Purple Sweet Potato Chiffon Cake

Recipe

Ingredients
3          egg yolk  
25g      caster sugar
1/4tsp  salt
2tbsp   veg. oil
75g      cooked purple sweet purple (mashed)
65g      milk / coconut milk
75g      cake flour
3          egg white
50g      caster sugar
1/2tsp   lemon juice / white vinegar

Steps:
1. Preheat oven to 165C.
2. Sift flour and set aside.
3. With a hand whisk, whisk egg yolk, salt and sugar together.
4. Add oil, coconut milk, mashed purple sweet purple and flour into egg yolk batter.

5. Whisk until well combined.
6. Use a cake mixer, whisk the egg whites and lemon juice till frothy.
7. Gradually add in sugar and whisk till stiff peaks form.
8. Fold in 1/4 of the meringue into the egg yolk mixture until combined.
9. Then fold in the rest of the meringue in two portions lightly until well combined.
10.Pour batter into a 19cm tube pan, smooth surface and tap pan lightly on table top to burst air bubbles .

11.Place pan into a preheated oven and bake for 35-40mins.
12.Remove from oven, invert cake onto table top and leave it cool.
13.Remove cake from pan and serve.

(Note: The egg which I used for baking chiffon cake is usually 72-75g per egg with shell.)

Strawberry Chiffon Cake

Recipe

Ingredients
3 egg yolk
20g sugar
20g veg. oil
1/4tsp salt
80g strawberry (removed leaf, washed and blended)
1tsp strawberry paste
70g cake flour (sifted)

3 egg white
50g sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 160C.
2. With a hand whisk, whisk egg yolk, sugar, salt and oil together.
3. Add strawberry puree and paste into egg yolk batter and mix well.
4. Add in flour and stir until batter is smooth.
5. With a cake mixer, whisk egg whites and cream of tartar till frothy.
6. Gradually add in sugar and whisk till stiff peaks form.
7. Fold in 1/4 of meringue into egg yolk batter until blended.
8. Then fold in the rest of the meringue lightly in 2 portions until well combined.
9. Pour batter into a 19cm tube pan, tap pan lightly on table top to burst air bubbles.
10.Put pan into preheated oven and bake for 35-40mins.
11.Remove from oven, invert cake pan and let it cool.
12.Remove cake from pan and serve.

Citron Tea Chiffon Cake

Recipe

Ingredients
3 egg yolk
25g veg. oil
1/4tsp salt
65g honey citron tea jam
1tbsp hot water
70g cake flour (sifted)

3 egg white
50g sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 160C.
2. With a hand whisk, whisk egg yolk, salt and oil together.
3. Dissolve honey citron tea jam in hot water.
4. Add honey citron tea into egg yolk batter and mix well.
5. Add in flour and stir until batter is smooth.
6. With a cake mixer, whisk egg whites and cream of tartar till frothy.
7. Gradually add in sugar and whisk till stiff peaks form.
8. Fold in 1/4 of meringue into egg yolk batter until blended.
9. Then fold in the rest of the meringue lightly in 2 portions until well combined.
10.Pour batter into a 19cm tube pan, tap pan lightly on table top to burst air bubbles.
11.Put pan into preheated oven and bake for 35-40mins.
12.Remove from oven, invert cake pan and let it cool.
13.Remove cake from pan and serve.

Cookies & Cream Chiffon Cake

Recipe

Ingredients
4 egg yolk
25g sugar
3tbsp veg. oil
1/2tsp salt
75g whipping cream
1/2tsp vanilla paste
85g cake flour

4 egg white
55g sugar
1/4tsp cream of tartar

100g Oreo cookies (removed cream and crushed)

Steps:
1. Preheat oven to 165C.
2. Sift flour and set aside.
3. Use a hand whisk mix egg yolk, sugar and salt together.
4. Add in oil, whipping cream and vanilla paste whisk till combined.
5. Add in flour and stir until batter is smooth.
6. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
7. Gradually add in sugar and whisk till stiff peaks form.
8. Fold in 1/4 of the meringue into the egg yolk mixture until combined.
9. Then fold in the rest of the meringue lightly in two portions until combined.
10.Lastly, fold in crushed cookies into chiffon batter.
11.Pour batter into a 21cm tube pan, smooth surface and tap pan on tabletop to burst the air bubbles.
12.Place pan into a preheated oven and bake for 40-45mins.
13.Remove from oven, invert cake onto table top and leave it cool.
14.Remove cake from pan and enjoy.

Pandan Chiffon Cake

Begin a New Year with an all times favorite cake, Pandan Chiffon Cake. :)

Recipe

Ingredients
4 egg yolk
20g sugar
2tbsp coconut oil
1/2tsp salt
20g pandan juice
65g coconut milk
1/2tsp pandan paste
100g cake flour

4 egg white
70g sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 165C.
2. Sift flour and set aside.
3. Use a hand whisk mix egg yolk, sugar and salt together.
4. Add in oil, pandan juice, pandan paste and coconut milk, whisk till combined.
5. Add in flour and stir until batter is smooth.
6. Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
7. Gradually add in the sugar and whisk till stiff peaks form.
8. Fold in 1/4 of the meringue into the egg yolk mixture until combined.
9. Then fold in the rest of the meringue lightly in two portions lightly until well combined.
10.Pour batter into a 21cm tube pan, smooth surface and tap pan on tabletop to burst the air bubbles.
11.Place pan into a preheated oven and bake for 50-55mins.
12.Remove from oven, invert cake onto table top and leave it cool.
13.Remove cake from pan and enjoy.

Coconut Chiffon Cake

Recipe

Ingredients
4 egg yolk
20g caster sugar
2tbsp coconut oil
1/4tsp salt
60g milk/water
50g coconut paste
85g cake flour (sifted)

4 egg white
65g sugar
1/4tsp cream of tartar

adequate desiccated coconut

Steps:
1. Preheat oven to 160C.
2. Mix coconut oil, milk and coconut paste together and set it aside.
3. With a hand whisk egg yolk, salt and sugar together.
4. Add in coconut paste mixture and whisk till combined.
5. Add in flour and stir until batter is smooth.
6. With a cake mixer, whisk egg whites and cream of tartar till frothy.
7. Gradually add in sugar and whisk till stiff peaks form.
8. Fold in 1/3 of meringue into egg yolk batter until blended.
9. Then fold in the rest of the meringue lightly in 2 portions until well combined.
10.Pour batter into a 21cm tube pan, tap pan lightly on table top to burst air bubbles.
11.Sprinkle desiccated coconut on surface of batter.
12.Put into a preheated oven and bake for 50-55mins.
13.Remove from oven, invert cake pan and let it cool.
14.Remove cake from pan and serve.

Passionfruit Mango Chiffon Cake

Recipe

Ingredients
4 egg yolk
25g caster sugar
40g veg. oil
1/4tsp salt
25g mango puree (sweetened)
50g passionfruit pulp with juice (with a scissor cut pulp into smaller pieces)
80g cake flour (sifted)

4 egg white
65g sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 160C.
2. With a hand whisk egg yolk, salt and sugar together.
3. Add in oil, passionfruit pulp and mango puree, whisk till combined.
4. Add in flour and stir until batter is smooth.
5. With a cake mixer, whisk egg whites and cream of tartar till frothy.
6. Gradually add in sugar and whisk till stiff peaks form.
7. Fold in 1/3 of meringue into egg yolk batter until blended.
8. Then fold in the rest of the meringue lightly in 2 portions until well combined.
9. Pour batter into a 21cm tube pan, tap pan lightly on table top to burst air bubbles.
10.Put into a preheated oven and bake for 45-50mins.
11.Remove from oven, invert cake pan and let it cool.
12.Remove cake from pan and serve.

Mango Chiffon Cake

This post is linked to the event Little Thumbs Up (November 2015 Event: Mango) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen).

Recipe

Ingredients
3 egg yolk
1tbsp caster sugar
35g veg. oil
1/4tsp salt
65g mango puree (sweetened)
60g cake flour (sifted)

3 egg white
55g sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 160C.
2. With a hand whisk mix egg yolk, salt and sugar together.
3. Add in oil and mango puree, whisk till combined.
4. Add in flour and stir until batter is smooth.
5. With a cake mixer, whisk egg whites and cream of tartar till frothy.
6. Gradually add in sugar and whisk till stiff peaks form.
7. Fold in 1/4 of meringue into egg yolk batter until blended.
8. Then fold in the rest of the meringue lightly in 2 portions until well combined.
9. Pour batter into a 19cm tube pan, tap pan lightly on table top to burst air bubbles.
10.Put into a preheated oven and bake for 35mins.
11.Remove from oven, invert cake pan and let it cool.
12.Remove cake from pan and serve.

Japanese Dark Pearl Chiffon Cake

Recipe source from Aunty Yochana-Japanese Dark Pearl Cake. Following recipe is half portion.

Ingredients
3 egg yolk
20g caster sugar
40g veg oil
1/4tsp salt
50g chocolate milk
75g cooking chocolate (melted)
12g cocoa powder
40g cake flour
1/4tsp baking soda

3 egg white
55g caster sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 175C.
2. Sift flour, cocoa powder and baking soda together and set aside.
3. Use a hand whisk mix egg yolk, salt and sugar together.
4. Mix in oil and milk, whisk till combined.
5. Mix in flour and melted chocolate, stir till batter is smooth.
6. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
7. Gradually add in sugar and whisk till stiff peaks.
8. Fold in 1/4 of the meringue into the chocolate batter until combined.
9. Then fold in the rest of the meringue lightly in 3 portions until well combined.
10.Pour batter into a 20cm tube pan.
11.Put into a preheated oven and bake for 35mins.
12.Remove from oven, invert cake pan onto table top to cool.

Mixed Berries Yogurt Chiffon Cake

Recipe

Ingredients
3 egg yolk
1tbsp caster sugar
25g veg. oil
1/4tsp salt
80g mixed berries yogurt
70g cake flour (sifted)

3 egg white
45g sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 175C.
2. With a hand whisk mix egg yolk, salt and sugar together.
3. Add in oil and yogurt, whisk till combined.
4. Add in flour and stir until batter is smooth.
5. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
6. Gradually add in sugar and whisk till stiff peaks form.
7. Fold in 1/4 of meringue into egg yolk batter until blended.
8. Then fold in the rest of the meringue lightly in 3 portions until well combined.
9. Pour batter into a 20cm tube pan.
10.Put into a preheated oven and bake for 35mins.
11.Remove from oven, invert cake pan and let it cool.
12.Remove cake from pan and serve.

Nutella Chiffon Cake

Recipe

Ingredients
3 egg yolk
15g sugar
30g veg. oil
3tbsp nutella
50g milk (warm)
65g cake flour (sifted)

3 egg white
1/4tsp cream of tartar
50g sugar

Steps:
1. Preheat oven to 175C.
2. Mix milk, oil and nutella together, set aside.
3. Use a hand whisk, whisk egg yolk and sugar together.
4. Add in nutella mixture and flour together.
5. Whisk until well combined.
6. Use a cake mixer and whisk egg whites and cream of tartar till frothy.
7. Gradually add in the sugar and whisk till stiff peaks form.
8. Fold in 1/4 of the meringue into the egg yolk batter until combined.
9. Then fold in the rest of the meringue lightly in 2 portions until well combined.
10.Pour batter into a 20cm tube pan.
11.Put into a preheated oven and bake for 35-40mins.
12.Remove from oven, invert cake on table top until completely cool.
13.Remove cake from pan, slice and serve.

Black Sesame & Black Rice Mixed Instant Cereal Chiffon Cake

Recipe

Ingredients
3 egg yolk
15g sugar
1/4tsp salt
3tbsp veg. oil
1pkt black sesame & black rice mixed instant cereal (28g)
95g soya bean milk/fresh milk (warm)
70g cake flour (sifted)

3 egg white
1/4tsp cream of tartar
55g sugar

Steps:
1. Preheat oven to 175C.
2. Mix milk, oil and instant cereal together, set aside.
3. Use a hand whisk, whisk egg yolk, salt and sugar together.
4. Add in cereal mixture and flour together.
5. Whisk until well combined.
6. Use a cake mixer and whisk egg whites and cream of tartar till frothy.
7. Gradually add in the sugar and whisk till stiff peaks form.
8. Fold in 1/4 of the meringue into the egg yolk batter until combined.
9. Then fold in the rest of the meringue lightly in 3 portions until well combined.
10.Pour batter into a 20cm tube pan.
11.Put into a preheated oven and bake for 35-40mins.
12.Remove from oven, invert cake on table top until completely cool.
13.Remove from pan, slice and serve.

Blueberry Jam Chiffon Cake

Few month back, I bought a bottle of organic blueberry jam. Unfortunately, my boys don't like it at all as the whole bottle is full of small pearl of blueberries. They preferred the smooth jelly likes jam. It a waste to throw it away so I had to use it for baking. Luckily, they do accept the taste of the blueberry jam when I used it for baking.

 
Recipe

Ingredients
3 egg yolk
1tbsp caster sugar
35g veg. oil
1/4tsp salt
80g blueberry jam } mix
30g hot water } together
75g cake flour (sifted)

3 egg white
45g sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 175C.
2. With a hand whisk mix egg yolk, salt and sugar together.
3. Add in oil and blueberry mixture, whisk till combined.
4. Add in flour and stir until batter is smooth.
5. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
6. Gradually add in sugar and whisk till stiff peaks form.
7. Fold in 1/4 of meringue into egg yolk batter until blended.
8. Then fold in the rest of the meringue lightly in 3 portions until well combined.
9. Pour batter into a 20cm tube pan.
10.Put into a preheated oven and bake for 35-40mins.
11.Remove from oven, invert cake pan and let it cool.
12.Remove cake from pan and serve.

Gula Melaka Chiffon Cake

Recipe from here.

Pandan Chiffon Cake

Recipe

Ingredients
3 egg yolk
20g sugar
1 1/2tbsp veg. oil
1/4tsp salt
20g pandan juice
50g coconut milk
1/4tsp pandan paste
75g cake flour

3 egg white
55g sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 175C.
2. Sift flour and set aside.
3. Use a hand whisk mix egg yolk, sugar and salt together.
4. Add in oil, pandan juice, pandan paste and coconut milk, whisk till combined.
5. Add in flour and stir until batter is smooth.
6. Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
7. Gradually add in the sugar and whisk till stiff peaks form.
8. Fold in 1/4 of the meringue into the egg yolk mixture until combined.
9. Then fold in the rest of the meringue lightly in two portions lightly until well combined.
10.Pour batter into a 20cm tube pan, smooth surface.
11.Place pan into a preheated oven and bake for 35-40mins.
12.Remove from oven, invert cake onto table top and leave it cool.
13.Remove cake from pan and enjoy.

Pineapple Upside Down Chiffon Cake

Recipe

Ingredients
3 egg yolk
20g caster sugar
1/4tsp salt
3tbsp veg. oil
100g pineapple puree (blended about 110g pineapple-canned)
1/2tsp pineapple essence
75g cake flour
3 egg white
55g caster sugar
1/4tsp cream of tartar

3pcs pineapple ring (canned)

Steps:
1. Slice pineapple ring horizontally into 2pcs and pad dry.
2. Arrange it at the base of tube pan.
3. Preheat oven to 175C.
4. Sift flour and set aside.
5. With a hand whisk, whisk egg yolk, salt and sugar together.
6. Add oil, pineapple puree, essence and flour into the egg yolk batter.
7. Whisk until well combined.
8. Use a cake mixer, whisk the egg whites and cream of tartar till frothy.
9. Gradually add in sugar and whisk till stiff peaks form.
10.Fold in 1/4 of the meringue into the egg yolk mixture until combined.
11.Then fold in the rest of the meringue in two portions lightly until well combined.
12.Pour batter into a 20cm tube pan, smooth the surface.
13.Place pan into a preheated oven and bake for 35-40mins.
14.Remove from oven, invert cake onto table top and leave it cool.
13.Remove cake from pan and serve.

Pumpkin Chiffon Cake

Recipe

Ingredients
3 egg yolk
25g caster sugar
1/4tsp salt
2tbsp veg. oil
70g cooked pumpkin (mashed)
60g thick coconut milk
70g cake flour
3 egg white
50g caster sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 175C.
2. Sift flour and set aside.
3. With a hand whisk, whisk egg yolk, salt and sugar together.
4. Add oil, coconut milk, mashed pumpkin and flour into the egg yolk batter.
5. Whisk until well combined.
6. Use a cake mixer, whisk the egg whites and cream of tartar till frothy.
7. Gradually add in sugar and whisk till stiff peaks form.
8. Fold in 1/4 of the meringue into the egg yolk mixture until combined.
9. Then fold in the rest of the meringue in two portions lightly until well combined.
10.Pour batter into a 20cm tube pan, smooth the surface.
11.Place pan into a preheated oven and bake for 35-40mins.
12.Remove from oven, invert cake onto table top and leave it cool.
13.Remove cake from pan and serve.

Pandan Chiffon Cake (烫面)

Recipe is from here.

Berry Tea Chiffon Cake

Recipe

Ingredients
3 egg yolk
15g caster sugar
1/4tsp salt
40g veg. oil
3 'Liton' Cranberry Raspberry & Strawberry Tea Bag (about 5g)
60g hot water
75g cake flour
3 egg white
65g caster sugar
1/4tsp cream of tartar
40g dried cranberry (mix with some flour and sift away excess flour)

Steps:
1. Preheat oven to 175C.
2. Sift flour and set aside.
3. Cut the tea bags, pour tea leaf into a cup.
4. Pour hot water into it and leave it aside to cool.
5. With a hand whisk, whisk egg yolk, salt and sugar together.
6. Add oil, tea together with the tea leaf residue and flour into the egg yolk batter.
7. Whisk until well combined.
8. Use a cake mixer, whisk the egg whites and cream of tartar till frothy.
9. Gradually add in sugar and whisk till stiff peaks form.
10.Fold in 1/4 of the meringue into the egg yolk mixture until combined.
11.Then fold in the rest of the meringue in two portions lightly until well combined.
12. Lastly fold in the cranberry.
13.Pour batter into a 20cm tube pan, smooth the surface.
14.Place pan into a preheated oven and bake for 35-40mins.
15.Remove from oven, invert cake onto table top and leave it cool.
16.Remove cake from pan and serve.

Pandan Chiffon Cake (烫面)

The above photo shown the consistence of the (烫面)Tang Mian egg yolk batter.



After my first tried on (烫面) Tang Mian chiffon cake, I did some reading on the internet to learn more about it. Done with theory, now is practical time.

I used this recipe original from Forbidden Garden-烫面香兰戚风 to test out two experiments. First, I used 5 eggs yolks and 1/2 egg white for the Tang Mian batter and 4 1/2 egg whites for the meringue. The result didn't turn out as I expected. The cake is soft but slightly moist. :( After some reflection, I used the same recipe again but this time I made a twist on the steps. Hahaha...it turn out what I wanted. The texture of the chiffon cake is very light, soft and fluffy. :)

Following is the recipe which I had made some slight changes on the steps and I find that it is much easy to manage.

Recipe

Ingredients
5 egg yolk
70g coconut milk
30g pandan juice
50g unsalted butter
1/4tsp salt
90g cake flour (sifted)

5 egg white
1/3 cream of tartar
85g caster sugar

Steps:
1. Preheat oven to 175C.
2. Mix egg yolks and pandan juice together, set aside.
3. Pour coconut milk, salt and butter in a sauce pan, boil over low fire till butter melted about 60-65C (when few bubbles started to appear on the surface).
4. Remove from fire, add in flour and stir till it form a soft dough.
5. Slowly add in egg yolks mixture, whisk till smooth batter and set aside.
6. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
7. Gradually add in sugar and whisk till stiff peaks form.
8. Fold in 1/4 of the meringue into the egg yolk batter until combined. (By now, the egg yolk batter should be lukewarm.)
9. Then fold in the rest of the meringue in two portions until well combined.
10.Pour batter into a 23cm tube pan, smooth the surface.
11.Place pan into a preheated oven and bake for 40-45mins.
12.Remove from oven, invert cake onto table top and leave it cool.

Pandan juice: Blend 10-12 blades of pandan leaves with 100ml of water, squeeze out the liquid from the puree. Pour the pandan juice into a bottle, cover and chill in the fridge overnight for the residue to settle down. Discard the clear liquid, use the residue left at the bottom of the liquid. This concentrate part of pandan juice give cakes a nice and light fragrant of pandan leaf.