PANDAN CHIFFON CAKE

PANDAN CHIFFON CAKE

sumber :    Insta@cheta_78

Bahan A :

4  biji  kuning telur   (saya guna gred A)

60  gm  fresh milk@susu segar

40  gm  minyak jagung

70  gm  tepung superfine

1/2  sudu teh  pes pandan@extract pandan

Bahan B :

4  biji  putih telur   (gred A)

70  gm  gula pasir

1/4  sudu teh  cream of tartar   (atau 1/2 sudu teh jus lemon)

Secubit garam halus

Cara-Cara :

1.  Panaskan oven suhu 160'C  (suhu bergantung pada jenis oven).  Kacau kuning telur menggunakan whisk selama 1 minit, masukkan fresh milk, minyak dan kacau rata.

2.  Masukkan tepung (diayak dulu), kacau rata dan ketepikan seketika.

3.  Bahan B :   Putar putih telur + cream of tartar (atau jus lemon) + garam sehingga berbuih kemudian masukkan gula 3 x dan pukul sehingga stiff peaks.

4.  Masukkan meringue@putih telur secara (bertahap) 3 kali ke dalam adunan kuning telur.  Guna SPATULA dengan teknik kaupbalik (jangan terlebih kacau).

5.  Tuang ke dalam loyang chiffon 17cm yang tidak perlu digris.   (saya guna loyang 20cm).

6.  Bakar selama 55 minit atau sehingga masak dengan suhu 160'C.

7.  Setelah masak, keluarkan dari oven, telangkupkan loyang dan biarkan sehingga sejuk.  Keluarkan dari loyang setelah kek betul-betul sejuk... SIAP !

BLUE PEA FLOWER CHIFFON CAKE

BLUE PEA FLOWER CHIFFON CAKE

adapted from :    you tube@Apron

Ingredients :

60  ml  fresh milk

20  pcs  blue pea flower   (I use 25 pcs)

2  pcs  pandan leaves

10  ml  water

4  egg  yolk   (I use gred A egg)

20  gm  sugar

1/4  tsp  salt

60  ml  vegetable oil

100  gm  cake flour/self-raising flour

4  egg  whites

80  gm  sugar

Instructions :

~  In a small pot, boil milk + blue pea flower then sift.  Keep the juice aside.

~   Then cut pandan leaves, blend with 10 ml water and sift.  Keep the juice aside.

~   In a large bowl, using a hand whisk, whisk egg yolk + sugar (20 gm) + salt + vegetable oil till well combined.  Add blue pea juice, pandan juice and flour, mix well until fully incorporated.  Set aside.

~   Meanwhile, in another clean bowl, beat egg white till frothy then gradually add sugar (80 gm) in 3 batches.  Beat until stiff peaks form.

~   Fold egg whites into egg yolk mixture in 3 batches till well combined.

~   Pour the mixture into 20 cm/8 inch ungreased chiffon mould.  Tap lightly on counter top to release air bubbles.

~   Bake in a pre-heated oven at 170'C for about 35 minutes until cooked.  Once out of the oven, inverted the mould and let it cool completely before unmoulding the cake.  Cut and serve.

ENJOY !

VANILLA RAISINS CHIFFON CAKE ...

VANILLA RAISINS CHIFFON CAKE

adapted from :    jeannietay.wordpress.com

Ingredients :

6  egg  yolk  (me :  large)

30  gm  brown sugar

1/4  tsp  salt

80  gm  corn oil

110  gm  fresh milk

1  tbsp  vanilla extract

150  gm  cake flour

1  tsp  baking powder

6  egg  white

100  gm  caster sugar

1/4  tsp  cream of tartar

50  gm  raisins  ~  soak in some water to plum them up then drained and pat dry on a kitchen towel  (me :  use sultana)

Instructions :

1.  Preheat oven to 180'C.

2.  Sift flour and baking powder.  Set aside.

3.  With a hand whisk, whisk oil, vanilla, egg yolk, milk, salt and brown sugar together until combined.

4.  Sift flour and baking powder into the egg yolk batter and whisk until smooth.

5.  With an electric mixer, whisk the egg whites till frothy then add cream of tartar and gradually add sugar and continue to beat until firm peaks form.

6.  Fold in 1/3 of the meringue into the egg yolk batter until combined before adding the next 1/3 portion and mix again.  Finally add the last portion and use a spatula to scoop from bottom and fold up until no streaks of white meringue can be seen.  Gently fold in the raisins and then transfer the batter into a 20cm ungreased tube pan.  You can use a 22cm pan if you wish for a shorter cake.  (me :  use small moulds, brush with a little bit oil, as picture shown above).

7.  Place pan into a preheated oven and bake for 10 minutes at 180'C until the top has browned and then reduce heat to 160'C and continue baking for 60 minutes until cooked.  Temperature and timing is indicative only.  Please adjust accordingly to your oven.  You may tent the cake if it's getting too brown.

NEOPOLITAN CHIFFON CAKE ...

NEOPOLITAN CHIFFON CAKE

adapted from :    vivianpangkitchen.blogspot.my

Ingredient A :

5  egg  yolks  (me :  grade A/large)

20  gm  castor sugar

80  gm  milk or water  (me :  milk)

60  gm  corn oil

120  gm  cake flour

Ingredient B :

5  egg  whites

60  gm  castor sugar

1/4  tsp  white vinegar or lemon juice

Ingredient C :

Colours : 

Green paste :  1 tsp  green tea powder dissolved in 2  tsp hot water  (me : gel food colour)

Red paste :  1 tsp red yeast rice powder dissolved in  2 tsp hot water  (me :  gel food colour)

Instructions :

1.  Lightly whisk egg yolks and sugar (20 gm) till combined.

2.  Add in milk and corn oil, mix well.

3.  Add in cake flour and mix till well combined.

4.  In another bowl whisk the egg whites till frothy.  Add vinegar and 1/2 of the sugar (60 gm).  Continue beating till incorporate.  Add in the 2nd portion of sugar and continue to beat till soft peaks.

5.  Fold in 1/3 of the whites into the yolk mixture and fold till well incorporate.

6.  Pour the mixed batter into the remaining egg whites bowl.  Fold gently till well combined.

7.  Divide the batter into three portions.  (about 200 gm each).  Keep one portion for original flavour.  Mix in green and red paste respectively for green tea flavour and red yeast rice flavour.

8.  Pour into a 20cm/22cm ungreased chiffon tube pan with green, red and plain batter.  Spread evenly before adding the next layer.  Bake in preheated oven at 160'C for 45 minutes.  (adjust your oven temperature accordingly).

9.  Once cooked remove from oven and immediately invert and leave to cool.  When cake is cool enough, remove from mould and sliced.  Enjoy !!!

COFFEE MARBLE CHIFFON ...

COFFEE MARBLE CHIFFON CAKE

adapted from :    dailydelicious.com

Ingredients :

2  tbsp.  instant coffee granules

1  tsp.  hot water

70  gm  cake flour

4  egg  yolks  (large)

50  ml  King Rice bran oil or corn oil

50  ml  milk

Pinch of salt

4  egg  whites  (large)

65  gm  granulated sugar

Methods :

Preheat oven to 180'C.

Mix the coffee granules with hot water, set aside.

Sift the flour and set aside.

Whisk the egg yolks until smooth, add the rice bran oil, milk and mix to combine.

Put the sifted flour and pinch of salt into the bowl.  Whisk to combine.

Beat the egg whites until foamy, then add the sugar gradually.  Beat until firm peaks form.

Whisk 1/3 of the meringues into the egg yolk mixture.  Then fold in the rest of the meringue in 2 additions.

Pour the coffee mixture into the bowl, fold to lightly mix it.

Pour the batter into 17 cm or 20 cm ungreased chiffon pan.

Create a marble effect with a bamboo stick.  Tap lightly to remove large air bubbles.

Bake for 25 - 30 minutes.

Remove from the oven, let it cool upside down.  Unmold from the pan.

CHOCOLATE NUTELLA CHIFFON CAKE...

CHOCOLATE NUTELLA CHIFFON CAKE

adapted from :    jeannietay.wordpress.com

Ingredients :

85  gm  hot water

20  gm  Valrhona cocoa powder

2  tbsp  Nutella

1  tsp  vanilla extract

5  egg  yolks  (65 gm, I use large eggs)

1/2  tsp  salt

65  gm  canola oil

65  gm  fresh milk

130  gm  self-raising flour

5  egg  whites

110  gm  caster sugar

1/2  tsp  cream of tartar

Method :

1.  Mix cocoa powder with hot water, then add in Nutella and mix until smooth.  Set aside.

2.  In a separate bowl mix egg yolks, vanilla extract, salt, oil and milk until blended.  Add in the cocoa mixture and whisk until well combined.

3.  Sift flour into the yolk mixture and mix until smooth.  Set aside.

4.  Beat egg whites on medium speed until foamy before adding cream of tartar.  Continue to beat while gradually adding in caster sugar and continue to beat until firm peak.  Reduce mixer speed to lowest and continue to beat a minute.

5.  Gently fold the meringue in 3 portions, into egg yolk batter until well blended.

6.  Pour batter evenly into a 20 or 21 cm ungreased tube pan and bake at 160'C for 80 minutes or until cooked.  (depending on your oven temperature).

7.  Once baked, remove from oven and immediately invert to cool completely before unmoulding.

RICE CHIFFON CAKE...

RICE CHIFFON CAKE

adapted from :    Little Duck's Kitchen@you tube...

Egg Yolk Batter :

3  nos  egg yolk  (I use large eggs)

1/4  tsp.  sea salt

33  gm  corn oil

42  gm  water

55  gm  rice flour

10  gm  cocoa powder

Meringue :

3  nos  cool egg white

5  gm  lemon juice

70  gm  caster sugar

Decoration :

Hershey Chocolate Syrup

Almond Slice  ~  toasted

Pistachio  ~  toasted

Method :

1.  In a large bowl, add egg yolk, salt and oil, mix well.

2.  Add water and mix well.

3.  Add rice flour, cocoa powder, mix well until all ingredients are well combined.

4.  In another clean bowl, whisk egg white till foamy, add lemon juice, mix well.

5.  Gradually add sugar bit by bit while whisking till soft peaks form.

6.  Take 1/3 of meringue, add to yolk batter, mix well.

7.  Then add to the remaining egg white, with spatula fold gently till no white streaks of egg whites remain.

8.  Pour into ungreased 16 cm chiffon pan, (I use a 20 cm).  Tap on counter top to release air bubbles.  Bake for about 30 minutes until done.  

9.  Once out of the oven, invert the cake and let it cool completely before unmould.

10.  Decorate as desired.  Drizzle chocolate syrup on the cake, then sprinkle with nut.  Cut, serve and Enjoy !!!

HONEY MATCHA CHIFFON CAKE...

HONEY MATCHA CHIFFON CAKE

adapted from :    anncoojournal.com

Ingredients :

4  egg  yolks,  used large eggs

50  gm  caster sugar

1  tbsp  honey

30  ml  unsweetened soya milk OR use milk

35  ml  corn oil

50  gm  cake flour  OR  plain flour

20  gm  rice flour

1  tbsp  ground almond  (optional)

1/2  tbsp  matcha powder

Meringue :

4  egg  whites,  used large eggs

50  gm  caster sugar

Directions :

1.  Preheat oven temperature to 160'C.  Sift cake flour and rice flour into a bowl, mix well with ground almond and set aside.

2.  Combine egg yolks, honey  and sugar in another bowl, mix well.  Add soy milk and mix well followed by corn oil and blend well.  Pour in flour mixture and stir well.

3.  Make meringue :   Beat egg whites until foamy.  Add sugar in 3 separate rounds, beat until egg whites are glossy, with stiff peaks.

4.  Fold 1/3 of egg whites into the yolk mixture with a rubber spatula.  Then pour in the remaining egg whites, gently fold the mixture until just combined.

5.  Take out 150 gm plain batter and mix with 1/2 tablespoon of matcha powder.  Then pour matcha batter into the bottom of the tube pan (18 cm pan) -- (I used 20 cm pan) and spread evenly with a rubber spatula.  Then the plain batter on top.

6.  Bake in preheated oven for about 40 minutes.

7.  Invert the cake pan immediately on a wire rack to cool completely before removing the cake from pan...

OREO CHIFFON CAKE...

OREO CHIFFON CAKE

adapted from :    bakingscorner.blogspot.com

Batter Ingredients :

5  egg  yolks  (I use large egg)

90  gm  cake flour  (sifted twice)

80  ml  milk/fresh milk

50  ml  vegetable oil

Oreo Crumb :  6 x 2  pieces Oreo biscuit without the cream  (put into zip-lock bag, lightly crush with your hand)

Egg White Ingredients :

5  egg  whites  (large  -  keep inside the fridge when preparing the batter)

75  gm  caster sugar

Directions :

1.  Oven pre-heated at 155'C.

2.  Mix egg yolks and vegetable oil until completely fused.

3.  Add in milk, stir well.

4.  Slowly fold in sifted flour, mix till smooth.

5.  Add in the oreo crumbs into the batter, mix well.

6.  Beat the egg whites until frothy then gradually add in sugar and beat until stiff peaks form.

7.  Fold in 1/3 of the egg whites into the batter and then fold in the remaining egg whites gently.

8.  Pour the batter mixture into a ungreased 20cm chiffon mold.

9.  Bake at 155'C for 40 minutes until done (depending on your oven temperature).

10.  Immediately, invert it after removing from oven.  Leave to cool completely.  When cake is completely cool, remove from the chiffon mold..

11.  Slice, serve and Enjoy !!!