Espresso Chiffon by Valerie Ong

Ingredients

5 large egg yolks (95g)
50 gm sugar
a pinch of salt
2 tbsp instant espresso powder
20g boiling water
80g evaporated milk
60g corn oil
2 tsp coffee oil
112g cake flour
3/4 tsp baking powder

6 egg whites (250g)
1/2 tsp cream of tartar
80g sugar

Prep and Cooking Instructions
1. Preheat oven to 170C.
2. Mix espresso powder with boiling water, leave to cool.
3. Sift flour and baking powder together, set aside.
4. Whisk egg yolks, salt and sugar together until pale yellow and about 3 times the batter volume.
5. Add oil, espresso, evaporated milk and coffee oil into the egg yolk batter and mix till well blended.
6. Add flour mixture into the egg yolk batter. Whisk until well combined.
7. Use a mixer, start beating the egg whites. Add cream of tartar once the whites are foamy.
8. Once reached the soft peak stage, gradually add in sugar and beat till moist stiff shiny pointed peaks form.
9. Fold in 1/4 of the meringue into the egg yolk mixture until combined.
10. Then fold in the rest of the meringue in two portions lightly until well combined.
11. Pour batter into a 23cm tube pan, smooth the surface.
12. Place pan into a preheated oven and bake for 45-50mins.
13. Remove from oven, invert cake onto table top and leave it cool.
14. Remove cake from pan and serve.

Banana Bread Cake by Diana Gale

Banana Bread-Cake (Serves 8)

Blog/ Recipe Link http://www.thedomesticgoddesswannabe.com/2013/07/banana-bread-cake-they-call-it-bread-i.html


Ingredients:
1 egg
3 cups mashed banana
120g butter, melted
¼ cup whole milk, room temperature
1½ cups plain flour
¾ cup caster sugar
1 tsp baking powder
1 tsp bicarbonate of soda
½ ground nutmeg
½ tsp salt
1 cup chocolate chips (optional)
½ cup chopped walnuts or almond flakes (optional)
½ cup raisins or sultanas (optional)

Method:
1. Preheat oven to 175C. Prepare an 9-by5 inch loaf pan by greasing it or lining it with baking paper.
2. Whisk egg, milk, mashed banana and melted butter in a large bowl until thoroughly blended.
3. Sift flour, baking powder, baking soda and salt. Add sugar to flour mixture.
4. Add the flour mixture to the banana mixture in 3 parts and mix.
5. Gently stir in raisins/ sultanas/chocolate chips, if using. Sprinkle nuts on top, if using.
6. Bake for 55-65 minutes, until toothpick inserted into the center emerges clean.
7. Cool in baking tin for 15 minutes before transferring to a cooling rack to cool completely.

Green Tea Marble Chiffon Cake by Uginia Eugenia Uniflora

Green Tea Marble Chiffon Cake

Ingredients:
80g Cake flour
5 Egg yolks
15g Caster sugar
70g Milk
60g Butter
5g Matcha powder mix with 1 tbsp hot water

Meringue:
80g Caster sugar
5 Egg whites

Method:

1. Preheat oven to 170C

2. In a saucepan, cook milk, butter and sugar till butter melted, while is warmed add in sifted cake flour and mix well using a whisk. Combine egg yolks one by one to continue whisk it well and set aside.

3. In a mixing bowl, Whisk egg whites till foamy and add in sugar gradually whisk till stiff peaks.

4. Add one third of meringue to the cooked dough while the dough is still warmed and fold in lightly, then add remaining meringue and fold to incorporate completely.

5. Take 1/4 of the plain batter and mix with the matcha paste together.

6. Spoon plain and matcha batter alternately into an ungreased 17cm chiffon cake pan, till all the batters are used up. Gently shake and bang the pan on the table top to release air bubbles and use a chopstick to stir the batter gently to create swirl. Smooth the surface with a rubber spatula.

7. Bake at 170 deg C for the 1st 10mins, then 150 deg C for 35mins.

8. When cake is done, remove from oven and turn the pan over. Leave cake to cool in pan completely before removing it from the pan and cut it.

Apple Chiffon by Lee Ah Ying

Apple Chiffon by Lee Ah Ying

20cm chiffon cake tin
Oven temperature: 165 degrees C

Egg yolk batter:

7 egg yolks
40g vegetable oil
120g applesauce (Cook peeled and diced apple pieces with 2 tablespoons of lemon juice and 30g castor sugar. Cook until softened. Puree 2/3 of the cooked apples. Mix in remainder 1/3 into puree.)
130g cake flour

Mix the above ingredients in the listed order. Set aside.

Meringue:
7 egg whites
80g castor sugar

1. Beat egg whites until foamy. Add sugar, in 3 intervals. Beat until firm peak forms.
2. Fold in 1/3 of the meringue into the egg yolk batter. Repeat until all meringue is incorporated into the egg yolk batter.
3. Pour batter into cake tin. Bake at 165 degrees C for 30 mins/until cooked. (Adjust accordingly as every oven is different.)
4. Remove from oven, let cool in tin with tin turned upside down. Remove from tin and enjoy.

Rainbow-themed Hidden Rainbows Strawberry Chiffon for Baby Shower by Susanne Ng

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Rainbow-themed Hidden Rainbows Strawberry Chiffon for Baby Shower

Recipe link as below:-

http://lovingcreations4u.blogspot.sg/2014/03/rainbow-themed-strawberry-chiffon-with.html

Zebra Chiffon Cake by Clarine Peh

Zebra Chiffon Cake

 

Ingredient A:

3 Egg yolks

Sugar – 30g
Milk – 60g
Corn oil – 45g
Cake flour – 90g
Baking powder – ½ tsp

Ingredient B:

3 Egg Whites
Sugar – 60g
Tartar powder – ¼ tsp

Ingredient C:

Vanilla essence – ½ tsp

Cocoa powder – 1.5 to 2 tsp

Method:

1)   Separate the eggs, place the egg yolks in one bowl and the whites in another.

2) Add 30g of sugar into egg yolks and beat until the sugar is dissolved.
 
3) Add milk and corn oil, mix well.

4) Add sifted flour and stir gently till well combined and smooth. Set aside.

5) In a separate mixing bowl, whisk the egg whites until foamy. Add in 60g of sugar gradually (one-third at a time), continue beating until stiff peaks form.

6) Fold one third of the egg whites into the batter with spatula until well combined.

7) Pour the entire mixture into the remaining egg whites and fold in gently but thoroughly.

8) Divide the batter into half, mix in vanilla essence with one half and cocoa powder with the other half.

9) Alternately add 1 tablespoon of vanilla & cocoa batter into a cake tin (6 inch), put them up on top of one another until both used up. You can also put both batter in the piping bags and pipe into tin in alternative.

10) Bake in preheated oven at 170’c for about 40 minutes or until golden brown and cooked. (The baking time and oven temperatures vary depending on the types of oven)

11) When the cake is done, remove from oven and invert the pan immediately until cool completely.

Pig Pig Rock Melon Chiffon Picture Tutorial by Susanne Ng

Pig Pig Rock Melon Chiffon Picture Tutorial

Recipe Link:
http://lovingcreations4u.blogspot.sg/2014/03/pig-pig-rockmelon-chiffon-cake.html

Pandan Chiffon (Cooked dough Method) by Angel Wan

Pandan Chiffon (Cooked dough Method)

Recipe adapted from Wensdelight (very slightly modified)

Ingredients:

Egg Yolk - 5 nos
Coconut milk - 70g
Concentrated pandan extract - 40g (Sometimes i even used up to 50ml and it works well too)
**Blend fresh pandan leaves(at least 15 leaves) with water, and let it sit in fridge for 2 days. Use only the thick part that sink to the bottom.

Butter - 50g
Cake flour - 90g

Egg white - 5 nos
Castor Sugar - 80g

Cream of tar tar 1/4tsp

Method:

Preheat oven at 170 deg C
1. Cook coconut milk, butter and pandan juice together till butter melted, while is warmed add in sifted flour and mix well.

2. Follow by egg yolks, add in slowly and mix well, set aside.

3. Whisk egg whites with cream of tar tar untill foamy add in sugar whisk till stiff.

4. Add in 1/3 meringue into the cooked dough and fold well.

5. Pour this mixture back to the balance meringue and fold well till the mixture is well mix.

6. Pour into a 20cm chiffon mould, Give a few bang to remove air bubbles.  Bake at 170 deg C for the 1st 10min, then use 150 deg C bake for 35 mins.

7. Invert the cake to cool, unmould when completely cooled.
(Tip: has to fold fast when the dough is still warmed)

Pandan Kaya Chiffon by Phay Shing Tan

Pandan Kaya Chiffon by Phay Shing Tan

Pandan chiffon cake recipe (cooked dough method)

Ingredients:
2 egg yolks
28g coconut milk
16g Pandan juice
20g butter
36g cake flour (sifted)

32g caster sugar
3 egg whites
1/4 tsp cream of tartar

Steps:
1. Preheat the oven to 160 degrees Celsius and line the bottom of a 10 x 10" square tin* with baking sheet.
2. Cook coconut milk, butter and Pandan juice until the butter melts. While the mixture is still warm, add in sifted flour and mix well.
3. Slowly add in beaten egg yolks and mix well. Set aside.
4. Beat egg whites until foamy with an electric mixer. Add in cream of tartar and beat until soft peaks form. Gradually add in sugar until stiff peaks form.
5. Add in one third of the meringue into the cooked dough and fold in well. Fold in the rest of the meringue in two additions until it is well incorporated.
6. Pour the batter into the tin and bang it a few times on the table to release any air bubbles. Bake for 15 minutes. Here's how the cake looks like fresh from the oven. Oh my, this smells really heavenly!


Fudge layer recipe

 Ingredients:
(A)
400ml coconut milk
200ml Pandan water (Boil water with a few Pandan leaves that have been cut up to small pieces. For this attempt, I used the leftover Pandan juice from making the cake and top it up with water.)
90g sugar (I used 80g and hubby thinks it's not sweet enough)
1/2 tbs agar powder (I used 1 tsp and fudge turned out a little too soft)

(B)
37g custard powder
200ml water
A few drops of green and yellow liquid food coloring
1/8 tsp salt

1. Mix ingredients (B) together and stir well.
2. Mix ingredients (A) in a pot and use low heat to cook it. Stir until it boils.
3. Stir (B) again as the custard powder may have settled. GRADUALLY pour (B) into (A), keep stirring while you do so and cook until mixture thickens a bit. If you pour (B) at one shot you may get a lumpy fudge.
4. Pour fudge into base of cake tin and cover it with a layer of cake. You may push the cake a little away from the edges and spoon in a bit of fudge such that your cake will have smooth  fudge-covered sides. Repeat layering with more fudge and end off with cake.
5. Refrigerate for 2 hours or until set. Remove cake from springform pan carefully and decorate sides with dessicated coconut (optional).

Apple Raspberry Chiffon Apples by Phay Shing

Apple Raspberry Chiffon Apples

Recipe Link:
http://lovingcreations4u.blogspot.sg/2014/03/apple-raspberry-chiffon-apples.html

Strawberry Yogurt Chiffon Cake by Clarine Peh

Strawberry Yogurt Chiffon Cake

 

 

Ingredients

4 egg yolks
53ml vegetable oil
90g caster sugar
108g top flour
110g strawberry yogurt
5 egg whites
Pink colouring (optional)

Method

1.      Mix yolk with 1/3 of the sugar until it is dissolved. Add in oil and yogurt, mix well before adding the flour. Make sure, it is well combined. You may add in the pink colouring at this stage.

2.      In another clean and dry mixing bowl, add in the egg whites and beat on low speed until they get frothy.

3.      Add in the sugar in 3 small batches, mixing well after each addition. Continue beating until a stiff peak is obtained.

4.      Transfer 1/3 of this egg white mixture into the first mixing bowl. Fold the eggs white into the batter until thoroughly incorporated. Make sure that the folding process is thorough not leaving any unmixed, especially those are the bottom of the mixing bowl.

5.       Add in the rest of the egg white and fold in gently until well mixed.

6.      Pour the whole mixture into an ungreased clean tube pan. Lightly shake the pan sideways to level the batter within. I used a 17cm tin.

7.      Bake in the oven preheated at 180°C  for 30 minutes.

8.      Once done, remove the pan from the oven and invert the pan immediately. Let rest on a cooling rack to make sure that no steam is trapped within. Let cool completely on the rack before removing from tin.

 

Pulut Hitam Chiffon by Carol Lam

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pulut Hitam Chiffon

For 23 cm Chiffon Tin

Ingredient A
6 Egg Yolks (Large Eggs)
42gm Sugar
36gm Corn coil
110gm Coconut Cream
1/3 tsp Salt
80gm Black Glutinous Rice Flour
40gm Cake Flour

Ingredient B

6 Egg Whites
102gm Sugar

Method 1. Preheat oven to 180 Degree.
2. Mix egg yolks, sugar and oil together. Add in coconut milk and salt.
3. Combine Cake flour and Black glutinous rice flour. Sift directly into the yolk mixture. Mix until well combined. Set aside.
4. Egg whites into a clean bowl, beat on low speed for 2 mins and turn to high speed until soft peaks. Add sugar at 3 intervals and beat until stiff peaks.
5. Fold ¼ of egg whites into the batter. Repeat with another ¼ of egg whites.
6. Pour batter into remaining egg whites and fold until well combined.
7. Pour batter into a clean pan, lightly shake it left and right to level cake and bake for 60 mins.
8. Remove cake from oven immediately and invert to cool down completely before removing from pan and slicing.

Adapted from

http://annieliciousfood.blogspot.sg/2012/06/black-glutinous-rice-chiffon-cake.html

Osmanthus/Green tea “Rainbow Cloud” Chiffon Cake by Susanne Ng

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Osmanthus/Green tea “Rainbow Cloud” Chiffon Cake

Ingredients (makes one 17cm chiffon tin)
3 egg yolks
20g sugar
35g vegetable oil
45ml boiled water

1 tbsp osmanthus flowers

1.25 tsp matcha powder

60g cake flour (+ 1/3 tsp cake flour for the patterns x 4)

Red, yellow, green, blue wilton colours (for the rainbow)

 

(Meringue for patterns)

1 egg white

1/6 cream of tartar

 

(Meringue for cake)

4 egg whites
45g sugar
1/4 tsp cream of tartar

 

Method:-

1. Preheat oven to 160°C.

2. Use a wilton food marker to draw rainbow patterns on the chiffon tin. The marker is fully erasable during washing. 

3. Infuse 1 tbsp osmanthus flowers in 50 ml boiling water and cover for 15 mins to make osmanthus tea. Filter away the flowers to get the tea, but keep the flowers for the main cake batter later.

4. Beat egg yolks with sugar with whisk till pale yellow/white before stirring in oil and osmanthus tea (filtered).

5. Add in 60 g sieved cake flour and whisk till no trace of flour found.

6. Meringue for patterns: Beat 1 egg white with 1/6 tsp cream of tartar till stiff peak.

7. Rainbow pattern: Scoop out 1 tsp of egg yolk batter into 4 separate bowls each. Add in a tiny dip of red/yellow/green/blue colours to each bowl. Add 1/3 tsp of cake flour to each bowl and mix well. Scoop over 2 tbsp of meringue. Quickly but gently fold it in till well-combined.

8. Use a wilton 230 tip to pipe the red rainbow line, follow by yellow, green and blue lines. For lines with even thicknesses, it is best to drop the patterning batter onto the tin instead of piping directly. Bake the patterns for 1.5 min. *For good transfer of patterns, patterned batter onto tin must be thick.

9. To the rest of the remaining egg yolk batter, add in 1.25 tsp matcha powder and the remaining osmanthus flowers. Mix well.

10. Meringue for cake: Beat 4 egg white with 1/4 tsp cream of tartar till stiff peaks form, adding the sugar in 2 additions.

11. Fold the meringue into the egg yolk batter in 3 additions using flexible spatula or hand.

12. Pour in the cake batter gently over the pattern, making sure that it is covered without air pockets. Then the rest of the batter from a height.

13. Bake the cake in preheated 160°C oven for 20 minutes, then 150°C for 30 mins (to reduce browning for the patterns).

14. Invert when cake is removed from oven and unmould when cake is cool.

15. For the clouds, sieve icing sugar over a cloud template. Gently press on the icing sugar to make fluffy imprints. *This step to be done right before serving.

Mandarin orange chiffon "oranges" by Phay Shing

 

 

 

 

 

 

 

 

 

Mandarin orange chiffon "oranges"

Recipe is adapted from http://smallsmallbaker.blogspot.sg/2012/02/mandarin-orange-chiffon-cake.html. This recipe makes only a small portion, enough batter for 4 "oranges" and one small cake, so you may want to double or triple it.

Ingredients:

1 egg yolk (65g egg)

6g caster sugar
10g vegetable oil (I used canola oil)
14ml freshly squeezed Mandarin orange juice
1 tbs orange zest
17g cake flour
1/8 tsp baking powder

Orange gel food colouring

Meringue:

2 egg whites
16g caster sugar
1/12 tsp cream of tartar

Decoration:

Compound white chocolate, finely chopped

Green tea powder

Steps:

1. Preheat oven to 160°C

2. Whisk egg yolk and caster sugar until well combined. Add in oil, followed by orange juice and zest.

3. Whisk sifted flour and baking powder into the batter bit by bit until there is no trace of flour.

4. In a clean bowl, beat egg whites and cream of tartar with an electric mixer. When soft peaks are formed, gradually add in sugar and beat until stiff peaks are formed and the bowl can be overturned without the meringue falling out.

5. Add 1/3 of the meringue into the egg yolk batter and mix well. Fold in gently but quickly the rest of meringue in 2 additions until there is no trace of egg whites. Tap the bowl a few times on the table to release any trapped air bubbles in the batter.

6. Spoon batter into round-bottomed glass bowls (mine were about 8cm in diameter and 6.5cm in height). Fill the glass bowls until they are about slightly more than half full.

7. Bake for 15 minutes, then lower the temperature to 150°C for another 10-15 minutes.

8. Invert the bowls immediately onto a cooling rack. Let the cakes cool completely before GENTLY unmolding by hand as the cakes are very soft and fragile. Store the cakes in an airtight container to prevent them from drying out.

9. In order to shape the cakes into orange shapes, begin by using a citrus juicer to make an indent at the top of the hemisphere. Hold the juicer in place for several second before releasing it. If you find that the indent is not deep enough, repeat this step.

10. Next, gently gather/ pinch in the bottom of the hemisphere if it flares outwards too much to look like an orange, and place the cake on a paper cupcake liner.

11. Make the "wrinkles" at the top of the orange by using the back of a butter knife to imprint 5 indents. Hold the cake by cupping it with one hand and press the back of the knife firmly on the cake. Rock the knife gently forwards and backwards, and side to side to make the imprint. Repeat if necessary to ensure that the imprints do not disappear.

12. Divide the white chocolate into 2 portions and place them in small bowls. Place the bowls in a small saucepan of hot water and keep stirring until the chocolate melts and flows easily. Add some green tea powder to one of the bowls and stir until the powder and chocolate are well combined and smooth. You may pipe the "stem stubs" onto the oranges using piping bags but I prefer to use a toothpick to apply the chocolate for such a small volume. Draw a star in the middle of the orange using the green tea white chocolate. When it has set, add a drop of plain white chocolate at the center of the "star".

Mandarin Orange Chiffon Cake by Susanne Ng

Mandarin Orange “吉” Chiffon Cake

3 egg yolks

25g caster sugar

50ml vegetable/canola oil

50ml mandarin orange juice

Zest of 1 small mandarin orange

80g cake flour (+ ½ tsp cake flour for the pattern)

Tiny dip of red gel food colouring (for the pattern)

3 small mandarin oranges

Meringue:

4 egg whites

45g caster sugar

¼ tsp cream of tartar

Method:-

1. Preheat oven to 160°C.

2. Prepare mandarin orange slices from 3 small oranges. Clean and then pat dry with a kitchen towel.

3. Beat egg yolks with sugar with whisk till pale yellow/white before stirring in oil and milk.

4. Next add in sieved flour and whisk till no trace of flour found.

5. Meringue:  Beat the egg whites with ¼ tsp cream of tartar till stiff peak, mixing in caster sugar in 2 additions.

6. Pattern: Scoop out 1.5 tsp of egg yolk batter, add in a tiny dip of red gel colouring and ½ tsp of cake flour. Mix into gruel and scoop over 3 tbsp of meringue. Quickly but gently fold it in till well-combined.

7. Use a wilton 5 tip to pipe the “吉” on the base of the chiffon tin. Rotate the tin as you pipe along the circular centre. Bake the patterns for 1.5 min.

8. Arrange the mandarin orange slices in the desired pattern at the base of the chiffon tin. In my case I used 2-3 slices of oranges to form the base of each “mandarin orange” in the cake.

9. Fold the rest of the meringue into the egg yolk batter in 3 additions using flexible spatula or hand.

10. Pour in the mandarin orange batter gently over the pattern and oranges.

11. Bake the cake in preheated 160°C oven for 50 minutes.

12. Invert when cake is removed from oven and unmould when cake is cool.

13. Complete the mandarin orange patterns in the cake by adding slices of mandarin oranges to create a 3D effect (there will be a slight groove to place them in).

Honey Pear Tea Chiffon "Pears" by Phay Shing Tan

Recipe for Honey Pear Tea Chiffon "Pears"

Adapted from recipe for Yuzu chiffon cake

Ingredients:
3 egg yolks (65g eggs)
80g cake flour
20g caster sugar
52g honey pear tea jam
40g vegetable oil (I used canola)
50g hot water
1/4 tsp vanilla essence (optional)
1/3tsp baking powder

Meringue:
4 egg whites
45g caster sugar
1/4 tsp cream of tartar

Leaves and stems decoration:

Chocolate coated biscuit sticks

Green tea powder

White compound chocolate

1. Dissolve pear jam in hot water. Set aside to cool.
2. Preheat oven to 160°C
3. Whisk egg yolks and caster sugar until well combined. Add in oil, followed by pear jam dissolved in water. Mix in vanilla essence.
4. Whisk sifted flour and baking powder bit by bit until there is no trace of flour.
5. In a clean bowl, beat egg whites and cream of tartar with an electric mixer. When soft peaks are formed, gradually add in sugar and beat until stiff peaks are formed and the bowl can be overturned without the meringue falling out.
6. Add 1/3 of the meringue into the egg yolk batter and mix well. Fold in gently but quickly the rest of meringue in 2 additions until there is no trace of egg whites. Tap the bowl a few times on the table to release any trapped air bubbles in the batter.
7. Spoon batter into round-bottomed glass bowls (for the big pears) and egg shells* (for the small pears). Fill the glass bowls until they are about slightly more than half full and the eggshells until they are about 1/2- 2/3 full.
8. Bake for 15 minutes, then lower the temperature to 150°C for another 10-15 minutes.
9. Let the cakes cool completely before unmolding by hand. Store the cakes in an airtight container to prevent them from drying out.

10. Shape the small pears by wrapping each cake with cling wrap and tying a rubber band about 1/3 from the top as shown in the picture. Leave the rubber band on overnight.

11. Melt some chopped white compound chocolate over a double boiler and add in some green tea until the desired shade of green is reached. Keep stirring the mixture with a spoon until it is smooth. Transfer the green tea white chocolate into a piping bag with a No.3 Wilton piping tip. Lay out some biscuit sticks on a baking sheet and pipe leaves onto the sticks. When the chocolate has set, gently peel off the sticks. If the leaves break off the stems by accident, you may melt some milk chocolate to "glue" them back or use Nutella if you are feeling lazy.

12. Assemble the big pears by joining 2 cakes baked in glass bowls to form a sphere. Use a toothpick to make a hole from the top of the pear. Insert a biscuit stick with leaf attached. Break off the lower portion of the biscuit stick if it is too long.

13. Assemble the small pears by using a toothpick to make a hole at the top of each pear and inserting a biscuit stick.

 

* Please refer to my earlier post for preparation of eggshells for baking chiffon in them: http://culinarykitchenette.blogspot.sg/2014/01/orange-milo-chiffon-horse-cakepops-by.html