The end of camera and Chiffon Cakes 1 to 4

I ditched my faulty digital camera which I had been using since 2009. Without a camera, I have to turn to phone photography from this post onwards. It has been so convenient to use handphone for taking photos and I can just upload to my fb and instagram instantly, without the trouble to transfer and edit photos. But the image quality is not as good, so please bear with the quality of my photos now.

I have quite a number of bakes to be posted and to save time, I'm squeezing 4 chiffon cakes into 1 post.

Chiffon Cake #1: Banana Chocolate

18cm chiffon tin:

4 egg yolks
10g sugar
40g oil
20g milk
120g mashed bananas
70g cake flour
10g cocoa powder
1/2 tsp baking powder

4 egg whites
55g sugar
1/4 tsp cream of tartar

Bake 160 deg C, 40 minutes

From 茄子

Chiffon Cake #2: Passionfruit

18cm chiffon tin:

4 egg yolks
20g sugar
48g oil
65g passionfruit juice + seeds of 1 passionfruit
80g cake flour
1 tsp baking powder

4 egg whites
45g sugar
1/4 tsp cream of tartar

Bake 160 deg C, 40 minutes

From 茄子

Chiffon Cake #3: Cranberry Yogurt

17cm (20cm) chiffon tin:

3 (5) egg yolks (use large eggs)
25g (40g) caster sugar
40ml (65ml) vegetable oil
1 tsp (2 tsp) lemon juice
80g (130g) plain yoghurt
80g (130g) cake flour

4 (7) egg whites (use large eggs)
55g (90g) caster sugar

60g (95g) dried cranberries, chopped to small pieces and coat lightly with cake flour

Bake 170 deg C, 35 minutes (45 minutes)

From 好吃戚风蛋糕轻松上手

Chiffon Cake #4: Triple Chocolate

17cm (20cm) chiffon tin:

3 (5) egg yolks (use large eggs)
20g (35g) caster sugar

100g (160g) unsweetened chocolate
10ml (15ml) vegetable oil
*double-boil chocolate and oil till chocolate dissolved

40ml (65ml) water
60g (95g) cake flour
10g (15g) cocoa powder
1/2 tsp (2/3 tsp) baking powder

5 (8) egg whites (use large eggs)
50g (75g) caster sugar

chocolate chips

Bake 170 deg C, 35 minutes (45 minutes)

From 好吃戚风蛋糕轻松上手

Lastly, I apologize for the lack of blog post. You are invited to join my Facebook page as I update there more often.

reade more... Résuméabuiyad

Chiffon Cakes: Cranberry Yoghurt and Banana

I have been baking lots of chiffon cakes recently.

This Cranberry Yoghurt Chiffon Cake, which I have made many many times. Now in a new 17cm chiffon tin and gives me a very nicely browned crust.

Cranberry Yoghurt Chiffon Cake
17cm (20cm) chiffon tin:

3 (5) egg yolks (use large eggs)
25g (40g) caster sugar
40ml (65ml) vegetable oil
1 tsp (2 tsp) lemon juice
80g (130g) plain yoghurt
80g (130g) cake flour

4 (7) egg whites (use large eggs)
55g (90g) caster sugar

60g (95g) dried cranberries, chopped to small pieces and coat lightly with cake flour

Bake 170 deg C, 35 minutes (45 minutes).

This is Banana Chiffon Cake, another chiffon cake from the same book 好吃戚风蛋糕轻松上手.

It is a big challenge to take photos whenever my nieces are at home. This is what happens if you are too slow. :)

Banana Chiffon Cake
17cm (20cm) chiffon tin:

80g (130g) banana, mashed and mixed with 1 tbsp (1.5 tbsp) milk
3 (5) egg yolks (use large eggs)
20g (30g) caster sugar
50ml (80ml) vegetable oil
80g (130g) cake flour

4 egg whites (use large eggs)
40g (65g) caster sugar

Bake 170 deg C, 35 minutes (45 minutes).

Recipe from: 好吃戚风蛋糕轻松上手

reade more... Résuméabuiyad

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

reade more... Résuméabuiyad