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Posts Tagged ‘chocolate chiffon cake’

When I shop at local farmer’s markets, I always temp to buy all kinds of delicious summer fruits, and the result is buying too much– in this case it was 1/2 flat of fresh strawberries (after I already bought 3-4 pounds of stone fruits)! So, adding the last 2 over ripe banana on the kitchen counter, here comes the strawberry banana cake. It’s actually a fluffy banana cake, but with strawberries on the top. It is pretty much a flat chiffon cake with all that fluffy and light texture. Oh, and the strawberries taste so delicious too!

Strawberry Banana Chiffon Cake

Strawberry Banana Chiffon Cake

Strawberry Banana Chiffon Cake Recipe (makes one 9 x 13 inch pan)

Ingredients:

for yolk mixture:
4 egg yolks
4 tbsp sugar
2 ripe bananas– mashed
1/2 tsp vanilla extract
5 tbsp unsalted butter– melted
1/4 tsp salt
1 cup cake flour
1 tsp baking powder
1/4 tsp ground cinnamon

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

for sprinkles:
1 cup chopped fresh strawberries
finely shredded sweetened coconut
chopped walnuts

Method:

  1. Line a 9 x 13 x 2 baking pan with parchment paper. Preheat oven to 325°F.
  2. Prepare yolk mixture: In a large mixing bowl whisk yolks and sugar with a balloon whisk, until it is pale yellow and fluffy. Mix in mashed bananas, vanilla extract, butter and salt to combine. Sift in cake flour, baking powder and ground cinnamon combined, in 2 batches. Mix until no dry ingredients appear.
  3. Prepare egg white mixture: In a separate bowl, whip egg white and cream of tartar until frothy. Gradually add in sugar, one tbsp at a time, and whip on high speed until soft peak (whipped egg white should have a little curl at the end tip when lifted up).
  4. Gently FOLD IN whipped egg whites to yolk mixture, in 3 batches. Pour cake batter into cake pan. Sprinkle strawberries, grated coconut and walnuts on the top. Bake in preheated oven for 25-30 minutes, or until the cake is golden brown and a toothpick inserted in the center of the cake comes out clean. Remove the cake with parchment paper lining to a rack to cool.
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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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