Archive for chiffon/sponge

Cheddar Cheese Sponge Cake

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Cheddar Cheese Sponge Cake

Adapted from here and here

Ingredients:

6 slices of cheddar cheese
100g fresh milk
100g unsalted butter
6 egg yolks (large)
6 egg whites (large), cold from fridge
100g caster sugar
100g cake flour

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Method:

1. Melt butter and cheddar cheese slices (tear into smaller pieces) in a double boiler using a hand whisk to stir until smooth, then add in milk and stir till combined. Set aside to cool slightly before use. Keep it warm, otherwise the mixture will harden.
2. Add in the yolks one at a time, whisking until combined.
3. Sift the cake flour into the egg yolk mixture and mix in until smooth.
4. In another mixing bowl, beat egg white till foamy. Gradually add in sugar and beat till firm peaks, almost to stiff.
5. Use a whisk, mix 1/3 of meringue with cheese mixture to lighten the batter. Continue with another 1/3 portion and repeat until complete. Switch to a spatula and gently scoop from bottom of bowl and fold up on to the batter until no streaks can be seen.
6. Pour the batter into a 7″ square pan (bottom lined and sides greased) and even out the surface by tapping gently on the worktop or jiggle the pan from side to side.
7. Bake the cake with a water bath (lowest rack)  at 160C for 70-80 minutes on lowest rack or till cooked.
8. Take it out and remove from cake pan immediately and cool completely on rack.

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Butter Ogura with Lemon Curd whipped cream

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Butter Ogura with Lemon Curd whipped cream

Ingredients:

5 egg yolks (Large about 65g)
1 egg
80g superfine flour, sifted
80 g evaporated milk
1 tsp pure vanilla extract
60g butter, unsalted
pinch of salt (omit if using salted butter)

5 egg whites
80g castor sugar
1/2 tsp cream of tartar

Utentil: 9 x 13″ swissroll pan, fully lined with baking paper

Baking temp/time: 170C/40 mins, steam baked

Instructions:-

1. Heat up the butter until melted then pour in the flour and stir into a smooth paste. Transfer into a mixing bowl.
2. Add the milk and stir briefly to combine then add the yolks/1egg to the mixture and stir until smooth and creamy. Set aside.
3. In a stand mixer, whisk the egg whites until frothy before adding the cream of tartar. Continue beating until fine foams before adding sugar gradually and beat till firm peaks.
4. Take 1/3 of the meringue and mix into the yolk batter, stirring with a hand whisk until combined. Add another 1/3 portion and mix until combined before adding the final 1/3 and then switch to spatula to scoop the batter from bottom and fold up on to the batter until no more yolk batter is visible.
5. Pour into prepared pan, shake the pan from side to side to even out the top and steam bake at 170C for 40 minutes or until cooked.
6. Removed from oven and cool for a while before unmoulding and peel off the paper before inverting back up.
7. Once cooled, slice into half and apply the filling of your choice on one half, then place the other half on top. Decorate if you wish. Slice and serve.

Note: I used non-dairy whipping cream, whip up to stiff then add 2 tablespoon of lemon curd and whisk until smooth.

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Banana Chiffon in Muffin Cups

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Banana Chiffon in Muffin Cups (Adapted from Enne Ty’s recipe)
Makes 12 large muffin cups

280g banana purée
5 egg yolks (65g eggs)
50 g oil
30g caster sugar
150 g cake flour
1/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt

5 egg whites
60 g caster sugar (can add more if banana is not very sweet)
1/2 tsp cream of tartar

Method:

Sift all dry ingredients and place in the bowl.
In a large mixing bowl, place banana puree, oil, sugar and egg yolks and stir until combined. Add in the flour mixture and mix with a handwhisk until fully incorporated.

Whip up meringue to firm peaks and add into the yolk batter in 3 portions. Divide equally into 12 large muffins cups and use steam bake method to bake at 160C for 40-50 minutes.

Remove from oven and immediately tap each cups on the table to minimize shrinkage.

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Sweet Potato Chiffon

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Sweet Potato Chiffon
Ingredients:-
5 egg yolk
75g self raising flour
10g Sweet potato powder (Yam Powder)
20g castor sugar
70g milk
1/4 tsp of salt
1 tsp lemon juice
60g of corn oil or other vegetable oil

5 egg whites
60g castor sugar
10g corn starch

Method:-
1. Preheat oven to 160C.
2. Sieve flour and Yam powder together and set aside. Mix the corn starch with 60g castor sugar. Set aside.
3. In a mixing bowl add oil, lemon juice, sugar, milk, salt and yolks and whisk until combined then add the sifted flours. Continue to mix until batter is smooth. Set aside.
4. To make the meringue, place the egg whites in a clean dry bowl of the mixer and beat until foamy. Gradually add the sugar mixture and continue to beat until the egg whites are glossy with firm peaks.
5. Add 1/3 of the meringue to the batter and fold lightly to mix before adding the next 1/3 portion, fold in until just incorporated and then adding the final 1/3 portion and fold until no streaks of meringue can be seen. Transfer the into a 20cm tube pan, use a skewer to run around the pan to remove big bubbles and bake in preheated oven for 70-80 minutes or until golden brown. Follow your own oven temperature and time please.
6. Remove baked cake from oven and invert immediately to cool.

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Banana Pandan Chiffon

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Banana Pandan Chiffon

Ingredients:

150g cake flour
1 tsp baking powder
1/2 tsp baking soda
120g banana
70g pandan juice
100g corn oil
5 yolks
1/2 salt

6 whites
1/2 tsp cream of tartar
120g caster sugar

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Instructions:-

Line bottom and grease sides of a 7″ square pan. You can also use an 8″ round pan, if you so wish. Preheat oven to 160C.

Blend banana with pandan juice and then measure out 150g.

In a large bowl put in corn oil, yolks, banana/pandan mixture and using a hand whisk, mix the ingredients until even.

Mix the baking powder and soda to the flour and sift this into the yolk mixture and mix until well combined. Do not over-mix. Set aside.

In mixing bowl of your stand mixer, beat the egg white until foamy. Add in the cream tartar. Continue beating on medium speed while gradually adding the caster sugar. Continue beating until soft peak. The meringue is ready when ribbon forms and remains on top.

Gently fold the meringue into the flour mixture in 2 to 3 portions until even. Pour into the prepared pan at a height. Give the pan a gentle tap on the work top to get rid of big bubbles.

Place in a water bath and bake for 80 minutes at 160C. Tent it if it’s browning too fast.

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Orange/Chocolate Sponge Cake

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Orange/Chocolate Sponge Cake

Ingredients:

6 large egg yolks
70g oil
100g orange juice
90g Self raising flour
1/2 tsp salt
Zest of one orange
1 tablespoon of cocoa powder

6 egg whites
100g sugar
1/4 tsp cream of tartar

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Method:

1. Line the bottom an 8″ round pan. Grease the sides for easier unmoulding. Preheat oven to 160C.
2. Sift flour and salt together.
3. Beat egg yolks, oil together until combined before adding orange juice and zest.
4. Stir in the flour. Set aside.
5. Beat egg whites until frothy before adding cream of tartar. Continue beating while gradually adding the sugar. Beat till firm peaks but not stiff.
6. Fold in 1/3 of the meringue into the yolk batter with a hand whisk. Add another 1/3 and fold until almost combined. Add the last portion and switch to a spatula to scoop the batter from the bottom of the bowl and fold up. Keep at it until no streaks of yolk batter can be seen. Divide into two portions, add cocoa powder into one and mix in gently.
7. Scoop two large scoops of each batter into prepared pan alternatively on top of each other. Tap after every two scoops to flatten and remove bubbles. Bake with a water bath at 160C for 75-80 minutes or until cooked.
8. Remove from oven, wait until cake has pulled away from the sides before inverting on to a smooth non stick pan. Remove paper lining and re-invert on to a rack.
9. Place cake in the oven (do not turn it on) to dry using the remaining heat if the cake is still wet.

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Bluepea Sponge Cake (cooked dough)

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