Posts Tagged chiffon/sponge
June 20, 2018 at 5:37 am · Filed under Anything about food, cakes, chiffon/sponge ·Tagged cakes, chiffon/sponge, limoncello
Limoncello Chiffon
Ingredients:
100g plain flour
10g corn flour
20g caster sugar
1/4 tsp salt
5 egg yolks
60g Corn oil
25g Limoncello Liqueur
75g Water or milk
Optional: zest from 1 lemon
6 egg whites
1/4 tsp cream of tartar
60g caster sugar
Method:-
1. Sift flour and salt together. Set aside.
2. Mix together oil, yolks, Limoncello and water until well blended. 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. Lightly incorporate the meringue into the batters using a hand whisk and for the final part,switch to a spatula to scoop from bottom and fold on to the batter to ensure even mixing.
5. Pour in the batter into an 8″ (20cm) tube pan. Use a skewer to run lightly around the top to smoothen the surface.
6. Place the cake pan into a shallow non leaking pan and place these into a bigger pan. Pour hot water into the largest pan to about 1 cm or less in height.
7. Bake the cake on the lowest rack at 160C for 88-90 minutes or until cake is done. Tent the cake if it gets too brown. After removing cake from the oven, immediately invert to cool completely before unfolding.
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June 16, 2018 at 12:55 pm · Filed under Anything about food, cakes, chiffon/sponge ·Tagged cakes, chiffon/sponge
Bandung (rose flavour fruit tea) Chiffon Cake
Ingredients:
100g plain flour
10g corn flour
20g caster sugar
1/4 tsp salt
5 egg yolks
60g Corn oil
100g rose fruit tea
1 drop of tutti frutti oil
6 egg whites
1/4 tsp cream of tartar
60g caster sugar
Method:-
1. Sift flour and salt together. Set aside.
2. Mix together oil, yolks, tutti frutti oil and rose fruit tea until well blended. Mix well before sifting in flour mixture and mix until combined. Divide into 3 portions and add some rose red color for the ombre effect. 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. Divide into 3 equal portions for the 3 divided yolk batter.
4. Lightly incorporate the meringue into all the batters.
5. Pour in the lightest batter first into an 8″ tube pan. Even out the sides before gently scoop in the second bowl of batter. Repeat with the last bowl and use a skewer to run lightly around the top to smoothen the surface.
6. Place the cake pan into a shallow non leaking pan and place these into a bigger pan. Pour hot water into the largest pan to about 1 cm in height.
7. Bake the cake on the lowest rack at 160C for 90 minutes or until cake is done. Tent the cake if it gets too brown. After removing cake from the oven, immediately invert to cool completely before unfolding.
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March 16, 2018 at 6:13 am · Filed under chiffon/sponge, Uncategorized ·Tagged cakes, chiffon/sponge, chocolate
Double Chocolate Chiffon with
Chocolate Bailey Cream
Adapted from Enne Ty’s recipe which can be seen here
Ingredients:
5 yolks (65g egg with shell)
50g castor sugar
75g oil
70g full cream milk
30g chocolate Bailey Cream
100g Self raising flour
10g Cocoa Powder
1/4 tsp salt
70g chocolate (I used Callebaut 54% bitter sweet chocolate chips)
5 egg white
100g castor sugar (you can reduce sugar but I find it better with more sugar as I am using bitter sweet chocolate)
1/4 tsp cream of tartar Read the rest of this entry »
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March 12, 2018 at 1:28 am · Filed under Anything about food, cakes, chiffon/sponge ·Tagged cakes, chiffon/sponge, lemon, orange
Orange Lemon Sponge Cake
Ingredients:
70g plain flour
10g corn flour
20g caster sugar
1/4 tsp salt
6 egg yolks
50g Corn oil
70g orange/lemon juice – juiced from 1 large orange and 1/2 a lemon (mix and measure out 70g)
zest of one orange and lemon
6 egg whites
1/4 tsp cream of tartar (you may omit or replace with 1 tsp of lemon juice or vinegar)
60g caster sugar Read the rest of this entry »
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February 27, 2018 at 2:05 am · Filed under Anything about food, cakes, chiffon/sponge, Uncategorized ·Tagged cakes, chiffon/sponge, oil, orange
![IMG_0426[1].JPG](https://jeannietay.files.wordpress.com/2018/02/img_04261.jpg?w=532&h=532)
![IMG_0405[1].JPG](https://jeannietay.files.wordpress.com/2018/02/img_04051.jpg?w=529&h=529)
Mandarin Orange/Lemon Chiffon
Chiffon Cake
Ingredients:
100g plain flour
10g corn flour
20g caster sugar
1/4 tsp salt
5 egg yolks
60g Corn oil
100g mandarin orange/lemon juice – juiced from 2 mandarin orange and 1/2 a lemon (mix and measure out 100g)
zest of one mandarin orange and lemon
6 egg whites
1/4 tsp cream of tartar (you may omit or replace with 1 tsp of lemon juice or vinegar)
60g caster sugar
![IMG_0403[1].JPG](https://jeannietay.files.wordpress.com/2018/02/img_04031.jpg?w=335&h=335)
Method:-
1. Sift flour and salt together. Set aside.
2. Mix together oil, zest and juice until well blended. 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.
6. Bang the cake pan on the kitchen bench to remove large air bubbles. Place the cake pan into a shallow non leaking pan and place these into a bigger pan. Pour hot water into the largest pan to about 1 cm in height.
7. Bake the cake on the lowest rack at 160C for 80-90 minutes or until cake is done. Tent the cake if it gets too brown. After removing cake from the oven, immediately invert to cool completely before unmoulding.
![IMG_0408[1].JPG](https://jeannietay.files.wordpress.com/2018/02/img_04081.jpg?w=507&h=507)
![IMG_0409[1]](https://jeannietay.files.wordpress.com/2018/02/img_04091.jpg?w=509&h=509)
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January 15, 2018 at 12:34 am · Filed under Anything about food, chiffon/sponge, Uncategorized ·Tagged cakes, chiffon/sponge, Pandan
Pandan Chiffon Cake
Ingredients:
110g cake flour/superfine flour
10g corn flour
20g caster sugar
1/4 tsp salt
5 egg yolks
70g Corn oil
20g coconut milk
80g concentrated pandan juice (blend a bunch of leaves with some water, squeeze out the juice and let it sit for a while until you see a layer of clear juice on the top. Discard the clear liquid and use the dark coloured pandan juice)
6 egg whites
1/4 tsp cream of tartar (you may omit or replace with 1 tsp of lemon juice or vinegar)
60g caster sugar
Method:-
1. Sift flour and salt together. Set aside.
2. Mix together oil, coconut milk, 20g sugar and pandan juice until well blended. Add the yolks and mix well with a hand whisk before sifting in flour mixture and mix again 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.
6. Bang the cake pan gently on the kitchen bench to remove large air bubbles. Place the cake pan into a shallow non leaking pan and place these into a bigger pan. Pour hot water into the largest pan to about 1 cm in height.
7. Bake the cake on the lowest rack at 160C for 80-90 minutes or until cake is done. Tent the cake if it gets too brown. After removing cake from the oven, immediately invert to cool completely before unmoulding.
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