Golden Pear with Aloe Chiffon

Trying out new flavour chiffon using Golden Pear with Aloe. Taste wise not bad, would be better if I add more Aloe bites.

Moo Moo Chiffon

I had wanted to bake this quite sometimes back but hesitate till now. Love the swirl effects of this chiffon and the texture is soft and personally I liked it very much.

Recipe Source: Fion

Ingredients:

3 Egg Yolks
35ml Milk
25ml Corn Oil
1/2 tsp Vanilla Extract
45g Low Protein Flour - Sift
1 tbsp Cocoa Powder
1 tbsp Hot Water
3 Egg Whites
25g Castor Sugar

Methods:

1. Mix egg yolk with milk, corn oil & vanilla extract.
2. Add the sifted flour and mix well.
3. Mix cocoa powder with hot water, mix well and set aside.
4. Beat the egg white and castor sugar till soft form and glossy.
5. Fold the meringue to the egg yolk batter till well combined.
6. Pour half of the batter to the cocoa mixture and mix well.
7. Spoon the batter in alternate colour till batter finish.
8. Bake at 150 degrees for 30 mins or till cooked.
9. Remove from oven and revert the mould.
10. Let it cool completely.

I'm joining Best Recipes for Everyone ~ BREE#10

June 2015 Event: Secret of Chiffon & Roll Cake

Organized & hosted by Fion of Xuan Hom's Mom Kitchen Diary

Pandan Chiffon

I have a date with Pandan Chiffon today. Thank you Fion for the invites for this post get together.
Pandan Chiffon is always my favourite Chiffons. I love the colour and aroma of the chiffon cake.

I'm joining Best Recipes for Everyone ~ BREE#10

June 2015 Event: Secret of Chiffon & Roll Cake

Organized & hosted by Fion of Xuan Hom's Mom Kitchen Diary

Pandan Coffee Chiffon Cake

I love Pandan Chiffon & Coffee, so decide to combine these 2 ingredients and bake a Pandan Coffee Chiffon Cake. 

Recipe Source: thebakingbiatch

Ingredients:

110g Cake Flour

5 Eggs (55g)

60ml Fresh Coconut Milk

60g Oil ( I used Corn Oil)

1/4 tsp baking powder

10 Pandan Leaves

5 tbsp water

120g Castor Sugar

1/2 tsp vanilla extract

Methods:

Preheat oven to 150 degress Celsius.

Blend the pandan leaves with the water and squeeze out the juice.

Sift the baking powder and the cake flour.

Add 2 tbsp of the pandan juice to the coconut milk.

Whisk the egg yolks with 1/2 of the sugar till light and fluffy.

Add the coconut milk and mix well followed by the flour mixture.

Add the oil and vanilla extract.

Whisk the egg white with the balance 1/2 of the sugar.

Add the egg yolk mixture till well mixed.

Pour half of the mixture to another bowl and mixed with 2 tbsp of coffee.

Pour to the muffin cup, half of each mixture till 3/4 full.

Baked at 150 degrees for 45 mins or till golden brown.

Set aside to cool.

Pandan Chiffon

I love Pandan Chiffon because it has a very nice aroma. This time I am using coconut water instead of coconut milk for my bake. The taste is good but the aroma is not as nice compared to coconut milk. Overall still good and family finished it within a few hours.

Pandan Chiffon

Ingredients:

115g Cake Flour
3/4 tsp Baking powder

85ml Pandan Juice ( I use coconut water to blend with the pandan leaves)

5 egg yolks
30g castor sugar
1/4 tsp salt

5 egg whites 
50g Castor Sugar

1/2 tsp cream of tartar

60ml Corn oil

Method:

1. Sieve flour and baking powder.
2. Whisk egg yolk until creamy and light in colour.
    Add in corn oil then pandan juice.
3. Add in flour mixture into yolk mixture lightly.
4. Beat egg white, sugar and cream of tartar till stiff. 
5. Pour 1/2 egg white into flour mixture in (3) and blend well.
6. Pour flour mixture into the rest of the egg white and blend well.
7. Bake at 175C for 45 minutes or until cooked.

Yuzu Chiffon

I love baking chiffon and this is my first time baking Yuzu Chiffon and am happy that this bakes turned out to be a success.

Recipe Source: Florence

Yuzu Chiffon

Ingredients:
4 egg yolks
1/4 tsp salt
30g sugar
1 tbsp rum (optional)
4 tbsp corn oil
95g Honey citron tea ( I used Yuzu Juice)
4 tbsp boiling water (omitted)
120g cake flour
1 tsp baking powder

4 egg whites
45g - 50g sugar
1/2 tsp cream of tartar

Method:
1. Cream egg yolks, sugar, salt and rum till creamy.
2. Add in the oil and mix well.
3.  Add the Yuzu Juice to the yolk mixture and mix well.
4. Sieve in the flour and baking powder mixture and mix well.
5 Beat egg white until big bubbles formed. Sprinkle in cream of tartar and beat until it is white in colour. Add in 50g sugar 3 times (a little at a time) and beat until stiff perks formed.
6. Pour 1/2 egg white into flour mixture in (4) and blend well.
7. Pour flour mixture into the rest of the egg white and blend well.
8. Bake at 170 - 175C for 40 - 50 minutes or until cooked.
9. Invert the cooked cake during cooling process.

Pumpkin Chiffon C

This Pumpkin Chiffon Cake is to show my support for this month Little Thumps Up Oct 2014 hosted by Eileen from Eileendiary. This morning I was busy in the office and till now then got time to update my post. For this chiffon, I am using Butternut Pumpkin and I like the fact that it taste sweeter and more juicy too.

Pumpkin Chiffon Cake

Recipe Source: My Kitchen

Ingredients

120 g pumpkin (without peel), steamed and mashed
50 g vegetable oil
50 g milk
¼ tsp salt
6 egg yolks (± 130 g)
120 g super fine flour or cake flour

6 egg whites (± 240 g)
¼ tsp cream of tartar
120 g fine granulated sugar

Methods:

1. In a mixing bowl, beat together egg yolks, oil, milk and salt till foamy. Then add in mashed pumpkin and fold in flour with a spatula till just blended.
2. In a separate mixing bowl, beat egg whites with medium speed till soft peak then add in cream of tartar and sugar in batches (3-4 times). Beat with high speed between each addition and continue to beat till stiff.
3. Transfer one quarter of egg white into egg yolk batter, mix with spatula till combined. Fold in remaining egg white gradually.
4. Transfer batter in chiffon pan and bake at 170°C for 35-40 minutes.
5. Invert cake immediately and cool completely before removing from pan.

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) 

organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) 

and hosted by Eileen (Eileen's Diary).

  

                                                                  

Lemon Chiffon Cake

This week I have been busy at work as I just came back from a month of hibernating. I was craving for something light and lemon chiffon cake came to my mind. I love the zesty lemon aroma and the cake was soft and fluffy. This is the taste I want and I am happy with this bake.

Recipe Source: Jessie Cooking Moment

Ingredients:

4 Egg Yolks

20g Caster Sugar

Pinch of Salt

50g Corn Oil

30g Lemon Juice

40g Water

Zest of 1 Lemon

88g Cake Flour(Low Gluten Flour), sifted

12g Corn Flour, sifted

4 Egg Whites

75g Caster Sugar

Method:

1. Preheat oven to 160C, fan-baked.

2. Mix cake flour and corn flour in a bowl.

3. Beat yolks, sugar and salt with a hand whisk until slightly pale. Add oil, lemon juice,water and lemon zest. Stir well on each addition.

4. Add flour mixture in 3 separate rounds. Use a spatula to mix until smooth and no lumps.

5. Beat egg whites until frothy. Add sugar in 3 separate rounds and beat until just under stiff peaks and glossy-looked. It is ready when you turn the bowl upside down, the egg whites should stay without falling.

6. Give a gentle stir to the egg yolk mixture. Fold 1/3 of egg whites into the yolk mixture. Then, pour it into the rest of the egg whites. Fold until just combined.

7. Pour into the chiffon pan, lift & drop the pan gently to remove air bubbles.

8. Bake at lower middle level for 35 minutes or until a cake tester comes out clean.

9. Invert immediately and let to cool down completely on a wire rack.

Blueberry Chiffon Cake (蓝莓戚风蛋糕)

It's Blueberries again, As I still have balanced blueberries in the fridge, all I can think of to bake is the Blueberry Chiffon Cake. This time I have added a generous amount of Blueberries in the bake.

This cake is delightfully light & fresh-tasting. The blueberries impart a soothing bluish purplish tinge to the cake and the colour looked so pretty. And I love the fruity aroma of this cake too.

Recipe Source: maomaomom

Ingredients:

1:  4 extra large eggs;
2:  1/3 tsp cream of tartar, ¼ cup sugar (60g);
3:  2 tbsp sugar (30g), 3 tbsp corn oil (36g), ½ tsp vanilla extract, 2.5 tbsp water (35g);
4:  ½ cup cake flour (75g), 1/3 tsp baking powder, mix well with a fork
5:  1 punnet of blueberries

Methods:

Preheat oven at 170 degrees.

1: Separate eggs into two clean and dry mixing bowls. Add cream of tartar to egg whites and beat with electric mixer on high speed until soft peaks form, then add ¼ cup sugar and continue beating until stiff.

2: Add 2 tbsp sugar to egg yolks and beat with same electric mixer on high speed for about 2 minutes, add 3 tbsp corn oil and beat for 1 minute. Add the rest of ingredients listed under Ingredient 3) and beat at low speed for 20 seconds.

3: Add flour and baking powder mixture in Ingredient 4) , beat at low speed for 1 minute, then switch to high speed for another minute. Add  blueberries and mix well with a spatula.

4: Add 1/3 beaten egg white into the egg yolks and flour mixture, mix well. Pour all egg yolk and flour mixture back into the remaining beaten egg whites, gently fold to mix evenly.

5: Pour batter into a chiffon tin and smooth the top. Bake in preheated oven at 170C for 45 minutes or till cooked.

6: Take out the cake and cool upside down for 20 minutes. When cooled, use a knife to pry all sides loose.

                                                     

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe

Blueberry Yogurt Chiffon Cupcakes 蓝莓酸奶戚风蛋糕

Recently Blueberries are on sales in the supermarket. It was so tempting so I bought a few punnets too. This cake is light,fluffy and moist and the berries yogurt add a huge diffenence in this cake. 

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Recipe Source: Anncoo Journal

Ingredients:

3 Egg Yolks 
25g Sugar
40g Corn Oil
1 tsp Lemon Juice
1 tsp Vanilla Extract
100g Natural Yogurt ( I used Meiji Mixed Berry Yogurt)
80g Plain flour, sifted
Lemon Zest from one lemon

4 Egg Whites
55g Sugar
1 punnet / 125g Fresh Blueberries, Sprinkle some flour on it

Methods:

• Preheat oven to 160C.
• In a large bowl, mix egg yolks, sugar and oil together, mix well with a hand whisk. Add lemon juice, lemon zest and yoghurt into it, mix well and till smooth. Sift in the plain flour and mix well.
• In a mixing bowl, whisk egg whites till frothy, gradually add in sugar. Continue whisk egg whites till stiff peak but not dry.
• Fold 1/3 of egg whites into the yolk mixture. Then pour in the rest of the egg whites and fold gently until combined with a rubber spatula.
• Spoon batter into 9 cupcake liners to half. Place blueberries over it and spoon remaining batter to 3/4 full and bake for about 25 minutes.
• Bang the baking tray together with the small cakes on the counter top 2-3 times once they are straight out from the oven, as this will prevent the cakes from shrinking. Leave cakes to cool before consuming.

                                                     

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe

Cranberry Yogurt Chiffon Cake

Today I felt like baking something light and I came across this recipe which I have bookmarked quite long ago but have yet to do. As I am lazy to go supermarket, so I look for whatever there is available in the fridge. This chiffon was light and fluffy and taste is sourish sweet which I love it very much.

Recipe Source: Anncoojournal

 Ingredients: makes 14

      5 Egg yolks
      40g Caster sugar
      65g Canola oil/salad oil ( I used corn oil)
      2 tsp Lemon juice ( I used lime juice)
      130g Natural yogurt  ( I used Peach Mango Yougurt)
      130g Plain flour (sifted)
      lemon zest from one lemon ( I used lime zest)
      7 Egg whites
      90g Caster sugar
      95g Dried cranberries (cut to small pieces & sprinkle with 1/2 tbsp flour)

      Method:

• In a large bowl, mix egg yolks, sugar and oil well with a hand whisk. Add lime juice, lime zest and yogurt into it, mix well again. Pour in the flour and mix well.
• Whisk egg whites till frothy, gradually add in the sugar in batches, mix well. Continue beating till egg whites are stiff but not dry.
• Use a hand whisk to mix 1/3 egg whites with mixture.
• Gently fold in the rest with a rubber spatula till well combined.
• Lastly gently fold in the cranberries pieces into mixture.
• Spoon batter into cupcake liners up to 3/4 full evenly and bake at 180C for 15 mins, then lower temperature to 160 for another 20 mins or skewer comes out clean.
• Invert cake immediately on a wire rack to cool completely before unmoulding.

Gula Melaka Chiffon Cake

This Gula Melaka Chiffon was done before I went for my holiday. I love the aroma of Gula Melaka and this chiffon was filled with lot's of nice fragrance when I was baking this. Family members love it very much. The texture was light and fluffy and I had a few pieces for my coffee break.

This chiffon was pretty easy to bake. Most important ingredients is the Gula Melaka with coconut milk. which give the cake a nice coconut fragrance. I bought some nice Gula Melaka from Malacca during my last trip there.

Recipe Source: mybakingcottage

Ingredients:

Egg Yolk Batter:

- 180g Gula Melaka
- Handful of pandan leaf
- 100ml Coconut Milk
- 6 Egg Yolks
- 4 tbsp Cooking Oil ( I use corn oil)
- 1/4 tsp salt
- 140g Cake flour

Egg White Meringue

- 6 Egg Whites
- 1/4 tsp Cream of tar tar
- 40g Caster Sugar

Methods:

1. Melt the gula melaka, pandan leaf and coconut milk over low heat. Remove and pour in a mixing bowl, leave to cool.
2. Combine with egg yolks, cooking oil and salt. Fold in flour until it forms batter.
3. To make egg white foam, beat egg whites and cream of tartar until mixture forms soft peaks.
4. Gradually add in sugar, beating at high speed until frothy and stiff peaks form.
5. Gently fold beaten egg white foam into egg yolk batter until blended.
6. Pour batter into ungreased 9″ (22cm) tube pan. Bake in preheated oven at 170C (150C fan oven) for 45mins or until cooked.
7. Remove from oven, invert cake on top of a bottle until completely cooled.