Posts Tagged chiffon/sponge

Banana Gula Melaka Sponge Cake

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Banana Gula Melaka Sponge Cake

Ingredients:

150g cake flour
1 tsp baking powder
1/2 tsp baking soda
120g banana (mashed)
70g gula melaka syrup – boil 50g of gula melaka with 50g of water and reduce to about 70g
100g coconut oil
5 yolks (from eggs with average weight of 75g with shell)
1/2 salt

5 whites
1/2 tsp cream of tartar
100g 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.

Mash banana with a fork until very fine and add oil, yolks, salt, gula melaka syrup 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 firm peak.

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 top is browning too fast.

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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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Blue Lagoon Chiffon

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Blue Lagoon Chiffon

Ingredients:

110g plain flour
10g corn flour
25g coconut powder
1/4 tsp baking powder
1/4 tsp salt
6 egg yolks
70g corn oil
20g concentrated bluepea flower juice
80g water

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

a few drops of ocean blue gel colour

 

Method:-

1. Sift both flours, baking powder and salt together. Set aside.
2. Mix egg yolks together with bluepea juice, oil and water until well blended. Sift 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 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. Remove 1/3 portion of the batter and a few drops of color. Mix until blended in and pour back into the main batter.
6. Gently pour the batter in a circular motion into an 8″ tube pan until complete.
7. Bang the cake pan on the kitchen bench to remove large air bubbles.
Bake the cake at 160C for 70-80 minutes or until cake is done. After removing cake from the oven, immediately invert to cool completely before unmoulding.

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Tutti Frutti Chiffon

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Tutti Frutti Chiffon
Ingredients:

6 Egg Yolks (65g eggs with shell)
40g Sunflower/corn Oil
30g unsalted Butter, melted
100g Full cream Milk
120g Self Raising Flour
25g Almond meal
50g finely chopped candied cherries, coated with flour
30g Caster sugar
1/4 tsp salt

6 Egg Whites
80g Caster Sugar
1/4 tsp Cream of Tartar

Method:

Preheat oven to 160C lowest rack.

1. Mix yolks, melted butter, oil, milk and 30g sugar in a bowl, stirring with a whisk until sugar has dissolved. Set aside.
2. Mix together almond meal, self raising flour and salt.  Set aside.
3. Whisk egg whites until foamy then add in cream of tartar and whisk while gradually adding in the sugar until glossy and firm. Set aside.
4. To the yolk batter, add the flour mixture and stir gently until just mixed.
5. Fold 1/3 of the meringue to the egg yolk batter and mix until batter is lightened. Add in the remaining meringue in 2 portions and fold until no streaks of batter can be seen.
6. Pour batter into 20cm tube pan and bake in preheated oven at 160*C for 60 minutes or until cooked.
7. Remove from oven and immediately invert to cool completely before unmoulding.

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Orange Chiffon with Cranberries

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Orange Chiffon with Cranberries

Ingredients:

110g plain flour
10g corn flour
1/4 tsp baking powder
1/4 tsp salt
6 egg yolks
70g Corn oil
100g orange juice
zest of the oranges
20g dried cranberries, chopped finely

6 egg whites
1/4 tsp cream of tartar
110g caster sugar

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Method:-

1. Sift both flours, baking powder and salt together. Set aside.
2. Mix together cranberries, oil, zest and orange juice until well blended. (Do this before preparing other ingredients to give time for the cranberries to soak in some moisture). Add the yolks once other ingredients are prepared. Mix well before sifting in flour mixture and mix until combined. Set aside.
3. Beat egg whites until frothy, add in cream of tartar and beat until soft peaks form. Gradually add in 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. Pour batter into an 8″ tube pan. You can use a 9″ pan if you have it as I have some leftover batter.
6. Bang the cake pan on the kitchen bench to remove large air bubbles.
7. Bake the cake at 160C for 70-80 minutes or until cake is done. After removing cake from the oven, Immediately invert to cool completely before unmoulding.

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Corn Custard Layer Cake

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Sponge Cake Recipe:

4 egg yolks
50ml corn oil
60ml milk
85g plain flour
1/2 tsp vanilla extract

4 egg white
70g castor sugar
1/4 tsp tartar powder

Method:

Method:

1. In a pot, heat oil until just bubbly, switch off fire, then add 2/3 of the flour, stirring until smooth.

2. Add milk and vanilla extract and keep stirring. Followed by egg yolks. Lastly, add the last portion of flour and mix until smooth. Set aside while you prepare the meringue.

3. Place eggwhites into a stand mixer bowl and beat until frothy before adding the cream of tartar and continue to beat until foamy. Gradually add sugar until firm peaks.

4. Add 1/3 of the meringue into the yolk batter and mix with hand whisk until lightened. Then add another portion and keep mixing until incorporated. Use a spatula to scoop from bottom of pan and fold up to ensure batter are properly mixed.

5. Pour into a bottom lined 7″ pan and baked in water bath at 155C for 70 minutes. Remove water and return cake into switched off oven to continue baking for another 10 minutes.

6. Remove and unmould. If sides are still wet, return to oven to dry in the residual heat for another few minutes.

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Custard Ingredients:

680 g water
1.5 tsp white agar-agar powder
90 g sugar
50 g unsalted butter
1/4 tsp salt
200g canned corn, blend it to puree form

240 g fresh coconut milk
70 g white hoen kwe flour

2 large drops yellow food colour

Use back the same normal 7″ round cake pan that you used to bake the sponge cake. Before pouring in the first layer of custard, just rinse the pan and shake off access water. This will enable the cake to drop out easily once it’s set in the fridge for a few hours.

1. Place water in a large stainless steel pot and sprinkle agar-agar powder over it. Then add sugar, butter and salt and using a spatula, stir until sugar has dissolved. Set aside for at least 30 minutes.

2. In a large bowl place coconut milk and hoen kwe flour and stir to mix into a thick smooth batter. Keep in fridge while you prepare the next step.

3. Heat agar-agar mixture on low heat, stirring constantly until agar-agar powder has dissolved. Do not allow the mixture to boil. Remove from heat. Add the corn puree and and the prepared coconut milk/hoen kwe batter. Use a spatula to stir until fully incorporated. Add yellow colour. Stir again to combine.

5. Return the pot of batter to the heat and continue to cook on medium-low heat until it is thick enough to coat the back of your spatula. Remove from heat and continue to stir to cool the mixture a bit so that it thickens slightly but when you lift up the spoon, it can still flow down and merge with the batter in the pot evenly.

Start assembling:~

To assemble cake, Pour 1/4 portion of the custard into the pan. Place a piece of cake on the custard. Continue with another 1/4 portion. Use a spatula to even out the custard, making sure it flows into the sides as well. Repeat until complete.Place another pan on the top and put something heavy into it to weigh down the cake.

Set well and chill in fridge for few hours before attempting to unmould.

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Condensed milk Chiffon Cake

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Condensed Milk Chiffon Cake

Ingredients:
6 eggs yolks (65g with shell)
100g corn oil
120g self raising flour
1/2 tsp salt
80g condensed milk + 50g water

6 eggs whites
90g sugar
1/4 tsp cream of tartar or 1/2 tsp lemon juice

1 tsp of coffee powder.

Line the base of an 8″ tube pan. Do not 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 70C. Remove and immediately add the flour and stir with a whisk until smooth.
2. Lightly whisk the condensed milk, water and egg yolks together and add into the flour batter to mix well.
3. Beat the egg whites until foamy then gradually add sugar to beat until firm peaks form.
4. 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. Remove a 3-4 tablespoon and mix with the coffee powder.
5. Pour half the batter into prepared pan. Drop dollops of the coffee flavored batter on top and pour in the balance natural batter to cover the coffee batter. Use a chopstick to go round the batter a couple of times and gently tap a few times to remove big bubbles.  and bake in water bath at 160C for 70-80mins or until the cake bounces back when you lightly press the top.
6. Remove from oven and invert immediately on top of a slim mug or bottle to cool completely before unmoulding.

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