Banana Chiffon Cake

I like to eat plain banana, and fried banana fritter. I don't really like banana cake, because they taste dense, rich and sweet.  Around 1 month ago, I found this recipe online from Fong-Kitchen-Journal and decided to give it a try. Today, 24 Jan 2012 is my 2nd time baking this cake. 

I use local Malaysia cooking banana, and we call it Pisang Nangka.

Below is the recipe for a 23cm chiffon cake pan.

Ingredients:
A:
240g banana ( around 3 bananas)
7 egg yolk (prefer to use A grade egg to get more volume, however today I use B grade egg, and still able get 4 inch cake)

67g fine sugar
75g oil
A pinch of salt
150g cake flour / superfine flour / self raising flour

B:
7 egg white
1/2 teaspoon cream of tar tar
67g fine sugar

Preheat oven to 160 degree Celsius.

23cm tube mold.

Method:
Below are the steps to prepare the yolk batter from Ingredients A.
1. Fork/blender -> mashed banana.
2. Yolk + sugar -> manually whisk till sugar dissolved.
3. + salt + banana -> well blended.
4. + sift in flour -> well blended -> yolk batter.
5. Using a mixer, beat egg white until frothy + tar2 + fine sugar -> stiff -> meringue.
6. Take 1/3 of the meringue and fold into yolk batter
7. Pour yolk batter into the meringue and fold until uniform.
8. Bake for 50 minutes.

9. Cool the cake upside down. 

Verdict:

This cake has become one of my favorite chiffon cake. It is very soft and fluffy, with a slight banana aroma. Very fragrant and the sweetness is just right.

Red Bean Coconut Milk Chiffon Cupcake - Preparation for a birthday celebration!

I have been quite busy lately. Was busy with things like taking care of my daughters and most importantly, busy with all the process and procedures of buying a house! Yes, I am buying a house. To be exact, my husband is buying a house and in fact it is a landed property at Semenyih, Kajang.
Finally we will be owning a house soon.

Lately, I have bake quite a few Chiffon cake. In fact, yesterday, 24 March 2013, my mother in law requested me to bake red bean chiffon cake as a preparation to celebrate my sister in law's husband's birthday. The celebration is requested by my sister in law's mother in law. Oh, what a weird request. Why my mother in law has to celebrate this birthday? Sometimes, I don;t really understand this kind of weird Chinese customs.

Ok, back to my cake. I have bake this red bean chiffon cake for quite a number of times. This time around, is actually my 2nd time baking it in a cupcake. I was thinking that decorating cake in cupcake will be much easier, as we do not have to put too much icing or cream on top of the cake to make it nice. Below is the recipe that is able to make around 17 square cup cake or a 23cm chiffon tube pan.

Ingredients
6 egg yolk (this time around I use 6 B size eggs + 1 C size egg)

20g fine sugar ( I reduce to 10g)
30g cooking oil (I use Sunflower oil)
1/4tsp salt
150g cake flour ( this time I use self raising flour)
130g red bean paste
70g thick coconut milk (I use Ayam brand UHT coconut milk)

6 egg white (this time around I use 6 B size eggs + 1 C size egg)
1/2tsp cream of tar2
60g fine sugar

23 cm tube pan or around 17 square cupcakes, 180 degree Celsius preheat oven.

Note: My square cupcakes is 2 inch X 2 inch size.

Step:
1. Preheat oven to 175C.
2. Hand whisk yolk + 10g of sugar

3. +coconut milk+oil

4. +red bean paste -> yolk batter.

5. Using a mixer, beat egg white until frothy + tar2 + fine sugar -> stiff -> meringue. 

6. Take 1/3 of the meringue and fold into yolk batter 

7. Pour yolk batter into the meringue and fold until uniform.

8. Scoop the batter into square cupcake until at least 80% full. 

9. Bake for 30 minutes. 

10. If after 30 minutes, the top of the cake is not yet brown, bake for another 5 to 10 minutes.  

11. Cool the cake as it it.

After letting the cake cool down at room temperature, I whipped up some non dairy whipping cream to test on writting wordings on the cake, as practise. 

I use 100g of non dairy whipping cream, and whip it up till stiff using electric mixer. 

After 10 minutes of baking.

Just out from the oven!

Word writing practice!

Word writing practice by my sister in law!

I bake my 1st biscuits! Super Simple Cream Cheese Biscuits!

Today is 1 Feb 2012. Chinese New Year is around the corner. Lots of people around me are baking cookies for Chinese New Year, and I came across some recipe using cream cheese. Since, I have around 150g of cream cheese left from my Cream Cheese Chiffon Cake, hence I Goggles for the most simplest cream cheese biscuits or cookies to bake.  I come across this recipe from Zoom Yummy and immediately attracted by it due to its simplicity as it uses only 3 ingredients.  Zoom Yummy also provides very detail photos.

Below are the recipe. I have modified it slightly to suit my conditions.

Ingredients:
Cream Cheese 130g
Butter 110g (Original recipe calls for soften butter, but I did not wait till the butter soften as my house today was very )
hot. I use SCS Pure Creamery Butter)
Plain Flour
3/4 tsp of salt (Original calls for a pinch of salt. I omitted it because I use salted butter.)

1 egg
Seseme seed, cumin (I ommited as I do not have it on hand)

180 degree Celsius. Pre heat. Baking Tray or Cookies Sheet.

Method:

1. In a baking tray, place a baking sheet. (grease proof paper)

2. Put all the ingredients in a dough bowl.
3. Mix using hand til forms a dough. It does not take long. I think I only spent around 5 minutes to work it into a dough.

4. I take around 10g of the dough and roll it to my desired shape.

5. After shaping, I place it onto the baking sheet.

6. After filling the tray, I beat a egg and apply it as egg wash onto my cookies. 

7. I bake for around 20 minutes in my Cornell oven.

  

Verdict:
This cookies is very soft and you can eat it like a finger food. Can;t stop with just 1.

Purple Sweet Potato Chiffon Cake

I left a small piece of purple sweet potato, which I bought to make porridge for my 8mo girl. Hence, I decided to make Purple Sweet Potato Chiffon Cake. I modified the recipe from Sherie . This is my 3rd time making this chiffon, but it is the 1st time using purple sweet potato. Other times I was using the normal orange sweet potato.


Ingredients:

A:
135g purple sweet potato (weight without  skin)

20g coconut milk  (can be replace with milk or water)

B:
4 egg yolk (I use A grade egg)
27g brown sugar (can use normal fine sugar)
pinch of salt
55g canola/corn oil
60g coconut milk (can be replace with milk or water)
114g cake flour/superfine flour.

C:
4 egg white

1/4 teaspoon cream of tar tar
67g fine sugar

18 cm tube pan, 160 degree Celsius preheat oven.

 



Method:
1. From ingredients A, cut or finely grate purple sweet potato, and add the coconut milk. Steam it  until the potato are soft, the mashed it. 

Note: Do not have to puree the potato. Just mashed it using a fork or spoon.

2. From B, using a whisk or a spatula, whisk the yolk + brown sugar -> dissolved.

3. + salt + oil + coconut milk -> well combined.

4. Sift in the flour ->well combined.

5. + mashed potato -> yolk batter.

6. Using a mixer, beat egg white until frothy + tar2 + fine sugar -> stiff -> meringue. 

7. Take 1/3 of the meringue and fold into yolk batter 

8. Pour yolk batter into the meringue and fold until uniform. 

9. Bake for 50 minutes. 

10. Cool the cake upside down. 

 

Verdict:
The taste of this cake is rather sweet. But still acceptable. Reason being, purple sweet potato is definitely sweeter comparing with other types of potato.

Red Bean Coconut Milk Chiffon Cake

I bake this cake on 16 Jan 2013 using the recipe from Happy Flour. 

The cake turns out to be extremely delicious and fragrant. My husband and I finish half of the cake after I un-mold it. 

Ingredients
A:

3 egg yolk ( I use A grade)
20g caster sugar ( I use fine sugar)
2 tbsp cooking oil (30g)  ( I use Canola oil)
1/8tsp salt ( I just add a pinch)
75g cake flour
65g red bean paste
70g thick coconut milk (I use Ayam Brand UHT Trim Coconut Milk) 

B:
3 egg white
1/4tsp cream of tartar
60g caster sugar

18 cm tube pan, 160 degree Celsius preheat oven.

Method:

1.  Mix all the ing. from A until well combine following below sequence.

2. Yolk + Sugar -> hand whisk until sugar dissolve

3. + Oil + Salt + Red bean 

4. Sift in flour -> Yolk batter

5. From B, egg white + tar2 + sugar -> electric mixer -> stiff -> meringue

6. Take 1/3 of the meringue and fold into yolk batter 

7. Pour yolk batter into the meringue and fold until uniform. 

8. Bake for 50 minutes. 

9. Cool the cake upside down. 

Verdict:
Definitely the best chiffon cake so far.

Cream Cheese Chiffon Cake

I found this recipe from Baking Wonderland烘培乐缘 group that I join in Facebook. I have modified it slightly to fit my 18 cm tube mold. Original recipe was using 5 eggs, which fits 21cm mold. I bake it on 14 Jan 2013.

Ingredients:

A:

3 egg yolk

Self raising flour 60g (I use cake flour)

Fine sugar 12g

Milk 3g

Oil 36g ( I use canola oil)

Cream cheese 72g

B:

3 Egg white

Cream of tar tar 1/4 teaspoon

Fine sugar 36g

18 cm tube pan, 160 degree Celsius

Method:

1. Soften cream cheese using double boil method with oil. -> cool.

2. From A, Yolk + sugar -> dissolved.

3. + Milk + Cream cheese -> well combined.

4. Sift in flour into the batter -> egg yolk batter.

5. Egg white + tar2 + sugar from B -> stiff -> meringue.

6. Take around 1/3 of the meringue, fold into egg yolk batter.

7. Fold the egg yolk batter into meringue -> combined.

8. Bake for 45 minutes.

9. Cool upside down, ensuring lots of air below the cake. 

Verdict: 

The cake turns out to be very soft, but I think it is a bit tasteless. Reason might be cause by the sugar content or the cream cheese, as I think it is too little.

I will challenge this cake again next time, using more sugar and more cream cheese. 

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This is my 1st Blog - I bake Pandan Chiffon Cake!

Hi!
This is a blog that I create as a diary of my baking and cooking life. I created this blog so that I can keep all my recipes for my own reference in the future. My method of writing recipes are very simple and straight forward. This blog is created just for my reference. Hence I might be using lots of abbreviations or short form.
Today, 19 Jan 2013, I just finish baking Pandan Chiffon Cake. I just took the cake out from the oven a few minutes ago. The cake is now cooling in the kitchen. Hopefully, my cake turns out to be a success and it will not shrink. Reason is that I am using a new recipe for this cake, from a fellow blogger Jane Chew.

Here is the recipe.
Ingredients:
A:
30g coconut milk (I use Ayam Brand UHT Trim Coconut Milk)
50g canola oil
20g concentrated pandan juice or few drops pandan paste
3 egg yolks ( I use A grade eggs)
70g low protein flour ( I use Nona's Superfine, Superwhite flour)

B:
3 egg whites (120g) ( I use A grade eggs)
70g fine sugar
18cm tube pan , 160 degree Celsius, preheat ( I normally preheat at least 15 minutes)

Method:
1. Yolk + A bit of sugar -> beat still sugar dissolved.
2. + Pandan juice + oil + coconut milk -> mix well
3. + Sift in flour -> egg yolk batter
4. Egg white + tar2 + sugar -> stiff -> meringue
5. Take a bit of the meringue fold into egg yolk batter
6. Pour the mix batter into the meringue and fold -> combine
7. Bake for 45 minutes
8. Cool the cake upside down ensuring there is plenty of room below the cake.

Note: The cake turns out to be very soft and light. However, there are a few air pockets or holes around the cake. I forgot to take a chopstick and run it across the batter before baking.