Archive for chiffon/sponge

Vanilla/Chocolate Sponge Cake

 

Vanilla/chocolate Sponge Cake

Ingredients:

6 egg yolks (large eggs)
60g corn oil
1/4 tsp salt
40g castor sugar
60g full cream milk
1 tsp vanilla extract
110g cake flour
25g corn starch
1/4 tsp baking powder (can omit if you wish)

6 egg whites
60g castor sugar
1/4 tsp cream of tartar

1 tablespoon cocoa powder, sifted and blended with 2 tablespoons of hot water

Method:

Line the bottom of an 8″ round baking pan and grease the side. Preheat oven to 160C lowest rack.

1. In a large bowl mix together yolks, oil, salt, 40g sugar, water and vanilla extract. Sift together both flours and baking powder (if using) and add into the mixture and mix until incorporated and smooth. Set aside.

2. Beat egg whites until foamy before adding the cream of tartar and continue to beat until fine foams. Gradually add the 60g sugar and beat until firm peaks.

3. Fold meringue into the yolk batter in 3 portions. Divide final batter into two portions. Add cocoa paste into one portion and gently mix with spatula. Holding the two bowls of batter in each hand, pour the batter simultaneously into the baking pan side by side. Tap gently to remove big bubbles after each layer. Use a skewer to create design on the top if desired. Place the baking pan into another bigger pan; this will act as an insulator to help to regulate the temperature and produce smooth and crack-free cake.

4. I used water bath bake method with top/bottom no fan mode at 160C for 90 minutes. Adjust the temperature and time according to your oven.

5. Remove from pan as soon as possible and cool on rack.

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Thai Milk Tea Chiffon

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Thai Milk Tea Chiffon

Ingredients:
100g cake flour
6 egg yolks
65g corn oil
100g Thai Milk Tea – see below for preparation
pinch of salt

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

Thai Milk Tea preparation ~ you only need 100g:-
100ml hot water
2 Thai Tea Bags
1 tbsp condensed milk 

Method to prepare Thai Milk Tea:

Steep the teabags in hot water for a few minutes. Remove the bags and add the condensed milk. Stir to dissolve then remove the bags. Cool before use.

Method for preparing Cake:

Preheat oven to 160C.

1. Sift flour with salt.
2. Mix egg yolks together with oil, cooled tea 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. Place the cake on to another shallow leak proof pan. Place this into another bigger cake pan and pour hot water into the largest pan to about 1 cm deep.
Bake at 160C for 90 minutes or until cake is done. Tent the cake if it gets too brown.  Remove the water at the last 10 minutes of baking. After removing cake from the oven, immediately invert to cool complete before unmoulding.

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Honey chocolate Herman Chiffon

Honey Chocolate Herman Chiffon

Ingredients:

90g All purpose Flour
50g Herman Starter
80g Corn Oil
70g Milk
30g Honey
1/4 tsp salt
6 yolks (from 65g eggs)
10g flour
10g cocoa power

6 egg whites
60g caster sugar
1/4 tsp cream of tartar

Method:

1. In a large mixing bowl, place yolks, oil, Herman starter, milk, honey, salt and use a hand whisk to whisk until combined. Sift in 90g flour and mix again until lump free and smooth. Divide into two equal portion. One portion add 10g for flour and the other portion with 10g cocoa powder. Set aside.
2. Beat the egg white until frothy before adding the cream of tartar and continue to beat while gradually adding the 60g of sugar until a firm meringue is achieved. Divide into 2 equal portions.
3. Fold in 1/3 of one portion of the meringue into the plain yolk batter using a hand whisk until fully incorporated. Add the balance in two portions and towards the end, switch to a spatula to gently scoop from the bottom of the bowl and fold up. Keep folding until no streaks of egg yolk batter can be seen. Do the same for the cocoa portion.
4. Finally scoop both batters alternatively into a 20 cm chiffon pan to form zebra strips. When completed, tap gently to break big bubbles.
5. Bake at 160C for 85-90 minutes steam bake method. Place your tube pan into a seamless pan before placing into another bigger pan filled with hot water. Temperature and baking time is a guide only, so adjust accordingly. Remove the water bath at the last 5-10 minutes of baking.
6. Once cooked, remove from oven immediately and invert to cool before unmoulding.

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Old fashion Sponge Cake

Baked on 3/10/2017 – added 2 tablespoons of cocoa powder to a portion of batter for marble effect


Old fashion Orange Sponge Cake recipe adapted by Barry Apek
Ingredients:
75 gm corn oil
105 gm flour (original used 110g)
75 gm Orange Juice
6 yolks
15 gm golden syrup
1/4 tsp salt

6 egg whites
80 gm sugar
1/8 tsp cream of tartar (optional)

Line the base of an 8″ round pan and grease the sides.

Method:

1. Put oil in a saucepan and heat on low fire until just simmering. If you have a thermometer it should read around 70C. Remove and immediately add the flour and stir with a whisk until smooth.
2. Add in orange juice and golden syrup and stir to combine.
3. Add in egg yolks and whisk with hand whisk until batter is smooth and runny. Set aside.
4. Beat the egg whites until foamy, add cream of tartar then gradually add sugar to beat until firm peaks form.
5. Add 1/3 of the meringue into the yolk batter and using the hand whisk to mix until combined. Add the next 1/3 portion and whisk again. Finally, add the last portion, whisk briefly before switching to spatula to scoop the batter from bottom and fold up on to the batter to make sure all are combined and no more yolk batter can be seen.
6. Pour into prepared pan and bake in water bath (place baking pan into another pan for insulation or wrap with baking belt or wet towel) at 160C for 70-80 minutes or until the cake bounces back when you lightly press the top. (temperature and timing is different for every oven, so do adjust accordingly).
7. Remove from oven and leave it for a couple of minutes before unmoulding. You can invert it like you would a chiffon cake to cool completely before unmoulding if you wish.
8. Cool completely before slicing.

 

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Pumpkin/orange Chiffon

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Pumpkin/orange Chiffon

Ingredients:

100g Cake flour
70g Corn Oil
50g Orange Juice + zest of one orange
70g pureed pumpkin
40g caster sugar
1/4 tsp salt
5 yolks (from 65g eggs)
1 tsp Sunquick (optional)

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


Method:

1. In a large mixing bowl, place yolks, oil, pumpkin, orange juice, 40g sugar, salt and Sunquick (if using) and use a hand whisk to whisk until combined. Sift in flour and mix again until lump free and smooth. Set aside.
2. Beat the egg white until frothy before adding the cream of tartar and continue to beat while gradually adding the 50g of sugar until a firm meringue is achieved.
3. Fold in 1/3 of the meringue using a hand whisk until fully incorporated. Add the balance in two portions and towards the end, switch to a spatula to gently scoop from the bottom of the bowl and fold up. Keep folding until no streaks of egg yolk batter can be seen.
4. Finally pour batter into a 20 cm chiffon pan. Run a skewer around the batter to break big bubbles.
5. Bake at 160C for 85-90 minutes steam bake method. Place your tube pan into a seamless pan before placing into another bigger pan filled with hot water. Temperature and baking time is a guide only, so adjust accordingly. Remove the water bath at the last 5-10 minutes of baking.
6. Once cooked, remove from oven immediately and invert to cool before unmoulding.

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Orange Chiffon with Herman starter

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Orange Chiffon with Herman starter

Ingredients:

100g All purpose Flour
45g Herman Starter (Feed the starter and use the 2nd day)
80g Corn Oil
80g Orange Juice
40g caster sugar
1/4 tsp salt
5 yolks (from 65g eggs)
1 tsp Sunquick (optional)

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

Method:

1. In a large mixing bowl, place yolks, oil, Herman starter, orange juice, 40g sugar, salt and Sunquick (if using) and use a hand whisk to whisk until combined. Sift in flour and mix again until lump free and smooth. Set aside.
2. Beat the egg white until frothy before adding the cream of tartar and continue to beat while gradually adding the 50g of sugar until a firm meringue is achieved.
3. Fold in 1/3 of the meringue using a hand whisk until fully incorporated. Add the balance in two portions and towards the end, switch to a spatula to gently scoop from the bottom of the bowl and fold up. Keep folding until no streaks of egg yolk batter can be seen.
4. Finally pour batter into a 20 cm chiffon pan. Run a skewer around the batter to break big bubbles.
5. Bake at 160C for 85-90 minutes steam bake method. Place your tube pan into a seamless pan before placing into another bigger pan filled with hot water. Temperature and baking time is a guide only, so adjust accordingly. Remove the water bath at the last 5-10 minutes of baking.
6. Once cooked, remove from oven immediately and invert to cool before unmoulding.

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Chocolate Banana Chiffon

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Photo taken in day light looks darker.

Recipe adapted from Barry Apek’s

Ingredients:

5 yolks
90 gm cake flour
20 gm cocoa powder
40 gm caster sugar
70 gm corn oil
130g banana puree
50g milk (add this only if yolk batter is too thick – I omitted it totally)
1 tsp vanilla extract
1/2 tsp salt

6 egg whites
60g caster sugar
1/4 tsp cream of tartar

Method

1. In a large mixing bowl, place yolks, oil, banana puree, milk, 40g sugar, salt and vanilla extract and use a hand whisk to whisk until combined. Sift in flour and cocoa powder and mix again until lump free and smmoth. Set aside.
2. Beat the egg white until frothy before adding the cream of tartar and continue to beat while gradually adding the 60g of sugar until a firm meringue is achieved.
3. Fold in 1/3 of the meringue using a hand whisk until fully incorporated. Add the balance in two portions and towards the end, switch to a spatula to gently scoop from the bottom of the bowl and fold up. Keep folding until no streaks of egg yolk batter can be seen.
4. Finally pour batter into a 20 cm chiffon pan. Run a skewer around the batter to break big bubbles.
5. Bake at 160C for 85-90 minutes steam bath method. Place your tube pan into a seamless pan before placing into another bigger pan filled with hot water. Temperature and baking time is a guide only, so adjust accordingly. Remove the water bath at the last 5-10 minutes of baking.
6. Once cooked, remove from oven immediately and invert to cool before unmoulding.

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