"I LOVE CHIFFON!"

BASIC FLAVOUR CHIFFON CAKE

http://mamafami.fotopages.com/?entry=1191292

Ingredients (A):

4 egg yolks

115 ml water

85 ml vegetable oil

¼ tsp salt

100g sugar

150g flour

1 tsp baking powder

Bit of Blueberry emulco

Ingredients (B):

4 egg whites

90g sugar

1/8 tsp cream of tartar

Method:

Pour egg yolks, sugar and vegetable oil into mixing bowl.

Add the remaining ingredients (A) into the bowl.

Mix evenly until smooth. Set aside.

Whisk the egg whites (B) till soft peaks appear. Add sugar and cream of tartar and continue to whip until stiff.

Mix A & B until well combined. Bake at 175C for 40 minutes. Immediately invert it after removal from oven. Leave to cool. When cake is cold, remove from mould.

Matcha Chiffon Cake

http://mybutteryfingers.blogspot.com/2009/06/its-tea-time.html
From Chiffon Cake Book by Junko Fukada (Original recipe in Chinese)
Makes one 17cm cake (plus some extra batter)
Ingredients:
3 Egg yolks
80g Sugar
50ml Vegetable oil
60ml Water
80g Cake (low-protein) flour
10g Matcha (green tea powder)
4 Egg whites
Method:
1. Preheat oven to 180C. Whisk egg yolks, 1/3 of the sugar, oil and water together.
2. Pour in sifted flour and matcha, whisk until totally incorporated and no lumps remain.
3. Using an electric mixer, whip the egg whites until foamy. Pour in half the remaining sugar, beat for 2 more minutes, add in the rest of the sugar and beat until soft peaks form.
4.Place 1/3 of the beaten egg whites into the flour mixture. Use a whisk to quickly mix everything together.
5. Add in the rest of the egg whites, incorporate gently but quickly. When some white streaks remain, swap to a rubber spatula and fold gently until the mixture is homogeneous.
6. Pour the mixture into the chiffon cake tin (you may need to slightly grease it beforehand to prevent sticking, but I skip this step). Rap the tin against the table a few times to get rid of large air bubbles.
7. Bake for 20 minutes until a toothpick inserted comes out clean.
8. The cake must be cooled upside down; stick the tin on a tall heavy bottle, leave until cake is completely cool before removing it from the tin.
Tips for making chiffon cakes:
- When mixing the yolk mixture, ensure that no lumps remain to ensure a smooth batter after adding egg whites. You don't want to be deflating the mixture whilst attempting to get rid of those lumps!
- An indication as to when the whites are ready, a small 'peak' will form when you pull up your beaters. After reaching that stage, whip for another minute on low speed to stabilise the air bubbles.
- Mix gently when incorporating the two mixtures. Usually, just to be on the safe side, I use a spatula upon the second addition.
- If your cake is being stubborn and refuses to leave the tin, use a thin sharp knife or thin offset spatula and run it around the cake. it should pop out really easily.

 

LEMON CHIFFON CAKE

RASAMALAYSIA, Adapted from Oprah.com

Ingredients:

2 cups flour

1 1/2 cups sugar

1 tablespoon baking powder

1 teaspoon salt

3/4 cup water

7 egg yolks

1/2 cup vegetable oil

Grated zest of 2 lemons

2 teaspoon vanilla

8 egg whites

1/2 teaspoon cream of tartar

Method:

Preheat the oven to 325°. In a large bowl, combine the flour, sugar, baking powder and salt. Make a well in the center; add the water, egg yolks, oil, lemon zest and vanilla. Whisk the dry ingredients into the yolk mixture until the batter is blended and smooth. Set aside.

In a large mixer bowl, beat the egg whites and the cream of tartar at medium-low speed until foamy. Gradually increase the speed to high and beat the whites until stiff (but not dry) peaks form. Gently fold 1/3 of the beaten whites into the batter with a rubber spatula just until blended. Fold in the remaining whites just until combined. Pour the batter into an ungreased tube pan or bundt pan. (I used bundt pan because I don’t have a tube pan).

Bake 1 hour, or until the top springs back when lightly touched with a fingertip and a cake tester inserted into the center comes out clean.

Banana Blueberry Chiffon

http://happyhomebaking.blogspot.com/2009/02/banana-blueberry-chiffon.html

Ingredient A:
3 egg yolks
20g caster sugar
3 tablespoons blueberry jam (or any jam of your choice)
40ml vegetable oil
40ml fruit juice (I used cranberry juice)
70g plain flour
1/2 teaspoon baking powder
Ingredient B:
3 egg whites
50g caster sugar
Method:

Sieve flour, baking powder together, set aside.

Separate egg yolks/whites and bring to room temperature. (It is easier to separate eggs when they are cold.)

Place egg yolks in a mixing bowl, add in sugar, and with a manual whisk, whisk till the mixture becomes very sticky and turn pale. (Test by lifting the whisk, once the batter is able to leave a ribbon-like trail behind, you are done. Another way to gauge: your arm should be very tired by now.)

Drizzle in the oil, whisking at the same time till the mixture is well combined. Repeat the same for the fruit juice. Add in the jam, mix well. Sieve over the flour mixture and whisk until flour mixture is fully incorporated into the batter.

In a clean, dry mixing bowl, beat egg whites with an electric mixer until mixture becomes frothy and foamy. Beat in the sugar in 3 separate additions on high speed until stiff peaks form.

Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.

Pour batter into a 18cm (7 inch) tube pan (do not grease the pan). Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.

Bake in pre-heated oven at 170 degC for 30 ~ 35mins or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.

Remove from the oven and invert the pan immediately. Let cool completely before unmould. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and the center core. Release the cake and run the knife along the base of the pan to remove the cake.

BANANA CHIFFON CAKE

http://happyhomebaking.blogspot.com/2007/10/banana-chiffon-cake.html

Ingredients:
(Makes one 16 ~ 18 cm cake)
3 egg yolks
25g caster sugar
1/8 teaspoon salt
30ml cooking oil (I used olive oil)
85g banana puree (about 2 medium size bananas)
1/4 teaspoon banana essence (I used vanilla extract)
55g plain flour
1/8 teaspoon baking soda
-
3 egg whites
1/4 teaspoon cream of tartar
50g caster sugar
Method:

Preheat oven to 170 degC. Sieve together flour and baking soda, set aside. Mash banana, set aside.

Separate egg yolks/whites and bring to room temperature.

Whisk egg yolks and sugar in a mixing bowl until sugar just dissolved. Add in salt, oil, essence and mashed banana. Whisk till combined. Sieve over the flour mixture and fold gently with a spatula until flour is fully incorporated into the batter.

In a clean, dry mixing bowl, whisk egg whites and cream of tartar with an electric mixer until mixture becomes frothy and foamy. Add in the sugar in 3 separate additions while beating at high speed till stiff peaks form.

Add the egg white foam into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.

Pour batter into a 16cm or 18cm (6 inch or 7 inch) tube pan (do not grease the pan). Spread and smooth the batter evenly with a spatula. Bang the pan gently on a work surface several times to release the air bubbles trapped in the batter.

Bake for 25 ~ 30mins or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.

Remove from the oven and invert the pan immediately. Let cool completely before unmould.

Recipe source: adapted from Chiffon Cake is Done by Kevin Chai

Lemon Chiffon Cake
http://happyhomebaking.blogspot.com/2009/06/lemon-chiffon-cake.html
Ingredients
(makes one 18cm cake)
100g cake flour
1 & 1/2 teaspoons baking powder
1/2 teaspoon salt
3 egg yolks
40g caster sugar
50ml vegetable oil
50ml water
25ml lemon juice
zest of 1 lemon
-
3 egg whites
40g caster sugar
Method:

Sieve flour, baking powder and salt together, set aside.

Separate egg yolks/whites and bring to room temperature. (It is easier to separate eggs when they are cold.)

Place egg yolks in a mixing bowl, add sugar in 3 separate additions and with a manual whisk, whisk till the mixture becomes sticky and turns pale.

Drizzle in the oil, whisking at the same time till the mixture is well combined. Repeat the same with the water, followed by the lemon juice. Sieve over the flour mixture and whisk until flour mixture is fully incorporated into the batter. Add in the lemon zest and mix well.

In a clean, dry mixing bowl, beat egg whites with an electric mixer until mixture becomes frothy and foamy. Gradually beat in the sugar and beat on high speed until stiff peaks form.

Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.

Pour batter into a 18cm (7 inch) tube pan (do not grease the pan). Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.

Bake in pre-heated oven at 170 degC for 45 ~ 50mins or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.

Remove from the oven and invert the pan immediately. Let cool completely before unmould. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and the center core. Release the cake and run the knife along the base of the pan to remove the cake.

 

Blueberry Chiffon Cake
http://happyhomebaking.blogspot.com/2009/08/blueberry-chiffon-cake.html Ingredients
(Makes one 18cm cake)
A:
100g cake flour
1 teaspoons baking powder
3 egg yolks
40g caster sugar
50ml vegetable oil
75ml blueberry juice or water
1/2 cup fresh blueberries
B:
3 egg whites
40g caster sugar
Method:

Wash and drain blueberries, pat dry with paper towels and toss them gently with one tablespoon of flour (extra).

Sieve flour, baking powder together, set aside.

Separate egg yolks/whites and bring to room temperature. (It is easier to separate eggs when they are cold.)

Place egg yolks in a mixing bowl, add in sugar and with a manual whisk, whisk till the mixture becomes sticky and turn pale.

Drizzle in the oil, whisking at the same time till the mixture is well combined. Repeat the same with the juice or water. Sieve over the flour mixture and whisk until flour mixture is fully incorporated into the batter. Add in blueberries and mix well.

In a clean, dry mixing bowl, beat egg whites with an electric mixer until mixture becomes frothy and foamy. Gradually beat in the sugar and beat on high speed until stiff peaks form.

Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.

Pour batter into a 18cm (7 inch) tube pan (do not grease the pan). Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.

Bake in pre-heated oven at 170 degC for 45 ~ 50mins or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.

Remove from the oven and invert the pan immediately. Let cool completely before unmould. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and the center core. Release the cake and run the knife along the base of the pan to remove the cake.

Mango and Passion Fruit Chiffon Cake
http://happyhomebaking.blogspot.com/
Ingredients
(Makes one 18cm cake)
100g cake flour
1/2 teaspoon baking powder
3 egg yolks
40g caster sugar
50ml vegetable oil
40ml passion fruit juice (from about 1 ~ 2 passion fruits)
3 tablespoons mango and passion fruit jam)
-
3 egg whites
40g caster sugar
Method:

Cut and remove pulps from passion fruits, drain and retain the juice. Reserve 1 teaspoon of the seeds.

Sieve flour and baking powder together, set aside.

Separate egg yolks/whites and bring to room temperature. (It is easier to separate eggs when they are cold.)

Place egg yolks in a mixing bowl, add sugar (in 3 separate additions) and with a manual whisk, whisk till the mixture becomes sticky and turns pale. Drizzle in the oil, whisking at the same time till the mixture is well combined. Repeat the same with passion fruit juice. Add in mango and passion fruit jam, and the passion fruit seeds, mix to combine. Sieve over the flour mixture and whisk until flour mixture is fully incorporated into the batter. (Note, this recipe yields a rather thick yolk mixture.)

In a clean, dry mixing bowl, beat egg whites with an electric mixer until mixture becomes frothy and foamy. Gradually beat in the sugar and beat on high speed until soft peaks form. (The soft peak stage is reached when the peaks of the whites curl over and droop slightly.)

Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.

Pour batter into a 18cm (7 inch) tube pan (do not grease the pan). Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.

Bake in pre-heated oven at 170 degC for 45 ~ 50mins or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.

Remove from the oven and invert the pan immediately. Let cool completely before unmould. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and the center core. Release the cake and run the knife along the base of the pan to remove the cake.

*Note: you may use any of your favourite  jam, just replace the passion fruit juice with any fruit juice of your choice.

HOME CHOCODILES

http://coconutlime.blogspot.com/2008/08/homemade-chocodiles.html

Ingredients:
for the sponge cake:
2 cups flour
1 cup milk, at room temperature
1 cup sugar
8 tablespoons butter, at room temperature
2 eggs, at room temperature
1 tablespoon baking powder
2 teaspoons vanilla extract
for the cream filling:
1/2 cup milk
1/2 cup confectioners sugar
1/2 cup cold butter
2 1/2 tablespoons flour
1 teaspoon vanilla extract or vanilla paste
1/2 teaspoon salt
for the chocolate coating:
5 cups confectioners sugar
6 tablespoons cocoa powder
1 cup boiling water
2 tablespoon butter
2 teaspoon vanilla
Directions:
for the cream filling:
In a small pan, mix flour with milk and boil until thick. Cool. Beat until fluffy and add other ingredients one at a time, beating well after each addition. Refrigerate 1 hour or up to 24. Note: if you make it the day before, you might want to beat it again before piping it into the cakes to ensure a fluffy texture. Also, the cream should be cold and rather stiff when you pipe it into the cake, the act of piping will soften it a bit so do not be tempted to let it warm up before filling.
for the sponge cake:
Grease 8 to 12 wells in a "cream canoe" pan. Preheat oven to 350. Whisk together flour and baking powder in a bowl. Set aside. Cream the butter and sugar in a large bowl until fluffy. Beat in eggs one at a time, until it is very light and fluffy-almost at soft peaks. Stir in vanilla. Add flour mixture alternately with the milk, beginning and ending with the flour mixture. Pour into prepared pans. Note: check the instructions on your pan, but I would recommend filling them about halfway, there is a lot of leavening in the the batter and you wouldn't want them to overflow.

Bake for 15 minutes, or until the cakes are just golden and a toothpick inserted in the center of the center cupcake comes out clean. Remove from the oven, invert to a wire rack and cool completely before filling. Use a pastry bag or cream filling gun (one comes with the pan I linked to) and fill three holes (chopsticks make good hole punchers, just be careful not to poke all the way to the other side and give a it a little wiggle so the inside hole is slightly bigger than the outside) on the underside of the cake with cream. Slightly overfill each hole, then use your thumb to tamp it in.

for the coating:
Combine powdered sugar, cocoa powder, butter, vanilla and boiling water in saucepan. Stir over low heat to mix well. Do not let it boil. Dip the bottoms of cooled, filled cakes in the chocolate then place on a wire rack over a bowl and pour the chocolate directly from the pan over the top of the cakes to coat the tops. Refill the pan with the chocolate that collects in the bowl.

Maple-Nut Chiffon Cake
http://oneperfectbite.blogspot.com/2009/04/maple-nut-chiffon-cake.html
Ingredients:
Cake:
2-1/4 cups sifted cake flour
3/4 cup granulated sugar
3 teaspoon baking powder
1 teaspoon salt
3/4 cup brown sugar
1/2 cup vegetable oil
5 egg yolks
3/4 cup cold water
2 teaspoons maple flavoring
1 cup (8) egg whites
1/2 teaspoon cream of tartar
1 cup finely chopped, toasted walnuts
Golden Butter Frosting:
1/2 cup butter
4 cups sifted confectioners' sugar
1/2 cup light cream
1 to 1 1/2 teaspoons maple flavoring
1 cup toasted walnuts, finely chopped
Directions:
Cake:
1) Set oven at 325 degrees F.
2) Sift flour, granulated sugar, baking powder and salt into mixing bowl; stir in brown sugar. Make a well in dry ingredients. Add vegetable oil, egg yolks, water and flavoring. Beat until satin smooth.
3) Combine egg whites and cream of tartar in large mixing bowl. Beat until they form very stiff peaks (stiffer than for meringue or angel cake). Pour egg-yolk batter in thin stream over entire surface of egg whites, gently cutting and folding down, across bottom, up the side and over, just until blended. Fold in nuts.
4) Bake in ungreased 10-inch tube pan in slow oven at 325 degrees F for 55 minutes; increase heat to 350 degrees F and bake for 10 to 15 minutes more. Invert pan; let cool thoroughly.
Gold Butter Frosting:
5) Melt butter in saucepan; keep over low heat until golden brown, watching carefully so it does not scorch. Remove from heat, stir in confectioners' sugar. Blend in light cream and maple flavoring. Place pan in ice water and beat until of spreading consistency (add more cream if needed).
6) Frost top and sides of cake. Decorate with chopped walnuts. Yield: 1 10-inch cake.
 

 

Orange Yogurt Cake
...from the kitchen of One Perfect Bite
http://oneperfectbite.blogspot.com/2009/07/orange-yogurt-cake.html
Ingredients:
2 large eggs, room temperature
1 cup granulated sugar
Finely grated zest of 1 orange
2 tablespoons strained orange juice
2-1/4 cups all-purpose flour
1/4 teaspoon salt
3 teaspoons baking powder
1 cup vanilla flavored Greek yogurt (see cook's note below)
1/2 cup vegetable oil
Confectioners' sugar (optional)
Directions:
1) Preheat oven to 350 degrees F. Grease an 8-inch cheesecake pan with fixed sides. Line bottom of pan with parchment paper; grease. Dust pan with flour. Set aside.
2) In bowl of an electric stand mixer, beat eggs and sugar until thick and creamy, about 4 minutes. Add orange zest and juice and beat until well combined, about 1 minute longer.
3) Sift flour, salt and sugar together into another bowl. Fold into batter.
4) Add yogurt to batter and stir to mix. Add oil and stir to combine.
5) Pour batter into prepared cake pan. Bake in lower third of oven until golden brown and a cake tester inserted into center of cake comes out clean, about 55 to 60 minutes. Cool in pan for 10 minutes. Remove cake from pan and continue to cool on a rack. Transfer to a cake plate and dust with Confectioners' sugar if using. Yield: 8 servings.
Cook's note: Plain yogurt, strained to remove excess liquid, flavored with a teaspoon of vanilla extract can be used as a substitute for Greek yogurt. If you use a 9-inch pan reduce cooking time by about 10 minutes.

Angel Cake

http://www.dessert.net.au/angel-cake/
About Angel Cake
Angel cake is a type of cake that became popular in the U.S. in the 19th century. It is also called angel food cake as a contrast to chocolate Devil’s food cake. Angel cake differs from many other cakes by its cottony texture and colour, which is achieved using only beaten egg whites, white sugar, and white flour. No fat is added, as it would affect the egg whites’ ability to keep the cake from sinking.
The cake requires that the egg whites be whipped until they are stiff, and gently folded into the other ingredients. For this method of leavening to work well, it is useful to have flour that has been made of softer wheat. This – and the lack of fat – causes angel food cake to have a very light texture and taste. It has led some detractors to liken the taste of the cake as well as its appearance to cotton. Angel cake cannot be cut easily with a knife, as a solid blade tends to compress the cake rather than slice it. Forks, serrated knives, or special tined cutters should be used instead.
Angel cake is usually baked in an angel cake pan, a tall, round pan with a tube up the center that leaves a hole in the middle of the cake. Angel cake is sometimes frosted but more often has some sort of sauce, such as a sweet fruit sauce, drizzled over it.
Being high in fat content and rich in flavour and texture, Cakes can make one feel full. But there is no need to miss out a dessert when eating for a healthy heart. The Angel Cake is so good for us can be transformed into tempting dessert without the addition of high-fat ingredients. Serve this light-as-air cake with low-fat fromage frais. It makes a perfect dessert.
INGREDIENTS
Serves 10
40 gm cornflour
40 gm plain flour
8 large egg whites
225 gm / 1 cup caster sugar, plus extra for sprinkling
5 ml / 1 teaspoon vanilla essence
For the lemony icing
175 gm / 1½ cups icing sugar
15-30 ml / 1-2 tablespoons lemon juice
Method:
1. Preheat the oven to 180 degrees Celsius. Sift both flours on to a sheet of greaseproof paper.
2. Whisk the egg whites in a large grease-free bowl until very stiff, then gradually add the sugar and vanilla essence, whisking until the mixture is thick and glossy.
3. Gently fold in the flour mixture with a large metal spoon. Spoon into an ungreased 25cm / 10in angel cake tin, smooth the surface and bake for about 45-50 minutes, until the cake springs back when lightly pressed.
4. Sprinkle a sheet of greaseproof paper with caster sugar and set an egg cup in the centre. Invert the cake tin over the paper, balancing it carefully on the egg cup. When cold, the cake will drop out of the tin.
5. To make a lemony icing, mix 175 gm / 1½ cups icing sugar with 15-30 ml / 1-2 tablespoons lemon juice.
6. Transfer the angel cake to a serving plate, drizzle the lemony icing over the cake and decorate with physalis and mint sprigs.

**From “The Healthy Heart Cook Book” and “From Wikipedia, the free encyclopedia” **

Angel Food Cake
http://oneperfectbite.blogspot.com/2009/01/angel-food-cake-wife-killer-challenge.html
(Photo by growingsideways.com)

Ingredients:
1 cup cake flour
1-2/3 cups granulated sugar
1-3/4 cups egg whites, room teperature
1/2 teaspoon salt
1 teaspoon cream of tartar
1/2 teaspoon almond extract or 1 teaspoon lemon extract
Directions:
1) Preheat oven to 300 (yes three hundred)degrees F.
2) Sift flour three times. Combine flour and sugar and sift three times more.
3) Place egg whites in bowl of an electric mixer and beat at medium-high speed until frothy. Add salt and cream of tartar and beat until soft peaks form. Add reserved 1 cup sugar, 2 tablespoons at a time, to beaten egg whites. Add extract of choice of extract until whites hold stiff peaks. Sift one quarter of flour over whites and fold in gently but thoroughly. Sift and fold remaining flour mixture into whites in three parts.
4) Spoon batter into an ungreased 10-inch tube pan and smooth top. Rap pan on counter to burst any air bubbles. Bake in middle of oven until cake is springy when touched and a skwerer inserted into center comes out clean, about 1-1/4 hours. Invert and cool for 2 hours. Loosen cake from edges of pan and invert onto a cake plate. Yield: 8 to 10 servings.

(Photos by links as provided.)