想吃， 所以就决定回到家做了 吃不腻的班兰戚风蛋糕。这次用了coconut oil and coconut cream， 也比以前做过的班兰戚风 好吃。非常软！
egg yolks 110g
coconut oil 60ml
pandan juice 30ml, extracted one day in advance
coconut cream 80ml, warm
top flour 190g
egg whites 300g
corn flour 1 tsp
Preheat oven at 170d for 20mins.
Whisk egg yolks, 110g sugar and coconut oil until mixture is smooth. Set aside.
Combine coconut cream and pandan juice. Mix well.
Add top flour. Mix well again.
Prepare egg white mixture. Whisk egg white lightly. Add corn flour and remaining sugar. Whisk till stiff peak.
Fold in egg yolk mixture and mix well.
Bake in preheated oven at 170d for 40mins.
Recipe Cr: Peranakan Snacks and Desserts
Bought a bottle of yuja (Honey Citron Tea) yesterday. Both hub and myself loves to make citron tea with it. So I decided to use some of it to make a chiffon cake today.
Gave half of it to Mom since Zann doesn’t like chiffon.
Recipe adapted from here.
Baked chocolate chiffon cake for mom and ourselves. Simply love this chocolate chiffon cake. They are so soft and moist. Recipe adapted from 中岛老师的日本烘培.
top flour 40g
cocoa powder 20g
sugar 30g ( I used molasses sugar)
bailey t tbsp
dark chocolate 50g
grape seed oil 2tbsp
egg white 5
Separate the egg yolk and egg white
Chill the egg white for 10mins
Combine the dark chocolate with grape seed oil, melt over boiling water. Set aside. Preheat oven at 170d
Whisk to combine yolk and sugar.
Add in the dark chocolate mixture, water, bailey.
Combine well after each addition.
Beat egg white until stiff peak stage. Set aside.
Add in the sifted flour mixture into the yolk mixture. Add 1/3 of egg white into the yolk mixture.
Combine 1/2 yolk mixture into the egg white. Fold gently.
Lastly, pour back into the remaining yolk mixture and combine well.
Bake in preheated oven at 170d for 35mins.
Remove the cake from the oven and invert it immediately. Allow it to cool completely before removing from the mould.
I am back to the kitchen. Feeling so lethargy these days after the TW trip.
But today, I decided to move myself to the kitchen to bake chiffon cake by using bailey and coffee. I need my latte.
My kitchen was filled with light aroma of coffee mixed with bailey. I love that. Mom came over and took half the cake back.
45ml orignal bailey
25ml hot water mixed with 1tsp nescafe coffee powder
canola oil 35ml
top flour 80g
baking powder 1/2 tsp
1/3 tsp cream of tartar
Preheat oven 160d.
Place yolk in a bowl. Whisk yolk. Add sugar, oil, bailey coffee mixture. Whisk after each addition. Fold in sifted flour and baking powder. Combine well.
Beat the egg whites till stiff peak. Fold both egg white and yolk mixture in 3 additions.
Bake at 160d for 45mins.
(Recipe adapted from Y3K recipe group)
Pandan Chiffon still remains my fav of all the chiffon cake.
This time, I decided to use a different recipe from a malaysian baker blogger. By using natural pandan extract and coconut oil, cake was indeed more flavourful than by using veg oil.
I have yet to try the different version of pandan chiffon found online. But I prefer Kevin Chai’s recipe.
Recipe adapted from Butter Flour & Me
Miss parmesan flavour so rebaked this again. The last time I baked this Parmesan Chiffon Cake was one year ago. Time flies, and my baking blog is one year old. SO many times I tell myself I will not bake so often, but I still continue. Too many bakes to try, so much curiosity to motivate myself to try.
I can’t finish my to bake list which never ends. Are u like me who loves to bake?
vegetable oil 40g + milk 75g, mix together and use bain-marie method to make it warm. Set aside to cool down.
Fold in low protein flour, 70g. Mix in parmesan cheese powder. Combine well. Add in 3 yolks. Mix well. Set aside.
In mixer bowl, add in 130g egg white, sugar 60g (3 additions). Beat till stiff peak. Pour the batter into 17cm cake tin and bake in preheated oven at 180d for 42min.
recipe translated and adapted from 巧思戚风
Chiffon Cake is my love. Until now, I still have not tried other flavour. This week will be totally on chiffon for everyone. I want to hone my skills on chiffon cake.
Love the nice aroma while baking this palm sugar chiffon cake.
Recipe (Adapted from Kevin Chai’s Chiffon Cake Is Done)
6 egg yolks
150g palm sugar (I reduced to 120g)
100ml coconut milk
4tbsp veg oil
140g plain flour
1/4 ts baking powder
1/4 ts salt
6 egg whites
40g castor sugar
1/4 ts cream of tartar (I didn’t add)
In a small saucepan, melt the palm sugar together with coconut milk over low heat till the sugar dissolves. Remove and pour into a bowl, leave to cool. Sift the plain flour and baking powder together. Set aside.
In another bowl, lightly beat the egg yolks, then add in the vegetable cooking oil and salt and whisk till all well combined. Add the palm sugar coconut milk mixture into the yolks/oil mixture. Mix till all well blended.
With hand whisk, add in the flour and mix till all combined well. Set aside.
Beat egg whites with medium speed till frothy, add in cream of tartar. Continue to beat until the bubbles become fine soft peak, gradually add in caster sugar and continue to beat until stiff peak.
Gently fold 1／3 of beaten egg white into egg yolk batter, use cut and fold method until well blended. Then pour the batter back to the rest of the egg white and fold until mixture is well blended.
Bake in preheated oven at 170d for 30-40min. ( I overlooked the timing)
I didn’t bake pandan chiffon for super long time. I miss the flavour after passing by a bake shop yesterday and have been thinking about it. With so many different recipes online, I decided to follow Kevin Chai’s XL version.
The cake used 6 eggs, my first time used so many eggs. I usually bake a small chiffon for myself, easier to unmould also. This time, I am sharing the cake with my neighbour. 🙂
A big slice for myself to satisfy my cravings.
Nothing beats homemade Pandan Chiffon.
Recipe (adapted from Kevin Chai’s Chiffon Cake is Done)
6 egg yolk
80g castor sugar
150g coconut milk
2tbsp pandan juice
(blended and extracted from 15 pandan leaves + 2tbsp water)
4tbsp veg oil
140g plain flour
6 egg whites
1/4tsp cream of tartar (used 16g corn flour)
100g castor sugar
Hand whisk egg yolk and sugar till slightly dissolved. In a separate bowl, mix in coconut milk, pandan juice, pandan paste and salt. Pour into the yolk and whisk to combine. Add veg oil and mix well. Fold in the sifted flour until no lumps. Set aside.
Whisk egg whites using a handheld beater till foamy before adding sugar and cornflour. Beat till stiff peak form. Divide the meringue into 3 parts and fold gently into the yolk mixture. Pour batter into 22cm chiffon tin. Give a bang on the table to release air bubbles.
Bake in preheated oven at 170d for 30-40mins. Invert the pan and let it cool completely before unmould.