Cheddar Cheese Chiffon Cake
Ingredients for Egg Yolk Mixture:
80 gm superfine flour – sifted
1/4 tsp salt
6 egg yolks
60 ml melted butter (omit the salt if using salted butter)
3 slices of cheddar cheese
20g sugar
60 ml milk
6 egg whites
1/4 tsp cream of tartar
60 gm castor sugar Read the rest of this entry »
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 »
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 »
![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)
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.
![IMG_7762[1]](https://jeannietay.files.wordpress.com/2017/12/img_77621.jpg?w=480)
![IMG_7743[1]](https://jeannietay.files.wordpress.com/2017/12/img_77431.jpg?w=480)
Orange Chiffon Cake
Ingredients:
110g plain flour
20g caster sugar
1/4 tsp salt
5 egg yolks
70g Corn oil
100g orange juice (add more sugar if your orange is sour)
zest of one oranges
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, zest and orange 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. 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. 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_7745[1]](https://jeannietay.files.wordpress.com/2017/12/img_77451.jpg?w=480)
Baked on 3/10/2017 – added 2 tablespoons of cocoa powder to a portion of batter for marble effect
![IMG_4392[1]](https://jeannietay.files.wordpress.com/2017/09/img_43921.jpg?w=188&h=188&crop=1 "IMG_4392[1]")
![IMG_4426[1]](https://jeannietay.files.wordpress.com/2017/09/img_44261.jpg?w=188&h=187 "IMG_4426[1]")
![IMG_4429[1]](https://jeannietay.files.wordpress.com/2017/09/img_44291.jpg?w=284&h=379 "IMG_4429[1]")
![IMG_4399[1]](https://jeannietay.files.wordpress.com/2017/09/img_43991.jpg?w=316&h=316&crop=1 "IMG_4399[1]")
![IMG_4425[1]](https://jeannietay.files.wordpress.com/2017/09/img_44251.jpg?w=156&h=156&crop=1 "IMG_4425[1]")
![IMG_4408[1]](https://jeannietay.files.wordpress.com/2017/09/img_44081.jpg?w=156&h=156&crop=1 "IMG_4408[1]")
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.
