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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Aspiring Bakers Exclusive Class (January 2012)

I'm pleased to announce our FIRST Aspiring Bakers Exclusive Class, organized by Bake King.

Aspiring Bakers Exclusive Class (January 2012)

Cooking Demo Class:
1) HK Koi Fish Nian Gao
2) Fatt Choy Treasure Chest
3) Tangy Melon with Gingko Nut

Class Size: 15-20 people

Date: 4 January 2012

Time: 6.30-8.30pm

Fee: $40

Students get to bring home any recipes that they have learnt in class. Class fees includes use of aprons, equipment & tools during class, recipes & desserts that have been made in class, and packaging to bring your baked goods home! Demos include recipes & tastings in class only.

You will also be given a 10% discount coupon after the class for Bake King brand products, Tala, Chef Aid, Silluett, Dean Jacob's, Xcell, Billington's, Silver Spoon, GSD.

Instructor: Gina Tan is a well known cooking and baking instructor who has worked with and taught many famous chefs from Pan Pacific Hotel, Shangri La Hotel in Hong Kong, Malaysia and Singapore, as well as celebrity chefs like Agnes Chang, Azrah Khan and Florence Tan. She is known for her use of the Magimix food processor in making easy recipes for the Asian kitchen.

To register, please click here.

Important Note:
Bloggers who are attending the classes are not allowed to share the recipes learnt in class in their blogs.
Bloggers also cannot submit the recipes to Aspiring Bakers event. However, you are allowed to take photos and write about your learning experience in class and submit to Aspiring Bakers. They will be added to another section in our roundup.

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Homemade Muah Chee

A really quick post to stop my blog from gathering cobwebs.

I made this Homemade Muah Chee from HHB. There was an instant urge to make this as I have not eaten muah chee for a long long time. I love this recipe as it is very soft and less chewy. Very suitable for children and elderly as it is easier for them to bite. A recipe worth keeping!

A note to self that the peanut mixture is more than enough for coating, so I will make about 1/2-3/4 of the given recipe next time.

Short update:
Before I end, I would like to make a quick update about myself. I am cutting down my time spent online, by more than half than I used to be. I will be spending less time visiting blogs and will not be leaving much comments on your blogs. I may be baking less often than before, but will still try to post up my past bakes. Of course, I will still be here to coordinate with the Aspiring Bakers event. Really sorry about it. One of the reasons is because I can't seem to view the computer screen for too long. So I need to get away from the computer as much as possible. :(


Homemade Muah Chee

Ingredients (serves 4)
200g glutinous rice flour
2 teaspoons granulated sugar
1/2 teaspoon salt
1 tablespoon shallot oil
250ml water

1 teaspoon shallot oil for brushing

150g roasted peanut powder (I used ready made ones)
40g toasted sesame
75g granulated sugar

Method

1. To make shallot oil, thinly slice 2 shallots, fry with 4 tablespoons oil (about two parts of oil to 1 part of shallot) till golden brown. Leave to cool.

2. Mix glutinous rice flour, sugar, salt, shallot oil and water in a mixing bowl. Stir to combine, make sure flour mixture is completed dissolved.

3. Pour the mixture into a deep dish (I used a 8" corelle dinner plate). Steam over medium heat for about 25mins. Test the centre to ensure it is cooked through. Brush the surface with shallot oil and leave to cool.

4. Mix peanut powder, toasted sesame and granulated sugar in a plate. (Note: I only used up half the portion of the peanut mixture).

5. When ready to serve, scoop small pieces of muah chee with a spoon and toss them in the peanut powder mixture. Serve immediately.

Recipe from: Happy Home Baking and Sunflower Food Galore

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