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Posts Tagged ‘chiffon cake’

I had 4 egg whites residuals sitting in my fridge for quite some time now. Finally I got tired of looking at it every time I opened my fridge, so this was what I made out of it. Typically this cake takes 4-6 whole eggs, but I only used 2 whole eggs plus the 4 egg whites leftovers. The cake turned out delicious with good amount of chocolate flavor. One thing though: after the cake cools down, the top of the cake starts to stick– to plastic wrap, to little fingers touching it… and leaving the top with ugly patches everywhere!! Why??? Can anyone help me here?…

Chocolate Sheet Cake

Chocolate Sheet Cake

Chocolate Sheet Cake (makes 1 sheet cake 9″ x 13″)

Ingredients:

Egg yolk mixture:
2 egg yolks
4 tbsp sugar
5 tbsp unsalted butter– melted and cooled
4 tbsp milk
1/4 tsp vanilla extract
1/4 tsp salt
1/2 cup unsweetened cocoa powder
1/2 cup cake flour

Egg white mixture:
6 egg whites
1/4 tsp cream of tartar
3 tbsp sugar

Method:

  1. Preheat oven to 325 degree. Line a rectangle 9″x13″x2″ cake pan with parchment paper. Combine cocoa powder and cake flour.
  2. In a big bowl, beat egg yolks and sugar with a ballon whisk until sugar dissolves and the mixture turns fluffy and pale color.
  3. To the yolk mixture mixture, add in melted butter, milk, vanilla extract and salt. Mix well with the ballon whisk.
  4. Sift flour mixture over the yolk mixture in 3 batches, mix well after each addition.
  5. In a stand mixing bowl, whip egg whites and cream of tartar until frothy, gradually add in sugar, one tbsp at a time. Continue whipping on high speed for 1-2 minutes. Scrapping down sugar on the side of the bowl with a spatula. Turn down to medium low speed and whipped until peak forms.
  6. Add 1/3 of whipped egg whites to e yolk mixture, whisk to mix well. Then gently fold in remaining egg whites in 2 batches.
  7. Pour cake batter to the cake pan, smooth the top. Bake at preheated oven for 20 minutes. Cool the cake in parchment paper on the rack.

Regina’s Note:

  • I noticed after the cake cools, the beautiful top gets stickier and stickier. Why?
  • This cake can be rolled up and becomes a chocolate swiss roll. I didn’t want to deal with whipping the cream for the filling, and my kids totally didn’t mind it at all!
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I accidentally bought some hot cocoa mix and it has been sitting in my pantry for a long time. This is a good way to use up the hot cocoa mix. The mix is hazelnut chocolate flavor but we didn’t taste hazelnut flavor at all; my kids tasted coffee flavor instead ?!… The cake came out a little dry, next time I will try add another tablespoon of water to the batter. Sugar can be down by one tablespoon too since there’s sugar in the cocoa mix already.

Hot Cocoa Mix Chiffon Cake

Hot Cocoa Mix Chiffon Cake

Cocoa Mix Chiffon Cake

Ingredients (egg yolk mixture):
4 egg yolks
4 tbsp sugar– should try 3 tbsp next time
3 tbsp water– should try 4 tbsp next time
4 tbsp cooking oil
1/2 tsp vanilla extract
1 cup cake flour
3 tbsp hot cocoa mix (I used hazelnut chocolate flavor)
1/2 tsp baking powder
1/4 tsp salt

Ingredients (egg white mixture):
4 egg whites
1/4 tsp cream of tartar
4 tbsp sugar

Method:

  1. Preheat oven 335°F. Combine flour, hot cocoa mix, baking powder and salt in a bowl.
  2. Whisk egg yolks and sugar until fluffy and pale in color. Add oil, water, and vanilla extract. Mix well.
  3. Sift in flour mixture in and mix until well blended, in 3 batches.
  4. Whip egg whites until foamy, add cream of tartar and whip for a little while. Gradually add in sugar and whip on high speed till peaks form or meringue stage (reduce to med speed later to avoid big air bubbles).
  5. FOLD IN 1/3 of egg white into egg yolk mixture gently with a rubber spatula until just blended. FOLD IN remaining 2/3 of egg white into the egg yolk mixture. Take care not to over blended.
  6. Pour the batter into a chiffon cake pan. Tap the pan on counter top 1-2 times to release big air pockets and bake for 40-45 minutes. Do not open the oven door while it’s baking or the cake won’t rise.
  7. Invert the cake IMMEDIATELY after baking to let cool. Remove the cake from the pan when it is completely cool.
Before unmolding: Hot Cocoa Mix Chiffon Cake

Before unmolding: Hot Cocoa Mix Chiffon Cake

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On my birthday, I baked myself a chocolate chiffon cake instead of getting a cake from the bakery. This is my first attempt and it turns out pretty good. The cake is moist and full of chocolate flavor, with some big holes inside even I tapped the cake batter twice on the counter before  baking. Compare to other chiffon cakes that I have made, this chocolate version is a little dense and the cake is relatively shorter even though I used 5 eggs… I wonder is it because of the amount of cocoa powder that I put in?? — it gotta be proportion of the cocoa powder versus water/oil in the batter… I will have to fine tune the recipe next time. Anyway, I served it with some mixed berries (now is the strawberry season) compote and whipped cream… mmm, life is good.

Chocolate Chiffon Cake

Chocolate Chiffon Cake

Chocolate chiffon cake with whipped cream and cold mixed berry compote... yum!

Chocolate chiffon cake with whipped cream and cold mixed berry compote... yum!

Chocolate Chiffon Cake Recipe

Ingredients:

Egg yolk mixture:
5 egg yolks
4 tbsp sugar
4 tbsp cooking oil
8 tbsp water
1 tsp rum
1 cup cake flour
1/3 cup unsweetened cocoa powder
1/2 tsp baking powder
1/4 tsp salt

Egg white mixture:
5 egg whites
1/4 tsp cream of tartar
5 tbsp sugar

Method:

  1. Preheat oven 335°F. Combine flour, cocoa powder, baking powder and salt then set aside.
  2. Hand whisk egg yolks and sugar until fluffy and pale in color, about 4-5 minutes. Add in oil, water, rum and mix well.
  3. Sift in flour mixture and mix gently until just combined with no dry flours.
  4. Whisk egg whites until foamy, add cream of tartar and whisk for a little while. Gradually add in sugar, one tbsp at a time, and beat on high speed till peaks form (reduce to med speed later to avoid big air bubbles).
  5. FOLD IN 1/3 of egg white into egg yolk mixture gently with a spatula until just blended. FOLD IN remaining 2/3 of egg white into the egg yolk mixture in two batches. Take care not to over blended.
  6. Pour the batter into a chiffon cake pan. Lightly smooth the top. Tap the cake mold on kitchen counter 1-2 times and bake for 45 minutes. Do not open the oven door while it’s baking or the cake won’t rise.
  7. Invert the cake IMMEDIATELY after baking to let cool (I use 3 stack-up cooling racks but you can use a sturdy tall bottle). Remove the cake from the pan when it is completely cool.

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Pandan is a screwpine plant that is very fragrant and often used in making dessert in South East Asia. Since I can’t get fresh pandan juice here in US, I use pandan extract that has green coloring to it, and thus giving this cake a bright green color. My American friends don’t know pandan so they just call this cake “The Green Cake”. It is fluffy and moist, just like biting into air infused with coconut and pandan fragrant… mmm…my all time favorite.

Pandan Chiffon Cake

Pandan Chiffon Cake

Pandan Chiffon Cake

Pandan Chiffon Cake

Pandan Chiffon Cake

Pandan Chiffon Cake

Pandan Chiffon Cake Recipe (adapted from Yochana’s Cake Delight)

Ingredients (egg yolk mixture):
6 egg yolks
1/4 cup sugar
4 tbsp cooking oil
1 small can coconut milk (164 ml)
1/2 tsp pandan extract (green- I used butterfly brand)
1 cup cake flour
1/2 tsp baking powder
1/4 tsp salt

Ingredients (egg white mixture):
6 egg whites
1/4 tsp cream of tartar
1/3 cup sugar

Method:

  1. Preheat oven 335°F. Combine flour, baking powder and salt then set aside.
  2. Hand whisk egg yolks and sugar until fluffy and pale in color, about 4-5 minutes. Add in coconut milk, oil and pandan extract and mix well.
  3. Sift in flour mixture and mix until well blended.
  4. Whisk egg whites until foamy, add cream of tartar and beat for a little while. Gradually add in sugar and beat on high speed till peaks form (reduce to med speed later to avoid big air bubbles).
  5. FOLD IN 1/3 of egg white into egg yolk mixture gently with a spatula until just blended. FOLD IN remaining 2/3 of egg white into the egg yolk mixture. Take care not to over blended.
  6. Pour the batter into a chiffon cake pan. Lightly smooth the top and bake for 45 minutes. Do not open the oven door while it’s baking or the cake won’t rise.
  7. Invert the cake IMMEDIATELY after baking to let cool. Remove the cake from the pan when it is completely cool.

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Banana Chiffon Cake

Banana Chiffon Cake

Banana Chiffon Cake

Banana Chiffon Cake

I love chiffon cake and this is one of my favorite. The kitchen smells so good when the cake is baking in the oven. Give this recipe a try and I promise you’ll fall in love with it…

Banana Chiffon Cake Recipe

Ingredients (egg yolk mixture):
4 egg yolks
4 tbsp sugar
2 large ripe bananas
2 tbsp water
4 tbsp cooking oil
1/2 tsp vanilla extract
1 cup cake flour
1/2 tsp baking powder
1/4 tsp salt

Ingredients (egg white mixture):
4 egg whites
1/4 tsp cream of tartar
4 tbsp sugar

Method:

  1. Preheat oven 335°F. Combine flour, baking powder and salt in a bowl. Blend bananas with water in blender until smooth.
  2. Whisk egg yolks and sugar until fluffy and pale in color. Add in banana puree, oil, vanilla extract and mix well.
  3. Sift in flour mixture and mix until well blended.
  4. Whisk egg whites until foamy, add cream of tartar and beat for a little while. Gradually add in sugar and beat on high speed till peaks form (reduce to med speed later to avoid big air bubbles).
  5. FOLD IN 1/3 of egg white into egg yolk mixture gently with a spatula until just blended. FOLD IN remaining 2/3 of egg white into the egg yolk mixture. Take care not to over blended.
  6. Pour the batter into a chiffon cake pan. Lightly drop the pan on hard surface 1-2 times to release air bubbles and bake for 45 minutes. Do not open the oven door while it’s baking or the cake won’t rise.
  7. Invert the cake IMMEDIATELY after baking to let cool. Remove the cake from the pan when it is completely cool.

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I found this recipe on Baking Mum but changed the ingredients a little. The cake has a very subtle cheese flavor even with 2/3 block of cream cheese in it. The cake is not as light as my pandan chiffon cake, don’t know if it’s because of too much cream cheese or not enough eggs?… Lots of big air bubbles too( I bang the cake pan only once)– should band the cake pan a couple more times before into the oven.

Cream Cheese Chiffon Cake

Cream Cheese Chiffon Cake

Cream Cheese Chiffon Cake Recipe

Ingredients (egg yolk mixture):
1/3 cup milk
6 oz cream cheese (2/3 block)
2 tbsp butter
1/2 tsp vanilla extract
4 egg yolks
1/4 cup sugar
4 tbsp cooking oil
1 cup cake flour
1/2 tsp baking powder
1/4 tsp salt

Ingredients (egg white mixture):
4 egg whites
1/4 tsp cream of tartar
1/3 cup sugar

Method:

  1. Preheat oven 325°F. Warm up milk, cream cheese, butter and vanilla extract. Stir until well blended and let cool.
  2. Sift together cake flour, baking powder and salt. Set aside.
  3. Whisk egg yolks and sugar until fluffy and pale in color. Add cream cheese mixture and oil. Mix until well blended. Add sifted flour mixture until well combined.
  4. Whisk egg whites until foamy, add cream of tartar and beat for a little while. Gradually add in sugar and beat on high speed till peaks form (reduce to med speed later to avoid big air bubbles).
  5. FOLD IN 1/3 of egg white into egg yolk mixture gently with a spatula until just blended. FOLD IN remaining 2/3 of egg white into the egg yolk mixture. Take care not to over blended.
  6. Pour the batter into a chiffon cake pan. Bang the pan on hard surface 1-2 times to release air bubbles and bake for 30-35 minutes. Do not open the oven door while it’s baking or the cake won’t rise.
  7. Invert the cake IMMEDIATELY after baking to let cool. Remove the cake from the pan when it is completely cool.

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