azrecipes.xyz: Cake

Tuesday, July 28, 2015

Banana Chiffon by Esther Tho

Recipe for 21cm chiffon tin

Ingredients

4 egg yolks
20g castor sugar
45g veg oil
320g riped bananas without skin (about 3)
60g cake flour + ½ tsp baking powder + 1/8 salt
40g milk (I used banana milk)

5 egg whites
50g castor sugar
½ tsp cream of tartar

Method

1. Blend bananas & milk together till like smoothies.
2. Beat yolks till pale yellow with sugar.
3. Add in oil and the banana smoothies into the yolk and beat for a min.
4. Follow by adding in sifted flour and mix well, set aside.
5. Whisk egg whites till foamy, add in Cream of tar tar and whisk for a min. Follow by 2 part sugar whisk till stiff peak.
5. Add in 1/3 meringue into the yolk dough and fold well.
5. Pour this mixture by 2 part to the meringue and fold well till the mixture is totally well mix.
6. Pour into a 21cm chiffon mould, bake at 170deg for the 1st 15min, then switch to 150deg for 50mins. (you may need to bake longer, as the batter maybe still wet)
7. Invert the cake to cool while is hot, unmould it when completely cooled.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/860326407369770/

Pandan Chiffon by Esther Tho

6:59:00 AMCake - Chiffon

Ingredients

5 Egg Yolks
65g Coconut milk
30g Castor sugar
45g Pandan juice (I added some pandan paste)
60g Coconut oil
90g Cake flour + ½ tsp baking powder + ¼ salt

6 Egg white
½ tsp Cream of tar tar
60g Castor Sugar

Method

1. Preheat oven at 170 deg C
2. Whisk egg yolks and sugar till pale yellow.
3. Mix in coconut milk, coconut oil pandan juice. Follow by adding in sifted flour and mix well, set aside.
4. Whisk egg whites till foamy, add in Cream of tar tar and whisk for a min. Follow by 2 part sugar whisk till stiff peak.
5. Add in 1/3 meringue into the yolk dough and fold well.
5. Pour this mixture by 2 part to the meringue and fold well till the mixture is totally well mix.
6. Pour into a 21cm chiffon mould, bake at 170deg for the 1st 15min, then switch to 150deg for 40mins.
7. Invert the cake to cool while is hot, unmould it when completely cooled.
Done.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/856840717718339/

Nutella mini-chiffon cake by Neo Yu Jiing

9:07:00 PMCake - Chiffon

Ingredients
130g all purpose plain flour
4g baking powder
0.8g baking soda
1.25g sea salt
3 eggs
300g nutella
75g unsalted butter, melted

Method
1) Pre-heat oven 200 degC for 10 mins.
2) Mix all ingredients together until batter smooth.
3) Dispense batter (half way filled).
4) Bake for 15 mins to 18 mins at 200 degrees.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/840807725988305/?__mref=message_bubble

Cream Yogurt Cake by Sirlina Lee

7:09:00 AMCake - Chiffon, Cakes

Used a 20cm baking pan

Mixture A5 eggs yolk
20gm caster sugar
60g oil
140-150g yogurt
I teaspoon of baking powder
120g Top flour /cake flour

Mixture B5 eggs white
70g caster sugar
1 teaspoon of cream of tar tar

Method

Lined the baking pan with baking paper & put aside.

Place the tray of water & place it at the lowest rack. Preheat togather wif the oven at 170*c.
Use a medium size mixing bowl, mix all the ingredients in mixture A one by one , sift top flour before putting in. Stir evenly & put it aside.

Next, mixture B ,mix evenly the cream of tar tar into the castor sugar . Use a large mixing bowl (Make sure there’s no oil or water in it at all.) Use an electric mixer to beat the egg whites for abt 2mins in high speed, then add in sugar in 3 portions , each time gap abt 2 mins . After 2nd portion of sugar pouring in , switch the electric mixer to medium speed .Whilst until firm peak form.

Fold in 1/3 of mixture B into mixture A gently with a rubber spatula just until all ingredients are incorporated. Then pour all the mixture into mixture B. Do not stir or beat by folding in gently. Once evenly incorporated . Pour batter into baking pan.Tap the pan a few times on table top to get rid of any trapped air bubbles in the batter.

Bake in preheated oven for 170*c for 15 mins then adjust to 160*c (without opening of the oven) bake for another 20-mins then power off the oven & let the cake rest in the oven for another 25mins. Invert the cake to cool, unmould when completely cooled.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/849243438478067/

Durian Ogura Cake by Cinder Leong

7:02:00 AMCake - Chiffon

Ingredients
1) Egg Yolk - 5

2) Egg - 1 (whole)

3) Cake Flour - 90g

4) Durian Puree - 100gm

5) Milk - 85g

6) Veg Oil - 60 (I used coconut oil)

7) Salt - a pinch

8) Egg White - 5

9) C. Sugar - 80g

10) Cream of Tartar - 1/4 tsp

Method
1) Beat egg yolk ,whole egg, salt, durian puree & milk(use blender to blend till smooth) veg oil till fluffy & light.
2) Sift flour & add into d above batter.
3) Use electrical mixer to whisk egg white till soft peak, add in cream of tartar & C. sugar (x3 separately) till firm peak.
4) Mix 1/3 portion of meringue into d egg yolk batter dan pour it into d 2/3 meringue & fold well.
5) Pour into a 8" cake pan lined wif baking paper @ d bottom & put into a larger pan filled wif hot water (water bath).
6) Bake into a preheated oven @160C for 30mins & lower temp to 150C for 20mins. Check whether cake is cook wif cake tester or till golden brown.
7) Once bake take out of d oven & remove fm cake pan, invert rack to cool. Happy Baking!

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/848353101900434/

Laksa Chiffon Cake by Agnes Sng

8:24:00 AMCake - Chiffon

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/836811106387967/?__mref=message_bubble

Orange Chiffon Cake by Vivian Gay‎

7:31:00 AMCake - Chiffon

Ingredients

5 Egg Yolks
130g 70% Dark Chocolate
60ml Corn Oil
100ml Milk
55g Cake Flour
25g Cocoa Powder
1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/4 Tsp Sea Salt

Meringue Batter
5 Egg Whites
50g Caster Sugar
1/2 Tsp Lemon Juice

Method

1. Melt d chocolate. Set aside.

2. Beat egg yolks till creamy. Stir in oil, milk and melt chocolate.

3. Add in dry mixtures.

4. Beat egg whites with lemon juice till frosty then slowly add in sugar and beat till stiff peaks.

5. Fold in egg whites into the batter in 3 batches till the mixture are well combined.

6. Tap d mixture bowl couple of times to get rid of trapped bubbles.

7. Pour into tube pan. Using chopstick, go round d side of pan and d tub and tap the pan once or twice to get rid of more trapped air bubbles.

7. Bake cake in preheated 160C degree oven for about 45mins or more.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/813026528766425/

Pandan Chiffon Cuppies by Emy Lee

2:28:00 AMCake - Chiffon, Cake - Cupcakes

Makes 12 cuppies

Ingredients
20g cooking oil
50g coconut milk
a drizzle of pandan lemak flavoring
small pinch of salt
40g top flour (sifted once)
2 egg yolks

3 whites
45g caster sugar
pinch of cream of tartar (optional)

Cupcake paper liners
Cupcake tray

Method
1. Pour the cooking oil, coconut milk, pandan lemak flavoring and salt into a pot.
2. Heat pot over a small flame until you can no longer touch the pot mouth (or 50 degrees). Turn off heat.
3. Stir and then add in top flour. Mix well until no lumps can be seen.
4. Add in the first egg yolk, and then mix well. Then add in the second one.
5. Set aside.

6. Set your oven to 160c to preheat.
7. Line your cupcake tray with the cupcake liners. Set aside.
8. In a separate bowl, whisk your egg whites to a firm peak by adding sugar in 2-3 batches.
9. Stir in 1/3 of your meringue to your egg yolk batter first. Then pour the mixure back into the rest of your meringue and fold in lightly; taking care not to deflate your meringue.
10. Drop 2 spoonfuls of batter into each cupcake. Use a satay stick or toothpick to give each batter a slight swirl to prevent any large air pockets.
11. Pop tray into oven and reduce temp to 155c and bake for 25-30 mins.

Notes:
- Oven temp differs across ovens so please adjust accordingly. For your reference, my cupcakes rose and is fully dome shaped by the 10th min.
- If you are using natural pandan extract, please reduce your cococonut milk accordingly.

Discussion: