Christmas Chocolate Chiffon Cake

Wow, here comes Christmas again! I actually intended to organize an online gift-exchange party but it was too late. Maybe another time ok.

So here's a Christmas Chocolate Chiffon Cake in support of this month's Aspiring Bakers. Not sure if this can be considered creative, but hey, it's homemade and taste super soft and fluffy.

The excess batter is made into cupcakes.

The chocolate chiffon cake recipe is from Noms I Must and Sweets and Loves, both taken from Keiko Ishida's Okashi: sweet treats made with love.

Christmas Chocolate Chiffon Cake

Ingredients (makes one 20cm chiffon tin)

5 egg yolks
20g sugar
60g vegetable oil
70g water
50g cake flour
30g cocoa powder

5 egg whites
90g sugar
10g corn flour

Method

1. Whisk egg yolks and sugar until the sugar dissolves.
2. Gradually add in vegetable oil, followed by water.
3. Sift cake flour and cocoa powder twice and add into egg yolk mixture. Mix until just combined. Set aside.
4. In another bowl, whisk egg whites until foamy. Add in combined sugar and corn flour mixture gradually and continue whisking until stiff peak form.
5. Gently fold in the egg white into the egg yolk batter (in step 3) in 3 batches.
6. Pour the batter into an ungreased chiffon tin. Give the tin a few slight knocks on the tabletop to remove air bubbles. Bake in preheated oven at 170 deg C for 40 minutes.
7. Remove from oven and invert the tin immediately onto a cooling rack.
8. Unmould the cake only when it is completely cool.

To decorate
Make Butter Ganache and spread onto the chiffon cake. Add on Christmas decorations.

Recipe from: Okashi: sweet treats made with love

I am submitting this Christmas Chocolate Chiffon Cake to Aspiring Bakers #14: Creative Christmas Bakes (December 2011), hosted by Hankerie.

~~ Thanks to Miss Tam Chiak ~~

I participated in Miss Tam Chiak's recipe-calender giveaway and received this very special calender that features 12 innovative and interesting recipes developed by Chef Eric Teo, using Yit Hong products. Going to place this on my desk. Thanks to Maureen for the lovely Christmas card!

Wishing everyone a Merry Christmas! 

Ho Ho Ho!

Short note:
Sorry, haven't been leaving comments on everyone's blog lately, hope everyone still remember me. Will be visiting your homes these two days. :)

抱歉，最近很少在各位的家留言，希望大家没忘记我。这两天会到大家的家坐坐。等我来哦！:)

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Cranberry Yoghurt Chiffon Cake

I have a few more posts to clear, hopefully I can finish posting them before the year ends and for a brand new start next year.

I'm a chiffon cake lover, so here's another chiffon cake. This is adapted from HHB, I have to reduce the portion to fit my small chiffon tin.

I really like chiffon recipes that uses extra egg whites. It gives the cake more volume and more fluffy. I have not used self-raising flour or add any baking powder or cream of tartar for my chiffon cakes and the result is still very good. Strongly recommend this recipe to everyone.

Cranberry Yoghurt Chiffon Cake

Ingredients (makes one 16cm chiffon tin)

2 egg yolks (use large eggs)
15g caster sugar
30ml vegetable oil
60g plain yoghurt (I use meiji low-fat with mixed berry)
1 teaspoon lemon juice
60g cake flour

3 egg whites (use large eggs)
40g caster sugar

30g dried cranberries, chopped to small pieces and coat lightly with cake flour

Method

1. Whisk egg yolks and sugar until well-mixed.
2. Gradually add in vegetable oil, followed by yoghurt and lemon juice. Whisk till combined.
3. Add in sifted cake flour and whisk until combined, do not overmix.
4. In another bowl, whisk egg whites until foamy. Add in sugar gradually and continue whisking until stiff peak form.
5. Gently fold in the egg white into the egg yolk batter (in step 3) in 3 batches.
6. Add in the dried cranberries. Fold in gently.
7. Pour the batter into an ungreased chiffon tin. Give the tin a few slight knocks on the tabletop to remove air bubbles. Bake in preheated oven at 170 deg C for 35 minutes.
8. Remove from oven and invert the tin immediately onto a cooling rack.
9. Unmould the cake only when it is completely cool.

Recipe from: 好吃戚风蛋糕轻松上手 and HHB

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2 December 2011 - Universal Studios Singapore

On the 2nd day of stay at Festive Hotel, we went to Universal Studios Singapore. It was my first time here and also my first time going into a theme park with my parents. I can tell how happy they were.

Universal Studios Singapore is quite a small theme park and very easy to navigate. There are 7 themed zones which loops around a lagoon. After you walk past Hollywood, you can choose to go left or right. I suggest families with children to go left to Madagascar first cos this side starts from rides suitable for young kids. For those who prefer the more exciting rides, you can go right and head for Sci-Fi City.

Remember to get the latest map and list of show times for the day when you enter the theme park, as the show times might differ from day-to-day.

** Hollywood **

Plenty of shops and dining places. There is one attraction called the Monster Rock. I missed it.

** Madagascar **

Here are 2 rides very suitable for young children, King Julien's Beach Party-Go-Round and Madagascar: A Crate Adventure. There is also a street show Madagascar Boogie!. It's kind of disappointing as I expected some entertaining show, but it was only a photo-taking session. Guess it was only for fans of Madagascar movie.

Madagascar: A Crate Adventure is a fun river boat ride. We went in 3 times because my nieces enjoyed it very much. Here's part of the ride which I had recorded down.

This ends my first staycation in Singapore. Although we are still physically in Singapore, it feels like a real vacation. I'm away from the internet and the daily schedule. I didn't want to come back. Haha! :)

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Bake King Silver Spoon Create Hamper Giveaway

Since many of you will be baking for Christmas, I thought it will be nice to let you know there is a chance to win a hamper of Silver Spoon Create decorating products worth $40 from Bake King.

All you have to do is create something using Bake King brand product like vanilla essence, flour, flavours etc and email your photo to info@bakeking.com.sg. The photo will be posted to their Facebook page, and the one with the most "LIKEs" wins the hamper. :)

Please send your entries in before 17 December 2011!

For more information and enquiries, check their website and FB page.

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