Pandan Kaya Chiffon Cake

Finally found my long dreamed of tube pan yesterday, and bought it without having any second thought. I felt like a child eager with nothing but just wanna play with my new toy.

Have coconut milk sitting in the fridge which was left over from my previous bake and thus thought I might as well bake another Pandan Chiffon. But a bottle of kaya caught my eyes while I am digging my fridge for the left over coconut milk, and I thought might as well be adventurous. Thus I end up with a Pandan Kaya Chiffon Cake. ^_^

 

 

 

 

Ingredients

Egg yolk batter:

120g coconut milk
20g kaya (would reduce to 10g next time)
40g canola oil (will increase to 50g next time)

1 tsp pandan paste
110g cake flour

5g corn flour

1/4 tsp salt
1 tsp baking powder
6 egg yolk

30g castor sugar

Meringue:

6 egg white

1/2tsp cream of tartar

50g caster sugar   

1. Preheat Oven at 170°C
2. Beat egg whites and cream of tartar till foamy and add in sugar (50g) gradually.
3. Beat till stiff peak. Set aside.
4. In a separate bowl, mix coconut milk, kaya, canola oil, pandan paste together
5. Using another separate bowl, beat egg yolks with sugar (30g) till white and fluffy.
6.  add liquid mixture in #4 into egg yolk batter in #5. Mix well
7. Sieve flour, salt and baking powder into batter. Mix well.
8. Add 1/3 of the Meringue to the batter and mix well using low speed
9. Fold in the rest of the Meringue using spatula.
10. Pour batter into a 9" tube pan (do not grease pan)
11. Bang pan on surface twice or more to release air bubble.
12. Baked for 45mins, or when a toothpick inserted in comes out clean.
13. Remove cake in pan from oven and bang pan on surface twice to prevent too much shrinkage.
14. Invert cake in pan to cool to prevent cake from deflating.
15. Remove cake from pan when cool and serve. 

 

 

Cream Cheese Chiffon Cake

Went through few recipes online before I decided to try on happyflour recipe with very minor changes to the method and adding more cream cheese and reducing the amount of butter, also realized I run out of fresh milk and simply added a bit of soya milk as replacement instead. The cake turns out well though :)

 

 

 

Ingredients

Egg yolk batter:

70g milk (I added 50g milk and 20g soya as I run out of milk)
70cream cheese
25g butter
75g cake flour

5g corn flour

1/4 tsp salt
1/2 tsp baking powder
4 egg yolk

40g castor sugar

Meringue:
4 egg white
1/4tsp cream of tartar
40g caster sugar
   

1. Preheat Oven at 170°C
2. Beat egg whites and cream of tartar till foamy and add in sugar (40g) gradually.
3. Beat till stiff peak. Set aside.
4. Using double boiler method, melt butter and cream cheese with milk.
5. In a separate bowl, beat egg yolks with sugar (40g) till white and fluffy.
6. Strain milk mixture in #4 and add into egg yolk batter in #5. Mix well
7. Sieve flour, salt and baking powder into batter. Mix well.
8. Add 1/3 of the Meringue to the batter and mix well using low speed
9. Fold in the rest of the Meringue using spatula.
10. Pour batter into a 8" tube pan (do not grease pan)
11. Bang pan on surface twice or more to release air bubble.
12. Baked for 40 to 45mins, or when a toothpick inserted in comes out clean.
13. Remove cake in pan from oven and bang pan on surface twice to prevent too much shrinkage.
14. Invert cake in pan to cool to prevent cake from deflating.
15. Remove cake from pan when cool and serve. 

White Coffee Chocolate Chiffon Cake

 This cake is my son's favorite with the rich aroma of coffee and chocolate.

 

 

 

 

 

Ingredients

Egg yolk batter:

4 yolks

25g sugar
90g Cake flour

7g corn flour (optional)

10g unsweetened Chocolate powder

pinch of salt
1tsp baking powder
50g canola oil
100ml white coffee (boiling water + one packet of 3in1 white coffee, I use ah huat brand)

 

Meringue:
 4 whites
 50g sugar
 1/4 cream of tartar
  

1. Preheat Oven at 170°C
2. Beat egg whites and cream of tartar till foamy and add in sugar gradually.
3. Beat till stiff peak. Set aside.
4. In a separate bowl, beat egg yolks with sugar till white and fluffy.
5. With another separate bowl, mixed canola oil and coffee together.
6. Add liquid mixture in #5 into egg yolk batter in #4. Mix well
7. Sieve flour, chocolate powder, salt and baking powder into batter. Mix well.
8. Add 1/3 of the Meringue to the batter and mix well using low speed
9. Fold in the rest of the Meringue.
10. Pour in batter into a 8" tube pan (do not grease pan)
11. Bang pan on surface twice or more to release air bubble.
12. Baked for 40 to 45mins, or when a toothpick inserted in comes out clean.
13. Remove cake in pan from oven and bang pan on surface twice to prevent too much shrinkage.
14. Invert cake in pan to cool to prevent cake from deflating.
15. De-mold when cake is cool

Pandan Chiffon Cake 2

 

Baked Pandan Chiffon Cake again after trying a bite of Bengawa Solo's version of the cake, and decided to baked it my way as I do not really like the hassle I went through for my first Pandan cake nor does it taste as ideal as I want it to be.

Well...my own improved version is definitely far far better in taste, texture compared to my first, minus all the hassle of blending pandan leaves or squeezing fresh coconut milk.

 

 

 

Ingredients

Egg yolk batter:

4 yolks

50g sugar
100g Cake flour

7g corn flour

pinch of salt
1tsp baking powder
 40g canola oil
100ml coconut milk (I use Heng Guan fresh natural coconut milk)

1.5 tsp of pandan paste (Do not use Pandan essence)

 

Meringue:
 4 whites
 35g sugar
  

1. Preheat Oven at 170°C
2. Beat egg whites till foamy and add in sugar gradually.
3. Beat till stiff peak. Set aside.
4. In a separate bowl, beat egg yolks with sugar till white and fluffy.
5. With another separate bowl, mixed canola oil and coconut milk and pandan paste together.
6. Add liquid mixture in #5 into egg yolk batter in #4. Mix well
7. Sieve flour, salt and baking powder into batter. Mix well.
8. Add 1/3 of the Meringue to the batter and mix well using low speed
9. Fold in the rest of the Meringue using a spatula.
10. Pour in batter into a 8" tube pan* (do not grease pan)
11. Bang pan on surface twice or more to release air bubble.
12. Baked for 40 to 45mins, or when a toothpick inserted in comes out clean.
13. Remove cake in pan from oven and bang pan on surface twice to prevent too much shrinkage.
14. Invert cake in pan to cool to prevent cake from deflating.
15. De-mold when cake is cool

* If you do not have a tube pan and is using a normal baking pan, use 5 whites 4 yolks to help the cake rise better.

Green tea chiffon cake

Have a bottle of green tea powder sitting in the kitchen cardboard for a while, what better way to use it than on one of my cakes. ^_^

The result was really unexpectedly awesome,  loves the taste and the scent of green tea with each bite.


 

 

 

Ingredients

Egg yolk batter:

4 yolks

50g sugar
90g Cake flour

7g corn flour

10g Green Tea Powder

pinch of salt
1tsp baking powder
50g canola oil
100ml milk

 

Meringue:
 4 whites
 40g sugar
  

1. Preheat Oven at 170°C
2. Beat egg whites till foamy and add in sugar gradually.
3. Beat till stiff peak. Set aside.
4. In a separate bowl, beat egg yolks with sugar till white and fluffy.
5. With another separate bowl, mixed canola oil and milk together.
6. Add liquid mixture in #5 into egg yolk batter in #4. Mix well
7. Sieve flour, green tea powder, salt and baking powder into batter. Mix well.
8. Add 1/3 of the Meringue to the batter and mix well using low speed
9. Fold in the rest of the Meringue.
10. Pour in batter into a 8" tube pan (do not grease pan)
11. Bang pan on surface twice or more to release air bubble.
12. Baked for 40 to 45mins, or when a toothpick inserted in comes out clean.
13. Remove cake in pan from oven and bang pan on surface twice to prevent too much shrinkage.
14. Invert cake in pan to cool to prevent cake from deflating.
15. De-mold when cake is cool.

Soya milk Almond chiffon cake

Colleagues came by for cny visit on 4th day of cny and I spent one morning baking tarts and cakes.

Whipped up Portuguese egg tarts, marble butter cake, soya milk almond chiffon and blueberry chiffon, Tiramisu that I prepared a day in advance was also served.

My colleagues favorite was the Tiramisu and the Soya milk almond chiffon, while all kids loved the Portuguese egg tarts.
 

 

 

Ingredients

Egg yolk batter:

4 yolks

50g sugar
100g plain flour or cake flour

7g corn flour
pinch of salt
2tbsp of almond powder (optional)

1tsp baking powder (optional)
50g canola oil
100ml Soya milk
1tsp almond extract

 

Meringue:
5 whites
25g sugar
1/2 corn flour (optional)

 

1. Preheat Oven at 170°C
2. Beat egg whites with corn flour till foamy and add in sugar gradually.
3. Beat till stiff peak. Set aside.
4. In a separate bowl, beat egg yolks with sugar till white and fluffy.
5. With a separate bowl, mix canola oil, soya milk and almond extract together
6. Add liquid mixture in #5 into egg yolk batter in #4. Mix well
7. Sieve flour, almond powder, salt and baking powder into batter. Mix well.
8. Add 1/3 of the Meringue to the batter and mix well using low speed
9. Fold in the rest of the Meringue.
10. Pour in batter into a 8" tube pan (do not grease pan)
11. Bang pan on surface twice or more to release air bubble.
12. Baked for 40 to 45mins.
13. Remove cake in pan from oven and bang pan on surface twice to prevent too much shrinkage.
14. Invert cake in pan to cool to prevent cake from deflating.
15. De-mold when cake is cool.

 

Tips :

Since I started baking chiffon few weeks ago, my chiffon was not always successful, it rises well, stand proud but once I invert the tube pan over for cooling to prevent the cake from deflating, the cake drop out of the pan within 10mins of turning. I have been searching the world wide web for tips and tricks and finally overcome it after trying and trying...almost everything. All I did was to use some batter to coat the side of the tube and pan before pouring batter into the pan, my cake has not drop out of the pan since when I invert my cake in pan to cool.

Happy baking :)

 

*Recipe was improved and updated on 5th Mar 2014

 

 

Lychee martini chiffon cake

Baked this for a family gathering on 3rd day of cny.

The cake was moist, soft and fluffy, it was one of my favorite chiffon so far with the sweet scent of lychee.
 

 

Ingredients

Egg yolk batter:

4 yolks

25g sugar
100g plain flour or cake flour

7g corn flour

1tsp baking powder (optional)
50g canola oil
90ml lychee juice
3tbsp lychee vodka (optional)

 

Meringue:
4 whites
50g sugar
1/2 cream of tartar (optional)

 

1. Preheat Oven at 170°C
2. Beat egg whites with cream of tartar till foamy and add in sugar gradually.
3. Beat till stiff peak. Set aside.
4. In a separate bowl, beat egg yolks with sugar till white and fluffy.
5. With another separate bowl, mix canola oil, lychee juice and lychee vodka together
6. Add liquid mixture in #5 into egg yolk batter in #4. Mix well
7. Sieve flour and baking powder into batter. Mix well.
8. Add 1/3 of the Meringue to the batter and mix well using low speed
9. Fold in the rest of the Meringue.
10. Pour in batter into a 8" tube pan (do not grease pan)
11. Bang pan with batter on hard surface twice or more to release air bubbles
12. Baked for 40 to 45mins or till toothpick inserted into cakes comes out clean
13. Bang pan onto hard surface twice to prevent too much shrinkage.
14. Invert pan to prevent cake from deflating.
15. De-mold when cake is cool.

*Receipe improved and updated on 5th March 2014

 

 

Pandan chiffon cake

This is my father in law's favourite and I made them after searching for the best recipe online.

Decided on trying out kitchentigress pandan chiffon cake recipe.
The result is a moist and soft chiffon cake tat smells heavenly.