Category Archives: Chiffon Cake

Chiffon #07 : Cranberries Chiffon Cake

The rabbit miss another deadline on her Chiffon Challenge hence she decided to convert the one week Chiffon Challenge to just a normal Chiffon recipe post, considering she do plan to bake another Chiffon after the completion of this one week. Today Chiffon is Cranberries Chiffon Cake and she was glad it turn out to be good.

Yeay… another success…

Cranberries Chiffon Cake1

Ingredients : for 1 x 7″ tube tin

  • 3 egg yolks
  • 20 gr sugar (optional) – I did not add more sugar since the cranberries juice have enough sweet
  • 35 gr corn oil
  • 75 gr cake flour
  • 70 gr dried cranberries (I soaked them in water for 15 minutes to moisten them)
  • 60 gr Cranberries juice (can substitute the type of juice if you want to make other flavor)
  • 1 tsp Strawberry paste (optional)
  • 3 egg whites
  • 60 gr sugar
  • 1/4 tsp cream of tartar (optional)

Method :

  1. Stir yolks, corn oil, juices, essence with a hand whisk in a bowl.
  2. Sieve in cake flour into yolk mixture and mix until smooth
  3. Whisk egg whites till foamy then add cream of tartar and sugar and continue whisking until stiff
  4. Fold the egg whites into yolk mixture one third at a time
  5. Fold in the cranberries and mix well
  6. Pour mixture into tube tin and bake untill cooked at 190C for about 35 minutes

Cranberries Chiffon Cake2

Happy eating and Happy Baking

 

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Chiffon # 06 : 3 flavors Chiffon Cake

The initial idea was to make Coconut Chocolate Chiffon Cake and turn them into marble pattern. However in the last minute I decided to  add one more flavors to make it more interesting.

For today cake,  I am using my classic Panda Chiffon recipe which I also use for Black Glutinous Chiffon and then split the batter into 3 and add different flavors for each.

3 flavors chiffon cake1  3 flavors chiffon cake2

Ingredients : for 1 x 8″ tube (I use 7″ and resulted to a very tall chiffon)

  • 4 egg yolks
  • 40 gr sugar
  • Pinch of salt
  • 30 gr corn oil
  • 50 gr coconut milk
  • 75 gr cake flour
  • 20 gr water
  • 1/4 tbsp spoon of each : Coconut paste/Taro paste/Chocolate paste
  • 4 egg whites
  • 55 gr sugar
  • 1/4 tsp cream of tartar

Method :

  1. Stir yolks, salt, sugar , coconut milk, oil with hand whisk in a bowl
  2. Sieve cake flour  and fold into yolk mixture and mix until smooth
  3. Pour the batter into 3 bowl ( The total combined batter should be around  280 – 290 gr) and then add different flavor essence into each batter.
  4. Whisk egg white until bubbly, add cream of tartar then sugar and whisk until stiff, separate meringue into 3 and fold into each bowl to get 3 type of batter.
  5. Pour mixture into chiffon tube tin and bake till cooked at 190C for 35 minutes

I am so happy today Chiffon turn out to be good, victory… yeah.

3 flavors chiffon cake3

Chiffon # 05 : Black Sesame Chiffon

Getting into day 5 I burst my bubble of confidence, today chiffon’s was not as good as I expected it to be. I over whipped my meringue  and upon folding them into the yolks batter, it started to show every sign of “Oh No”, I kept losing air bubbles and mixtures quickly turn into liquid instead the usual foamy kind.

Based on what I learn at baking course and previous failed attempt I now I can still bake and get a good taste but the cake won’t turn as high as usual nor as fluffy or airy as usual.

Normally my cake will rise to the edge of the tin, today it only rise to the middle.

Black Sesame Chiffon1

However they still taste good. Hopefully tomorrow Chiffon will be better.

Black Sesame Chiffon2

Black Sesame Chiffon3

Ingredients for Black Sesame Chiffon ( for 1 x 7″ tube tin)

  • 4 egg yolks
  • 40 gr sugar
  • Pinch of salt
  • 30 gr corn oil
  • 50 gr milk
  • 30 gr black sesame paste
  • 75 gr cake flour
  • 4 egg whites
  • 55 gr sugar
  • 1/8 tsp cream of tartar

Method :

  1. Stir yolks, salt, sugar ,  milk, oil and sesame paste with hand whisk in a bowl
  2. Sieve cake flour and fold into yolk mixture and mix until smooth
  3. Whisk egg white until bubbly, add cream of tartar then sugar and whisk until stiff before folding into the flour mixture
  4. Pour mixture into chiffon tube tin and bake till cooked at 190C for 35 minutes

I am not sure on how to grind a right sesame seed so I use this instant black sesame paste that I bought from Singapore.

Black sesame paste

Looking forward for tomorrow baking.

 

 

Chiffon # 04 : Black Glutinous Flour Chiffon Cake (aka Chiffon Ketan Hitam/Pulut HItam)

I’ve been wanting to make version of chiffon for quite sometime, black glutinous chiffon is a popular type of chiffon here in Indonesia. In Bahasa Indonesia we call it Chiffon Ketan Hitam (Ketan = Glutinous rice , Hitam = black) or in Malaysia/Singapore the name is Chiffon Pulut Hitam (Pulut is the Malay name for Glutinous rice, Hitam = same as bahasa Indonesia means black).

Not sure if you can find this in your country, in the case if you are curious the black glutinous flour have greyish/purple color  as seen below.

Black Glutinous Flour

And these are my baking result.

Black Glutinous Chiffon1     Black Glutinous Chiffon2

Love the unique smell of coconut milk in the chiffon, which really compliment the black glutinous fragrance)

I made today chiffon based on the classic Pandan Chiffon recipe, posted below in the case any of you are interested to make this famous classic chiffon.

Ingredients for Classic Pandan Chiffon ( for 1 x 8″ tube tin)

  • 4 egg yolks  ( for today chiffon I reduce yolks to 3 since I am using the 7″ tube tin)
  • 40 gr sugar ( I reduce to 35 gr sugar)
  • Pinch of salt
  • 30 gr corn oil
  • 50 gr coconut milk
  • 75 gr cake flour  ( for today chiffon I use 35 gr black glutinous flour and 40 gr cake flour)
  • 20 gr Pandan juice ( I substitute this with water)
  • 4 egg whites
  • 55 gr sugar
  • 1/4 tsp cream of tartar

Method :

  1. Stir yolks, salt, sugar , coconut milk, oil with hand whisk in a bowl
  2. Sieve the glutinous flour and cake flour together and fold into yolk mixture and mix until smooth
  3. Whisk egg white until bubbly, add cream of tartar then sugar and whisk until stiff before folding into the flour mixture
  4. Pour mixture into chiffon tube tin and bake till cooked at 190C for 35 minutes

Hope you have the chance to try this unique type of chiffon.

Cheers.

Chiffon # 03 : Sweet Cream Corn Chiffon Cake

Yay… getting into day3 and I am still not bored yet of Chiffon. I hope by the end of the week I don’t turn into a muffin for eating too many Chiffon cakes.

Today Chiffon was inspired by Sweet Corn fudge cake I learn from my baking course so I decide to twist the sponge cake recipe into chiffon considering sponge cake is also fall into the category of foam cakes where air is whipped into eggs to give lighter texture to the cake.

Below please find my Sweet Cream Corn Chiffon Cake

Sweet Cream Corn Chiffon2 

Sweet Cream Corn Chiffon3

Sweet Cream Corn Chiffon4

Ingredients : for 1 x 7″ tube tin

  • 3 egg yolks
  • 20 gr sugar
  • 30 gr corn oil
  • 70 gr cake flour
  • 120 gr cream corn
  • 4 egg whites
  • 50 gr sugar
  • 1/8 tsp cream of tartar

Method :

  1. Whisk egg yolks and sugar until sugar melted then add in corn oil and cream corn, mix well.
  2. Sieve in the cake flour and stir until smooth
  3. Whipped egg whites until bubbly add in cream of tartar then sugar, whip until firm.
  4. Fold the egg whites into yolks mixture and mix well
  5. Deposit mixture into chiffon tube tin and bake at 180C for 30 minutes or until cooked

Chiffon # 02 : Cheddar Cheese Chiffon Cake

After the healthy choice of day1, for day2 I decided to bake something cheesy and something not from my recipe.

Upon browsing for option I stumble upon a nicely baked , fluffy and moist chiffon at  mykitch3n. Lydia from mykitch3n use a interesting method in adding the cheddar cheese to the cake , which is something new and a must try to me and she have a very detailed step by step photos. Please check her blog if you are interested to know more. She baked a lot of nice cake and they all looks great.

Below is the copy paste of Lydia’s recipe ( I change it a bit to my liking)

Ingredients (makes 8-inch tube pan): I use the 7 inc tube pan, which resulted to my chiffon rise a little too high and I have to  lower down baking temp at the last 5 minutes to ensure not to over burnt the surface.
A:
60g milk
40g cheddar cheese (2 slices)
25g butter  (note :  I use corn oil instead)

B:
4 egg yolks

C:
60g all-purpose flour, sift together with corn flour
10g corn flour ( note : I use 70 gr cake flour instead)

D:
4 egg whites
90g sugar
1/8 tsp cream of tartar

For details on the how to, please click  mykitch3n to Lydia’s blog.

And below please find my baking result.

Cheddar Cheese Chiffon1 Cheddar Cheese Chiffon2

And yes the chiffon cake is  really delicious , love the nice cheesy smell.

Happy Tuesday all.

Chiffon # 01 : Green Tea Soya Chiffon Cake

Some of you whom had read my post about my baking course might know that I need to revisited and practice more on Chiffon Cake.
So after some procrastination I decided to challenge myself for a week of chiffon challenge which is daily bake of different type of chiffon  in one week. Hopefully by the end of the week I won’t get sick with the sight of chiffon cake.
Below please find my day 1 – Green tea Soya Chiffon Cake, which suits those whom prefer healthier option. I use my mum homemade soya milk for this cake.
Green tea soya chiffon1 Green tea soya chiffon2
Ingredients : for 2 x 7” chiffon tins ( I use 3 pcs of 7cm disposable paper tray )
  • 80 gr yolks
  • 200 gr sugar + pinch of salt
  • 100 gr oil + 2 tsp vanilla essence
  • 115 gr soya milk (reduced sugar)
  • 106 gr cake flour (can be 50 gr plain flour+56 cake flour)
  • ½ tsp baking powder
  • 1 tbsp greentea powder
  • 200 gr egg whites
  • 120 gr sugar
  • ½ tsp cream of tartar (optional)

Method

  1. Whisk sugar and salt with all liquid ingredients together  (oil + vanilla + soya milk)
  2. Sift flour, baking powder, and greentea powder together then add into mixture 1, mix well and set aside
  3. Whip egg whites into medium stiff meringue
  4. Whisk yolks into mixture 2 and gradually fold in egg whites
  5. Deposit the mixture into tube tins and bake 190C for 30 minutes

A pat on my back because my chiffon turn out nice and delicious, despite me only using the paper tube tray, the chiffon rise quite high.

My mum loves this not too sweet kind of chiffon and  another friend of mine Mr.A whom got the chance to taste this cake said that he likes the light and fluffy texture of the cake as well as the fresh soya smell  and  the  light hint of green tea which is his kind of liking (while me personally think a little bit more of green tea will be perfect). But then again, it’s a matter of personal taste.

I hope you got the chance to test making this and let me know what you think.