Cream Cheese Chiffon

Today I try a recipe from Alex goh's cheese book - cream cheese chiffon. I didn't took picture of the chiffon being it break during baking and I use a too big chiffon mould therefore the cake had came out very low and flat ha ha..

But though I would share on how these recipe turn out. Texture is good but not much of cheese taste in it. To me, the cream cheese in the cake is not enough and the cake didn't smell as nice as most cake would do when you add in cream cheese. SO maybe when I try it again I'll add more cream cheese so that you can really smell and taste the cream cheese in the cake. But still would like to share the cake recipe here..

Ingredient :
a. 60g milk
40g Cream Cheese
25g Butter
b. 65g flour
c. 4 egg yolks (large egg weight 60g without the shell)
d. 4 egg whites
100g sugar
pinch of salt
1/8 tsp cream of tartar

Methods:
1. Cook (a) over double boiler until well blended and it thickens
2. Remove it from double boiler. Add (b) and mix until smooth
3. Add (c) and mix until well combined
4. Whip the egg whites in (d) until foamy. Add in the rest of the (d) ingredients. Whip till stiff. And add in the cheese mixture from step 3. Fold in by hand till well combined
5. Pour into 9" chiffon pan. Bake at 175 degree celcius for 35-40 min. Remove from oven and invert the cake pan and let it cool.

Overall, my son still like to eat the cake.. he he..

Banana Chiffon Cake

There was quite a lot of banana leftover and seem like no one are eating it ha ha. So I thought why not made use of it and decided to made another round of banana chiffon cake. Had not made this cake for quite sometimes and had already forgetton all abt it.

As usual chiffon most impt technique i guess is beating the egg whites to stiff consistent and another one would be mixing it with the egg yolk batter and made sure that it's not over mixed. I think I'm getting better with chiffon cake making and it's quite easy.

I added an additional egg to the actual recipe as the egg was quite small. I guess the actual recipe asked for medium or large egg so decide to put in an additional one more. The cake turn out as expected very soft - when I cut the cake, the was a watery sound so am not sure whether is it I put too much egg so it's too soft and wet. But when I taste it, it was just nice but it was a bit sweet. I totally forgot to reduce it. So will try to remember to reduce the sugar the next round.

Coffee Chiffon Cake

Woke up late today as am very tired as didn't get much sleep due to my two boys waiting up one after the other.. Had a quick breakfast and set out for work.. today was a very hectic and hot day for me.

Had a little urge to do something today after work but didn't have idea till i thought about trying a Coffee Chiffon Cake for tomorrow breakfast. SO far I had only try the norm of chiffon cake - orange, pandan.. so decided to give it a try.

I had seen this recipe in a few blog and decided to go for the recipe recommended and tried by e's joie. Thanks for the sharing of the recipe as I was not able to get hold of Kevin Chai's chiffon cake recipe book.. so sad..

The Cake turn out very soft and fluffy but as I had only used nescafe I guess the smell of coffee was not as fragant. I have actually triple the recipe shared as I was using a big chiffon mould of 23cm- coz got a big family.. ha ha.. so below i posted the original recipe by kevin chai and the version from my end. So depending on the size of your chiffon pan you can adjust the serving accordingly.

Coffee Chiffon Cake

Fit 7″ mouldAdapted from Kevin Chai – Chiffon Cake is done

Ingredients :

Egg Yolk Batter

1 tbsp instant coffee powder

30ml milk (original recipe call for 20ml milk)

2 egg yolks

20g caster sugar

20ml cooking oil

40g cake flour (original recipe call for self-raising flour)

1/4 tsp baking powder

Egg White Foam

3 egg whites (original recipe call for 2 egg whites)

1/4 tsp cream of tartar

40g caster sugar (original recipe call for 50g, I find his recipe a little too sweet)

Method

1. Stir instant coffee powder with milk until melted. Combine with egg yolks, sugar and oil together.

2. Fold in flour and set aside.

3. Beat egg whites and cream of tartar until mixture is foamy. Add in sugar gradually and beat until stiff peak.

4. Gently fold beaten egg white into egg yolk batter until blended.

5. Pour into ungreased 7″ mould and bake in a pre-heated oven for 30 mins or until cooked.

6. Invert cake to cool before removing.

The Ingredients I used for my 23cm chiffon mould...

Ingredients :

Egg Yolk Batter

2 1/2 tbsp instant coffee powder

60ml milk

6 egg yolks

60g caster sugar

60ml cooking oil

120g cake flour

3/4 tsp baking powder

Egg White Foam

6 egg whites

3/4 tsp cream of tartar

120g caster sugar

Enjoy ya! :)

Orange Chiffon Cake

Had been quite sometimes since I spend some time in the kitchen to do my own things. Having two small baby at home really occupied a lot of my times. Of course, I love the times spend with them ha ha..

So today when I reach home around 5 plus, I decided to bake a simple orange chiffon cakes which I have never tried before. Plan to have it for tomorrow's breakfast as well to brush up my chiffon making skill coz they say once you stop then you'll forget all the technique in making a good cakes as the more experienced you are then the better the cake you made..

The Chiffon cake is a conversion from the pandan chiffon cake that I had made before. The texture is still nice and soft but I think I had put on a little too much sugar. I should have reduced if the orange juice added was sweet. But overall it's still a good soft yummy cake.

Ingredient:

(A)

5 egg yolks

80g Sugar

(B)

100g Orange Juice

1 tsp Orange Paste

50g Corn Oil

(C)

75g Plain Flour

35g Corn Flour

1/2 tsp Baking Powder

(D)

5 egg whites

60g Sugar

1/4tsp Cream of Tartar

Method : 23cm Chiffon Mould

Preheat oven at 170 degree C

Part A:

1. Whisk (A) till the egg yolks turn creamy pale

2. Add in (B) to step 1 and mix well

3. Then fold in (C) and mix well

Part B:

1. Whisk (D) at max speed until stiff

2. Add in 1/3 meringue into Part A mixture and mix well

3. Pour this mixture back to the balance meringue and fold well till the mixture is smooth

4. Pour into a clean & grease free 23 mould and bake for 50 min or till cooked.

5. Invert cooked cake to cool. Remove from mould once cake is completely cool

Happy trying..

Pandan Chiffon Cake

Yesterday after work, decided to made a Pandan Chiffon cake for today's breakfast. I have previously try a lot of recipes for this chiffon cake but a lot of time the taste of the pandan does not come out eventhough i used a lot of pandan leave. I was also finding it quite hard to squeeze out the juice from the pandan.


However with the recipe I got from Wen's baking, the cake's pandan smell was very nice and very natural. I only need to add pandan paste to get the pandan fragrant out. The texture of the cake was also nice and fluffy.. Really melt in your mouth. Hubby was say the cake was very nice he he.. So it's definitely a keeper for me to use this recipe.

Banana Chiffon Cake

As I'm off today decided to try baking a Banana Chiffon Cake since got some banana around. Had try previous time already how the texture either very rough or the cake did not rise up. SO after finding a good recommended Banana Chiffon Cake recipe so decide to give it a try. The Cake recipe actually seen from the Small Small Baker recipe adopted from Kevin Chai.

The recipe actually is for a 20 cm chiffon cake but i got a 23cm / 8" chiffon cake mould so i adjusted the recipe to fit my cake mould. The result as expected - the cake's texture was very soft and fluffy... a bit like it would melt in ur mouth ha ha.. The smell of the banana was very significant unlike all the previous banana chiffon recipe i try which there was no smell of the banana. Another thing abt this cake, it rose quite high and the cake did not fall down. So this recipe is sure a keeper for me...