Wednesday, May 26, 2010

Chiffon cakes

Pandan Chiffon cake

My first time baking a chiffon cake using a new 21cm chiffon mould. The texture was light and not dry. Tried baking with the recipes on


Preheated oven at 180c for 20 mins. Bake at 180C for 45mins at the lowest rack using top and bottom heat (only wire rack). Then remove the tent, bake at 170c for 10-15mins.

Melting moments

Special Melting moments


200g butter
80g icing sugar-sifted
1 tsp vanilla essence
1/4 tsp salt (omit if using salted butter)
125g self-raising flour-sifted
125g cornflour

Optional some icing sugar for dusting or put chocolate on top as deco.

  1. Cream butter, icing sugar, vanilla and salt until just combined.
  2. Add in self-raising flour, cornflour and mix until a soft pliable is formed.
  3. Scoop dough into a piping bag fitted with a star nozzle and piple out rosettes onto a baking tray.
  4. Bake in a preheated oven 165C for 15 mins or until light golden brown.
  5. Cool on wire rack and store in air tight containers.

Nutella frosted cupcakes


150g butter, softened
150g castor sugar
3 large eggs
1/2 tsp vanilla essence
200g flour
1/4 tsp salt (omit if using salted butter)
2 tsp baking powder
Nutella, approx. 1/3 cup

  1. Preheat oven to 165C 20 mins.
  2. Cream butter and sugar until light.
  3. Add in eggs one at a time, until fully incorporated. Don't worry if batter doesn't look smooth. Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains.
  4. Fill each batter into the muffin liner 1/3 full.
  5. Top each cake with 11/2 tsp nutella.
  6. Swirl nutella in with a toothpick, making sure to fold a bit of batter up and over the nutella.
  7. Bake for 15 mins and switch to top heat for 5 mins in the middle rack.
  8. Remove to a wire rack to cool.
I used chocolate cream from phoon huat, salted butter and plain flour.  For the nutella i just scoop half teaspoon and place in the middle of the cake and use toothpick to fold alittle and swirl.