Earl Grey Tea chiffon

I was wondering how Eary Grey Tea will taste like, as I'm not really a tea lover. The only tea i drink frequently are Green tea, Lipton and Red tea. I dislike the flowery taste or fruity taste of certain tea my friend recommend me. Errr... Anyway it seem like alot blogger are using this to bake cakes or even cookies. I decided to try it out.

using a "7 inch" cake tin



Ingredients

(A)
1 tbsp Earl Grey tea powder (about 3 satchels)
100g cake flour
11/2 tsps baking powder
1/2 tsps salt
3 egg yolks
40g caster sugar
50ml vegetable oil
75ml water

(B)
3 egg whites
40g caster sugar


Method:

• 
  Hand whisk egg yolks with sugar until dissolves. 
• Add in salt, 40g caster sugar, oil, earl grey tea and sifted flour mixture. Whisk until incorporated.
• In a clean, dry stainless steel mixing bowl, beat the egg whites until frothy and foamy.
• Add 40g caster sugar and beat until just before stiff peak.
• Fold in 1/3 of the meringue and mix with the egg yolk until well combined. Add the remaining meringue and mix well.
• Pour the batter into "7 inch" cake tin. Bake in pre-heated oven at 180C for 45 mins. Remove the foil and bake for 10 mins.
• Immediately invert it after taking out from the oven. When it cools, remove it from the mould.

Notes: Preheat oven at 180C for 25 mins using top and bottom heat in the lowest rack.



Recipes source from : http://happyhomebaking.blogspot.com/2008/08/earl-grey-chiffon-cake.html

Dragon Fruit Chiffon

This was done long time ago during July. I was so hooked on cafe world at that time, that i did not post in my blog. Hee!!! So lazy of me :< My MIL like to buy dragon fruits alot and my family do not like to eat and instead of waiting for it to serve the bin. I use it to bake chiffon cake, at the same time i can practice my skill.( Kill two bird at one time)

Ingredients:

(I)

4 large egg yolks
40g sugar
180g mashed dragon fruit
40g vegetable oil
1/4 tsp salt

(II)

120g plain flour ( i remove 2 tbsp of plain flour and replace with 2 tbsp corn flour)
1 tsp baking powder
1 tsp baking soda

(III)
5 large egg whites
40g sugar
1/4 tsp cream of tartar

Methods:

1. Hand whisk egg yolks with sugar until dissolves.
2. Add salt, oil, banana essence and mashed banana mix until combined.
3. Then add in the sifted flour, mix until no lump form.
4. In another bowl whisk egg whites at a high speed until frothy, add in the cream of tartar whisk till soft peaks. Add in the sugar in patches and whisk till stiff peaks.
5. Fold 1/3 of the meringue and mix with the egg yolk until combined. Add the remaining meringue and mix well.
6. Pour the batter into 21cm chiffon tin. Bake at 180c for 50 mins.
7. Remove the foil and bake for 5-10 mins for browning the surface.

I used my banana chiffon recipes for this. I will not bake this again, it taste normal and nobody in my family wants to eat. Because it dragon fruit i think.

Blueberry Jam and Yogurt Chiffon Cake

Wondering whether to submit or not. Another post of Chiffon submitting to: Aspiring Bakers #1: Chiffon Cakes (Nov 2010) http://smallsmallbaker.blogspot.com/2010/11/aspiring-bakers-1-chiffon-cakes-nov.html

As compare to my previous fresh blueberry and yogurt chiffon, i had horrible large holes that looks so scary. So this time round i tried using blueberry jam instead of fresh blueberry. Mmmh!!! What i can said it looks so much better then scary cat eyes. One thing that i love chiffon cake is that i do not need to grease the tin and it taste so soft.

Ingredients
4 Egg yolks
40g Castor sugar
40ml Oil
100g Blueberry yogurt (i used low fat yogurt)
80g Blueberry jam (i used homemade)
120g Plain flour** (cake flour)
1 tsp Baking powder
Pinch of salt

4 Egg Whites
40g Castor sugar
1/4 Cream of Tartar

Method

• Whisk yolks and sugar until dissolves.
• Add oil, salt, blueberry jam and yogurt. Mix well.
• Then add in sifted flour, baking powder and mix until no lump.
• Using an electric mixer, beat egg whites till frothy. Add in cream of tartar and beat until soft peaks, follow by the sugar continue to beat until stiff peaks.
•  Fold in 1/3 of the meringue and mix with the egg yolk until well combined. Add the remaining meringue and mix well.
• Pour the batter into 21cm chiffon cake tin. Bake at 180C for 50 mins. Remove the foil and bake for 10 mins to brown the surface.
• Immediately invert it after taking out from the oven. When it cools, remove it from the mould.

American Carrot Chiffon Cake

Aspiring Bakers #1: Chiffon Cakes (Nov 2010)

This is the first time i decided to join in a challenge and i find it's an interesting experience for me. Usually, i'll alway hid in a corner sliently every night searching blogs and source for new recipes to improve my baking skill .  Hence, i'm sumitting this post to Aspiring Bakers #1: Chiffon Cakes (Nov 2010) http://smallsmallbaker.blogspot.com/2010/11/aspiring-bakers-1-chiffon-cakes-nov.html

 

Ingredients A  (21cm chiffon tin)

4 Egg yolks

40ml Oil

80ml Milk

50g Castor sugar

120g Carrot, Shredded

60g Walnuts, chopped

Pinch of salt

120g Plain Flour (i used 100g plain flour and 20g cornflour)

1 tsp Baking Powder

11/2 tsp Cinnamon powder

Ingredients B

4 Egg Whites ** (5 Egg White if desired)

50g Castor Sugar

1/4 tsp Cream of Tartar

Methods

1. Mix A until well blended.
2. Whisk the egg whites in B until foamy. Then add in the sugar and cream of tartar. Continue whisking until stiff.
3. Take 1/4 of the meringue and mix it into the egg yolk mixture from step (1) until combined. Add the remaining meringue and mix well.
4. Pour the batter into the chiffon tin. Bake at 180C for 50 minutes and 10 minutes to brown the surface.
5. Immediately invert it after taking out from the oven and let it cool.

Cheese and chocolate chips chiffon

While reading through my recipes book, i saw this cheesecake chiffon from Alex Goh fantastic cheesecake book and decided to give it try. As a cheesecake lover myself i could not resist this temptation to bake myself one. Happily to say my family all comment that it was very soft and tasty. It was gone within one day.

Sorry i did not manage to take the photo after slicing, coz my hubby and son was happily helping themselves on it.

Ingredients

(A)

60g milk

40g cream cheese

25g butter

(B)

65 g flour

(C)

4 egg yolks

(D)

4 egg whites

100g sugar

pinch of salt

1/8 tsp cream of tartar

80g of chocolate chips

Method

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 until stiff. Add it into the cheese mixture from step (3). Fold in by hand until well incorporated.
5. Pour it into 21cm chiffon pan. Bake at 180C for 45 mins, remove foil and continue to bake for 5 mins. Remove it and invert the pan upside down.

Yogurt Blueberries chiffon

My first daring fruits chiffon, look they are so scary like cat eyes to me. The huge holes scares me off, i think i better try dry blueberries instead of fresh berries. My friends all comment that i was too harsh on my chiffon and got blue black all over its bodies.

Ingredients

4 egg yolks
40g Castor sugar
1/4 tsp salt

50g vegetable oil
150g blueberries yogurt

120g flour
1/2 baking powder

5 egg whites
40g Castor sugar
1/4 tsp cream of tartar
80g blueberries


Method

1. Whisk yolks and sugar until dissolves.
2. Add oil and salt, whisk and add Blueberries yogurt. Mix well.
3. Add in sifted flour and mix until no lump.
4. Using an electric mixer, beat till frothy. Add in cream of tartar and beat until soft peaks, follow by the sugar continue to beat until stiff peaks. Add in blueberries gently.
5. Fold in 1/3 of the meringue and mix with the egg yolk until well combined. Add the remaining meringue and mix well.
6. Pour the batter into 21cm cake tin. Bake at 180C for 45 mins. Remove the foil and bake for 10 mins.
7. Immediately invert it after taking out from the oven. When it cools, remove it from the mould.

Notes:  Preheat oven at 180C for 25 mins using top and bottom heat in the lowest rack.

Strawberry yogurt chiffon cake

Pardon me for the large hole, I forgot to tap the cake tin lightly before bake.

Ingredients

4 large egg yolks
40g sugar
1/4 salt
50g veg oil
150g strawberry yogurt
1 tsp of strawberry essence

120g cake flour
1 tsp baking powder
1/8 baking soda

5 large egg whites
40g sugar
1/4 cream of tartar


Method

1. Whisk yolks and sugar until dissolves.
2. Add oil and salt, whisk and add strawberry yogurt. Mix well.
3. Add in sifted flour and mix until no lump.
4. Using an electric mixer, beat till frothy. Add in cream of tartar and beat until soft peaks, follow by the sugar continue to beat until stiff peaks.
5. Fold in 1/3 of the meringue and mix with the egg yolk until well combined. Add the remaining meringue and mix well.
6. Pour the batter into 21cm cake tin. Bake at 180C for 60 mins. Remove the foil and bake for 10 mins.
7. When it cool, remove it from the mould.

Notes Preheat oven at 180C for 25 mins using top and bottom heat in the lowest rack.

Banana chiffon cake II

Recipes using my banana chiffon part I, but using 4 egg yolks and 4 egg whites. I thought this will be another failed chiffon cake, coz i accidentially drop the egg yolk into the egg white. I dare not cut the chiffon and gave to my maid, coz she's leaving tommorow. I think i have to invest on a fairy knive.

Banana chiffon cake I

After with my first successful pandan chiffon, i have flung all my chiffon cake, Then i took a long break and finally puck my courage to bake another chiffon cake.

Ta la finally i reach till the top.

Then i achieve a high dome.

It done and completely cool...

Unmould time, but lack of skill

Omg the cutting skill is so horrible. 

Ingredients:

(I)

4 large egg yolks

40g sugar

210g mashed banana

40g vegetable oil

1/4 tsp salt

1/8 banana essence

(II)

120g plain flour ( i remove 2 tbsp of plain flour and replace with 2 tbsp corn flour)

1 tsp baking powder

1/8  tsp baking soda

(III)

5 large egg whites

40g sugar

1/4 tsp cream of tartar

Methods:

1. Hand whisk egg yolks with sugar until dissolves.
2. Add salt, oil, banana essence and mashed banana mix until combined.
3. Then add in the sifted flour mix, until no lump form.
4. In another bowl whisk egg whites at a high speed until frothy, add in the cream of tartar whisk till soft peaks. Add in the sugar in patches and whisk till stiff peaks.
5. Fold 1/3 of the meringue and mix with the egg yolk until combined. Add the remaining meringue and mix well.
6. Pour the batter into 21cm chiffon tin. Bake at 180c for 50 mins.
7. Remove the foil and bake at 170c for 10 -15 mins for browning the surface.