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Showing posts with the label Cake - Chiffon

Coconut Passion Fruit Chiffon Cake by Colleen Teo

I have some passion fruit sitting in the fridge, I decided to try out using Ayam Brand U.H.T. coconut milk and passion fruit. This is a perfect combination of flavours has left me wondering for the longest time.

It is a soft and moist chiffon cake, which is well loved by my family members. It’s quite a unique flavour together. We love the scent of the Ayam Brand coconut, you can try this out! Let your creativity go wild with Ayam Brand Coconut milk .#ayamcooking

Ingredients

4 yolks
40g sugar
45g Coconut oil
65g passion fruit pulp (including the seeds - about 2 to 3 fruits)
20g #ayambrand Coconut milk
1 tsp lime zest
1 tsp lime juice
100g cake flour
1/2 tsp baking powder
4 whites
40g sugar
1/8 tsp cream of tartar

Method
In a bowl, sift together the flour and baking powder.Whisk together egg yolks and 50g sugar until pale in colour.Gradually add in oil, passion fruit pulp, lime zest and juice and milk whisking them all until combined.Add all the sifted flour and baking powder. Whisk until the mixture…

Blue Pea and Soya Chiffon Cake by Kitty Katherine Goh

Ingredient (A)
5 egg yolks
1/8 tsp salt
15g Huiji honey
55g oil
110g less sweet soya milk
100g cake flour
15g soy milk powder or black soy milk powder
15g corn flour

Ingredients (B)
20 pieces of dried blue pea flower
5 Tablespoon water

Ingredients (C)
6 egg whites
85g sugar
1 tsp lemon juice or vinegar

21cm chiffon pan

Method
1) Bring ingredient (B) to a boil and allow to sit for 15 to 30mins. Thereafter remove and discard the blue pea flower after sqeezing out the water. Set the blue liquid aside.
2) Mix egg yolks, salt and honey together with a whisk until well combine.
3) Mix in oil. Once evenly mixed, add in soya milk and mix well.
4) Add in sieved cake flour, corn flour and soy milk powder and mix well until no trace of flour can be found.
5) Divide the batter into 2 halves. Add approx 2-3 Tbsp of the blue pea essence to one of the batter.
6) Beat egg white with a mixer until foamy, add in lemon juice and sugar and mix till stiff peak.
7) Fold in the meringue gently into the 2 batters, 1/3 at a time.
8) …

Honey Blueberry Chiffon Cake by Vanessa Tay

Ingredient of Yolk Batter3 egg yolks -I used eggs with 60g net wt
30 gm vegetable oil
50 gm cake flour
1/4 tsp baking powder
1/8 tsp Pink Wilton food gel colouring -
mix into yolk batter and stir till even in colour
65 gm of fresh blueberry compote *see note
60ml (1.5 tbsp) Huiji honey 🍯

Blueberry compotePlace 110 gm of fresh blueberry, 1.5 tsp fresh lemon juice in a saucepan and cook mixture at low heat. Stir constantly cook (10 mins) till the blueberries have burst and ozzed out it's juices until it become a not too thick consistency. Remove from fire, let rest for 10 mins, Stir in 60ml (1.5tbsp) Huiji Honey 🍯 mix well till incorporated. Let it cool completely before use.
Taste test sweetness to your liking, add in more honey if you have a sweet tooth.

Ingredients of meringue4 egg whites
1/4 tsp cream of tartar
50 gm caster sugar

Method

Combine egg yolks with oil whisk till creamy. Add in blueberry compote continue whisking for a while till well combine. Add in 1/8 tsp PINK food gel colorin…

Honey Lemon Soufflé by Colleen Teo

I have used fragrant lemon to give the mixture zestyness and used huiji honey to sweeten, both flavors that work wonderfully.


Ingredients
Butter, for greasing ramekins
2 Lemons, juice and zest
4 Egg Whites and 2 Yolks
6 tablespoons Huiji Honey
1 tsp Vanilla Extract
2 tablespoons Cornflour
1 tablespoon All purpose Flour
100ml Double Cream
100ml Milk
Method
Preheat the oven to 190°C & grease four ramekins with butter. Separate the eggs, adding the 4 whites to one bowl and the two egg yolks to another. Grate the zest of the lemons and squeeze the juice into a small bowl and set aside.Put the cream, vanilla, all purpose flour and cornflour into a medium-sized bowl and mix into a smooth paste.Warm the milk in a large saucepan over a medium heat until just boiling. Remove from the heat.Mix the hot milk into the cream, flour and cornflour mixture with the whisk – add a little to start with and mix well until the mixture is smooth like really thick cream. Then add the rest of the milk, mixing contin…

Yuzu Yogurt Smoothie Chiffon by Vanessa Tay

Yolk Batter
3 Egg Yolks
30g Caster Sugar
30g Oil - I used Canola Oil
50g Yuzu Yogurt Smoothie drink
50g Cake Flour
1/4 tsp Baking Powder

Egg Meringue
4 Egg Whites
35g Caster Sugar

Method

Mix the egg yolks with sugar.
Stir in oil and yuzu yogurt smoothie drink. Combine well.

Sift in the cake flour, baking powder.
Stir into egg yolk mixture. It should be no lumps inside.

Use a large mixing bowl, beat the egg whites with an electric mixer until bubbles. Add cream of tartar and mix well. Add in sugar in three batches, about one-third at a time. Beat well between additions. Continue to beat until stiff peaks form.

Lightly fold-in the meringue into the egg yolk mixture in three batches until just combined.

Preheat oven at 160 deg C
Pour the batter into the ungreased cake 18cm pan and bake in oven for 45 to 60 minutes.
Remove the cake from the oven and invert it immediately. Allow it to cool completely before removing from the pan.



Mixed Berries Yogurt Sakura Chiffon by Vanessa Tay

Yolk Batter3 egg yolks
30g caster sugar
35g oil - I used vegetable oil
50g cake flour
1/4 teaspoon baking powder
50ml mixed berries yogurt drink
1/2 tsp Wilton Pink food colouring - mix into mixed berries yogurt drink and stir till even in colour ** optional
10-12 pcs pickled cherry blossom

Meringue
4 egg whites
1/4 teaspoon cream of tartar
35g caster sugar

Method
Rinse the pickled sakura to remove excess salt and soak for 60 minutes. Gently pat dry the flowers on paper towels. Line the flowers on the base of a 18cm tube pan, set aside.

Mix the egg yolks with sugar.
Stir in the mixed berries yogurt drink and vegetable oil. Combine well.

Sift in the cake flour, baking powder.
Stir into egg yolk mixture. It should be no lumps inside.

Use a large mixing bowl, beat the egg whites with an electric mixer until bubbles. Add cream of tartar and mix well. Add in sugar in three batches, about one-third at a time. Beat well between additions. Continue to beat until stiff peaks form.

Lightly fold…

Pandan Chiffon Cups by Jocelyn Yeo

Ingredients

5 yolks
95 gm coconut milk
30 gm castor sugar
60 gm oil (corn)
90 gm cake flour
1/4 tsp pandan paste

5 egg whites
1/2 tsp tartar
60 gm castor sugar

Method
Preheat 170deg
Whisk yolks n sugar till pale yellow
Mix in ccn milk, oil n paste
Add in sifted flour n mix well, set aside
Whisk whites n tartar n sugar till stiff
Add 1/3 meringue to yolk batter n fold
Add another 1/3 n fold
Pour mixture into remaining meringue n fold till combined
Pour into paper cups
Bake approx 25-30min



Pandan Chiffon Cake by Enne Ty

Ingredients

4 egg yolks
15g sugar
45g oil
25g coconut paste made with 15g coconut cream powder and water
20g thick pandan juice
35g milk
95g SRF
1/4 tsp salt

4 egg whites
60g sugar
1/4 tsp cream of tartar

Method

Whisk yolks and 15g sugar till fluffy. Add oil, coconut paste, pandan juice and milk. Sift in flour, mix and set aside.

Whisk egg whites till foamy, add tartar and sugar gradually. Whisk till stiff peaks. Fold into yolk mixture 1/3 at a time. Pour into 7" tube pan and bake at 160deg for an hour. Bang pan few times to release air and invert to cool completely before unfolding.



Baileys Chiffon Cake by Vanessa Tay

Yield: 7" round tube pan, removable base

Ingredients

3 egg yolks
40g caster sugar
45ml baileys original flavour
1 tsp instant Nescafe Gold
25ml hot water ** Dissolve the coffee powder with hot water, set aside
35ml vegetable oil
80g cake flour
½ tsp baking powder
Ingredients of meringue
3 egg whites
⅓ tsp cream of tartar
60 gm caster sugar

Method

Preheat oven to 160C

Place egg yolks in a mixing bowl. With a manual hand whisk, whisk the yolks a little. Add in sugar and whisk to combine.
Add in vegetable oil gradually, whisk to combine.
Add in baileys and coffee. Whisk to combine. Sift in the cake flour, baking powder and whisk till the flour is fully incorporated. Do not over mix. Set aside.

Use a large mixing bowl, beat the egg whites with an electric mixer until bubbles from. Add cream of tartar and mix well. Add the sugar in three batches, about one-third at a time. Beat well between additions. Continue to beat until stiff peaks form.

Lightly fold-in the meringue into the…

Strawberry chiffon cake by Li Li Tan

In a 21cm chiffon tube pan

Ingredients
A)
4 egg yolks
40 g caster sugar
¼ tsp salt
50g cooking oil
150g strawberry puree, remove the leaves, cut into small pieces and process till they became puree (I used homemade strawberry jam which already had some sugar, so I cut down the 40g of caster sugar to 20g. As the jam is drier, I also add 50ml of fresh milk or soy milk)

B)
120 g cake flour
1 tsp of baking powder

C)
5 egg whites
40 g castor sugar
½ tsp Cream of Tartar

Method
1) Beat the egg yolks with a balloon whisk or hand held mixer and add in the castor sugar slowly and also the salt. Add in the strawberry puree (or the homemade strawberry jam with the fresh milk). if you want a stronger taste and some colour, you can add in 1 tsp of strawberry paste. It is optional
2) Add in the sifted cake flour and baking powder in 3 batches into the egg yolk mixture. Mix well. Add in the oil and leave it aside.
3) Use a clean bowl, beat the egg whites with the electric mixer until there are bubb…

Pandan Chiffon Cupcakes by Jeannie Lee

3 eggs yolk
20gm sugar
80gm cake flour
40ml coconut oil
80gm coconut milk
1tsp pandan juice
Pinch of salt

4 eggs white
50gm sugar

Whisk egg yolk n sugar in a bowl till combine.
Gradually add in coconut oil, coconut milk and pandan juice n salt. Mix well with egg yolk till fully combined.
Sieve in flour and mix. Do not over mix.
In a separate bowl, whisk egg white until foamy. Add in sugar in 3 addition. Beat till stiff peaks form.
With a spatula, gently fold the egg white into the egg yolk batter ( in 3 addition) just until blended.
Pour the batter into individual cuppies n tap on the table to get rid of any air bubbles trapped inside.
Bake in a preheated oven for about 20 to 25mins or till cooked on a temp of 160deg. You can inserted a toothpick to check if the cake is fully baked when it comes out clean.
Enjoy!



Banana Chiffon by Esther Tho

Recipe for 21cm chiffon tin

Ingredients

4 egg yolks
20g castor sugar
45g veg oil
320g riped bananas without skin (about 3)
60g cake flour + ½ tsp baking powder + 1/8 salt
40g milk (I used banana milk)

5 egg whites
50g castor sugar
½ tsp cream of tartar

Method
1. Blend bananas & milk together till like smoothies.
2. Beat yolks till pale yellow with sugar.
3. Add in oil and the banana smoothies into the yolk and beat for a min.
4. Follow by adding in sifted flour and mix well, set aside.
5. Whisk egg whites till foamy, add in Cream of tar tar and whisk for a min. Follow by 2 part sugar whisk till stiff peak.
5. Add in 1/3 meringue into the yolk dough and fold well.
5. Pour this mixture by 2 part to the meringue and fold well till the mixture is totally well mix.
6. Pour into a 21cm chiffon mould, bake at 170deg for the 1st 15min, then switch to 150deg for 50mins. (you may need to bake longer, as the batter maybe still wet)
7. Invert the cake to cool while is hot, unmould it when comp…

Pandan Chiffon by Esther Tho

Ingredients

5 Egg Yolks
65g Coconut milk
30g Castor sugar
45g Pandan juice (I added some pandan paste)
60g Coconut oil
90g Cake flour + ¼ salt

6 Egg whites
½ tsp Cream of tar tar
60g Castor Sugar

Method
1. Preheat oven at 170 degrees.
2. Whisk egg yolks and sugar till pale yellow.
3. Mix in coconut milk, coconut oil pandan juice. Follow by adding in sifted flour and mix well, set aside.
4. Whisk egg whites till foamy, add in Cream of tar tar and whisk for a min. Follow by 2 part sugar whisk till stiff peak.
5. Add in 1/3 meringue into the yolk dough and fold well.
5. Pour this mixture by 2 part to the meringue and fold well till the mixture is totally well mix.
6. Pour into a 21cm chiffon mould, bake with fan-mode at 170 degrees for the 1st 15 mins, then switch to 150 degrees for 40 mins.
7. Invert the cake to cool while is hot, unmould it when completely cooled.

Done!


Nutella mini-chiffon cake by Neo Yu Jiing

Ingredients
130g all purpose plain flour
4g baking powder
0.8g baking soda
1.25g sea salt
3 eggs
300g nutella
75g unsalted butter, melted

Method
1) Pre-heat oven 200 degC for 10 mins.
2) Mix all ingredients together until batter smooth.
3) Dispense batter (half way filled).
4) Bake for 15 mins to 18 mins at 200 degrees.



Cream Yogurt Cake by Sirlina Lee

Used a 20cm baking pan

Mixture A5 eggs yolk
20gm caster sugar
60g oil
140-150g yogurt
I teaspoon of baking powder
120g Top flour /cake flour

Mixture B5 eggs white
70g caster sugar
1 teaspoon of cream of tar tar


Method

Lined the baking pan with baking paper & put aside.

Place the tray of water & place it at the lowest rack. Preheat togather wif the oven at 170*c.
Use a medium size mixing bowl, mix all the ingredients in mixture A one by one , sift top flour before putting in. Stir evenly & put it aside.

Next, mixture B ,mix evenly the cream of tar tar into the castor sugar . Use a large mixing bowl (Make sure there’s no oil or water in it at all.) Use an electric mixer to beat the egg whites for abt 2mins in high speed, then add in sugar in 3 portions , each time gap abt 2 mins . After 2nd portion of sugar pouring in , switch the electric mixer to medium speed .Whilst until firm peak form.

Fold in 1/3 of mixture B into mixture A gently with a rubber spatula just until all i…

Durian Ogura Cake by Cinder Leong

Ingredients
1) Egg Yolk - 5
2) Egg - 1 (whole)  3) Cake Flour - 90g  4) Durian Puree - 100gm  5) Milk - 85g  6) Veg Oil - 60 (I used coconut oil)  7) Salt - a pinch  8) Egg White - 5  9) C. Sugar - 80g  10) Cream of Tartar - 1/4 tsp

Method
1) Beat egg yolk ,whole egg, salt, durian puree & milk(use blender to blend till smooth) veg oil till fluffy & light.
2) Sift flour & add into d above batter.
3) Use electrical mixer to whisk egg white till soft peak, add in cream of tartar & C. sugar (x3 separately) till firm peak.
4) Mix 1/3 portion of meringue into d egg yolk batter dan pour it into d 2/3 meringue & fold well.
5) Pour into a 8" cake pan lined wif baking paper @ d bottom & put into a larger pan filled wif hot water (water bath).
6) Bake into a preheated oven @160C for 30mins & lower temp to 150C for 20mins. Check whether cake is cook wif cake tester or till golden brown.
7) Once bake take out of d oven & remove fm cake pan, invert rack to cool. …

Chocolate Chiffon Cake by Vivian Gay‎

Ingredients

5 Egg Yolks
130g 70% Dark Chocolate
60ml Corn Oil
100ml Milk
55g Cake Flour
25g Cocoa Powder
1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/4 Tsp Sea Salt

Meringue Batter
5 Egg Whites
50g Caster Sugar
1/2 Tsp Lemon Juice


Method

1. Melt d chocolate. Set aside.

2. Beat egg yolks till creamy. Stir in oil, milk and melt chocolate.

3. Add in dry mixtures.

4. Beat egg whites with lemon juice till frosty then slowly add in sugar and beat till stiff peaks.

5. Fold in egg whites into the batter in 3 batches till the mixture are well combined.

6. Tap d mixture bowl couple of times to get rid of trapped bubbles.

7. Pour into tube pan. Using chopstick, go round d side of pan and d tub and tap the pan once or twice to get rid of more trapped air bubbles.

7. Bake cake in preheated 160C degree oven for about 45mins or more.


Pandan Chiffon Cuppies by Emy Lee

Makes 12 cuppies

Ingredients
20g cooking oil
50g coconut milk
a drizzle of pandan lemak flavoring
small pinch of salt
40g top flour (sifted once)
2 egg yolks

3 whites
45g caster sugar
pinch of cream of tartar (optional)

Cupcake paper liners
Cupcake tray

Method
1. Pour the cooking oil, coconut milk, pandan lemak flavoring and salt into a pot.
2. Heat pot over a small flame until you can no longer touch the pot mouth (or 50 degrees). Turn off heat.
3. Stir and then add in top flour. Mix well until no lumps can be seen.
4. Add in the first egg yolk, and then mix well. Then add in the second one.
5. Set aside.

6. Set your oven to 160c to preheat.
7. Line your cupcake tray with the cupcake liners. Set aside.
8. In a separate bowl, whisk your egg whites to a firm peak by adding sugar in 2-3 batches.
9. Stir in 1/3 of your meringue to your egg yolk batter first. Then pour the mixure back into the rest of your meringue and fold in lightly; taking care not to deflate your meringue.
10. Drop 2 …

Yuzu Yogurt Chiffon by Fc Ng

(A)
5nos Egg White
80g Castor sugar
5g Corn flour

(B)
5nos Egg Yolk
30g Castor sugar
75ml Corn oil
95ml Plain yogurt added w 1 big Tbs honey yuzu **(room temp)
115g Cake flour/superfine flour(sifted)
Pinch of salt

**use scissors to cut yuzu rind into fine pieces,

1 . Separate the eggs and put the egg whites in fridge for later use.
2. In another bowl, whisk egg yolks & sugar (B) till pale in colour, whisk in oil till incorporate follow by Yuzu Yogurt,sifted flour & salt, cover and put aside.
3. Preheat oven to 170ºC top n bottom heat.
4. Remove the egg whites fr fridge and use electric mixer to whisk till little froth, start adding sugar (A) bit by bit, continue whisking till firm peak,add in corn flour, whisk on low speed for about 1min.
5. Add some meringue to yolk batter to loosen up, fold in remaining meringue in two batches,fold in quickly & lightly not to knock out too much air.
6. Pour the batter into 20-21cm chiffon tube pan, move the pan left & right to smoo…

Chocolate Chiffon Cake with chocolate ganache and toasted almonds by Andrew Lim

Preheat oven to 170 Deg Celcius

Ingredients A5 egg yolks
100g castor sugar

Whisk these 2 till pale and fluffy and the sugar dissolves.

Ingredients B80ml of vegetable oil --> I used canola
130ml of milk
150g of cake flour
40g of chocolate powder
1 tsp of baking powder
1 tsp of instant coffee powder --> Optional
1/2 tsp of salt

Add milk and oil into A and whisk. Sift in the dry ingredients and mix till even.

Ingredients C5 egg whites
90g castor sugar
1/2 tsp of cream of tartar

Method
Beat till egg whites are foamy, and add in the cream of tartar and castor sugar 1 tablespoon at a time in intervals.
Beat till stiff peaks form.
Put mixer on low speed and pour in the mixed Ingredients A & B. Mixed till even.
Pour into chiffon pan & bake for about 50 mins. Check for doneness using a skewer.
Chill upside down.

Chocolate Ganache200g of chocolate or chocolate chips --> I used Valhorna Guarana chocolate buttons
1/2 tub of Bulla Cream
2 tbsp of butter

Melt chocolate chips over a Bai…