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.

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! ^_^

butter cake

For ann

Ingredients
3 medium eggs
170g self-raising flour
170g/12oz butter
170g/12oz caster sugar

Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Lightly butter and line the base of an 18cm/7in cake tin with greaseproof paper.
3. Cream the butter and sugar until smooth and pale in colour and then gradually beat in the eggs.
4. Sift the flour and fold into the mixture, a little at a time. Pour into the cake tin, level off the mixture with a palette knife and bake for about 90 minutes or until a skewer inserted into the cake comes out clean.

photolog of mango mouse cake

rather lazy to put the recipe of the cake lar. if anyone wants it, leave a comment lah.

my sponge cake story!

Last week was mother's day celebrated by the British.

I tried to make a cake for ee jie jie and wai wai's mami. I always feel that all mothers should be celebrated for at mother's day. Not your own mother only ok. All mothers should/deserve the very right to be appreciated on M-day.

But....

:(

This was what turned up.



See the arrow is pointing to the place where there is actually flour oozing out.

-_____-

So i asked the aunty who wrote the recipe.

She was sOooo kind!!! She replied pronto and gave me like loads of tips!! :) :)

She said that I prob din beat long enough and that i din fold in the flour properly. :( :(

Hi linfoong,
It sounds like your sponge has failed. The reasons could be that you did not beat the eggs to its proper ribbon stage, or

when you fold in the flour, you either did not fold in properly or you did it too vigorously and deflated the air bubbles in the beaten eggs. Always fold the flour in small batches and fold in by hand, don't use mixer unless you are very confident with making sponge cake.

The oiliness is an indication that the melted butter was not mix in properly. You must make sure the batter thoroughly absorbed the melted butter.

Have you make whole-egg sponge cake before? If not, you may want to start with the method of separating the eggs and beat the egg whites with about 2/3 of the sugar until firm (almost stiff peaks stage). Then beat the egg yolks with the remaining sugar until sugar dissolves, then fold the egg-yolk mixture into the egg-white mixture and continue from there, this method is much more fail-safe.

Another way is to make a basic vanilla chiffon cake and use it instead of the sponge if you are not too confident with making sponge cake. Hope this helps.

So I asked her again how to properly fold in, and the diff btwn sponge and chiffon cake. She explained to me in great detail weh!! T_T.. so touched... T_T Some more comfort me weh!!!

Hi,
Don't worry, I have done many failed sponge cakes before, just learnt from experiences :)

Always use eggs at room temperature when you make sponge or chiffon cake, a very crucial step. When you fold in the flour, it is best to use a large metal spoon. Hold the spoon so that the edge cut down into the middle of the batter down to the bottom of the bowl, then scoop upward so that the batter falls back on top of the batter, continue to turn the bowl and dig, scoop until you cannot see any dry flour. If the eggs have been beaten properly, you shouldn't worry too much about deflating the air bubbles as it will be quite stable.

If the flour is not properly folded in, yes, it will rise up high then deflate after removing from oven. The flour not mixed in properly will basically sink to the bottom, making the bottom part dense and kuih-like. The top part will basically rise like a souffle in the oven and deflate like a souffle after removing from oven because there is no flour to support it. <--- T_T so true, so true.. this was what happened T_T

A sponge cake is dryer, a chiffon cake is moist. Basically a true sponge does not have any added liquid in it (milk or water) and may or may not have any melted butter (usually about 20% to the amount of flour). But most recipes nowadays will add a little liquid in the batter, again about 20 to 30% to the amount of flour.

A chiffon cake has a lot more liquid in the batter, usually at least 50% to the amount of flour. It also uses oil instead of melted butter, and again about 50% to the amount of flour in the batter.

The techniques of making are also different between a sponge and a chiffon. The sponge is made like I described in this recipe, or as I described in my last comment by separating the eggs.

A chiffon is always made by separating the eggs. However, beat egg yolks with part of the sugar, then mix in liquid, oil and flour. Meanwhile beat egg whites with remaining sugar until stiff and fold into the yolk mixture. Hope this helps.

T_T

T_T

Very touched.

So i decided to try again. This time i separated the eggs.

I beat the egg yolk for abt 2-3 minutes. then i added in the vanilla here. it smelt like custard leh. hmm, suspecting custard is made this way. that means custard's made of raw eggs? OMGawd... *disgusting leh...*


And then i beat the egg white on top of a pot of hot water. ee jie jie says this will make the egg white stiffer wor...

and walla!



:) can turn upside sumre leh!!! :)

i beat it for 6-8 minutes.

And then i slowly fold the flour in. this time leh, i folded the flour using 1-2 tsp of flour at a time!! hehehehehe.. i will upload the video which i learned how to fold the flour later :)

folding in was the tiring part. cause i couldnt do it too vigorously and because im very short and the table is very tall............... arm very painful lah!!! >_<" and then hor, dunoh why, my baking tray rebelled against me!! the rim all of a sudden would not hold on to the bottom part..!!! my cake nearly fell out you know!!! >_<"

but it was wort it :D

because this was the outcome :D


so pretty hor????

hihihihih!!!!

ok lar maybe its a bit flat.. -_-'

i dunoh why it turned up flat. i suspect that maybe i over fold -____-. previously underfold, now over fold. so ma fan! >_<'

not sure what i wanna do with it yet. mite use it to make an ice cream cake :) il wait till jia wu comes back ans see how it goes. sorry lar, too excited, must blog now.. bwahahaha!

i'l post the recipe later lah! :)

and also after i decorate it :)

Blackforest cake

Ta's birthday tmrw so decided to bake him a cake. I asked him what cake he wants and this fella come and tell me he wants a blackforest cake wor.



Of all the yummy cakes in the world why must he choose that cake.



I think blackforest cakes are horrible. But i think the worst cake is cheesecake. oh yes, i absolutely hate cheesecake ok. after eating one or two spoonful, i wanna throw up already.



anyway he wants so i make.




Black Forest Cake

Stabilized Whipped cream filling

500ml whipping cream

90g icing sugar sugar

1tbsp rum/cherry liquor

1 tsp Unflavored Gelatin

3 tsp water

1. Soak gelatin in 2 tsp water for 5 minutes, add 1 tsp water and melt over a boiling water bath or in a microwave.
2. Cool to room temperature. Beat cream till soft peaks form, sprinkle sugar, add rum and beat again.
3. Pour in Gelatin and beat well till stiff peak consistency is achieved.
4. Refrigerate till use.


Cherries in syrup

Pitted fresh cherries – 1 ½ cup
Sugar - 2 cups
Water - 2 cups
Cherry liquor / rum - 1 tbsp

1. Mix sugar and water, boil in a thick bottomed pan, with constant stirring, till the sugar dissolves and the syrup thickens.
2. Add cherries, remove from fire, add liquor/rum, keep it covered for 10-12 hours. 3. Drain cherries on a sieve; reserve the syrup for moistening the cake.

NB. i think this is too sweet lor, if i were to do again, i would really cut down the amount of sugar, to maybe 1/4 cup. by the way, i just use a mug to measure everything cause i think all they want is the ratio.


Hehehe..

I tipu-ed.

I used tesco chocolate sponge cake as the base.

Couldnt be bothered making the sponge.

There are much nicer food in the world i would spend more time making.

Like Mexican buns!!! :D