Basic Chiffon Cake (Mocha, Matcha and Pandan)

 Chiffon Cake can be lot of favor, depend on what you are looking for.

Below is the basic recipe for the chiffon cake, which I had baked to my liking.

Basic ingredient:

Original 

Cake flour 50g (I used 10g corn flour + 40g plain flour)

3 eggs

30g water

30g oil

30g sugar

Flavor Chiffon cake:

Cake flour 50g (I used 10g corn flour + 40g plain flour)

3 eggs

Mocha (3 tbs milo + 1tsp instant coffee), Matcha (10g of macha powder) or Pandan (40g of pandan juice, omit the 40g hot water)

40g hot water

30g oil

30g sugar

Instruction:

1     Mix the oil and the liquid til combine

2    Add in the flour til no lump appear

3    Separate the egg yolks and white (take note the bowl must of water and oil free for the egg white)

4    Whisk the egg yolks into the flour mixture and leave it aside

5    Whisk the egg white, add sugar into 3 batches till stiff peak

6    Scoop the stiff egg white into the flour mixture in 3 batches. Do not mix the mixture in circular              movement which will deflat the egg white, please use cut and fold method.

7    Pour the mixture into 6" removable pan and bang on the table about a few times to release the air            bubble

8    Pre heat the oven 150 deg C and bake for 50 mins or until a skewer inserted and come out clean

9    Bang on the table for a few times and invert the cake til cool before unmoulding

Matcha

Mocha 

Pandan

 Enjoyed!

LADYFINGER

Wanted to make some Tiramisu, but have to find ladyfinger, not every supermarket is selling. To me, one pkt of ladyfinger (store bought) is too many for me, and I managed to find how to make my very own ladyfinger from here http://www.joyofbaking.com/Ladyfingers.html.

Whenever I made this ladyfinger, my girl will be hovering around the kitchen waiting for the ladyfinger to be done. She loved to eat the ladyfinger on its own. As the texture is soft and pliable, you freeze the ladyfinger. It is best to consume with the day itself.

You can't compare the store bought ladyfinger which is crisp and firm.

Let get down to work!

Ingredient (i am making a smaller batch as compared to the attached link)
65g cake flour (I replaced 10g of corn flour, 55g plain flour)
3 eggs in room temperature (egg yolk and white need to be separated)
25g sugar (for egg yolks)
36g sugar (for egg white)
1/2 tsp vanilla extract
1/8 tsp cream of tattar


Method
1 Preheat the oven 175 deg C and line the baking tray with greaseproof paper or reuseable baking mat, please see below for sample of the 油纸 which i had been using.
If you are interested to purchase the reuseable baking mat, please refer to this link http://missbakerlady.blogspot.sg/2015/12/reuseable-baking-mat.html 

 

2 Prepare piping bag and nozzel (please see below for the nozzel that I am using, I am not sure of the size, sorry)

 

3 Beat the egg yolks and sugar using a mixer in high speed, mix til the mixture becomes thick and pale yellow (when you raise the batter should fall back into the bowl in a slow ribbon)
4 Beat in the vanilla extract.
5 Shift the cake flour over the batter but do not fold in, just leave it aside
6 In a clean bowl, whisk the egg white til foamy, add in the cream of tartar.
7 Add sugar in three addition to the egg white, and beat til is stiff peak
8 Fold the egg white into the egg yolk and flour mixture in three addition, mixing only until incorporated.
9 Transfer the batter into the prepared piping bag, holding the bad in 45 deg angle to the baking sheet, pipe the batter to the size you desired. Remember to leave about one inch space between each cookies
10 Once finished with the piping, bake the cookies for 10 mins or until ladyfinger are firm but barely browned and are still spongy when touched.
11 Once done, leave the cookies cool for a few minutes before transferring the cookies onto the cooling race. Do not leave for too long if not the cookies will stick to the greaseproof paper and difficult to remove.
12 Leave the cookies to complete cooled before using. If you do not intend to use the cookies straight away, freeze it.
13 To store, place a piece of greaseproof in between the ladyfinger and can freeze up to two weeks.

enjoy :)

SWISS ROLL (no oil/butter) WITH CUSTARD FILLING

Just happen to read that custard filling is also great for Swiss Roll, which my whole family don't really like whipping cream filling, so this is another alternative.  Only my hubby don't like custard but my girl loved custard, she will always asked me to cream puff for her as she loved custard.

Here is the link to the egg custard recipe :
http://missbakerlady.blogspot.sg/2015/12/egg-custard.html


Here comes the recipe for the swiss roll which don't required any oil or butter yet is soft and moist:

Ingredient:

baking pan size: length 32cm, width 25cm, height 2cm

EGG YOLK BATTER
4 egg yolk
1 whole egg
50g cake flour (I replaced with 8g corn flour, 42g plain flour) shift
40g milk
10g corn flour
10g sugar

EGG WHITE
4 egg white
1/4 tsp cream of tartar
50g sugar

violent paste colouring

Method:

Preheat the oven 160 deg C

Prepare a baking pan line with greaseproof paper, do not grease.

1 mix the egg yolk, 1 whole egg and sugar well
2 add in the milk and mix well
3 next add in the shift flour mix well and set aside
4 beat the egg white til bubbles is form, add in the cream of tartar
5 add the sugar into three additional, beat til the egg white is in stiff peak form
6 scoop 1/3 of the egg white and mix into the egg yolk batter which is set aside. (remember don't stir use folding method try not to deflate the egg white) next another 1/3 til all the egg white is already used up
7 scoop about three tablespoon of the batter and add in the violent paste colouring and mix well
8 put into a piping bag and design your swiss roll as your wish
9 pop the baking pan into the oven and bake for three mins
10 remove from oven and pour the rest of the batter on top of the design you had created
11 level the batter
12 bang the baking pan a few times on the table top to release air bubbles in the batter
13 send the baking pan again to the oven for 20mins.
14 test the doneness using a toothpick which will came out clean
15 once is done, invert the cake on the cooling rack, remove the paper while the cake is still hot
16 invert the cake on silicone rolling mat which is meant for the swiss roll and roll up
17 let the cake cool in the silicone rolling mat
18 once cool, unroll the cake and spread the custard filling onto the cake and roll up again.
19 put into the fridge for a few hours before consuming

below is the pix of the silicon rolling mat, if you are interested, you can email to me @ uniqniness@yahoo.com.sg (please take note the silicon rolling mat require preorder so you will not able to receive your item in a short time)

The size of this silicon rolling mat is width 30cm, length 35cm.

below is the pix of the finished cake:

with custard filling



roll up swiss roll

after cutting into pieces

enjoy :)

CONDENSED MILK COTTON CAKE

For this recipe, really take a long, long time to bake as this takes 1hr 30min to bake this cotton cake.
The ingredient and method is simple, and not difficult to make but time is necessary. You will be delighted to have the first bite on the cake, as the name of this cake, the texture is really very soft, just like you are eating cotton candy. Simply love this cake and my girl love this too.

Here is the recipe for this super soft cotton cake:

Ingredient:

8' square pan
3 egg yolks
1 whole egg
50g condensed milk (I reduced to 40g)
50g plain flour
1/4tsp bicarbonate of soda
35g oil (any type of oil that you prefer, but not oil like peanut oil that is too strong)

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

Method

1 Preheat the oven at 140 deg C with a tray of hot water
2 Grease the side and line the bottom of the 8" square pan
3 Sieve flour and bicarbonate of soda. Set aside.
4 Heat up  the oil and drizzle over the flour mixture, mix quickly to a smooth texture.
5 Beat egg yolks, 1 whole egg, and condensed milk until well combined. Pour the flour mixture into it, and mix until well combined.
6 Beat the egg whites until foamy, add in the cream of tartar. Continue to beat and add in the sugar in 3 addition. Beat until soft peak.
7 Fold the meringue gently to the egg yolk mixture in 3 batches until there is no more streak of egg whites.
8 Pour batter into the baking pan, bang on the table top for a few times to release the air bubbles.
9 Use waterbath method, Baked at 140 deg C for 15 mins, turn down the oven temperature to 130 deg  C for another 75 mins.
10 Once baked, remove from oven immediately and invert to cool for 5 mins, the remove the baking pan and baking paper, and revert back upright to cool completely.

Hope you enjoy the cake as much as I do.