Vanilla Bean Chiffon Cake

Adapted this recipe from Alex Goh's recipe. Using his basic chiffon cake recipe and added in vanilla bean paste and change the flour. I love it very much. Bake them in 3 x 6" chiffon cake tin and I finished 1 6" on my own. Do try it out.

The browning. - Could have been better if it stayed in the oven 1-2 mins more.

Look at the speckles of the vanilla bean paste.

Vanilla Bean Chiffon Cake

(A)
4 egg yolks
20g sugar
1/4 tsp salt
60g corn oil
70g milk
1tsp vanilla bean paste

(B)
100g Cake flour
1/2tsp baking powder
(sift together)

(C)
4 egg whites
1/4tsp cream of tartar
75g sugar

1. Preheat oven to 170 degree. Prepare 1 x 21cm chiffon pan or 3 x 6" chiffon pan.
2. Using hand whisk (A) till combined. Add in (B) and mix well using hand whisk.
3. Whisk egg white till foamy and add in cream of tartar. Continue to whisk at medium speed till soft peak.
4. Add in the sugar and whisk till stiff peak.
5. Take 1/3 of the egg white mixture and mix into the egg yolks mixture. Fold in till combined. Add in the remaining egg white and fold in till just combined. Do not over mixed.
6. Pour in the batter to the prepare pan and bake.
For 6" pan, bake for 25-30mins
For 21cm pan, bake for 40-45mins.
7. Once baked, invert to cool.

Pandan Chiffon Cake

Another yummlicious recipe by Anna Chan. =D

Gula Melaka Chiffon Cake

Got the recipe from Anna, Sugar Inc. It was really good. Tried the Pandan Chiffon and now this. Both recipes taste really good. If you are keen in learning how to make chiffon cake. Can try attending her class. =D

I bought the 4" chiffon tin from Daiso. Cheap and good. For 21cm chiffon tin recipe = 5 x 4" chiffon tin.

Pandan Chiffon Cupcakes

Photos first. Recipe later.

Banana Chiffon Cake (Favourite)

This is also shared with me by Xinying. Very very good. I simply loved it. It was very soft and moist. Thou felt that the banana taste was a little lacking. This can be solved easily. I have also change the recipe slightly to suit my chiffon pan size and for my convenient. I will be doing a durian version with this base recipe. =D

Banana Chiffon Cake

I had tried this recipe quite many years ago when I first start attempting to bake. It wasn't very successful then, the bottom was like "kuek". Now using the same recipe, it is much easier now, hee. This is not bad, but a bit dry. Think its my oven again.

Recipe will follow later

Orange Chiffon Cake

Recipe taken from Florence, always trusted. My chiffon fever is not over yet. Will be making more variety in time to come.

I had overbaked the cake a little, hence it actually turn out to be quite dry. Original uses a 20cm chiffon tube pan, but I only got 21cm. Hence actually need to reduce the baking time by about 5-10mins and I forget about it. I am not a big fan of orange chiffon, hence in terms of taste wise, I find it so so only. I can't remember if I did take any picture. Will post the pictures if I find them.

115g cake flour
3/4tsp baking powder
(Sift together twice)

5 egg yolks + 30g caster sugar + 1/4tsp salt
60ml corn oil
80ml warm orange juice
1/2tsp vanilla essence
Zest of 1 orange
5 egg whites + 50g caster sugar + 1/2tsp cream of tartar

1. Preheat oven to 175 degree.
2. Use had whisk to whisk egg yolk until creamy in color
3. Add in corn oil, mix well, follow by warm orange juice and vanilla, mix well.
4. Add in the flour mixture into the yolk mixture. Fold in gently. Then add in zest.
5. Beat egg white till frothy, add in cream of tartar. After awhile, add in the sugar gradually.
6. Pour in 1/2 the egg white into flour mixture, mix well.
7. Pour back the mixture into the remaining egg white and fold in gently.
8. Bake for 45 mins in 20cm chiffon tube pan.
9. Invert and cool to remove.

Lemon Yoghurt Cranberry Chiffon Cake

Recipe taken from All the matters => Rei. Chanced upon this recipe that was posted in Kitchen Capers. This is really good. The cake was soft, moist and light. Love the combination of the flavors. A tinge of yoghurt with flavorful lemon and cranberry. Nice! I will reduced the lemon juice by half that next time, prefer to have a lighter taste. I used cranberry from First Choice, it is too sweet. Will buy those counters type the next time. For the yoghurt, I used Magnolia low fat plain yoghurt, it worked very well. =)

As for my baking time, I was to kiasu, afriad that I will overbaked, hence the timing too short or maybe temperature too low. Will adjust the temperature slightly higher the next time. But at the end of the day, you should know your oven the best.

(A)
4 egg yolks
40g castor sugar
1/4 tsp salt
40g corn oil
120g plain yoghurt (Magnolia low-fat plain yoghurt)
2 tbsp lemon juice ( I will reduce to 1tbsp next time)
80g dried cranberries (used one that is not too sweet)
zest of 1 lemon

(B)
120g Cake flour
1/2 tbsp Baking powder
(Sieve 2 times)

(C)
5 egg whites
50g castor sugar
1/2 tsp Cream of Tartar

Preheat oven to 170 degree. Prepare a 21cm chiffon pan.

1. In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.
2. Add oil and salt, whisk lightly and add yoghurt, lemon zest and lemon juice. Stir well with a rubber spatula.
3. Fold in sifted flour, cranberries and mix well. (Coat the cranberries with flour first)
4. In another bowl, using an electric mixer, beat till the whites are frothy. Add in cream of tartar and beat till soft peaks. Add in sugar gradually and beat till stiff peaks.
5. Fold in gently 1/3 of the whites into the yolk mixture using a rubber spatula till well mixed. Add in another 1/2 of the whites in the yolk mixture, fold well.
6. Pour the mixture to the remaining egg whites and fold in gently till incorporated.
7. Pour the batter into a 21cm chiffon tube pan. Level the batter. Bang the pan on the table to get rid of bubbles.
8. Oil a piece of aluminium foil and cover the pan loosely. Bake at 170 degree for 15mins.
9. Turn down the temperature to 160 degree and bake for 10mins.
10. Reduced temperatire to 150 degree, remove the foil and bake for another 10-15mins, till cooked.
11. Remove from the oven and invert the pan. Remove the cake from pan when it's completely cooled.

Pandan Chiffon Cake

Thanks to Ivy, my sis-in-law who share this recipes with me. It was indeed very nice, soft and moist. She has also contributed to my chiffon baking fever. My attempt was considerably successful except that it sank a little when it cools and also crack a little.



Changed the recipe to fit into a 21cm chiffon pan.

75g cake flour
1/4tsp baking powder
1pinch salt
4 egg yolks
150ml coconut cream
2 tbsp pandan juice*
80g castor sugar
1tsp pandan essence flavor paste
5 egg whites (crack open and rest for at least 30mins to 1 hour)
1tbsp castor sugar
1/4tsp cream of tartar

*I used about 8 stalks of pandan leave, and grind it, put it in a damp cloth and squeeze out the juice.

1. Preheat oven to 175 degree
2. Combine coconut cream, castor sugar and salt over a small heat till sugar and salt is dissolve.
3. Sieve the cake flour and baking powder.
4. Combine the yolks, coconut mixture, pandan juice and essence. Hand whisk slightly.
5. Sieve (2nd time) in the flour mixture to the yolk mixture. Whisk in till just combine.
6. Whisk the egg whites, add in cream of tartar when there are slight bubbles, followed by adding in of the castor sugar gradually. Whish till stiff peak.
7. Fold in 1/3 of egg white into the yolk mixture gently. Ensure it is well mix. Fold in gently the remaining 1/2 of the mixture. Pour back the yolk mixture back into the remaining egg white. Continue to fold in gently till no streaks of whites present.
8. Pour into a 21 cm chiffon pan. Tap the sides slightly, use a knife, run through the batter in a cirrcular movement aroudn the mould especially the sides.
9. Level and bake for about 45 mins, until golden brown.
10. Remove cake from oven and invert mould immediately. Let it cool completely. Use a long palatte knife to lossen the sides and botton of the cake pan to remove.

Earl Grey Chiffon Cake

Finally, I baked a chiffon cake. Been procrastinating about it for the longest time. Till recently my sis-in-law and colleague have been talking about chiffon cakes, so here I go. My first official attempt was consider quite successful, though it didn't rise as high as I hope it would. Not sure is it because of the quantity, as original recipe is for 18cm (I increased the portion already, maybe not enough) or my egg white is not stiff enough as 1 of the yolk broke, hence didn't manage to beat the egg white properly.

But still the cake was very light and soft, nice surely. I am really pleased with the results. Oh recipe is from Happy Home Baking. Thanks alot for such nice recipe.







Makes a 21cm chiffon cake pan.

1tbsp Earl Grey tea powder
150g cake flour
2tsp baking powder
1/2tsp salt
5 egg yolks
80g caster sugar
70ml vegetable oil
110ml earl grey tea (water + 1tsp earl grey)

5 egg whites
80g caster sugar

1. Preheat oven to 180degree.
2. Sieve flour, bakng powder and salt together.
3. Whisk egg with sugar manually till color is pale and slightly fluffy. (Add sugar in 2 portions)
4. Add in oil gradually, continue to whisk. Repeat steps for water.
5. Sieve in the flour into the egg yolk mixture, whisk to combined. Add in the earl grey powder, stir to mix evenly.
6. Beat egg whites and sugar together till stiff peak.
7. Fold in gently 1/3 of egg white into the yolk mixture, follow by 1/2 of remaining mixture and then the rest.
8. Pour the mixture into the 21cm chiffon pan (do not need to grease). Tap the side slightly to remove any trapped air bubbles.
9. Bake for about 45 minutes.

Bring out from oven and invert immediately once cooked. Let cool completely before removing. Use a knife to run through the sides and bottom to remove. Enjoy. =)