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Tag Archives: Chiffon

Marble Chiffon

Foodelicious Heaven: Another nice recipe from Do What I Like.

Ingredients:
3 egg yolks
pinch of salt
30g sugar
40g warm corn oil
50ml warm milk
1/2 tsp vanilla paste / essence
1 tsp orange zest (optional)
1 tsp rum (optional)
75g sieved cake flour

4 egg whites
1/4 tsp cream of tartar
40g sugar

Chocolate paste

30ml milk
20g sugar
5g flour
10g cocoa powder
5g butter

17cm tube pan

Method:

1. Mix all ingredients in the chocolate paste together and double boil till sugar dissolved and you get a homogeneous chocolate mixture. Sieve chocolate mixture if lumpy. Leave aside for use later.
2. Cream egg yolks, vanilla, salt and sugar till creamy.
3. Add in the warm oil, warm milk, orange zest and rum, mix till well-combined.
4. Sieve in the flour and mix till batter is lump-free.
5. Beat egg white with electric beater until big bubbles formed. Sprinkle in cream of tartar and beat until it is white in colour. Add in 40g sugar 3 times (a little at a time) and beat till stiff perks formed.
6. Pour 1/2 egg white into flour mixture in (4) and blend well.
7. Pour flour mixture into the rest of the egg white and fold till just blended. Remove 1/4 of the batter and mix it with the chocolate paste, blend well.
8. Pour the 2 batters into ungreased tube pan using your imagination and create your own marble effect. Bake at 170 – 180C for 35 – 45 minutes or till cooked.
9. Invert the cooked cake during cooling process.

Notes:
Orange zest is really optional. I added it as it would enhanced the flavour of the chocolate mixture.

http://wlteef.blogspot.com/2009/04/marble-chiffon.html

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Posted by on September 22, 2011 in Cakes, Chiffon Cakes, Marble Cakes

 

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Vanilla Cotton Chiffon Cake

Love 4 Chiffon Cakes

Makes one 21cm (base measurement, 24cm top measurement) angel-food tube pan.

[Ingredients]
75g butter
100g plain flour
100ml evaporated milk
1 teaspoon vanilla paste or extract
1 whole egg
6 egg yolks

6 egg whites
1/8 teaspoon salt
150g caster sugar
http://cornercafe.wordpress.com/
[Preparation]
1. Preheat oven to 160°C. Do not grease or line the tube pan.
2. Melt butter in a saucepan over low heat. As soon as the butter is melted, remove from heat. Add all the flour at once and stir briskly to incorporate.
3. Add in evaporated milk and stir to combine. Beat in the vanilla, one whole egg and the 6 egg yolks to combine.
4. Beat the 6 egg whites with the salt until foamy. Gradually add in the sugar, one spoonful at a time. Beat until the meringue is glossy and thick but just under the stiff peaks stage.
5. Fold 1/3 of the meringue into the yolk mixture. When combined, fold in the next 1/3 of the meringue. Repeat with the remaining meringue until thoroughly combined.
6. Pour into the clean tube pan. Give the pan a light tap on the kitchen bench to get rid of any large bubbles in the batter.
7. Bake for about 50 minutes, or until cooked. Remove from oven and tap the pan again. Immediately turn the pan upside-down (use cups or drinking glasses to elevate the pan if necessary) and let cool completely this
way.
8. When the cake is cold, remove from the pan, slice and serve with tea or coffee.

http://cornercafe.wordpress.com/2008/01/01/vanilla-cotton-chiffon-cake/

 
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Posted by on September 8, 2011 in Cakes, Chiffon Cakes

 

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Chocolate Chiffon Cake

Recipe from Corner Cafe

 

Makes one 22cm cake

[Ingredients]
4 egg yolks
60g caster sugar
1/2 teaspoon vanilla extract
85ml canola oil

30g (3 1/2 tablespoons) cocoa powder
1 tablespoon instant coffee granules
125ml (1/2 cup) boiling water

100g cake flour
2 teaspoons baking powder

4 egg whites
1/2 teaspoon salt *
120g caster sugar

* The cake did have a very, very slight saltiness to it with 1/2 teaspoon of salt which I quite like, reduce to 1/4 teaspoon if you prefer.
http://cornercafe.wordpress.com/
[Preparation]
1. Preheat oven to 180°C. Prepare a 22cm round springform cake tin but do not grease or line the tin.
2. Dissolve cocoa and coffee in boiling water and set aside to cool. Sift flour and baking powder 3 times and set aside.
3. Whisk egg yolks, 60g sugar and vanilla until pale and creamy, add oil and room-temperature cocoa mixture, beat well to combine. Gradually sift in the flour mixture in a few small batches and fold in. Set aside.
4. Whisk egg whites and salt until foamy. Gradually add 120g sugar, spoonful by spoonful, until near stiff peaks form.
5. Scoop 1/3 of the meringue into the cocoa mixture and fold in with a metal spoon. When combined, fold in the next 1/3 of the meringue. Repeat with the remaining meringue until thoroughly combined.
6. Pour into the cake tin. Give the tin a light tap on the kitchen bench to get rid of any large bubbles in the batter.
7. Bake for about 40 minutes, or until cooked. Remove from oven and tap the tin again. Immediately turn the tin upside-down (use cups or drinking glasses to elevate the pan) and let cool completely this way.

8. When the cake is cold, remove from the tin. Cut and serve.

http://cornercafe.wordpress.com/2008/10/19/chocolate-chiffon-cake/

 
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Posted by on September 8, 2011 in Cakes, Chiffon Cakes, Chocolate Cakes

 

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Chiffon Cheesecake 芝士戚风蛋糕

Ingredients:

(A)
60g milk (I used UHT milk)
40g cream cheese
25g butter
(B)
65g flour (sifted)
(C)
4 egg yolks
(D)
4 egg whites
90g sugar (I cut down to 75g)
Pinch of salt
1/8 tsp cream of tartar

Method:
1) Cook (A) over double-boiler until well blended and thickens.
2) Remove from double-boiler. Add (B) and mix until smooth.

3) Add (C) and mix until well combined.
4) Whip the egg whites in (D) until foamy. Add the rest of the (D) ingredients in (D). Whip until stiff. Add it into the cheese mixture from step (3). Fold in by hand (use a rubber spatula) until well incorporated.
5) Pour it into a 9-inch chiffon pan. Do not grease the pan. Bake in preheated oven at 175C for 35 – 40 minutes. Remove it from the oven. Invert the pan and let it cool upside down.

Click here to know more about beating of egg white in step (4).

Notes:
1) I doubled the recipe as my chiffon pan was big and another reason was I wanted to finish the leftover cream cheese from making this cake. (I used all 90g).
2) The recipe does not mention if the cheese mixture in step (1) need to cool down before proceed to step (2) and (3). I didn’t let it cool down. I just placed the cheese mixture over a plate of water while doing step (2) and (3).
3) My cake started to crack after baking for about 20 minutes, I am not sure of the reason (anyone can advise me?) but I lowered the temperature to 160C and continued to bake. I baked for 40 minutes in total.

Tips:
1) Make sure the mixing bowl and utensil you use to beat egg white is free of oil, water or egg yolk. The presence of any would affect the final result.
2) Cream of tartar can be replaced by lemon juices.

(Source of recipe: Alex Goh’s Fantastic Cheesecake 《情迷芝士饼》)

http://angelcookbakelove.blogspot.com/2009/11/chiffon-cheesecake.html

 
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Posted by on September 7, 2011 in Cakes, Cheese Cakes, Chiffon Cakes

 

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