Orange Chiffon Cake

I think this is becoming a chiffon cake madness. Ever since I felt confident enough to make chiffon cake, I have been absolutely mad about making them.



This is another of SD's masterpiece again. SD recomended that pure orange juice is used, ie those freshly squeezed from the orange but I was too lazy so I just used orange juice from the carton, hehe.



[Ingredients]
(A)
140g plain flour
40g cornflour
1 tsp baking powder

(B)
7 eggs yolks
1 tbsp orange zest (grated then chopped)
60g castor sugar
95g odourless oil
150ml orange juice

(C)
7 egg whites
100g castor sugar
1/4 tsp cream of tar tar

[Method]
1. Sift all flours 3 times and set aside.
2. Whisk egg yolk and sugar from B till sugar dissolve and batter turns pale yellow.
3. Add in oil, orange zest and orange juice and continue to whisk for a minute in slow speed.
4. Fold in the sifted flour one tablespoon at a time. Do take note that there should not be any flour particles after sifting.
5. Whisk the egg whites with cream of tar tar till frothy.
6. Add in 1/2 if the sugar from C, continue whisking for 3 minutes. Then add in the rest of the castor sugar and whisk for another 3 minutes or until stiff peak.
7. Fold in 1/3 of the meringue (stiffen egg white) into the yolk.
8. Then fold in the egg yolk into the meringue. make sure not to overfold causing the egg white to deflate.
9. Pour in the mixture into the angle pan tin. Using a butter knife, run through the muxture a coupple of times to remove any large air bubbles.
10. Bake at a preheated oven of 160degC for an hour.

Banana Mocha Chiffon Cake

The other day I was viewing Aunty Yochana's blog when I realise that all this while I've shaven off the top of my chiffon cake. No wonder my chiffon cake always look weird! I thought it was because of the sinking down in the middle (which is probably one of the reason why it looks ugly lar! =.=)

But unable to make the cake and deliberately making the cake bald is two different story. So this time when I attempted to make the cake, I had to make sure that the cake is completely cooled down before removing it from the tin! (I always have been impatient all this while =.=)

The last time the cake became burnt at the top and I had to remove it from the oven before the designated time. But SD advise that I were to cover it with a piece of aluminum foil 2/3 through baking as the oven I'm using now is the old kind without a fan or anything. So I followed obediently and it worked! Thanks SD! :D



Ingredients
(A)
120g plain flour
30g cornflour
1 teaspoon baking powder
1/4 teaspoon salt
15g cocoa

(B)
7 egg yolks
50g caster sugar
200g mashed banana mixed with
1 teaspoon lemon juice
2g (1tsp) coffee powder 20g of milk powder dissolved in
100ml of water
125ml canola oil (or any odorless vegetable oil)

(C)
7 egg whites
90g caster sugar
1/4 teaspoon cream of tartar


Method

1. Sift all of ingredients A 3 times and set aside.
2. Whisk egg yolk and sugar together till all the sugar dissolve and mixture is pale yellow. This should take about 3-5 minutes. Then add in the rest of ingredients B and continue beating with the electric beater.
3. Fold in all of ingredients A that have been sifted.
4. In a separate bowl, whisk the egg whites with the cream of tartar till frothy.
5. Add in half of the sugar and continue whisking for 3 minutes. Then add the remaining sugar.
   
6. Continue whisking until you obtain a shiny meringue, with a slightly soft peak.
   
7. Fold in 1/3 of the meringue into the egg yolk mixture.
8. Fold the egg yolk mixture into the remaining meringue.
   
9. Pour into the chiffon cake tin, and using a knife, cut through the batter a few time. Tap the tin onto the table a few times to remove any large air bubbles.
10. Bake at 160 degrees for 1 hour.
11. Once removed from the oven, over turn the tin, and leave it until it cools completely. Only then should you remove the cake.

Tips:

• Make sure that the flour is properly folded, if not, the cake will rise very quickly in the oven, and sink when it's removed from the oven. N.B. You have to fold it tablespoon by tablespoon.
• Its much easier to separate eggs when its cold. The bring it to room temperature.
• All ingredients should be at room temperature.
• Fold the egg yolk and the meringue together is the crucial part. Fold some meringue into the yolk batter first ti make sure that its lighter. Then only should it be folded into the meringue. Be careful not to deflate the meringue.

Difference between sponge and chiffon cake

I have always wondered what was the different between these cakes. Having failing in making these cakes several times, where the cake rose up nice and high in the oven and then decided to fall rapidly after leaving it, these little rascals made me even more adamant to reach a point where I can confidently be sure that my cake will turn up well.

As time pass, I saw several recipes which made me confused as there was many sponge and chiffon recipes, and some had oil and some did not. So with Google backed up, I decided to do some investigation and came to this website *click here*

Summary from the website:

Sponge cake: Basically water and oil/butter/fat free. Yolk and whites are beaten separately.

Genoise cake: Recipe similar to sponge cake except it calls for water and butter/oil/fat. Eggs are beaten as whole and over a water bath.

Chiffon cake: Calls for oil. Quote:

The dry ingredients are mixed together and then the oil, egg yolks, water and flavouring are beaten in. The egg whites are first beaten separately till stiff but not dry, and then folded into the batter. The batter is quite thin and is traditionally baked in a tube pan.

.... Egg white beaten till stiff and not dry??? Huh??? -_-

Angle food cake: Hmm, first time hearing this. Guess I'm pretty sua ku, haha. Basically chiffon cake with no fat. BUT contains the highest amount of sugar amongst these cakes.

I think I'm sticking to sponge and chiffon cake in the end :D

Oreo cheesecake

I can never understand why people like cheesecake. To me cheesecake is like one of the highest ranked cake that I dislike. Yet Nanny Yee absolutely adores it. So I decided to make one for her. After all, my baking tin is small (hearts! <3) and using one block of cream cheese would be sufficient :)



This is a baked oreo cheesecake.

Oreo cheesecake

[Ingredients]

250g cream cheese
25g icing sugar
1/4 tsp vanilla extract
1 egg
1 packet of 125g oreo cookies
some butter

[Method]
1. Remove the cream from the oreo cookies. Crush 3/4 of the cookies till fine, and for the remainder, have it finely crushed.
2. Rub in butter with the crushed cookie till the crushed cookie is able to be molded into a ball.
3. Line the baking tin with an aluminum foil and press the crushed cookie to form the case. Leave it in the fridge for about 20 minutes.
4. Cream the cheese, sugar and vanilla extract. The add in the egg and beat till incoperated.
5. Fold in the remainder 1/4 cookies.
6. Bake at 160 degrees for 40 minutes.
7. Chill the cake for a minimum of 4 hours before serving.

Pandan Sponge Cake (2 egg)

The Japanese usually have a small cake for Christmas, and when I saw the size of the cake, I wanted a cake tin of that size. Usually there are 4-5 people eating a cake, and making one whole cake of 20cm means that we would be eating the cake for some time. So when I came back to Malaysia this time, one of my mission was to get a small size cake tin :)

The one I got was only 15-17cm. The main cake that I intend to do was birthday cakes so I decided to try a two egg sponge cake.






This the recipe (Its from Jo's Deli, I can't link it now, not too sure why. Hmm..)

[Ingredients]

A:
50ml pandan juice
2 egg yolks
45g castor sugar
75g plain flour, 5g corn flour (or just use 80g cake flour)
1/4 tsp baking powder
1/4 tsp baking soda
25g oil

B:
2 egg whites
30g sugar
1/8 cream of tartar

[Method]
For ingredients A
1. Sift the flour, baking powder and baking soda 3 times and set aside.
2. Whisk egg yolk and sugar till pale yellow using an electric beater.
3. Add in pandan juice and oil, continue beating with electric beater.
4. Fold in sifted flour. The mixture will thicken at this point.

For ingredients B
1. Whisk egg white and cream of tartar till frothy with the electric beater.
2. Add in 1/2 of the sugar, and continue whisking.
3. Add in the remainder sugar and whisk till stiff peak. To check, the egg white would not fall if you over turn the bowl, the typical ultimate test!

Mixing the mixture
1. Use 1/3 of the egg white and fold it into the egg yolk mixture.
2. The fold in the egg yolk into the egg whites (folding the egg whites into the egg yolks makes the egg yolk lighter, thus ensuring that we don't deflate the egg whites)

Bake at 170 degress, for 40-45 minutes.

Verdict:
To be honest, I'm really pleased that the cake was able to rise and not fall flat after removing from the oven, something that always happen to me -_-
I guess practicing to fold in the flour really helped *beams.
My mistake was that I was too lazy to line the tin, so I had to battle with my cake a wee bit. And it turned a wee crumbly at the end :(
The cake was slightly on the hard side, for a sponge cake that is. So perhaps if I were to use just plain flour and no cornflour, the cake would be softer. Ah, that's another experiment for another day! :)

Banana Chiffon Cake

Oh I'm seriously so proud of myself *face beams


Last summer after trying making a plain chiffon cake with Mama Cheng for 4 times, in which all of them failed, I developed an immense fear of making this cake again. I think it's my folding technique that I have yet to master. Although this time it was much, much better, the center of the cake still sink =.=





But nevertheless, Imma seriously so proud that there's still height to the cake, and seriously the cake is so soft! T______________T *tears of joy



Ingredients
(A)
120g plain flour
30g cornflour
1 teaspoon baking powder
1/4 teaspoon salt
*30g almond meal
sift all together except the almond meal and set aside

(B)
7 egg yolks
50g caster sugar
200g mashed banana mixed with
1 teaspoon lemon juice (I replaced it with vinegar)
20g of milk powder dissolved in
100ml of water
125ml canola oil

(C)
7 egg whites
90g caster sugar
1/4 teaspoon cream of tartar

1. Preheat oven to 160 degrees.
2. Sift A except almond meal 3 times and set aside.
3. Whisk egg yolk and sugar together till all the sugar dissolve. This should take about 3-5 minutes. Then add in the rest of ingredients B and continue beating with the electric beater.
4. Fold in all of ingredients A, including the almond meal. Make sure that the flour is properly folded, if not, the cake will rise very quickly in the oven, and sink when it's removed from the oven. N.B. You have to fold it tablespoon by tablespoon.
5. In a separate bowl, whisk the egg whites with the cream of tartar.
6. When it reaches soft peak, meaning that there is a little peak in the egg white, start adding in the sugar tablespoon, by tablespoon.
7. Continue whisking until you obtain a shiny meringue, with a slightly soft but not hard peak i.e. there should be a peak but the peak will bend a little if you leave it there. (I hope this is clear enough!)
8. Fold in the meringue into the egg yolk mixture i.e. A+B mixture by 1/3 at the time.
9. Pour into the chiffon cake tin, and using a knife, cut through the batter a few time. Tap the tin onto the table a few times to remove any large air bubbles.
10. Bake at 160 degrees for 1 hour.
11. Once removed from the oven, over turn the tin, and leave it until it cools completely. Only then should you remove the cake.

The original recipe is here. :)

Happy Baking! ^_^

Conor!

Meeting with Connor has been the nicest thing that happened in my life.

Although we only had two intercourse, it has been totally orgasmic.

The first time I was inexperience and hence the 'outcome' wasn't that nice. It was rather 'dense' :(

Connor's just so muscular! I love his arms, the way he uses it.. Ahhh..~ Just makes me swoon! :D

Macho macam ni babe!



I heart you Connor! <3

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Connor

Arms you say? Duh, if not how to knead??? -_-