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Tag Archives: Cakes

Pandan Chiffon Cake

Foodelicious Heaven: This is so far a very simple pandan chiffon cake recipe i had come across.  I had previously tried on another recipe and it is very successful too but forgotten which recicpe i had used.  So next time round should try this!!

Ingredients:
(A)
1 3/4 cup all-purpose flour, sifted
1 Tbp. baking powder
1 tsp. salt
1/2 cup sugar
(B)
1/2 cup vegetable or canola oil
6 egg yolks
3/4 cup coconut milk
1 tsp. pandan paste
(C)
6 egg whites
1/2 tsp. cream of tartar
3/4 cup sugar
Method:

1. Preheat oven to 350’F (175’C).
2. Combine (A) in a bowl. Stir well to blend. Add (B). Beat with an electric mixer until smooth.
3. Beat (C) until moist peaks formed. Gradually add 3/4 cup sugar, beating until stiff and shiny peaks are formed. Fold 1/3 of the egg whites into the egg yolks mixture, fold to mix and then add the rest of the egg whites. Fold gently but thoroughly. Turn batter into ungreased 10″ tube pan.
4. Bake for 60 mins or til a toothpick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool, loosen the edges with a flat plastic knife or icing knife and gently remove the cake.

http://belachan2.blogspot.com/2005/09/pandan-chiffon-cake.html

 
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Posted by on February 23, 2012 in Cakes, Chiffon Cakes

 

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Chinese “Birthday” Sponge (Cup)Cake

(Recipe adapted from Chocolate & Zucchini. Makes 36 cupcakes. Or 1-9×13 cake. Or like I did: 18 cupcakes and 1-9in cake. )

  • 1 cup plus 1 tbsp cake flour (if you do not have cake flour around, take a 1-cup measuring cup and put 2 tbsp of corn starch in the bottom, then fill the rest of the way with all purpose flour. It makes a good substitute)
  • 1 tsp baking powder
  • 6 eggs, separated (room temperature)
  • 1/2 tsp cream of tartar (I added it to further stabilize the egg whites)
  • 1/4 tsp salt (She asks for a pinch, what is a pinch really?)
  • 1 tsp pure vanilla extract
  • 3/4 cup granulated sugar
  • 1/2 cup water
  • 1/3 cup oil

Preheat oven to 340F degrees.

  1. Prepare souffle cups, if making cupcakes, or ungreased aluminum cake pans. DO NOT use nonstick cake pans. However, if you only have nonstick cake pans, line the edges, just the edges, with aluminum foil. It will give the cake something to grip to which will help with the rising of the cakes. The rise of this cake is quite crucial.
  2. Sift the flour and baking powder together 3 times, or combine the flour and baking powder in a freezer bag, zip it shut with lots of air inside so it will form a balloon of sorts, and shake the bag vigorously to make the flour fluffy. Set aside.
  3. In a large bowl, combine the egg yolks, salt, vanilla extract, and 6 tablespoons of the sugar (reserve the rest for later). Whisk for several minutes, until the mixture turns pale yellow and thick ribbons fall from the whisk.
  4. Stir in the water and the oil, and whisk well between each addition. Fold in the flour mixture and whisk until well blended, but don’t overmix.
  5. In another large, clean bowl, combine the egg whites, cream of tartar and reserved sugar, and beat with a clean whisk until stiff. You may use an electric whisk or a stand mixer with the whisk attachment; make sure neither the bowl nor the whisk have any trace of fat, or the eggs will not rise and cake will be of flat variety and not of sponge decent.
  6. Fold a third of the beaten egg whites into the batter and mix gently until blended. Fold in the rest of the egg whites, gently lifting the batter up and over the egg whites with a rubber spatula until just blended.
  7. Pour the batter into the prepared cups, or pans, to about 3/5 of their capacity. Bake until set and golden brown (about 20 minutes for cupcakes and 35-40 minutes for cakes).
  8. Invert the cups onto a cooling rack so the cakes will not collapse, and let cool completely.
  9. To unmold, run the blade of a knife around the inside of the cup to loosen, and shake gently until the cake falls out.

Once your cake is cooled, feel free to eat as is, which is absolutely yummy. Or do as I did and decorate with fruit and freshly whipped, slightly sweetened whipped cream. Just use whatever type fruit, or filling, you like. Be creative. Have fun with it.

http://konichiwakupcakes.blogspot.com/2009/09/quest-for-chinese-sponge-cake.html

 
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Posted by on February 23, 2012 in Cakes, Sponge Cakes

 

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Chocolate Roll


As I flip through 孟老师的美味蛋糕卷 I can’t resist the sight of the Chocolate roll she have made. This is using a chiffon cake base. Compared to the finger sponge base, I prefered the former, so soft!

Recipe adapted from 孟老师的美味蛋糕卷
Set (A)
20gm cocoa powder
40gm warm water
Set(B)
30gm egg yolks @ 3 nos of eggs
50gm sugar
50gm oil
30gm milk (I used chocolate milk)
75gm cake flour (I used 65gm plain flour + 10gm corn flour)
Set (C)
120gm egg white @ 3 nos of eggs
65gm sugar
Filling
180gm dairy cream
20gm fine sugar
Method
1) Melt coco powder with the warm water and set aside
2) Whisk egg yolks with sugar till sugar melt or turn pale. Add milk+oil and mix. Pour in (1) & stirred. Add flour and mix. Do not overmix.
3) Whisk Set (C) till stiff peak
4) Remove 1/3 of (3) and fold into (2)
5) Pour (4) into balance white and fold. Again do not overmix else it will deflat the white.
6) lined tray with baking paper and pour (5). Bang the tray (36x26cm) to release big bubble and baked in top heat 190c and bottom heat 160c for 12mins. ( I baked at 180c since my oven can’t adjust the heating element for 15mins)
7) removed from tray immediately and released the edges of the baking paper to allow the cake to cool.
8) Spread filling and roll. Keep refrigerated for about 30-60mins before slicing.

http://fatmumbaking.blogspot.com/2010/05/chocolate-roll.html

 
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Posted by on September 5, 2011 in Cakes, Chiffon Cakes, Chocolate Cakes, Swiss Roll

 

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