Archive for chiffon/sponge

Bluepea/Pandan Chiffon


Bluepea/Pandan Chiffon
(adapted from Barry Apek’s recipe)

Ingredients:

110g Cake flour (divide into half)
40g caster sugar (divide into half)
80g corn oil (divide into half)
5 large egg yolks (65g egg) (weigh, lightly beaten and divide into half)
1/2 tsp salt (divide into half)
44g concentrated bluepea + coconut milk (santan)
44g pandan + santan (blend pandan leaves with santan and a bit of water then squeeze out the juice)

6 egg whites
1/2 tsp cream of tartar
70g sugar

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This is how I achieve smooth top…very little water, it dries up towards the end of baking.

Method:

1. Preheat oven to 160C.
2. Prepare Pandan juice and add in one portion of all the divided ingredients in a mixing bowl. Mix with a hand whisk until well combined and smooth. Set aside. 3. Combine Bluepea/santan juice in another mixing bowl and add the other portion of divided ingredients and mix. Set aside.
4. To make the meringue, place the egg whites in a clean dry bowl of the mixer and beat until foamy. Add Cream of tartar and continue to beat while adding the sugar and continue beating until the egg whites are glossy but at firm peaks. Divide into half.
5. Add one portion of the meringue to the pandan batter and fold lightly to mix until no streaks of meringue can be seen. Do the same for the bluepea batter with the other remaining portion of meringue.
6. Gently pour half of the bluepea batter into prepared pan, use a spatula to even out the top. Gently scoop in half of the pandan batter on top of the bluepea batter. Smooth the top and repeat with the balance bluepea batter followed by the pandan batter.
7. Bake for 90 minutes using steam/water or until golden brown. Follow your own oven temperature and time please.
8. Remove from oven and immediately invert to cool completely before unmoulding.

Note:  this cake is baked using Smeg oven with above stated temperature.

Comments (3)

Corn Custard Chiffon

Corn Custard Chiffon

Ingredients:

100g Cake flour
2 tsps custard powder
80g corn oil
30g castor sugar
110g corn puree (80g cream corn blend with 40g coconut milk)
5 large egg yolks (65g egg)
1/2 tsp salt

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

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Method:

1. Preheat oven to 160C.
2. Sieve flour/custard powder together.
3. In a mixing bowl add oil, corn puree, 30g sugar, salt and yolks and whisk until combined then add the sifted flour.  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. Add Cream of tartar and continue to beat while adding the sugar and continue beating until the egg whites are glossy but at soft 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. Gently pour into prepared pan, and bake in a water bath (check the picture to see how I did it) for 90 minutes or until golden brown. Remove the water at the last 10 minutes of baking. This is to dry the sides of the cake. Follow your own oven temperature and time please.
6. Remove baked cake from oven and immediately invert to cool. If cake still feels damp after unmoulding, return to oven to dry in a low temperature for 5 minutes.

Note: this cake is baked using Smeg oven with above stated temperature.

 

Comments (2)

Taiwan Old Fashion Sponge Cake wannabe

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Replace the milk with Orange juice, zest and 1 tablespoon of Sunquick..yum!

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Was expecting the cheese to sink a bit, but it didn’t!

Taiwan Old Fashion Sponge Cake wannabe

Line bottom and the sides of 7″ square pan

Ingredient A:

50g Corn oil
5 Egg yolks n whole egg 1- (65g)
70g Cake flour
70ml Fresh milk
1 tsp vanilla extract

Ingredient B:

Egg white 5
80g Castor sugar
1/4 tsp Cream of Tartar OR 1/2 lemon juice

Optional: 4 pieces cheese slices and some shredded cheddar cheese

METHOD:

Preheat oven to 170C, second lowest rack.

1. In a large mixing bowl, hand whisk egg yolks, oil, milk, whole egg until pale and well combined then sift in the flour and mix until smooth. Cover n Set aside.
2. In another clean dry bowl(make sure it’s oil free too!) use an electric whisk (or stand mixer if you have one) whisk the egg white until foamy before adding cream of tartar. Continue whisking until thick foams before slowly adding sugar and continue whisking until stiff peaks form or if you can be gentle, just until soft peaks is fine. I find mixing soft peaks meringue into the yolk batter is easier than stiff peaks.
3. Fold meringue into egg yolks batter gently, 1/3 portion at a time until you get a nice creamy batter that can be poured into your cake pan easily. You can use a hand whisk to fold in the meringue and at the end, switch to a spatula to scrap the bottom of the batter and fold up gently to ensure even mixing of the meringue into yolk batter.
4. Pour half the cake batter into the pan, then place the cheese slices gently on top; add some shredded cheddar if you wish. Top up with remaining half batter and lastly add shredded cheddar cheese on the top. Bake in a water bath for 20 minutes at 170C before reducing the temperature to 150C and continue to bake for another hour. Please take note that temperature and timing is only indicative here.
5. Remove from oven and drop the pan from a height a couple of times to minimize shrinkage. Remove from mould by holding the paper lining and lifting up on to a cooling rack. Peel the paper from the sides and allow to cool before slicing.

Note to self: Smeg oven with the above temperature and timing

Comments (18)

Orange Chiffon

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Orange Chiffon

3 large eggs yolk
60g cake/superfine flour
1/8 tsp salt
orange zest from 1 small orange
50g vegetable oil
20g caster sugar
50 g fresh orange juice (1 small orange is sufficient)

4 large eggs white
50g caster sugar
1/4 teaspoon cream of tartar

30g finely chopped dried cranberries

Instructions:

1. Zest the oranges and squeeze out juice. Measure out 50g juice and set aside.

2. Sift flour.

3. In a large mixing bowl, place the yolks, oil, salt, 20g sugar, orange juice and zest and mix with a hand whisk until all ingredients are incorporated.

4. Next add the flour and whisk quickly to incorporate. Set aside.

5. Beat the egg whites until frothy before adding cream of tartar. Continue beating until fine foams then gradually add in the 50g of sugar. Beat to firm peaks.

6. Add 1/3 of meringue into the yolk batter and mix well with a hand whisk to lighten the batter. Add another 1/3 and mix till combined. Lastly add the final portion and whisk briefly to combine before switching to spatula to scoop batter from bottom and fold up until no more streaks of yolk batter can be seen. Add the chopped cranberries and gently fold to incorporate into the batter evenly.

7. Pour into an 18cm tube pan and tap on the table top to remove bubbles and also to even out the batter.

8. Steam bake at 160C for 80 minutes. Remove from oven and invert immediately to cool.

Comments (6)

Pandan/Bluepea/Vanilla Sponge Cake

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Pandan/bluepea/vanilla Sponge Cake

Ingredients:

6 large egg yolks
70g oil
30g Bluepea flower juice
30g Pandan Juice
30g Milk
100g cake flour + 1/4 tsp salt (divide this into 3 portions)

6 egg whites
90g sugar
1/4 tsp cream of tartar

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 and oil together and then divide equally into 3 portions. Add one portion into the respective juices and stir to combine.
4. Next add a portion of flour into each flavour and mix until smooth. 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. Divide the meringue equally into 3 portions and fold in gently into each yolks batter until combined.
7. Scoop 2 tablespoons of each batter on top of one another until complete.
8. Bake in a water bath in preheated oven for 90 minutes or until cooked. Timing and temperature is indicative only)
9. 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.
10. Place cake in the oven (do not turn it on) to dry, using the remaining heat, if the cake is still damp.

Comments (4)

Thai Milk Tea Chiffon

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Thai Milk Tea Chiffon

Ingredients:
80g cake flour
1/4tsp baking powder
1 tsp Thai tea leaves
4 egg yolks
20g caster sugar
50g corn oil
80g Thai Milk Tea
pinch of salt

5 egg whites
50g caster sugar
1/4 tsp cream of tartar

Thai Milk Tea preparation ~ you only need 80g:-
200ml hot water
4 Thai Tea Bags
2 tbsp condensed milk

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Method:

Steep the teabags in hot water for a few minutes. Remove the bags and add the condensed milk.  Cool before use. Measure out 80g for the recipe and enjoy the balance.

Preheat oven to 160C.

1. Sift flour, baking powder and salt together.  Add the tea leaves too. Set aside.
2. Mix egg yolks together with oil, cooled tea and 20g sugar and stir until well blended. Add in flour mixture and mix until combined.
3. Beat egg whites until frothy, add in cream of tartar and beat until soft peaks form. Gradually add in the 50g sugar and beat to firm peaks.
4. Lighten the batter with 1/3 portion of the meringue using a hand whisk. Then add another 1/3 portion of the meringue and gently fold. Repeat with the remaining portion until fully incorporated.
5. Gently pour the batter in a circular motion into an 8″ tube pan until complete.
6. Bang the cake pan on the kitchen bench to remove large air bubbles.
Steam bake the cake at 160C for 70-80 minutes or until cake is done. After removing cake from the oven, immediately invert to cool complete before unmoulding.

Comments (1)

PaddlePop Colors Sponge Cake

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PaddlePop Colors Sponge Cake

Ingredients:

6 large egg yolks
70g oil
100g freshly squeezed orange juice
95g self raising flour
1/4 tsp salt

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

a few drops of blue, green, yellow and pink liquid colors

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 and orange juice together until combined.
4. Stir in the flour until a smooth batter forms. Divide equally into 4 and add the respective colors. 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. Divide into 4 equal portions. Fold the divided meringue into the yolk batters respectively until evenly mixed.
6. Scoop 2 tablespoons of each batter into prepared pan alternatively on top of each other. Tap lightly after every layer to flatten and remove bubbles. Bake with a water bath at 160C for 80-90 minutes or until cooked. (Time and temperature is indicative only)
7. 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.
8. 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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Comments (3)

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