Cendol Gula Melaka Chiffon Cake

Ingredients :

Gula Melaka syrup:

45 gr Gula Melaka, chopped

30 gr coconut milk

2 pandan leaves

Gula Melaka Batter:

3 Egg yolks

45 gr Gula Melaka Syrup

30 gr Oil

20 gr Water

60 gr Cake Flour 

1/4 tsp Baking Powder

Pandan Batter:

3 Egg yolks

45 gr Sugar

10 gr Oil

20 gr Pandan juice

40 gr Coconut milk

60 gr Cake Flour

1/4 tsp Baking Powder

one drop of pandan paste

Cendol 100 gr, drained and coated by sprinkle a bit flour

Egg White Foam:

6 Egg whites

¼ tsp Cream of tartar

50 gr Sugar

Method:
- Preheat oven to 160C.
- Gula melaka syrup : cook the ingredients until gula melaka melted and well incorporated, throw away the pandan leaves. set to cool
- Pandan batter : whisk egg yolks and sugar until well incorporated, add oil, pandan juice and coconut milk, mix until well blended. Fold in the flour + BP. Set aside.
- Gula melaka batter : whisk egg yolks and sugar syrup until well incorporated, add oil and water, mix until well blended. Fold in the flour + BP. Set aside.
- Egg white foam : Beat egg whites and cream of tartar until foamy, gradually add in sugar, beat at high speed until medium peak form.
- Divide egg white foam into 2 portions. Gently fold into egg yolk batter separately, mix until well blended.
- Pour the coated cendol to the pandan batter. 
- Start by pouring the pandan cendol batter mixture into ungreased 22-23cm tube pan, then continue with the gula melaka batter.
- Bake in for 40-50 minutes or until cooked.
- Remove from oven, invert cake onto table until completely cooled.

Ham and Cheesy Chiffon Cake

First time trying savoury chiffon, but surprisingly it turn out great :) Thanks Wen for sharing this yummy recipe.

Source : Wen's Delight

Ingredients: (Size : 21 cm chiffon mould)

5 nos Egg yolks

70 gr Water

70 gr Oil

100 gr Cake flour (sieve)

6 nos Egg white

80 gr Castor sugar

10 gr Corn flour (I used ¼ tsp cream of tartar)

50 gr Virgina ham (approx 1 slice - chopped)

90 gr Pizza plus shredded cheese (mixture of moz cheese, cheddar cheese & parmesan cheese)

1 tsp Parsley flakes

Method:

- Preheat oven at 160 deg C

- Put egg yolks, water and oil in a mixing bowl, used a handheld electric mixer to mix till incorporated. Add in sifted flour and mix well till thick & smooth. Set aside.

- Whisk egg whites in a clean bowl until foamy. Gradually add in sugar and finally add in corn flour. Continue whisk till peak foam, smooth and shiny.

- Gently fold in 1/3 of the egg whites mixture into the egg yolks mixture. When everything well combine then gently fold in remaining egg whites mixture till smooth flowing.

- Fold in the cheese, ham & parsley, then pour the well mix mixture into the chiffon tin and bake for 40-50 minutes.

- When baked, turn upside down to cool. Unmould when completely cool.

- Best serve within 2 days.

Blueberry Oreo Chiffon Cake

Source : Bisous A Toi

Ingredients
6 Egg yolks

100 gr Caster sugar (I used 60 gr)

3 gr or a pinch of Salt
100 gr Blueberry yogurt

100 gr Oil
150 gr Cake flour
4 gr Baking powder

Blueberry paste or Purple colouring (optional)

6 Egg whites
pinch of Cream of tar tar
100 gr Sugar (I used 60 gr)
50g of oreo (w/o cream) - cut into tiny bits

Method

- Preheat oven to 150C.

-To make egg yolk batter: Hand whisk egg yolks, salt and sugar until slightly pale, add in yogurt and oil, stir until incorporated, add in shifted flour and BP, stir well. Lastly add in purple colour – set aside.

 - To make egg white foam: Beat egg whites and cream of tartar until foamy, gradually add in sugar, beat at high speed until medium peaks form.

- Gently fold1/3 egg white batter  into egg yolk batter separately, then pour this into the rest of the egg white and lastly sprinkle oreo in it,  mix well.

- Pour the batter mixture into ungreased 23cm tube pan.

- Bake in for 45-60 minutes or until cooked.

- Remove from oven, invert cake onto table until completely cooled.

Oil-less Pandan Chiffon Cake

Source : Table of Two or more

Ingredients:

5 Egg Yolks

50 gr Sugar (original 100 gr)

180 gr Thick coconut milk + pinch of salt

70 gr Concentrated pandan juice **

150 gr Cake flour

Optional – green colouring or pandan paste for greener colour

5 nos Egg white

¼ tsp cream of tartar

50 gr Sugar (original 100 gr)

Method:

- Preheat oven at 170 deg C

- Combine coconut milk and pandan juice together, add in sifted flour and mix well. Set aside.

- Beat egg yolks and 50g sugar until thick and pale.

- Fold egg yolks with the coconut milk pandan batter and mix well. Set aside.

- Whisk egg whites and cream of tartar till foamy and add in sugar whisk till medium peaks.

- Add in 1/3 meringue into the egg yolk batter and fold well.

- Pour this mixture back to the balance meringue and fold well till the mixture is well mix.

- If you want to make marble look, scoop 50 gr of the batter, add colouring or pandan paste for darker green colour.

- Pour into 25cm chiffon mould, bake at 170 deg C for 45 mins or until cooked

- Invert the cake to cool, un-mould when completely cooled.

** Concentrated pandan juice : Blend fresh pandan leave 25 gr with 200 ml water, cover and chill in the fridge overnight. The juice at the bottom of the bowl is the best, thickest and most fragrant, collect for 70 gr.

I am submitting this post to “Coconut” hosted by Jess of Bakericious, organized by Bake for Happy Kids (Zoe) and MyLittle Favourite DIY(Mui Mui).

Nutella Chiffon Cake

Source : Table of Two … or more via IGer @mybakinghub

Ingredients :

85 gr Milk (original 100gr) **

180 gr Nutella

80 gr Cake flour

5 Egg yolks

½ tsp Vanilla extract

5 Egg whites

80 gr Sugar

¼ tsp cream of tartar (optional)

Decoration : Nutella + Giotto (optional)

Method :

- Melt Nutella in hot milk, stir until smooth, let it cool.

- Preheat oven to 160C

- Combine the cooling Nutella mixture with egg yolks and vanilla in a mixing bowl. Fold in flour until forms batter, set aside.

- Beat egg whites, cream of tartar until foamy, gradually add in sugar, beat at high speed until stiff or medium peaks form.

- Fold gently 1/3 whites with Nutella batter mixture, then fold it back to balance egg whites.

- Pour the batter mixture into ungreased 22 or 23cm tube pan.

- Bake for 50 minutes or until cooked

- Remove from oven, invert the cake with the tube pan until completely cooled.

 PS : ** As Wendy mentioned her chiffon turned out on moist side, and I forgot to reduce it as I already mixed 100gr of milk with Nutella, therefore I took out 20gr from Nutella Milk mixture aside. Don’t waste it, then I mixed it with 1tsp Chocolate powder + 3Tbsp of chiffon mixture to make marble effect.

Pumpkin Chiffon Cake

Source : Chiffon cake is done – Bake with Kevin Chai

Ingredients:

Egg York Batter:

6 Egg yolks

50 gr Sugar

60 gr Oil

150 ml Coconut milk

110 gr Cooked pumpkin (mashed)

¼ tsp Salt

140 gr Plain four (I used Cake Flour)

Egg White Batter:

6 Egg whites

¼ tsp Cream of tartar

100 gr sugar (I reduced to 70gr)

Method:

- Preheat oven to 170C.

-To make egg yolk batter: Combine egg yolks, sugar, oil, coconut milk, salt and mashed pumpkin in a mixing bowl. Fold in flour until forms batter.

- To make egg white foam: Beat egg whites and cream of tartar until foamy, gradually add in sugar, beat at high speed until frothy and stiff peaks form.

- Gently fold1/3 egg white batter  into egg yolk batter separately, then pour this into the rest of the egg white and mixed well.

- Pour each of colour batter mixture into ungreased 23cm tube pan by sequence.

- Bake in for 45-60 minutes or until cooked.

- Remove from oven, invert cake onto table until completely cooled.

I am submitting this post to Little Thumbs Up (Oct14) Event: Pumpkin organized by Zoe (Bake For Happy Kids) & Mui (My Little Favourite DIY)

Hosted by Eileen (Eileen's Diary)

Mandarin Orange Chiffon Cake

Ingredients :

6 Egg yolks
50 gr Sugar
60 gr Oil
60 gr Mandarin orange Juice

2 nos Mandarin orange zest

10 gr Grand Marnier (optional)

Pinch of salt

Few drops orange colouring (optional)

110 gr Cake Flour + ½ tsp Baking Powder

6 Egg whites
¼ tsp Cream of tartar
50 gr Sugar

Method:

- Preheat oven to 170C.

- Combine egg yolks, sugar, oil, orange juice, orange zest, Grand Marnier and colouring in a mixing bowl. Fold in flour until forms batter. Set aside.

- Beat egg whites and cream of tartar until foamy, gradually add in sugar, beat at high speed until frothy and medium peaks form.
- Fold gently 1/3 whites with egg yolk batter mixture, then fold it back to balance of whites.

- Pour the batter mixture into ungreased 23cm tube pan.

- Bake for 30-40 minutes or until cooked

- Remove from oven, invert the cake with the tube pan until completely cooled.

Pandan Chiffon Cake (Cooking Method)

Need to clear off my chocolate beads, instead baked this cooking method chiffon into regular chiffon mould, I baked into rectangular mould, then I can decorate on to it :)

I really cannot tell the difference taste between cooking or no-cooking method as I found them both soft & yummy :))

Source : Forbidden Garden via Wen’s Delight

Ingredients:

5 nos Egg Yolks
70 gr Coconut milk
40 gr Pandan juice **
50 gr Butter
90 gr Cake flour
Optional – can add 1/8 tsp pandan paste to get greener colour

5 nos Egg white
80 gr Castor Sugar

Buttercream (optional)

Chocolate for decoration (optional)

Method:
- Preheat oven at 170 deg C
- Cook coconut milk, butter and pandan juice together till butter melted, while is warmed add in sifted flour and mix well.
- Follow by egg yolks, add in slowly and mix well, set aside.
- Whisk egg whites till foamy and add in sugar whisk till stiff.
- Add in 1/3 meringue into the cooked dough and fold well.
- Pour this mixture back to the balance meringue and fold well till the mixture is well mix. (Tip : has to fold fast when the dough is still warmed)
- Pour into a 8 inch rectangular pan or 20cm chiffon mould, bake at 170 deg C for the 1st 10min, then use 150 deg C bake for 35 mins.
- Invert the cake to cool, un-mould when completely cooled.

** Optional : Blend fresh pandan leave with water, cover and chill in the fridge overnight. The juice at the bottom of the bowl is the best, thickest and most fragrant

Black Glutinous Chiffon Cake II

 

I got chance to go back Jakarta just before gathering, and brought back this black glutinous flour. Since it is hardly found here, then I was thinking to bake some cakes for the bloggers’ gathering. Just hope they may like it.

The first time I made few years back, I could taste a bit of sawdust in the cake. However, with this brand, quite okay, there was no sawdust taste in the cake (agreeable with fellow bloggers during last week gathering).

Here, I made half of the recipe with modification.

Source : NCC – Fatmah Bahalwan



Ingredients:
A:
80 gr Egg yolks
35 gr Caster sugar

B:
120 gr Egg whites
50 gr Caster sugar
1/4 tsp salt

C:
25 gr Plain flour
50 gr Black Glutinous flour
1/2 tsp Baking Powder Double Acting

D:
75 ml Instant coconut milk (I used KARA)
1-1/5 tbsp Oil

Method:
- Use hand whisk A until creamy.
- Then by using mixer beat B until stiff.
- Add C and D to A creamy mixture, then mixed with B.
- Pour into tube pan, then bake into preheated oven of 150C for 50 minutes or until cook.
- Invert the cake for cool down process.
- Remove the cake once cool down and serve.

Choc Chiffon with Choc-chips

To all chocolate lover like me, another tasty recipe that yield moist, light & fluffy chocolate chiffon cake, shared by Hearty Bakes, and here I am submitting Aspiring Bakers #7 – Chocolate Delight (May 2011).

Source : Chiffon Cake Book via Hearty Bakes.

Ingredients:
A.
100 gr Couverture Chocolate (chopped)
10 ml Corn oil

B.
3 Egg yolks
20 gr Sugar

C.
40 ml Water

D.
60 gr Cake flour
10 gr Cocoa powder
½ tsp Baking powder

E.
5 Egg whites
40g Sugar

F.
2-1/2 tbsp Choc-chips

Method:
- Double boil to melt (A). Stir till smooth.
- Preheat oven to 170 deg C
- In another bowl, whisk (B) till pale in colour. Add in melted choc (A) mixture, add (C) stir till combine.
- Add in (D), fold till mixture well-mixed.
- In another bowl, whisk egg whites till frothy, add sugar. Whisk till soft peak.
- Fold gently 1/3 whites with chocolate mixture, then fold it back to balance of whites.
- Add in (F) to the batter, mix well.
- Pour batter into 7” cake pan or 20 inch chiffon tube pan.
- Bake for 40 mins or until cooked.
- Remove from oven, invert cake onto table until completely cooled.

I love chocolatey / dark colour of chocolate cake, however, here mine not so dark compare to hers. Anybody maybe would like to share on your experience or tips on how to get a darker chocolate cake.
PS: She used Varlhona Bitter chocolate while I used Couverture chocolate.

Rainbow Chiffon Cake

I recently bought Kevin Chai’s book ‘Chiffon Cake is done’, with various kind of chiffon recipes in this book. And this Rainbow Chiffon caught my attention for the beautiful colour shades.

I have never thought that making this chiffon cake was quite a challenge for me. Why? The reason was because making one chiffon cake was equivalent to make four chiffon cakes at one time. Dividing the egg batter into 4 portions …. minimum 5 mixing bowls to do the job. Hahahhaha …. :D Not to mention the need to mix individual colour batter for each layer.

At the end of the day, I was quite satisfied with how it turned out. The texture of this cake … moist, soft and fluffy …........and …......
the best part was being able to enjoy 4 flavours in a slice :)

Ingredients :
Egg York Batter:
6 Egg yolks
50 gr Sugar
4 tbsp Oil (I used 60gr)
60 ml Milk (I replaced with 18 gr coconut powder + water = 60 gr)
½ tsp vanilla essence (I omitted)
110 gr Self-raising four (I used Cake Flour + ½ tsp Baking Powder)

Colouring:
Few drops yellow colouring
1 tsp Cocoa powder (I add extra few drops chocolate paste)
Few drops pink colouring (I add extra few drops strawberry paste)
Few drops pandan paste

Egg White Foam:
6 Egg whites
¼ tsp Cream of tartar
100 grm sugar (I reduced to 70gr)

Method:
- Preheat oven to 170C.
-To make egg yolk batter: Combine egg yolks, sugar, oil, milk and vanilla essence in a mixing bowl. Fold in flour until forms batter.
- Divide batter into 4 portions. Add in difference colour separately, mix until well blended.
- To make egg white foam: Beat egg whites and cream of tartar until foamy, gradually add in sugar, beat at high speed until frothy and stiff peaks form.
- Divide egg white foam into 4 portions. Gently fold into egg yolk batter separately, mix until well blended.
- Pour each of colour batter mixture into ungreased 23cm tube pan by sequence.
- Bake in for 30-40 minutes or until cooked.
- Remove from oven, invert cake onto table until completely cooled.

I am submitting this chiffon cake to Aspiring Bakers #1: Chiffon Cakes (Nov 2010) hosted by Small Small Baker.
Blogger or Non-blogger …. Yup ….. Everyone is welcome.
Please support and join here :)

Black Sesame Chiffon Cake

Thanks to my colleague GF, who sharing her black sesame paste generously with me. I have been wanted to bake this black sesame paste chiffon cake for quite sometime, where I happened to know about this from Happy Flour, therefore straight away I knew what to do with the paste and where to find the recipe heheeheehe …. :)
The chiffon turned out soft and fluffy with a nice aroma of black sesame :)

Ingredients:
3 Egg yolk
15 gr Sugar
1/4 tsp Salt
30 gr Oil
30 gr Black sesame paste
60 gr Fresh milk
75 gr Cake flour

3 Egg white
1/4 tsp Cream of tartar
60 gr Sugar

Toasted black sesame seed for topping (optional)

Method:
- Preheat the oven to 170C
- Combine milk, oil, salt and sesame paste together, set aside.
- Use hand whisk to whisk egg yolk and sugar until creamy and light in colour.
- Then add in the black sesame mixture and flour together into yolk mixture. Put aside.
- Beat egg white and cream of tartar until big bubbles formed, then gradually add the sugar and beat until stiff perks form.
- Fold 1/3 egg white mixture into egg yolk-flour mixture and mixed well, then pour this into the rest of the egg white in 3 portions and mixed well.
- Pour batter into a 20 cm tube pan (I put some black sesame seed first before pouring the batter).
- Bake it for 35-45 minutes or until cooked.
- Invert the cake with the tube pan during cool down process
- Remove the cake once cool down and serve

Banana Walnut Chiffon Cake

The recipe original from All That Matters, but I first saw it from Bakericious. I added chopped walnut to the cake. My chiffon is actually could be higher, however it fell from the tube while cooling inverted. The cake is still fluffy, soft and moist, and it has really strong banana fragrance even without putting any essence.

Ingredients :

(A)
4 egg yolks
40g castor sugar
1/4 tsp salt
50g oil
150g mashed bananas

(B)
120g Cake flour
1/2 tbsp Baking powder
1/8 tsp Baking soda

(C)
4 egg whites
40g castor sugar
1/2 tsp Cream of Tartar

40g Toasted Walnut, chopped (optional)

Method :
- In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.
- Add oil and salt, whisk and add mashed bananas. Stir well.
- Fold in sifted flour and mix well.
- Preheat the oven at 170C.
- In another bowl, using an electric mixer, beat till the whites are frothy. Add in Cream of Tartar and beat till soft peaks.
- Add in sugar gradually and beat till stiff peaks.
- Fold in 1/3 of the whites into the yolk mixture using a rubber spatula (I usually used hand whisk) till incorporated.
- Pour the mixture to the remaining egg whites and fold in gently till incorporated.
- Add chopped walnut, mix well.
- Pour the batter into chiffon tube pan.
- Bake at 170C for 40 mins.
- Insert a skewer to check if cake is done.
- Remove from the oven and invert the pan. Remove the cake from pan when it's completely cooled. The surface will feel abit wet but it will be dry after exposing to the air.

Pandan Chiffon Cake II

When I saw “Make it yourself - Pandan Chiffon cake” published by Sunday Times, and it had been a year since I baked pandan chiffon, it’s time for me to try this :). I baked 2 times in different day, because I was curious with top part cracked and the result of the texture of the cake (see pictures below).

Here is the recipe – shared by Chef Judy Koh – Creative Culinaire
Ingredients:
5 pandan leaves, finely chopped
3 Tbs water
48g egg yolk, from about 3 eggs
70g sugar
1/8 tsp salt
20ml corn oil
36ml thick coconut milk
1/4 tsp pandan paste
54g cake flour
120g egg white, from about 3 eggs
1/8 tsp cream of tartar

Method:
- Preheat the oven to 190 C (I baked in 160C).
- Blend the pandan leaves with water to a fine pulp. Wrap the pulp in muslin cloth and squeeze to extract the juice. Discard the pulp and set aside the juice.
- Whisk together the egg yolk, 30g sugar, salt, corn oil, coconut milk, pandan paste and pandan juice until well incorporated.
- Sieve the cake flour into the pandan mixture and continue to whisk until smooth. Set aside.
- Whisk the egg white, remaining sugar and cream of tartar until stiff, such that a firm peak forms when the whisk is pulled from the mixture.
- Gently fold the egg white mixture into the cake batter until well incorporated.
- Pour the batter into a 23cm tube pan (I used 18cm) and bake for 40 minutes (I baked in 160C for 50-60mins) until the surface is browned.
- Remove the cake from the oven and invert it on a cooling rack. Allow the cake to cool before removing it from the mould by running a palette knife along the circumference of the cake to loosen the sides.

Here are my two pandan chiffons, although I baked both in 180C for 10 mins, then reduced to 160C until baked, but still the top part still cracked :(

Both cakes turned moist & fluffy, however if you notice carefully, the first cake (see above picture) has bigger air pockets and has springy texture. (maybe this because I whisked the egg white until medium peak form)

Therefore, when I made the second cake (see below picture), I purposely whisked the egg white until soft peak form, and here you can see smaller air pockets compared to the first cake and has more spongy texture.

Taste wise ….. both cakes were finished within the same day :).

So, which texture do you prefer? Please share, add and comment.

Something to share, reports from "8 Days" magazine recently stated:

- 446,400 no of pandan chiffon are sold annually by Bengawan Solo, that summed out a total of 37,200 sales monthly or 1200 sales daily.

- according to Health Promotion Board, a standard size of 450g pandan chiffon cake has 1,481 calories, as compared to 744 calories a plate of char kway teow.

Chocolate Rice Chiffon Cake

This month baking event organized by NCC members is “Chiffon Week”. Since Chiffon cake is always our family’s favorite cake, therefore I will not going to miss it. Here is my contribution:

Ingredients:
70 gr Cake Flour
1/8 tsp Baking Powder

3 Egg yolks
30 gr Caster Sugar
60 ml Milk
40 gr Oil
½ Vanilla essence

3 Egg whites
30 gr Castor sugar
1/4 tsp Cream of tartar

25 gr Chocolate Rice
Extra Chocolate Rice for sprinkle

Method:
- Preheat the oven to 170C
- Use hand whisk to whisk egg yolk and sugar until sugar melted.
- Then add milk, oil and vanilla essence, mixed well.
- Add in flour mixture into yolk mixture. Put aside.
- Beat egg white and cream of tartar until big bubbles formed, then add the sugar a little at a time and beat until medium stiff perks formed.
- Pour 1/3 egg white mixture into egg yolk-flour mixture and mixed well, then pour this into the rest of the egg white and mixed well.
- Add chocolate rice, mixed well. Pour into the tube pan. Finally sprinkle extra chocolate rice on top cake.
- Bake it for 35-40 minutes or until cooked.
- Invert the cake with the tube pan during cool down process.
- Remove the cake once cool down and serve.

Passion Fruit Chiffon Cake

I saw ripe passion fruits selling cheap ($3 per kg) in the market. Don't be fool by the appearance of the skin in wrinkle, actually you will find more juice in this fruit, cause it already riped. Finally, I made passion fruit syrup on my own (of course with my friend "A" guidance :) ). Lastly, tried to make into Chiffon Cake.


Ingredients:
80 g Cake Flour

4 egg yolks
1 whole Passion Fruit with seed
60 g Passion fruit syrup
20 g Milk
40 g Corn Oil

4 egg whites
30g castor sugar
1/4 tsp cream of tartar

Method:
- Preheat the oven to 170C
- Use hand whisk to whisk egg yolk and sugar until creamy and light in colour.
- Then add passion fruit, syrup, milk and corn oil, mixed well.
- Add in flour mixture into yolk mixture. Put aside.
- Beat egg white and cream of tartar until big bubbles formed, then add the sugar a little at a time a
nd beat until medium stiff perks formed.
- Pour 1/3 egg white mixture into egg yolk-flour mixture and mixed well, then pour this into the rest of the egg white and mixed well.
- Bake it for 45 minutes or until cooked.
- Invert the cake with the tube pan during cool down process
- Remove the cake once cool down and serve

Decoration: (optional)
- Whipped Cream with a table spoon of syrup
- Passion Fruit

Other pictures :