, not too bad... While baking half way through, the fragrant of the durian came by... and the whole house was smelling of durian. Nic on the other hand was telling me that it was so smelly... whereas for me, I was waiting for the outcome of this chiffon...:))

The texture of the chiffon came out not too bad, soft & fluffly, but it was a little little dense. But overall of it, it was very tasty!

So if you like durian, you might like to give this a try too?

Recipe as adapted from My Kitchen,

Ingredients (8"):
A
4 egg yolks
20gm caster sugar
40gm vegetable cooking oil
30ml milk (I used 40ml)¼ tsp salt
½ tsp durian essence (optional) (I omitted)
B
100gm cake flour (or 85gm all purpose flour + 15gm cornflour)
½ tsp baking powder

C
4 egg whites
100gm caster sugar
⅛ tsp cream of tartar

D½ cup durian flesh, pureed ( I used about 125g)

Directions:

1. Preheat oven to 170 degree C.
2. In a large mixing bowl, whisk together ingredients A until combined.
3. Sift together ingredients B, then add into (2) and mix well. Set aside for later use.
4. In another large mixing bowl, beat egg whites until soft peaks. Add in sugar and cream of tartar and continue to beat until stiff.
5. Take ¼ of the meringue and mix with (3) until well mixed. Gradually add in remaining meringue, and lastly stir in durian puree. Stir until just combined.
6. Transfer batter into chiffon pan and bake in the preheated oven for 40 minutes.
7. Invert the cake immediately after taking out from oven, and cool on rack completely before turning out from mould.

Passionfruit Chiffon Cake

I have been so lazy... I haven't been baking for probably a month... Been feeling too relaxed with my holiday to Bangkok last month, and busy waiting for my next one in November to Taipei... Gosh am I so excited!!!!

Today I suddenly got the mood... The mood to bake... hehehehe...

And here we have, a Passionfruit Chiffon Cake!!!

 I have already wanted to make one but I hadn't had much chance to buy the passionfruit till my colleague helped me bought a pack of them from the supermarket..:))

 So these passionfruits are compliments from my colleague, Carol... :-p

(pardon my passionfruits as I has left them too long in the fridge, thus the "wrinkled"skin)

And to my surprised, this passionfruit chiffon cake was awfully delicious!!!! 

The sour taste of the passionfruit had complimented well with the whole chiffon...

  And they are sooooooo soft & fluffy....

But this chiffon cake ain't my girls' favorite as there are "seeds" inside the chiffon cake... hahahaha....

Recipe as adapted from

Fruity Cakes by Alex Goh

Ingredients:

(A)

4 egg yolks

50g sugar

1/4tsp salt

50g canola oil

50g passionfruit pulp

20g water

(B)

100g cake flour

1/2tsp baking powder

(C)

4 egg whites

100g sugar

1/8tsp crream of tar tar

Method:

1. Mix (A) until well blended. Add in (B), and mixed well until well combined.

2. Whisk egg whites in (C) until soft peak forms. Add in cream of tar tar & sugar. Continue whipping until stiff.

3. Take 1/4 of the egg white meringue from Step 2 and mix with the mixture in Step 1 until well combined. Add in the remaining meringue and fold until well blended.

4. Pour the batter into a 22-cm chiffon tin and bake at 170C for about 40-45mins.

5. Immediately invert the cake tin after removing it out from the oven and let it cool completely.

Hope you will like this Passionfruit Chiffon Cake as much as I do:-D

Have fun!!!

Banana Chiffon Cake - Revisited

Posting another post-dated bake before I head off to Malacca this afternoon for a short getaway. Anyone knows whereabouts in Malacca can I find any baking shops??

Don't ask me why it's bananas again... I buy bananas every week, so usually we will have one or two bananas left, super overripe...!!! But these bananas are super duper good for making cakes as they are very sweet and they will give you a very sweet smelling banana fragrant.

My previous attempt to try this Banana Chiffon Cake from Small Small Baker, but it didn't turn out so well. I guess it was probably the banana wasn't that ripe, hence, there wasn't any banana smell nor taste in the chiffon.

So this time, my banana is super ripe!!! So I told this chance to re-bake this chiffon...

Results.....???

Excellent...!!!

 That where the sweet banana smell & the taste of bananas, both were presence..:))

Getting the soft & fluffy texture of the chiffon this time round.

 And of course, using the other chiffon tin I had, this had given me a very lovely brown texture...hehehe...

Do click here for the BANANA CHIFFON CAKE recipe & ingredients.

Have fun!!!

Banana Chiffon Cake

I had saw Small Small Baker's Chiffon recent post for her Cranberry Yoghurt Chiffon & Banana Chiffon, so her banana chiffon cake caught my attention... With her nicely browned chiffon, the chiffon looks awfully tempting & delicious. I decided to give it a shot and see how I fare on this chiffon...

I bought some bananas but unfortunately they ain't that ripe. So it doesn't have the sweet smelling banana smell when I mashed the bananas...

 Here is the whole chiffon, after cooling it. I am still unable to get that nicely browned texture on the outer crust... hehehe, probably it's just me & my oven... hahahaha...

 Overall of this chiffon, texture of the chiffon wasn't that bad. It has a very soft texture. But hubby and myself felt that it was as yummy as the Banana Macadamia Nut Chiffon from the Cake Keeper Cakes.



Nevertheless, the Banana Chiffon Cake is still as delicious as it should be.:-D

Recipe as adapted from Small Small Baker:-D

Banana Chiffon Cake20cm chiffon tin:

130g banana, mashed and mixed with 1.5 tbsp milk
5 egg yolks)
30g caster sugar
80ml vegetable oil
130g cake flour

4 egg whites (use large eggs)
65g caster sugar

Bake 170 deg C, 45 minutes.

Recipe from: 好吃戚风蛋糕轻松上手 

Strawberry Chiffon Cake 2

Okie, this is part of my past bake post... Pardon me...

I had wondered, why I had never gotten a nicely browned crust around the chiffon. Perhaps I had under baked it? The side & bottom of the chiffon always seems to be very moist. But of course, that doesn't affect the chiffon texture. Chiffon still taste fantastic as usual...:-D

This strawberry chiffon had always been a favourite for the girls. Adding strawberry paste to the batter to make this chifon.

As you can see from the picture, the texture of the chiffon is very soft & moist.

Using the recipe I made from the Chocolate Marble Chiffon Cake

*Using 9" tube pan

*Measurements in grams are in my own measurements and my own modification

Recipe adapted from the Cake Keepers Cake:

Ingredients:

1 1/2 cup sugar (175g sugar, 125g-50g)

1/2 cup vegetable oil (100ml canola oil) + 1 tbsp oil

1 1/3 cup cake flour (165g cake flour)

2 tsp baking powder

2 tsps strawberry paste

1/2 tsp salt

7 eggs, 5 separated, 2 whole

1 tsp vanilla extract

1/4 tsp cream of tar tar

Method:

1. Preheat oven to 325F(165C).

2. Combine flour, baking powder & salt in a bowl. Set aside.

3. Place egg yolks and whole eggs in a large mixing bowl and beat on medium high speed until lightened in color, about 3 mins. With the mixer still running, add in 1 cup of sugar (125g) in a slow, steady stream and continue to beat until the mixture is light and increased in volume, about 5mins longer. With the mixer still running, slowly pour in the oil and continue to beat for 1 min longer.

4. With the mixer on low speed, add in 1/3 of the flour, then 1 tbsp water. Repeat with the remaining flour & water, ending with the flour. Stir in the strawberry paste.

5. With clean beaters and using a clean mxing bowl, whip the egg whites on the medium speed until forthy. Add cream of tar tar and continue to beat on medium speed until the egg whites begin to turn white. With the mixer still on medium speed, pour in the remaining 1/2 cup sugar (50g) in a slow, steady stream and whip until the whites hold stiff peaks.

6. Fold in 1/4 of the yolk mixture into the egg whites to lighten. Then fold the whites into the yolk mixture, gently but thoroughly. Pour the batter into the tube pan ans smooth the top with a rubber spatula. Bake the cake until it is golden brown and the top springs back with you touch it, 55 mins to 1 hr.

7. Remove the pan from the oven. Invert your cake and let it cool for about 2 hours.

8. Remove cake for the pan. Slice & Serve.

** Cake can be store at room temperature for about 3 days.

Rainbow Chiffon Cake 2

After trying the Chocolate Marble Chiffon Cake, I promised my girls that I will try to bake a Rainbow Chiffon Cake for them. Of course, for the girls, rainbow colors did fascinate them... :-D The last time when I tried baking one Rainbow Chiffon Cake, I had put too much coloring in the batter, end up, it looked quite artificial... hehehe... So this time, I was very careful with my colorings...

Nat was very excited, so she offered to help me to prepare this batter. She was good, she stayed on from the beginning of the preparation till the batter was put into the oven to be baked. She told me that she will liked to be a Baker just like me when she grows up... Hmmm, maybe she will become a Pastry Chef next time...??? hehehe....

Here we have, the Rainbow Chiffon Cake.... I think I was being too greedy as I tried putting more colors into the batter. As you can see, some colors are slightly lesser then the rest... :-p My blue color did not seem to look like blue, but green instead... oops... But nevertheless, this chiffon recipe had never failed us...

Nat was so eager to try the chiffon cake when it was ready. I told her we have to cool the cake before we are able to eat it... But she told me she is really hungry and she really wants to eat the cake... Anyhow, she waited, and she had 2 slices of them. She was very happy with the cake... hehehe...:-D

Here is the recipe adapted from my previous bake:

*Using 9" tube pan

*Measurements in grams are in my own measurements

Recipe adapted from the Cake Keepers Cake:

Ingredients:

2 tbsp water

1 1/2 cup sugar (175g sugar, 125g-50g)

1/2 cup vegetable oil (100ml canola oil) + 1 tbsp oil

1 1/3 cup cake flour (165g cake flour)

2 tsp baking powder

1/2 tsp salt

7 eggs, 5 separated, 2 whole

1 tsp vanilla extract

1/4 tsp cream of tar tar

Method:

1. Preheat oven to 325F(165C).

2. Combine flour, baking powder & salt in a bowl. Set aside.

3. Place egg yolks and whole eggs in a large mixing bowl and beat on medium high speed until lightened in color, about 3 mins. With the mixer still running, add in 1 cup of sugar (125g) in a slow, steady stream and continue to beat until the mixture is light and increased in volume, about 5mins longer. With the mixer still running, slowly pour in the oil and continue to beat for 1 min longer.

4. With the mixer on low speed, add in 1/3 of the flour, then 1 tbsp water. Repeat with the remaining flour & water, ending with the flour. Stir in the vanilla.

5. With clean beaters and using a clean mxing bowl, whip the egg whites on the medium speed until forthy. Add cream of tar tar and continue to beat on medium speed until the egg whites begin to turn white. With the mixer still on medium speed, pour in the remaining 1/2 cup sugar (50g) in a slow, steady stream and whip until the whites hold stiff peaks.

6. Fold in 1/4 of the yolk mixture into the egg whites to lighten. Then fold the whites into the yolk mixture, gently but thoroughly.

7. Transfer 1/3 of the batter into another bowl and gently fold in the desired color. Do the same for the rest of the 1/3 each batter. Pour the prepared batter into the tube pan. Repeat & top with the rest of the batter.  Smooth the top with a rubber spatula. Bake the cake until it is golden brown and the top springs back with you touch it, 55 mins to 1 hr.

8. Remove the pan from the oven. Invert your cake and let it cool for about 2 hours.

9. Remove cake for the pan. Slice & Serve.

** Cake can be store at room temperature for about 3 days.

** Desired layer of colors can be used on individual liking, but best to maintain within 3-4 colors.

Have fun!!

Chocolate Marble Chiffon Cake

We had fell in love with the chiffon cake from Cake Keeper Cakes... Not only my family, my colleagues loved them as well... This book is definietly a keeper!!!

And today, we have a Chocolate Marble Chiffon Cake. I thought this cake might be a thrill to the girls as they will preferred something light and simple. Looks like it did, and so do US!!!! As usual, I was over fascisnated by my 9" chiffon, and the nicely chiffon that came out from the oven, + the swirl of the cake, the taste & texture... hehehe...

After baking the Banana & Macadamia Nut Chiffon Cake, I decided to try baking the Chocolate Marble Cake. Something simple.... Yes, it turns out so well and it was surprisingly as good as the previous chiffon that I had baked!!! Thumbs up!!!

Probably I did not make a very nice swirl, but it still taste yummy:-D

The texture of this chiffon was extremely moist, soft & spongy.... When you bite on the cake, you might kinda heard the hissing sound of the sponge, too exaggerating perhaps...??? hehehehe!

Nat wasn't quite keen on the cake when she tasted it, but later on she came out for more helpings. She had even told me not to finished the cake, and asked me to kept some for her to bring to school... I was glad that everyone loves this cake.

*Using 9" tube pan

*Measurements in grams are in my own measurements

Recipe adapted from the Cake Keepers Cake:

Ingredients:

2 tbsps + 2 tsps cocoa powder

2 tbsp water

1 1/2 cup sugar (175g sugar, 125g-50g)

1/2 cup vegetable oil (100ml canola oil) + 1 tbsp oil

1 1/3 cup cake flour (165g cake flour)

2 tsp baking powder

1/2 tsp salt

7 eggs, 5 separated, 2 whole

1 tsp vanilla extract

1/4 tsp cream of tar tar

Method:

1. Preheat oven to 325F(165C).

2. Whisk together the cocoa powder, water, 1 tbsp sugar & 1 tbsp oil in a small bowl. Set aside. Combine flour, baking powder & salt in a bowl. Set aside.

3. Place egg yolks and whole eggs in a large mixing bowl and beat on medium high speed until lightened in color, about 3 mins. With the mixer still running, add in 1 cup of sugar (125g) in a slow, steady stream and continue to beat until the mixture is light and increased in volume, about 5mins longer. With the mixer still running, slowly pour in the oil and continue to beat for 1 min longer.

4. With the mixer on low speed, add in 1/3 of the flour, then 1 tbsp water. Repeat with the remaining flour & water, ending with the flour. Stir in the vanilla.

5. With clean beaters and using a clean mxing bowl, whip the egg whites on the medium speed until forthy. Add cream of tar tar and continue to beat on medium speed until the egg whites begin to turn white. With the mixer still on medium speed, pour in the remaining 1/2 cup sugar (50g) in a slow, steady stream and whip until the whites hold stiff peaks.

6. Fold in 1/4 of the yolk mixture into the egg whites to lighten. Then fold the whites into the yolk mixture, gently but thoroughly.

7. Transfer 1/3 of the batter into another bowl and gently fold in the chocolate batter. Pour half the yellow batter into the tube pan. Top half of the chocolate batter. Repeat with the remaining yellow & chocolate batter. Smooth the top with a rubber spatula. Use a butter knife to swirl the batters together, taking care not to overmix. Bake the cake until it is golden brown and the top springs back with you touch it, 55 mins to 1 hr.

8. Remove the pan from the oven. Invert your cake and let it cool for about 2 hours.

9. Remove cake for the pan. Slice & Serve.

** Cake can be store at room temperature for about 3 days.

 

Looking forward to try out new recipe from the Cake Keeper Cakes soon:-D

Banana & Macadamia Nut Chiffon Cake

This Banana & Macadamia Nut Chiffon Cake was simply simply delicious!!! Well, I was searching for a Banana recipe as my bananas was overly riped, and I didn't want to waste them... So here we have, a very awesome chiffon cake that no one would have expected such a huge surprise in this cake!!!

Banana & Macadamia Nut Chiffon Cake

The last time when we had the Bake Along #21, with the Fresh Strawberry Cake  with White Chocolate Chips Cake from The Cake Keeper Cakes by Lauren Chattman, I was very tempted to own one... Thanks to the Bake Along host, Joyce, Zoe & Lena, that I bought this book... hehehe...and, I had also bought a Cake Simple book... All the cake recipes looks so yummy, but unfortunately, some cakes I might baked them for the 1st & last time as they will not fancy any to my 3 little monsters... Fortunately, I was still able to find some which might interest my gals and hubby as well... :-D

This is actually my 1st 9" chiffon cake that I had ever tried to bake. Well, basically, I do not own a 9" tube pan and mine is a much small and wider pan... This tin actually belongs to my girlfriend's... hehehehe!

"What a huge chiffon cake", I thought to myself after I remove the cake out from the oven... Gosh, it just looks huge! I had also used 2 small little chiffon tin as it didn't fit all the batter there were....

I didn't expect too much of how great this chiffon cake will be... But it turns out sooooo well, that it was unspeakable of... I am just wordless... The chiffon was awfully moist, soft and spongy... And you will kinda of feel & hear the spongy feeling on the cake...

Here is Mimi, as usual, laying her tiny hands on the cake whenever it is cooled... 

 She saw the cake on the table, and she quickly grabbed a slice and ate it, "Nice cake mummy, nice" as she ate it. She hurriedly grabbed another slice, "Give Daddy eat k?"

I had given some of the chiffon to my girlfriend and brought some for my colleagues. Well, all were full of praises for this chiffon. My colleague whom loves bananas, asked me for more, but the cake was already finished by the rest...

And today, I make more for my colleagues whom had requested for more...

*The measurements given in grams are based on my own. 

*The recipe called for a 9" tube pan, but however, due to the bananas, the batter seems to be much more, so I think it will be better if we use a 10" pan to fit this batter.

Ingredients:

1 1/3 cup cake flour (165g cake flour)

2 tsp baking powder

1/2 tsp salt

1/2 cup mashed bananas (abt 2 bananas)

1/4 cup water (60ml water)

7 eggs, 5 separated, 2 whole

1 1/2 cup sugar (175g sugar, 125g-50g)

1/2 cup vegetable oil (100ml canola oil)

1tsp vanilla extract

1/2 cup macadamia nuts (50g nuts)

1/4 tsp cream of tar tar

Method:

1. Preheat oven to 325F(165C).

2. Combine flour, baking powder & salt in a bowl. Set aside. Combine mashed bananas & water in a small bowl. Set aside.

3.Place egg yolks and whole eggs in a large mixing bowl and beat on medium high speed until lightened in color, about 3 mins. With the mixer still running, add in 1 cup of sugar (125g) in a slow, steady stream and continue to beat until the mixture is light and increased in volume, about 5mins longer. With the mixer still running, slowly pour in the oil and continue to beat for 1 min longer. Stir in the vanilla.

4. with the mixer on low speed, add in 1/3 of the flour, then 1/2 the banana mixture. Repeat with the remaining flour & banana mixture, ending with the flour. Stir in the nuts.

5. With clean beaters and using a clean mxing bowl, whip the egg whites on the medium speed until forthy. Add cream of tar tar and continue to beat on medium speed until the egg whites begin to turn white. With the mixer still on medium speed, pour in the remaining 1/2 cup sugar (50g) in a slow, steady stream and whip until the whites hold stiff peaks.

6. Fold in 1/4 of the yolk mixture into the egg whites to lighten. Then fold the whites into the yolk mixture, gently but thoroughly. Pour the batter into the tube pan ans smooth the top with a rubber spatula. Bake the cake until it is golden brown and the top springs back with you touch it, 55 mins to 1 hr.

7. Remove the pan from the oven. Invert your cake and let it cool for about 2 hours.

8. Remove cake for the pan. Slice & Serve.

** Cake can be store at room temperature for about 3 days.



Hope you try this cake and enjoy this cake as much as we had all did:-D

The Ultimate Soft Lavender Chiffon Cake

Anyone of you like lavender taste???

Unfortunately, I do not, and you must be wondering why did I bake this Lavender Chiffon Cake?

Lavender Chiffon Cake

I thought maybe, why not give it a try in baking a Lavender Chiffon Cake... Since I have a jar of Lavender sugar lying around in my shelf for quite sometime... When I was making the batter, i couldn't really smell the lavender, so I added another 25g of lavender sugar in the batter... Maybe that was a wrong decision, the cake smelt too much of LAVENDER....
The texture of this chiffon was extremely soft and fluffly. The cake fell when I was waiting for Mimi to fell asleep before I remove the cake out from the cake mould. The picture below was what happened. The chiffon cake fell out from the tin and you can see the cake marks on my kitchen top... hahahaha!!!!

I will try to post up the recipe soon. Meanwhile, should you need the recipe urgently, kindly drop me a note:)

Orange Chiffon Cake / Mandarin Orange Chiffon Cake

I was browsing through my blog last Friday and I saw Small Small Baker had made a Mandarin Orange Chiffon Cake. And boy was I so tempted as I had been wanting to try baking one for a very long time. So I took this chance and baked this chiffon cake over the weekend.

Orange Chiffon Cake

I must really admit, this chiffon cake was FANTASTIC. SSB had use a 17-cm tin so hers looks more higher, whereas my tin was 20-cm, thus mine looks abit swallow and lower cos of the bigger tin used.

When I took it out from the oven, it has this "oil" tingy smell, which I thought, maybe this chiffon cake wouldn't taste as great as it was... But I was absolutely WRONG!!!!
The cake was really soft, with the fragrant of the orange and the orange zest in it, makes it so delicious. Even Nic whom hestiated to try the cake initally, LOVED it so much as well.

This is definitely one good recipe to keep!

The soft texture of the chiffon, really really soft... Perhaps you might think that I had over exaggerrate this but really, please try this recipe:)

It was so yummy that I had actually made 1 orange chiffon & 2 mandarin orange chiffon cake over the weekend.
Worth the time:))

Recipe as adapted from SSB Blog:

Orange / Mandarin Orange Chiffon Cake
Ingredients (makes one 17cm chiffon tin)
3 egg yolks
20g sugar
30g vegetable oil
40ml fresh Mandarin orange juice
zest of 1 Mandarin orange
50g cake flour

3 egg whites
50g sugar
5g corn flour

Method
1. Whisk egg yolks and sugar until the sugar dissolves.
2. Gradually add in vegetable oil, followed by Mandarin orange juice and zest.
3. Sift cake flour twice and add into egg yolk mixture. Mix until just combined. Set aside.
4. In another bowl, whisk egg whites until foamy. Add in combined sugar and corn flour mixture gradually and continue whisking until stiff peak form.
5. Gently fold in the egg white into the egg yolk batter (in step 3) in 3 batches.
6. Pour the batter into an ungreased chiffon tin. Give the tin a few slight knocks on the tabletop to remove air bubbles. Bake in preheated oven at 170 deg C for 35 minutes.
7. Remove from oven and invert the tin immediately onto a cooling rack.
8. Unmould the cake only when it is completely cool.

Have fun!!!