Blueberry Yogurt Chiffon Cake

BLUEBERRY YOGURT CHIFFON CAKE
Adapted from Rima @bisousatoi Oreo Blueberry Chiffon Cake recipe

Ingredients :

6 egg yolks
100g blueberry yogurt
150g flour
1 teaspoon baking powder
100g caster sugar
3g salt
100g corn oil

6 egg whites
1/4 teaspoon cream of tar tar
100g sugar
vanilla essence 
Purple food coloring

Method :

1. Preheat oven 170C
2. Whisk egg yolks with sugar till pale in colour. Add in yogurt and also oil. Add in your sifted flour, baking powder and also salt. Lastly add in purple colour. Set aside.
3. In another bowl, whisk egg white with cream of tar tar till foamy. Slowly add in sugar a little at a time and whisk till soft peak.
4. Scoop 1/3 egg white meringue and add to egg yolk mixture. Fold in gently. Once combined, pour your egg yolk mixture into meringue and continue to fold in gently and lightly. Once mixed, pour the mixture into a tube pan, NOT GREASED.
5. Bake it for 40 to 45mins. Once baked, turn your chiffon pan upside down and leave to cool. Remove from pan, slice and serve.

Peach Yogurt Chiffon Cake

T.H.E R.A.M.B.L.I.N.G.S

I'm back! Hahaha... I think, you guys must be fed up with that phrase. It is always I'M BACK for today and I will disappear for the next one or two weeks! Hahaha... I admit that, but I can't do anything about it. Anyway, I will try to pop up once in a while.

I wasn't around last week. Had another lovely vacation, sponsored by dear hubby and that was a last minute programme. We had a swell time, lots of excercise, lovely food and not to mention adventures. Shopping? Hmm not much as I am more into adventure rather than shopping.

Fatin came down with mild fever and sore throat. Hubby and Syahmi had mild cough and mama had dried cracked lips and very tanned skin!

Looking forward to another holiday....yippeeeee...... to dream is free... so start dreaming... hahahaha.....

T.H.E R.E.C.I.P.E

PEACH YOGURT CHIFFON CAKE
Posted by MamaFaMi

Ingredients :

6 egg yolks
100g peach yogurt
150g flour
1 teaspoon baking powder
100g caster sugar
3g salt
100g corn oil

6 egg whites
1/4 teaspoon cream of tar tar
100g sugar
vanilla essence
orange red food coloring

Method :

1. Preheat oven 170C.

2. Whisk egg yolks with sugar till pale in colour. Add in yogurt and also oil. Add in your sifted flour, baking powder and also salt. Lastly add in strawberry essence and red colour. Set aside.

3. In another bowl, whisk egg white with cream of tar tar till foamy. Slowly add in sugar a little at a time and whisk till soft peak.

4. Pour the mixture into a size 23cm ungreased chiffon cake tin. Since I don't have that size cake tin, I had used two tins, sized 18cm and 20cm.

5. Bake it for 45mins. Once baked, turn your chiffon pan upside down and leave to cool. Remove from pan, slice and serve.

Have a nice day!

Strawberry Yogurt Chiffon Cake

T.H.E R.A.M.B.L.I.N.G.S

I watched the AFF Suzuki Cup 2012 and I am really sad and frusterated! My heart was beating fast! Luckily it did not come off it's 'socket' or I would be heartless and that is no good news! Hahahaha....

From what I saw, our football players were not treated fairly! That's all I can say... it is just too obvious!

To HARIMAU MALAYA team... WELL DONE! Maybe it's just not our day to win. Nevertheless, you've tried your best. Winning is not everything and losing doesn't mean it is the end of the world.

CONGRATULATIONS to our Badminton Mens Doubles from group A, Koo Kien Keat and Tan Boon Heong for winning the game with rubber set against Denmark Team in the OSIM BWF World Superseries Final.

Yes... I continued watching Badminton after the Football game! I am a good Malaysian, am I not? *wink*

T.H.E R.E.C.I.P.E

I wanted to update my blog earlier but the internet line was down. I think I must have accidently touched the connecting wire when cleaning the cabinet just now and the line got disconnected.

Anyway, here I am with another chiffon cake recipe.... as promised to Saerah, Kanita and McK.

STRAWBERRY YOGURT CHIFFON CAKE

Posted by MamaFaMi

Ingredients :

6 egg yolks

100g strawberry yogurt

150g flour

1 teaspoon baking powder

100g caster sugar

3g salt

100g corn oil

6 egg whites

1/4 teaspoon cream of tar tar

100g sugar

strawberry essence 

red food coloring

Method :

1. Preheat oven 170C

2. Whisk egg yolks with sugar till pale in colour. Add in yogurt and also oil. Add in your sifted flour, baking powder and also salt. Lastly add in strawberry essence and red colour. Set aside.

3. In another bowl, whisk egg white with cream of tar tar till foamy. Slowly add in sugar a little at a time and whisk till soft peak.

4. Pour the mixture into a size 23cm ungreased chiffon cake tin. Since I don't have that size cake tin, I had used two tins, sized 18cm and 20cm

5. Bake it for 45mins. Once baked, turn your chiffon pan upside down and leave to cool. Remove from pan, slice and serve.

Have a nice day!

Harimau Malaya Chiffon Cake

T.H.E R.A.M.B.L.I.N.G.S

Hello again! I hope everyone is in great shape. Well as for me, despite what had happened, I am okay. I can stay calm and not stress as always. Maybe the latest medication prescribed for me suits me well... so far so good. I've been taking my blood pressure trice daily and recorded them in the sheet that I had printed out so that I can 'present' my report to the doctor in my next check up, about three weeks from now.

Anyway, thank you to Melly and LOVE for trying to help me in this problem. I will try and see what I can do. If I can managed to get back the photos, I'd be very happy but if it's not doable, I won't stress myself. Though it may takes time to upload again, but I will try and do it... so please bear with me...... thank you......

T.H.E R.E.C.I.P.E

Last Sunday afternoon, I just had the urge to bake a chiffon cake. And since that night, the Harimau Malaya team will be playing against the Thailand team in the AFF Suzuki Cup 2012, I've decided to transform the Rainbow Chiffon into Harimau Malaya Chiffon cake by making a few 'alterations' to the recipe. I just do hope that DG wouldn't mind! :)

'HARIMAU MALAYA' CHIFFON CAKE
Posted by MamaFaMi
Adapted from : Rainbow Chiffon

Ingredients :
Egg yolk batter:

6 egg yolks
50 g sugar
60g corn oil
60g coconut milk
1 teaspoon vanilla essence
110 g self-raising four

Food coloring :

Few drops yellow colouring
1/2 teaspoon chocolate emulco

Egg white foam :

6 egg whites
¼ tsp Cream of tartar
70g sugar

Method :

1. Preheat oven to 170C.
2. To make egg yolk batter : Combine egg yolks, sugar, oil, coconut milk and vanilla essence in a mixing bowl. Fold in flour until forms batter.
3. Divide batter into 2 portions. Add in yellow colour into one portion and chocolate in another portion. Mix until well blended.
4. To make egg white foam : Beat egg whites and cream of tartar until foamy, gradually add in sugar, beat at high speed until frothy and stiff peaks.
5. Divide egg white foam into 2 portions. Gently fold into egg yolk batter separately, mix until well blended.
6. Pour each of colour batter mixture into ungreased 23cm tube pan by sequence.
7. Bake in for 40 - 50 minutes or until cooked.
8. Once baked, turn your chiffon pan upside down and leave to cool. Remove from pan, slice and serve.

Have a nice day!

Pandan Chiffon Cake

I went to my family clinic this morning. Wanted to consult the doctor regarding my blood pressure medication, which seems not to do me any good, at the moment. And I came out of the doctor's room with some no good news. Let me just keep it to myself for now....

I need to get some rest. Take care all of you and thank you for coming.....

I will leave you with this recipe that I've tried yesterday night. Made this out of curiosity. The method is different from all the chiffon cakes's method that I've made before. I still think, the normal way will give a better texture. But this chiffon is soft too and not to mention nice. Otherwise, hubby won't be asking for more.... *wink*

PANDAN CHIFFON CAKE
Posted by MamaFaMi
Source : Ucu Tipah via Resepi Mudah

Ingredients :

150g superfine flour
150g caster sugar
1 teaspoon ovalette
1 teaspoon baking powder
5 large eggs
80ml screwpine juice (I just add water + green food coloring + pandan essence = 80g)
80ml corn oil

Method :

1. In the mixing bowl, add superfine flour, sugar, ovalette, baking powder and eggs. Beat on high speed till light and fluffy.

2. Lower the speed and pour in the screwpine juice. Gradually increase the speed and beat on high speed till light.

3. Last but not least, add in the corn oil and fold the mixture.

4. Pour into a 23cm chiffon cake tin, ungreased.

5. Bake in a preheated oven at 170 for 45 minutes or till done. Oven temperature and baking time may differ.

6. Once baked, turn your chiffon pan upside down and leave to cool. Remove from pan, slice and serve.

Have a nice day!

Corn Chiffon Cake

T.H.E R.A.M.B.L.I.N.G.S

Yesterday when I updated my blog, after a while, when I refreshed the page, I was shocked!!! Not that my blog was hacked or whatsoever. This is honestly a pleasant shock!

Look at the number of visitors to my 'house' at that particular moment! Oh my gosh... I am honestly very happy, very....urghh.....oh oh I am lost for words...but what I can say is... I AM HAPPY... Yeeehaaa!!!

Please don't get me wrong. I am not trying to show off or anything of that kind. It is because, I hardly have so many visitors at one time, so the excitement is beyond control! Hahaha.... Unlike those famous bloggers, Che Mat Gebu, Hajjah Ummi Kuantan, Ita Masam Manis and Ben Ashaari, to name a few. To them the number above is a norm, so they don't feel as excited as I am... like a little girl being given a big juicy lollipop! Hahaha....

Anyway, let me just treasure that sweet moment here..... thank you to all of you my lovely visitors..... muahhhh....

T.H.E R.E.C.I.P.E

 SWEET CORN CREAM CHIFFON CAKE
Posted by MamaFaMi
Source : Sonia of Nasi Lemak Lover

Ingredients :

4 egg yolks
20g sugar
50g corn oil
85g self- raising flour
75g sweet corn cream

4 egg whites
70g sugar
1/4 teaspoon cream of tartar (I added)

Method :

1. Hand whisk egg yolks and sugar till sugar dissolved.

2. Add in corn oil and sweet corn cream, mix well.

3. Add in flour and combine well, set aside.

4. Beat egg whites over high speed till foamy ( 1min for KA mixer at speed 8).

5. Slowly add in sugar, beat till soft peak form (2-3mins for KA mixer at speed 6).

6. Take 1/3 portion of egg white mixture and use hand whisk to mix with egg yolk mixture till light.

7. Fold the balance of egg white mixture into egg yolk mixture, combine well.

8. Pour cake mixture into baking pan and bake in pre-heated oven at 160c for 40min or adjust to your oven setting as every oven is different.

Have a nice day!

Oreo Blueberry/Mixed Berries Chiffon Cake

This had been the most famous chiffon in the house so far! I haven't posted the recipe in my blog and yet, to date, I've baked 8 cakes all together! My kids really love this one. Fatin came back for her semester break last week and when she tasted this chiffon, she had requested to bring a whole cake back to her Uni. If only Maz Bahrain is around, she would also love this cake as she is known as 'Aunty Chiffon Cake' by my son. Hahaha.. that all happened when my son saw how she ate the cake straight away, once the container changed hands! Hahahaha.... Maz, hope you're happy dating with Mr Hubby.. ahaks... *wink*

Thank you to Rima and Dapur Aliza for sharing this lovely recipe with us.

OREO BLUEBERRY CHIFFON CAKE
Posted by MamaFaMi
Source : Chiffon Cake Mini by Dapur Aliza
Source : Rima

Ingredients :

6 egg yolks
100g blueberry yogurt (I used Nestle brand)
150g flour
4g baking powder (1 teaspoon)
100g caster sugar
3g salt
100g vegetable oil - I used corn oil

6 egg whites
1g cream of tar tar (I used 1/4 teaspoon)
100g sugar
50g of blueberry oreo - cut into tiny bits
enough blueberry paste or purple colour (I used food coloring)

Method :

1. Preheat oven 150C

2. Whisk egg yolks with sugar till pale in colour. Add in yogurt and also oil. Add in your sifted flour, baking powder and also salt. Lastly add in purple colour. Set aside.

3. In another bowl, whisk egg white with cream of tar tar till foamy. Slowly add in sugar a little at a time and whisk till soft peak.

4. Scoop 1/3 egg white meringue and add to egg yolk mixture. Fold in gently. Once combined, pour your egg yolk mixture into meringue and continue to fold in gently and lightly. Once mixed, pour half of your mixture into a 22cm tube pan.. sprinkle half of your oreo blueberry. Pour the rest of your mixture and lastly throw in the rest of your oreo bluberry.

5. Bake it for 50mins. Once baked, turn your chiffon pan upside down and leave to cool. Remove from pan, slice and serve.

For the OREO MIXED BERRIES CHIFFON CAKE version :

1. Substitute Blueberry Yogurt with Mixed Berries Yogurt. This time, I used Marigold brand and I think this one tasted nicer.

2. I used plain oreos instead of Blueberry Oreos.

3. I added another 10g of oreos because I made into three layers. Before pouring the mixture, I sprinkle some oreo bits at the base of the tin. Then I poured the the mixture and repeated the same procedure twice.
4. I used 2 tins for this recipe, sized 18cm and 20cm.

Have a nice day!

Screwpine Chiffon (Pickyin)

Thank you Rima....

SCREWPINE CHIFFON (Pickyin)
Posted by MamaFaMi
Source : Bisous À Toi 

Ingredients :

For the 1/2 cup pandan leaf coconut juice :
1/4 cup coconut milk
1/4 cup water
a few drops green coloring
1/2 teaspoon pandan essence

For the flour batter :
180 g self-rising flour
100 g castor sugar
8 egg yolks
6 tablespoons corn oil
1/4 teaspoon bicarbonate soda

For the meringue :
8 egg whites
100 g castor sugar
1/2 teaspoon cream of tartar

Method :

1. Pre-heat oven to 170°C and position a wire rack at the lower third rack. Prepare a clean 25cm chiffon cake tin, do not grease. (Since I made just half the recipe, I used a 21 cm chiffon cake tin)

2. Sift the flour and baking soda into a small bowl.

3. In a separate large mixing bowl, whisk the egg yolks with the corn oil to form an emulsion. Add the pandan leaf juice or pandan leaf juice plus coconut milk mixture.

4. Mix well before adding the sugar and whisk till sugar has melted.

5. Pour the mixture into the dry ingredients and whisk well into a smooth batter, there should be no lumps. Set aside.

6. On high speed of a stand or hand held mixer, whisk together the egg whites and cream of tartar. Start adding the sugar once the egg whites begin to foam, gradually in 3 additions. Beat till the meringue is smooth and glossy, with stiff peaks. Be careful not to overbeat the egg whites.

7. Immediately stir in approximately 1/3 of the meringue into the flour batter. With a flexible rubber or silicon spatula, fold in the meringue gently and mix well. Once a roughly homogeneous mixture is achieved, add the rest of the meringue and repeat the gentle, light-handed folding process till the cake batter is well combined. Scoop from the bottom of the bowl to ensure no meringue or flour batter is left unmixed. Do not beat or overwork the batter as this will knock out the air you've put into the meringue.

8. Pour the cake mixture into the cake tin. Using your spatula, dip it into the batter right to the bottom and make circles around the tin twice. This is to remove any large air bubbles possibly trapped while pouring in the cake batter.

9. Bake at 170°C for 10 minutes. Lower the temperature to 160°C and bake for another 45 to 50 minutes or until cake is done. The cake tester should come out clean. Don't fret if the top of your cake cracks a little, this is normal.

10. Release the cake by running a sharp, thin knife along the sides of the cake tin and subsequently the bottom of the tube. The cake is meant to be served upside down as it is heavier on the top.

* Cake keeps well chilled in an airtight container or cling wrapped up to five days (three if using coconut milk).

Note from Pickyin, thank you :

Recipe is from Pickyin mother's friend, original source unknown, makes a 25cm 5-inches tall cake.

1. I didn't have any self raising flour as I don't often bake with it so I made my own by using 180 grams all-purpose flour, 2 tablespoons baking powder and a ¼ teaspoon salt, based loosely on the conversion method at Deb's Smitten Kitchen. This recipe has over 80% of flour over liquid ratio so it is a very stable chiffon. It is kept soft and moist with the equal amount of egg yolks used as opposed to the whites.

2. I realized after speaking to a few friends wanting to make this cake that many do not own a 25cm bundt or angel food cake tin. There are two ways you can handle this situation without getting a bigger tin. The first is to make the entire recipe, pour enough batter into ¾ of your tin and bake the rest in lined muffin tin(s) for about 30 minutes. The muffin-sized cakes will be more dense but will still be great. Alternatively use the following tin size-number of eggs conversion to modify the recipe.

14cm tin - 1 egg
7cm tin - 2 eggs
21cm tin - 4 eggs
23cm tin - 6 eggs
25cm tin - 8 eggs

Have a nice day!

Hokkaido Chiffon Cupcakes - A KEEPER

T.H.E R.A.M.B.L.I.N.G.S

I read somewhere in the internet that when a woman said she's going to sleep, she won't just go straight to bed but will divert here and there and doing these and that, before she finally goes to sleep. I totally agree with this because I am exactly like that.

For example yesterday, when I came back from sending my son to his tuition class, I saw these small patches of dried grass stuck to my car. Said to myself, let me just wash these few patches... then changed my mind and washed the whole car. About done with my car, these eyes of mine fell onto my daughter's car full of 'bedak sejuk'. So I thought of just, running the water onto the car... and the next thing I know, I was washing her car as well. Tired but satisfied to see two clean cars parked in my porch!

In the afternoon, my sister called and while chatting with her, I was cleaning the dressing table in my room and also my working table. Wallah Voila... by the time I finished talking to her... everything is nice clean and tidy...

In the evening, I meant to just reverse my car and park outside since hubby will be home before Maghrib and park his car in the porch. Then I saw the leaves on the floor and on the grass of our tiny garden, if it may be called one. And yes, I swept them clean...

And you know what..... I didn't plan for any of the above to happen... it just happened along the way.... good ey?!

T.H.E R.E.C.I.P.E

Whenever I experimented a recipe, I won't repeat the same recipe many times in less than a month's time. I just love to explore new recipes. But this particular recipe, I've bake TRICE in less than a month's time. My daughter loves it, my mom loves it and I too love this cake! I didn't post it earlier because I can't seem to be satisfied with all the photos that I took. But then, if I were to wait for THE photo to appear, then this blog will be covered with spiderwebs everywhere! Hahaha...

Thank you so much to DG and Jane for this lovely lovely lovely recipe. It is indeed a keeper!

HOKKAIDO CHIFFON CUPCAKES
Posted by MamaFaMi
Source : DG of Tested and Tasted

Chiffon Cupcake
Ingredients :

2 egg yolks
Pinch of salt
20g corn oil
20g fresh milk
½ teaspoon Vanilla essence
25g cake flour

2 egg whites
40g sugar
¼ tsp cream of tartar

Method :

1. Preheat the oven to 170C

2. Use hand whisk to whisk egg yolk, salt until creamy. Then add oil, milk and vanilla essence.

3. Add in flour mixture into yolk mixture. Put aside.

4. Beat egg white and cream of tartar until big bubbles formed, then add the sugar a little at a time and beat until medium stiff perks formed.

5. Pour ½ egg white mixture into flour mixture and mixed well, then pour this into the rest of the egg white and mixed well.

6. Bake it for 20 minutes or until cooked.

7. Leave it cool. (I turned each and every cup upside down and leave to cool)

Custard Cream Fillings
Ingredients :

70g fresh cream (beat until stiff)
15g Instant custard powder
40g fresh milk

Method for cream:

1. Beat Instant custard powder and fresh milk until thick.
2. Pour the mixture into fresh cream, stir till well mixed.

How to assemble:

- Use a straw to make hole into the chiffon cupcake.

- Pipe custard cream filling into hole and stop piping as soon as you see cream excess out from the hole.

- Refrigerate it once done.

- Best serve when it is cold.

** Note : I didn't do the custard cream filling. I just piped the readymade fresh cream on top.

Have a nice day!

Chocolate Chiffon Cake

T.H.E R.A.M.B.L.I.N.G.S

I am stranded in my own world. Not by choice though. Had not been blogwalking and had not been visiting my own blog! Thanks to the not -so-good internet connection in my room. Hubby had moved the Unifi box to the hall upstairs. It used to be in my computer room before but he moved it there so that my mom's room will have better signal for the Unifi TV.

Besides that, I am not in my best state of health. My blood pressure reading is quite high, especially the Systolic reading. I am starting to worry now. If you have any traditional remedy that I can try, I will be so grateful if you could share it with me. Thank you...

T.H.E R.E.C.I.P.E

For this entry, I will share with you this Chiffon Cake. A recipe passed down to me by my aunt via her son, Yed. Thank you Yed for the recipe. And since this is quite an antique recipe, it had used this Softasilk Flour. I was pretty excited when I managed to get a box at Jaya Grocer, The Empire Subang Jaya but for a price to pay. As long as I managed to get one box, I am a one happy lady :)

CHOCOLATE CHIFFON CAKE

Posted by MamaFaMi

Source : My dear aunty, Mak Itam

Ingredients A:

8 oz softasilk flour

6 oz castor sugar

4 oz corn oil

3 teaspoons baking powder

1/2 teaspoon cream of tartar

2 teaspoons vanilla essence

1/2 teaspoon salt

1 oz cocoa powder mixed with 5 oz warm water to form paste

7 egg yolks

Method :

1. Mix well all the ingredients except egg yolks.

2. Lastly add in the egg yolks and stir well.

Ingredients B:

7 egg whites

6 oz castor sugar

Method :

1. Beat egg whites in mixer on high speed until stiff peak. It should not fall out when you turn the mixing bowl over.

2. Add in sugar, a little at a time and continue beating till the mixture thickens and light.

3. Scoop 1/2 the egg whites into the ingredients A. Fold lightly. Add the rest of the egg whites and keep folding till all the mixture is well combined.

4. Pour into the chiffon cake tin and bake for 40 to 45 minutes.

5. Remove from the oven and turn the tin upside down. Leave to cool completely before removing the cake from the tin using a sharp knife. Slice and serve.

Have a nice day!

Orange Chiffon Cake

Chiffon again??????
Yes, chiffon again. Why I like to bake chiffon cakes? These are the reasons...

1. I like chiffon cakes

2. It's easy to bake

3. The best reason... I don't have to grease or line the baking tin!!! :D Nampak bebenor malasnya ye... hahaha

This time, I came across the recipe while browsing through Kak Rusnah's Fotopages. And she tried the recipe from Gert's blog. So thanks to both of you lovely ladies for sharing the recipe with us.

ORANGE CHIFFON
Posted by MamaFaMi
Source : Gert via Kak Rusnah

Ingredients :

(A)
1 3/4 cups self-rising flour
1/8 tsp of salt

(B)
6 egg yolks
1/2 cup of sugar
3/4 cup Mandarin orange (tangerin) juice/orange juice (I diluted 1/4 cup sunquick + 1/2 cup water)
zest of 1 orange
1/4 cup of vegetable oil

(C)
3/4 cup of sugar
6 egg white
1 teaspoon of cream of tartar

Method :

1. Pre-heat oven to 325 degree F. Sieve all the (A) ingredient in a mixing bowl until well combined.

2. Mix ingredient (B) until well blended and then add in ingredient (A) and mix until smooth. Set it aside.

3. Beat ingredient (C) in mixer on high speed until stiff peak. It should not fall out when you turn the mixing bowl over. Fold 1/3 of the egg whites into the egg yolks mixture and continue to do so until egg whites is finish. Remember to fold in gently until well mixed.

4. Pour batter into ungreased 10" tube pan and bake for an hour or used a bamboo skewer to test the cake. Just insert the skewer into the center of the cake and it should comes out clean.

5. Invert cake and let it cool complete in the pan. When is cool, loosen the edge of the pan and remove cake.

Have a nice day!

Dragon Fruit Chiffon Cake

T.H.E R.A.M.B.L.I.N.G.S

Can't write much today as I am going dating with Mr Hubby. I LIKE!!! *on cloud nine*

Take care all....

T.H.E R.E.C.I.P.E

I still have one more Dragon Fruit given by my neighbour Huda. Lovely dark red colored dragon fruit which will be sad enough to let it go to waste. So I transformed it into something else. Thanks to Mat Gebu who shared this lovely recipe of Amy Beh in his blog. For a more wonderful and drooling looking photo, please click here.

DRAGON FRUIT CHIFFON CAKE

Posted by MamaFaMi
Source : Amy Beh via Mat Gebu

Ingredients A :

3 egg yolks

25 g castor sugar

50 g Dragon Fruit meat - grated

40 g corn oil

1/4 teaspoon vanilla essence

55 g self-raising flour

1 1/2 tablespoons cornflour

pinch of salt

Ingredients B :

3 egg whites

1/8 teaspoon cream of tartar

60 g castor sugar

Method :

1. Preheat the oven to 180 C. Prepare the chiffon cake tin. DO NOT grease.

2. In a bowl, whisk ingredients A till well mixed. Set aside.

3. In a mixer bowl, whisk the egg whites till it bubbles. Add in cream of tartar and sugar. Continue beating till the mixture thickens and light.

4. Scoop 1/2 the egg whites into the ingredients A. Fold lightly. Add the rest of the egg whites and keep folding till all the mixture is well combined.

5. Pour into the chiffon cake tin and bake for 40 to 45 minutes.

6. Remove from the oven and turn the tin upside down. Leave to cool completely before removing the cake from the tin using a sharp knife. Slice and serve.

Have a nice day!

Marbled Chiffon

T.H.E R.A.M.B.L.I.N.G.S

To my dearest sister, Mak Chu... you are the best sister anyone could ask for.... HAPPY BIRTHDAY SNOOCUM SNOOCUM CUPPY CAKE...

T.H.E R.E.C.I.P.E

Tried this recipe last week. Infact I made two versions. The first one, I made exactly according to this recipe. Thank you so much Florence for sharing this recipe with us and allow me to copy and paste it here so that others who are interested, can also try your recipe.

MARBLED CHIFFON

Ingredients :

3 egg yolks
pinch of salt
30g sugar
40g warm corn oil
50ml warm milk
1/2 tsp vanilla essence
1 tsp orange zest (optional)
75g sieved cake flour

4 egg whites
1/4 tsp cream of tartar
40g sugar

Chocolate paste :

30ml milk
20g sugar
5g flour
10g cocoa powder
5g butter

Method :

1. Mix all ingredients in the chocolate paste together and double boil till sugar dissolved and you get a homogeneous chocolate mixture. Sieve chocolate mixture if lumpy. Leave aside for use later.

2. Cream egg yolks, vanilla, salt and sugar till creamy.

3. Add in the warm oil, warm milk, orange zest and rum, mix till well-combined.

4. Sieve in the flour and mix till batter is lump-free.

5. Beat egg white with electric beater until big bubbles formed. Sprinkle in cream of tartar and beat until it is white in colour. Add in 40g sugar 3 times (a little at a time) and beat till stiff perks formed.

6. Pour 1/2 egg white into flour mixture in (4) and blend well.

7. Pour flour mixture into the rest of the egg white and fold till just blended. Remove 1/4 of the batter and mix it with the chocolate paste, blend well.

8. Pour the 2 batters into ungreased tube pan using your imagination and create your own marble effect. Bake at 170 - 180C for 35 - 45 minutes or till cooked.

9. Invert the cooked cake during cooling process.

Notes :

Orange zest is really optional. I added it as it would enhanced the flavour of the chocolate mixture.

Have a nice day everyone!