Gula Melaka Pandan Chiffon Cake

 

9" Earl Grey Rose Pistachio Chiffon Cake for a father birthday

9" Earl Grey Rose Pistachio Chiffon Cake

8 inches Earl Grey Rose Pistachio Chiffon Cake

Recently baked a lot of cake orders on Earl Grey Rose Pistachio Chiffon Cake. 

Earl Grey Rose and Pistachio Chiffon Cake

Kuih Talam and Pandan Chiffon Cake

Baked the chiffon cake and Kuih Talam few weeks ago for my LG members. 

Recipe adapted from Kathrine Kwa youtube video
Ingredients: 

Ingredients for bottom layer 10g green peas flour 30g tapioca flour 120g rice flour 130g caster sugar 1/2 tsp salt 300ml pandan juice ( 6 pandan leaves blended with 300ml of water) 200ml thick coconut milk 120ml water 1/2 tsp alkaline water
add a drop of green food colour (option) Ingredients for top layer 50g rice flour 25g tapioca flour 250ml thick coconut milk 1 tsp salt 250ml boiling water

Method:
1. in a mixing bowl, add green peas flour, tapioca flour, rice flour, sugar, salt, pandan juice, thick coconut milk and alkaline water, stir until mix well. Sieve the mixture, add 120ml water to it.
2. Boil the mixture and keep stirring until the mixture slightly thicken, remove from heat and pour into a grease plate, steam for 18 mins in medium heat until the mixture is cooked.
3. In a clean mixing bowl, add rice flour, tapioca flour, coconut milk and salt, stir until mix well. Add hot boiling water. Sieve the coconut mixture and pour on top of the green layer. Let it steam for 18 mins in medium heat until the mixture is cooked.

Tri-Flavoured Chiffon Cake 三味戚风蛋糕

Chiffon Cake, a light and airy cake which is popular among Asian. There are many different recipes and may be "rules" for baking a successful chiffon cake (which the cake sponge will not collapse or shrink a lot, once the cake is out from the oven). I used to adhere to my pandan chiffon cake recipe which I baked a lot recently for fundraiser.  

In this Tri-flavoured Chiffon Cake recipe, first rule is "you have to know your oven", yes, as simple as the rule yet very difficult for us baker to remember the fundamental baking rule. I placed an oven thermometer in my oven to monitor the actual temperature while baking the chiffon cake. 

In my recipe, I don't use cream-of tartar and baking powder. Beat the egg whites to the exact soft peak is very important. Combine the meringue into egg yolks mixture by using the correct folding technique is crucial for a successful chiffon cake. Yes, even I abide with the above rules I still encounter many times of unsuccessful bakes. We are human after all. ^^ There are many factors contributed to it, for instance, water in the mixing bowl, oily unclean cake pan., etc. 

(18cm chiffon cake pan)
Ingredients for egg yolk mixture:
4 egg yolks
20 g sugar
50 ml olive oil
50 ml thick coconut milk
90 g cake flour
1/2 tsp vanilla extract
1/2 tsp strawberry essence
a drop of pink food colouring
1/2 tsp coffee emulco 
a drop of brown food colouring
a drop of pandan paste

Ingredients for meringue:
5 egg whites
50 g sugar
a pinch of salt

Method:

1. In a bowl, hand whisk egg yolks and sugar until the sugar dissolves and the egg yolks is light and pale. 

2. Add vanilla extract, olive oil and coconut milk. Mix well.

3. Sift in the cake flour in three batches, mix well.

4. Divide the batter into three equal portions with a spoon (I didn't weight my cake batter)

5. Add strawberry essence and a drop of pink food colouring to one portion of batter. Mix well.

6. In another portion of batter, add coffee emulco and a drop of brown food colouring. Mix well.

7. For the remaining batter, add a drop of pandan paste. Mix well.

8. In a clean KitchenAid mixing bowl, add egg whites and a pinch of salt. Mix with speed 4 for a while until bubbles form. Turn the mixing speed to 10, add in sugar in three batches. Beat the egg whites until soft peak stage. 

9. Scoop two heap tablespoons of meringue into each batter respectively. Stir well each batter to break down the mixture. Then divide the remaining meringue into three equal portions, gently fold in the meringue into each egg yolks batter.

10. Pour the batters into a chiffon pan layer by layer. Use a spatula to even out the surface of each layer. Gently tap the cake pan against the tabletop to remove trapped air bubbles.

11. Bake in preheated oven at 140~150C for 55 mins. or toothpick come out clean.

12. Once baked, remove the cake pan from oven, invert the cake pan to let it cool down completely. 

13. Dislodge the cake only when it is cool. 

Black Sesame Chiffon Cake 黑芝麻戚风蛋糕

Chiffon cake is the cake I love to bake regularly at home, it is a soft and fluffy simple cake, love the way it is with no icing or cake decoration. The best part of baking one still because I love to unmold the cake with bare hands.  

My Black Sesame Chiffon Cake doesn't turn out as black as the photo in the recipe book, it confirmed that Keiko is using the pure black sesame paste and mine is not the one. However, I used the fresh crushed black sesame powder, the chiffon cake is filled with black sesame aroma. Try to bake one, you will love it! 

I made a minor change in the method of making meringue, the corn flour was added to the egg yolks mixture instead like in the original recipe added to the meringue.  It is just because I think the meringue can be whisked better without flour in it.

Note: I will be sifting again, we didn't plan to do it this month, but an opportunity arise and my family think we have to do it before we leave for summer. I know I will be very busy packing up the whole house within a few days time, as the schedule moving date is close to end of this month. Please pardon me if I can not visit your blog to say thank you for supporting Little Thumbs Up as I should do. I will try to schedule the system to post my back log baking as there is still one or two related to milk theme. Thank you!

烤焙戚风蛋糕是我特别喜欢的，没有华丽的装饰，只有你和那老实的蛋糕。最大的喜悦。。。还是空手脱模。就如我一直以来写博格，懒洋洋的，没舍大起大落，写写又停停的也过了好多年。这个月是我的博格七年来第一次的风花雪月，想说有你们真好！

黑芝麻戚风蛋糕不黑的原因。。。我用的黑芝麻糊不是纯黑芝麻。用了现磨的黑芝麻蛋糕香气十足。在弄蛋白方法上做了小更动，把粟粉加在蛋黄里是我认为会比较容易把蛋白打好。

通告：我将会在这个月里搬家这原本不是在计划中的。但一个很好的机会出现，我家人决定这事该在暑假之前办妥。如我没法探访你的博格，请见谅！我想借此机会谢谢大家支持小拇指。

Recipe adapted from Okashi Sweet Treats Made with Love by Keiko Ishida with minor change
Ingredients:
70g pastry flour, sift flour once
5 egg yolks
20g brown sugar
20g black sesame paste
60g water (used milk)
40g canola oil
20g black sesame seeds (used freshly crushed black sesame powder)
10g corn flour/rice flour

Meringue:
5 egg whites
90g caster sugar

Method:

1. Preheat oven to 160C. 

2. Combine egg yolks, brown sugar and black sesame paste in a bowl and mix well. Gradually add in the flour (pastry +corn flour+black sesame powder) in small batches. In the mean time alternately add milk and canola oil. Mix until the batter is sticky. (note, the batter should not be too stiff when stir with spatula)

3. Make meringue. Beat egg whites until foamy. Add sugar in 3 batches. Beat until the meringue is stiff peaks.

4. Add 1/3 of the meringue into egg yolk mixture, mix well. Then add the remaining meringue (in 2 batches), FOLD to incorporate completely before adding another batch of meringue.

5. Pour batter into ungreased chiffon cake tube pan. Bake for 45 mins. When done, remove the cake from oven and turn it upside down, leave it to cool.

6. Unmold from cake pan when the cake is completely cool. 

I'm submitting this post to Little Thumbs up (May 2014: Milk) organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Tze of Awayofmind Bakery House.

Cook-Your-Books #12 @ Kitchen Flavours

Vanilla Milk Chiffon Cake

This is one of my son favourite cake, soft texture of chiffon cake... I call him "old man" as he likes to eat this type of texture :D I actually baked this cake the same day as the Topo Map Butter Cake. My son likes this chiffon and his friend likes the butter cake.

 

I was trying to make a chocolate swirl pattern in the chiffon but obviously the chocolate batter is not enough to make a pretty swirl. Overall still a lovely cake with nice soft and bouncy texture. Have to beep up on my baking skill. A recipe from Carol.

Recipe from Carol
Ingredients for flour mixture:
5 egg yolks
30g fine sugar
60g olive oil
120g top flour/cake flour
1 tsp vanilla essence
6 tbsp milk

Ingredients for meringue:
5 egg whites
60 fine sugar

Method:
1. Add fine sugar and egg yolks in a bowl, whisk until well mix.
2. Add olive oil, sift in flour alternate with milk in two batches. whisk until mixture is smooth.
3. In another mixing bowl, whisk egg whites until bubbles, add in sugar in three batches. Whisk until the meringue is soft peak.
4. Add 1/3 of meringue into egg yolks mixture, mix well. Fold in the rest of the meringue in two batches.
5. Pour the cake batter into baking pan. Knock the baking pan on the worktop a few times to release trap bubbles in the batter.
6. Place the baking pan into oven and bake at 160C for 50 mins.
7. When cake is baked. Take it out from oven immediately and turn it upside down. Cool completely before dislodge the cake from mould.

Cream Corn Cranberry Chiffon Cake

我对孩子学键盘本来只是抱着让他参于团体的心态，却没想到孩子自己对键盘的热忱让他可以完成“孩童团体键盘”班而正式步入个人钢琴课。

本来七人组的团体到最后一堂课也只剩四个孩子，而我从没想过我的孩子会是那坚执到最后的其中一个。明天（28/7/2012），他将在老师朋友面前弹出他的第一次钢琴演凑 。四岁的他为自己选了“Ten Little Indians" 曲子。

回想这一年多以来，每堂课都必须家长倍伴曾是让我很困扰的问题。那可是本来我可自由上美容院的日子！加上键盘课的时间是那最不实合孩子的下午班，开始上课时好多时候孩子都会因太累了而显得精神无法集中，有过动的现象。记得有一次，孩子过动得过火我气愤的告诉他“如果你不想专心，不想学键盘，那更好！我们现在就离开。” 说罢就拉着他要走，没想到孩子尽哭着说他要留下，他还要学键盘。那是第一次让我看到孩子对学习的任真，坚执。

在看到孩子的热忱后，我诚认我是对他有了不一样的要求。我开始要孩子每天练习弹个30 分钟。好多时候当面对比较难的曲子，他都有“今天就练到这里好了。”的心态。有好多次，练习完后是抱着我哭的。这样的一个孩子对每一堂课还是期待的。

后记于12/8/2012：

上了两堂钢琴课，老师题意孩子报名参加Creative Musicianship Class (CMC)，我想学钢琴这回事。。。是来真的了。

Ingredients for flour mixture:
5 egg yolks
20g fine sugar
60g olive oil
100g top flour
100g cream corn
50g dried cranberry, finely chopped


Ingredients for meringue:
5 egg whites
60g fine sugar
1 tsp lemon juice

Step:
1. Add fine sugar and egg yolks, whisk until well mix.
2. Add olive oil, add cream corn and dried cranberry. Sieve in flour. Stir until mixture is smooth.
3. In the mixing bowl, whisk egg whites until bubbles, add in lemon juice and sugar. Whisk until the meringue is stiff peak.
4. Add 1/3 of meringue into the egg yolks mixture, mix well. Fold in the rest of meringue in another two batches.
5. Pour the mixture into baking pan. Knock the baking pan on the worktop to release trap bubbles in the battter.
6. Place the baking pan into oven, bake at 170C for 50 mins.
7. When cake is baked. Take it out from oven and turn it upside down immediately. Cool completely before dislodge the cake from mould.

Pandan Chiffon Cake

This is another overdue post... a light and airy chiffon cake. On Good Friday, our Life Group had a picnic at Jurong West Ave 3 open space area. I baked this pandan chiffon cake and prepared some salmon spread sandwishes to bring along. The texture of the chiffon cake is... super soft, it is tall, light and airy the kids and adults like it very much.  

  

Recipe adapted from Carol's Vanilla Milk Chiffon Cake with minor changes 
Ingredients for flour mixture:
6 egg yolks
30g fine sugar
60g olive oil
120g top flour
6 tbsp milk
1 tsp pandan paste (screwpine essence/paste)
a few drops vanilla essence

Ingredients for meringue:
6 egg whites
60g fine sugar
1 tsp lemon juice

Step:
1. Add fine sugar and egg yolks, whisk until well mix.
2. Add olive oil, sieve in flour alternate with milk in batches. Add pandan paste. Stir until mixture is smooth.
3. In the mixing bowl, whisk egg whites until bubbles, add in lemon juice and sugar. Whisk until the meringue is stiff peak.
4. Add 1/3 of meringue into the egg yolks mixture, mix well. Fold in the rest of meringue in another two batches.
5. Pour the mixture into baking pan. Knock the baking pan on the worktop to release trap bubbles in the battter.
6. Place the baking pan into oven, bake at 170C for 50 mins.
7. When cake is baked. Take it out from oven and turn it upside down immediately. Cool completely before dislodge the cake from mould.

Wishing You A Happy & Prosperous Year Of Dragon

Hi friends, thank you for visiting my blog while I was away for 3 weeks holiday. The wishes you leave for me warm my heart!

This year is a special year for me and my family. I'm thinking of slow down the pace in my kitchen and spending more quality times with my dearly hubby and son. Yes, hope to fulfill this point in the year of Dragon! There are many things I want to achieve and fulfill in life, hope this year is a good start for me and my hubby to make things happen.

Yes, 3 weeks of break from Internet is good! It clears my mind and thank God for giving me new vision. New direction of what me and my family need to chase after. I'm still in the process of tidy up my photos will share with you once I'm done. 

I didn't intend to start my baking so soon, but Gabriel's school is organizing a potluck party on Friday to celebrate Chinese New Year. I baked two 8 inch chiffon cakes for him to bring to the party. Why chiffon cake? because my boy loves it! The step to make the chocolate chiffon cake is a bit different, the oil, milk and sugar were boiled and add in the flour mixture to cook until the batter no-longer stick to the pot before mix in the eggs and egg whites. The recipe is from Carol.

Let us usher the year of Dragon in high spirit!!

May Good Health and Wealth embrace you and your family always!

Gong Xi Fa Cai! 

 

Clitoria Flower Chocolate Chiffon Cake

Melacca is famous for lot of things such as: chicken rice balls, gula melaka, coffee, art and craft, nyonya kuehs, etc.

I know most of the foodbloggers who love to make kuehs like me will be interested to know where to get the Dried Clitoria Ternatea or Butterfly pea flowers or Bunga telang. With this flower, we are able to produce the food in natural blue. Yes, I managed to buy the flower from Melacca! How I found it? Well, I asked nearly each food stalls which I stopped over at 鸡场街 about this flower, not a single stalls selling it! I managed to buy the flowers from a nyanya kuehs shop at the side lane out from 鸡场街, with RM5.00 a pack. After that I bought another two packs with a cheaper price from an old run down grocery shop at the end of 鸡场街, with RM1.60 a pack.

So sorry that I was in a hurry that I didn't note down the shop's name. The grocery shop is at the left side of the ice kacang stall, opposite the public toilet which is at the end of 鸡场街. With this clue, hope you are able to find the dried clitoria flowers too.

If you are my usual reader you will know that I rarely baked a big cake with the beautiful frosting, the reason of that is it requires time to do the deco and also I have no confidence in baking a big cake. 

WT's birthday was on Halloween, as we were just back from Penang and I didn't have time to shop for a good cake, I decided to brave myself baking a cake for him. His answered was "I can buy one when I get home!" Haha...no confident in my cake deco.

The cake sponge is a chiffon cake just because Gabriel likes this kind of soft cake. Do you see the green chiffon cake above? The blue juice of dried clitoria flowers mixed with the egg yolk and egg white turned the batter into green, I was thinking whether this is as simple as blue + yellow = green. 

The chocolate ganache didn't turn out well, I tried to stabilise it with a piece of gelatin but it was still runny. I fridged the cake for a few hours before WT cut the cake. He was delighted to see the cake .... haha, at least this is not a plain chiffon cake :) Gabriel also said yummy to this cake!

I really need to practise more on cake baking and deco!

Happy Birthday WT!

Recipe from Ah Tze's kitchen play

6" round springform pan

A. Egg yolk batter

5 egg yolks

90g top flour

15g fine sugar

30ml olive oil

5 tbsps dried clitoria flowers juice

B. Egg white mixture

5 egg whites

1 tsp lemon juice

60g brown sugar

C. Chocolate Ganache

200g dark chocolate, chopped

125ml double cream

D. Deco

Walnuts

Almonds

Strawberries

Bluberries

Steps:

1. For egg yolk batter: Mix the egg yolk with sugar, whisk until creamy. Add olive oil. Add the flour alternate with flower juice. Set aside.

2. For egg white mixture: Beat the egg white with lemon juice until foamy, add in half of the sugar, beat in high speed until soft peak, add in another half of sugar until stiff peak.

3. Stir in a portion of B to A. Fold in B to A in 3 portions.

4. Pour in the batter into baking pan, knock the pan on table top to reduce the bubbles forming in between batter. Bake at 170C for 40-45 mins.

5. Once baked, turn upside down the pan to let the cake shrinks to flat top. Let it cool completely before deco.

6. For chocolate ganache: melt the chocolate, cream in a double boiler over barely simmering water, stiring occasionally until smooth, add in the soften gelatin. Set aside to cool and it will thicken slightly. Refrigerate for later use.

7. For Deco: Pour the chocolate ganache on the cake, fridge it for an hour before deco. 

Oreo Chiffon Cake

I edited the post by deleting the name of the school. 

My son has been attending X school for a month. I accompanied him only for the first day. He goes to school daily, every morning he will ask me "where are we going?" I'll tell him, "You are going to school." Then he goes to school happily! This is a big change if compared to when he was at LV. He attended LV for nearly 3 months, at LV he was so attached to his form teacher and his own class room. I was worried and I think the decision to change him to X school is the right one! 

Every morning he will have a chance to play in the real playground, I say real because the playground is in the school garden, he sees grass and soil not the one with rubber floor mat! When come to mid day, he no need to sit in the toilet waiting half an hour for teachers to bath his classmates. At X school, the teacher will bathe two students at a time and the rest play or listen to stories tell by teacher assistant.

Everyday, he comes home with colour patches on his hands and shirt. I'm a strong believer of empower children to do their own things and not holding their hands to accomplish what we think they should accomplish. I don't want a beautiful result, children have their own thinking and I think a good education system should help to unleash their creativity. Is amazing and releasing for me to see my boy being categories by teachers as "active" and "vocal". .. Moreover, he no longer attached to a teacher, any teachers take over the class is fine for him!!       

Post-note (19/10/2011):

I withdrew my son from X school on 12/10/2011. His form teacher gone "missing" after a mere 3 weeks with him, the school asked an unqualify teacher assistant to take over the class (which I strongly disagreed and the director of the school think this is appropriate). Add on to that was one day my son came home with red swollen mark which he told me done by a teacher assistant, which the school defended and denied the case. I believe my son, the mark was on his shoulder for 3 days.

He merely with school for about 2 months and there was an earlier case of deep scratch mark which bleed (on left side of the neck to shoulder) who the school claimed was done by a student who merely 2+, the wound recovered but leaving a white mark on my son shoulder until the day I write this note, can you believe a child can create this kind of deep cut on his peer?  

Whoever read this, please judge for yourself before sending your child to this school.

So much about my son ^^ Let me present to you this interesting Oreo Chiffon Cake. You may hop over to Table for Two or More, Bakericious and Cherry Potato to see theirs beautiful Oreo Chiffon Cakes too!

Recipe adapted from Table for Two or More, Bakericious and Cherry Potato

Ingredients :

(A)
65gm oreo (half a regular tube), lightly pulverized together with cream

(B)
5 egg yolks
50gm sugar
60gm milk
60gm corn oil
100gm cake flour, sifted

(C)
5 egg whites
½ tsp cream of tartar or 1 tsp lemon/lime juice
60gm sugar

Steps:
1. Preheat oven at 160/180C.
2. Mix yolks and sugar together. Then put in the oil. Alternate add in milk and sifted flour. Combine with a whisk until smooth. (Do not whisk or beat but just combine)
3. Beat egg whites until frothy, add lemon juice and beat until soft peaks. Put in sugar gradually and beat until stiff.
4. Fold ¼ of egg whites into (2) and then another ¼  egg whites.
5. Pour egg yolk batter into the remaining egg whites and fold (no need to be too thorough).
6. Put in pulverized oreos and fold until well combined.
7. Pour into a clean ungreased tube pan (22 or 25cm will be fine) and bake for 45 minutes.
8. Invert immediately upon removal from oven. Wait for it to cool down totally before removing cake from pan.