Pandan Chiffon Cake

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Baked myself a pandan chiffon on my birthday, since I have been craving for it for a long long time. 🙂

No cream and no time to do decoration. Well..the cake was finished in a day.

 

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I don’t have coconut oil and coconut milk. Hv not stepped out of house for a long time during this circuit breaker. I used soya milk and canola oil. Overall still taste alright. I used extracted pandan juice prepared the day before.

 

Sweet Potato Chiffon Cake

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My first bake in SEPT!  

I just found out that he loves to eat sweet potato with rice and porridge. So I decided to bake a simple sweet potato chiffon cake for Ian’s birthday.

After resting from baking for so long, I was so lazy to do buttercream which was my preference. So I did chantilly cream which is easier to prepare. Zann said she prefer not to eat the cream.  

 

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I think the orange sweet potato taste much better than the purple ones. 

Pandan Chiffon Cake

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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! 

 

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egg yolks 110g 
sugar 200g 
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 

 

Chocolate Chiffon Cake

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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) 
yolk 4 
water 50ml
bailey t tbsp  
dark chocolate 50g
grape seed oil 2tbsp 

egg white 5
sugar 40g 

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.

Bailey Coffee Chiffon

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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. 

 

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My kitchen was filled with light aroma of coffee mixed with bailey. I love that. Mom came over and took half the cake back. 

 

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yolks 3 
sugar 40g 
45ml orignal bailey 
25ml hot water mixed with 1tsp nescafe coffee powder 
canola oil 35ml 
top flour 80g 
baking powder 1/2 tsp 

whites 3
1/3 tsp cream of tartar 
sugar 60g 

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

 

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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. 

 

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I have yet to try the different version of pandan chiffon found online. But I prefer Kevin Chai’s recipe.
More moist.

 

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Recipe adapted from Butter Flour & Me

 

Parmesan Chiffon Cake

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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? 

 

Recipe

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