Hershey's Cocoa Chiffon Cake

So long never bake! I'm craving for a homemade cake. Here's a good Hershey's cocoa chiffon cake!

Looking perfect!

Have a slice!

Sharing the recipe here. It's a very simple chocolate chiffon cake recipe which uses only cocoa powder for the chocolate flavour. I always go for simple recipe which saves time. There's no need to melt chocolate and wash extra utensils. It also serves as a basic recipe which you can add extra for more variations. The taste is also good too. Remember to use good quality cocoa powder!

Hershey's Cocoa Chiffon Cake

Ingredients: (17cm chiffon tin)

Ingredients:
3 egg yolks
20g caster sugar
40ml oil
60ml water (or milk)
45g cake flour
30g Hershey's cocoa powder
1/2 tsp baking powder

4 egg whites (or 5 egg whites if prefer taller and fluffier cake)
50g caster sugar

Method:

1. Whisk egg yolks and sugar until the sugar dissolves.
2. Gradually add in vegetable oil, followed by water/milk.
3. Sift cake flour, cocoa powder and baking powder together. Add into batter. Mix until just combined. Set aside.
4. In another clean bowl, whisk egg whites until foamy. Add in sugar gradually and continue whisking until near stiff peak.
5. Gently fold in the egg white into the egg yolk batter (in step 3) in 3 batches.
6. Pour the batter into an ungreased chiffon tin. Give the tin a few slight knocks on the tabletop to remove air bubbles. Bake in preheated oven at 170 deg C for 35 minutes.
7. Remove from oven and invert the tin immediately onto a cooling rack.
8. Unmould the cake only when it is completely cool.

Adapted from: 好吃戚风蛋糕轻松上手

Pumpkin Chiffon Cake

Haven't been baking a chiffon cake successfully recently, don't know if it's due to the oven temperature. Maybe the oven is getting old and temperamental. Finally I baked a tall chiffon cake that did not lose height upon cooling. The trick is to use a lower baking temperature (for my oven).

The satisfaction of a beautiful chiffon cake!

Pumpkin gives the cake a bright yellow colour. I always prefer cakes with natural colouring with no additives. I never use baking powder or cream of tartar for my chiffon cakes. It is not necesssary to ensure a successful bake! Do give it a try!

Pumpkin Chiffon Cake

Ingredients: (17cm chiffon tin)

100g pumpkin, steamed and mashed and mixed with
1-2 tbsp milk (optional, I omitted)

3 egg yolks
20g caster sugar
50ml vegetable oil (I use 40g)
40ml water
80g cake flour
1/2-1 tsp cinnamon powder (I omitted)

4 egg whites
50g caster sugar (I used 40g)

Method:

1. Steam pumpkin until soft (about 10min), mashed with 1-2 tbsp of milk (adjust or omit depending on the consistency)
2. Whisk in egg yolks and sugar until the sugar dissolves.
3. Gradually add in vegetable oil, followed by water.
4. Add sifted cake flour and cinnamon powder and mix until just combined. Set aside.
5. In another bowl, whisk egg whites until foamy. Add in sugar gradually and continue whisking until stiff peak form.
6. Gently fold in the egg white into the egg yolk batter (in step 4) in 3 batches.
7. Pour the batter into an ungreased chiffon tin. Give the tin a few slight knocks on the tabletop to remove air bubbles. Bake in preheated oven at 160 deg C for 40 minutes.
8. Remove from oven and invert the tin immediately onto a cooling rack.
9. Unmould the cake only when it is completely cool.

Adapted from: 好吃戚风蛋糕轻松上手

Wholemeal Orange Chiffon Cake with Chia Seeds

My first bake in 2015! Going healthy by adding wholemeal flour and chia seeds to my usual bake.

The reason for this change. Because my mum went for health screening recently, her cholesterol and triglycerides levels are tested to be on the high side, though medication not required. Actually they have been high since many years ago cos she used to like eating fatty meat. Although she has already switched to eating vegetarian, eating healthily and exercising daily all these years, the levels don't seem to drop lower. So don't think you can eat as much as meaty as fatty as oily as you want because you are still young. Cos they will accumulate in your body till all the problems come. I believe in that!

So the nutritionist advises her to eat more oat and wholemeal products. Then I heard about the many health benefits of eating chia seeds. Besides high in the important nutritions, it is also high in antioxidants, Omega-3 and found to lower LDL cholesterol and triglycerides, increase HDL cholesterol (the good cholesterol). So I bought a packet to try. Both of us eating this everyday. I will add 1 tbsp of chia seeds to my hot Milo every morning. Let's see if it will have any benefits.

The wholemeal chiffon cake. Chia seeds not so obvious. Adding crunch to the fluffy cake though the texture is coarser than usual due to the wholemeal flour. Is there any finer wholemeal flour around?

The recipe is the same as the one I posted before, except substituting half of the flour with wholemeal flour and adding 1 tbsp of Chia seeds.

Wholemeal Orange Chiffon Cake with Chia Seeds

From Fairprice $15.90 for 150g packet

Ingredients: (17cm chiffon tin)

3 egg yolks
20g caster sugar
35ml vegetable oil
1 tsp Cointreau
60ml freshly squeezed orange juice
1/2 tsp orange zest (I used zest of 1 whole orange)
40g cake flour
40g wholemeal flour (I use Prima)
1 tbsp Chia seeds

4 egg whites
50g caster sugar (I used 40g)

Method:

1. Whisk egg yolks and sugar until the sugar dissolves.
2. Gradually add in vegetable oil, followed by Cointreau, orange juice and zest.
3. Add sifted cake flour and wholemeal flour. Mix until just combined. Add 1 tbsp of Chia seeds. Mix well. Set aside.
4. In another bowl, whisk egg whites until foamy. Add in sugar gradually and continue whisking until stiff peak form.
5. Gently fold in the egg white into the egg yolk batter (in step 3) in 3 batches.
6. Pour the batter into an ungreased chiffon tin. Give the tin a few slight knocks on the tabletop to remove air bubbles. Bake in preheated oven at 170 deg C for 35 minutes.
7. Remove from oven and invert the tin immediately onto a cooling rack.
8. Unmould the cake only when it is completely cool.

Adapted from: 好吃戚风蛋糕轻松上手

Neapolitan Chiffon Cake

My forever boring chiffon cake. ;p

Sorry if I really bored you with my bakes. Cos whenever I feel like baking, chiffon cake is always the first in my mind. Unfortunately, I love baking and eating chiffon cakes most of the time.

Maybe it's not so boring... Look!

Inspired by the Neapolitan ice cream which was is still my childhood favourite, I make a Neapolitan version of chiffon cake made up of vanilla, strawberry and chocolate layers.

I'm glad that the layers turn out quite well and even. Will share a little trick later.

Neapolitan Chiffon Cake

Ingredients: (17cm chiffon tin)

3 egg yolks (about 60g)
20g caster sugar
50ml vegetable oil
50ml milk/water
90g cake flour, divide into 3 portions 30g each

1 tsp vanilla extract
1/2 tsp strawberry powder
1 tsp cocoa powder

4 egg whites (about 160g)
50g caster sugar

Method:

1. Whisk egg yolks and sugar until the sugar dissolves.
2. Gradually add in vegetable oil, followed by milk/water.
3. Divide the batter in step 2 into 3 equal portions. (My batter weighs about 180g, so divide into 60g portion each).
4. For vanilla batter - add in 30g flour and vanilla extract.
For strawberry batter - add in 30g flour and strawberry powder.
For chocolate batter - remove 1 tsp of flour from 30g flour, add in the remaining flour and 1 tsp cocoa powder.
5. Mix all batters well and set aside.

6. In another bowl, whisk egg whites until foamy. Add in sugar gradually and continue whisking until stiff peak form.
7. Divide the whisked egg white in step 6 into 3 equal portions. (My egg white batter weighs about 210g, so divide into 70g portion each *see below*).
8. Gently fold in the egg white into the egg yolk batters (in step 5). Be gentle but quick to avoid the egg whites deflating.

The 3 batters

9. Pour the batters into an ungreased chiffon tin layer by layer. Give the tin a few slight knocks on the tabletop to remove air bubbles. Bake in preheated oven at 170 deg C for 35 minutes or 160 deg C for 40 minutes.
10. Remove from oven and invert the tin immediately onto a cooling rack.
11. Unmould the cake only when it is completely cool.

** For step 7, instead of dividing the egg whites equally, I divided them in 60g, 70g and 80g portions. Add the lesser 60g portion to the vanilla batter which is at the bottom of the tin during baking, 70g portion to the strawberry batter, and 80g portion to the chocolate batter which is at the top of the tin during baking. This is to get the layers as even as possible. You may adjust depending on how you want which colour to be in which layer. You may also omit this step.

Adapted from: 好吃戚风蛋糕轻松上手

Pandan Chiffon Cake & Pandan Sponge Cupcakes

Few weeks ago, mum chopped off her old pandan plant and we were left with a big bunch of pandan leaves. So I took some from her and made some pandan cakes.

Use about 15-20 pandan leaves (the more the better), wash and cut into small pieces for easier blending.

I use electric blender, blend the pandan leaves with about 300ml water. Although we do not need so much pandan juice, we need to add water to get the blender to work, if not the pandan leaves will get stuck without moving for my blender.

After done, filter and squeeze the mixture through a sieve to get the clear pandan juice. Discard the remains. Leave the pandan juice in the fridge overnight or few days even better. I forget to take a photo, but you will get a distinct 2 layers of juices, the top is a clear layer while the bottom is a denser green layer of pandan juice which we will use for the cakes. It's called the homemade pandan extract.

First and always, my favourite chiffon cake.

I use a recipe that is very popular on FB originated from Caryn Man Yoke Peng. There is some similarity between this and the Okashi's recipe, both yield very soft chiffon cakes!

Pandan Chiffon Cake (20cm chiffon tin)

Ingredients:

5 egg yolks
30g sugar
50g oil
70g homemade pandan extract
83g cake flour

5 egg whites
70g sugar

Method:

1. Whisk egg yolks and sugar until the sugar dissolves.
2. Gradually add in vegetable oil, followed by homemade pandan extract. Mix well.
3. Add sifted cake flour. Mix until just combined. Set aside.
4. In another bowl, whisk egg whites until foamy. Add in sugar gradually and continue whisking until stiff peak form.
5. Gently fold in the egg white into the egg yolk batter (in step 3) in 3 batches.
6. Pour the batter into an ungreased chiffon tin. Give the tin a few slight knocks on the tabletop to remove air bubbles. Bake in preheated oven at 170 deg C for 35 minutes. (If your oven is hot, try 160 deg C for 40 min or 150 deg C for 45 min)
7. Remove from oven and invert the tin immediately onto a cooling rack.
8. Unmould the cake only when it is completely cool.

See how I'm 'torturing' my chiffon cake. Hehe! It's super soft

Pandan sponge cupcakes made 100% extracted from pandan leaves and all natural colouring.

This cake uses beating the whole egg method which I actually don't like to make. Cos I always find it hard to fold in the flour nicely. However, this time I did it without much problems, maybe more experience now. The result is also moist and fluffy. A good alternative if I feel lazy to do egg separation method.

Pandan Sponge Cupcakes (about 10 cups)

Ingredients:

2 large cold eggs
50g sugar
pinch of salt
65g cake flour
25g homemade pandan extract
15g oil

Method:

1. Whisk eggs, sugar and salt at high speed until white and fluffy, about 15 minutes.
2. Fold in sifted cake flour gently until the mixture is smooth and no traces of flour.
3. Mix homemade pandan extract and oil well. Scoop some batter from step 2 into the pandan mixture. Mix well. Then pour the mixture back to the batter. Fold in gently till smooth and well combined.
4. Scoop the batter into paper cups until almost full.
5. Bake in preheated oven at 170 deg C for 20 minutes. (adjust time according to the size of the baking cups)

Recipe adapted from: Butter . Flour & Me

Orange Chiffon Cake 香橙戚风蛋糕

My initial intention to come up with a series of chiffon cakes recipes failed. Haha! It is just so hard to keep up with blogging.

Anyway, I do bake chiffon cakes very often because my mum loves chiffon cake cos it is lighter and healthier and I love baking it because it is easy to make within an hour with minimal washing, minus the challenge of baking it, hehehe!

After trying different flavours of chiffon cakes, my mum told me that she still prefer orange chiffon cake, the rest so so only. What! You win liao lor! ;P

So I bake this orange chiffon cake for her, despite my desire to try another new flavour. Hahaha!

I am back to using my all-time favourite recipe book "好吃戚风蛋糕轻松上手". Because its 17cm recipe fits so nicely for my tin. Other recipes, if I make adjustment, will either come out too short or too tall. The proportion of flour also not too low and makes the cake more stable and easy to succeed. The extra egg white also makes the cake fluffier. No baking powder and cream of tartar are used, I haven't been adding these to my chiffon cakes for a long long time.

Orange Chiffon Cake

Ingredients: (17cm chiffon tin)

3 egg yolks
20g caster sugar
35ml vegetable oil
1 tsp Cointreau
60ml freshly squeezed orange juice
1/2 tsp orange zest (I used zest of 1 whole orange)
80g cake flour

4 egg whites
50g caster sugar (I used 40g)

Method:

1. Whisk egg yolks and sugar until the sugar dissolves.
2. Gradually add in vegetable oil, followed by Cointreau, orange juice and zest.
3. Add sifted cake flour. Mix until just combined. Set aside.
4. In another bowl, whisk egg whites until foamy. Add in sugar gradually and continue whisking until stiff peak form.
5. Gently fold in the egg white into the egg yolk batter (in step 3) in 3 batches.
6. Pour the batter into an ungreased chiffon tin. Give the tin a few slight knocks on the tabletop to remove air bubbles. Bake in preheated oven at 170 deg C for 35 minutes.
7. Remove from oven and invert the tin immediately onto a cooling rack.
8. Unmould the cake only when it is completely cool.

Adapted from: 好吃戚风蛋糕轻松上手

I'm linking this post to Bake Along #64: Chiffon Cakes jointly hosted by Joyce of Kitchen Flavours, Zoe of Bake for Happy Kids and Lena of Frozen Wings

An InLinkz Link-up

School Holidays Special: KitKat and M&Ms Chocolate Cake

It's the March school holidays this week. I baked this KitKat and M&Ms Chocolate Cake yesterday to 'celebrate' the break. (Actually I prefer no school holidays, less noise at home, haha!) Well, the real reason is, I wanted to try making this cake so badly after seeing this cake everywhere online and at some bakery shops too. And I'm sure the chocoholics at home, including me, will love this cake very much. In fact, this cake is so easy to make that I will encourage you to bake and decorate it with your kids (if u have) during this school holidays!

Step 1: Make a chocolate cake

You can use any recipes that you prefer. I'm using a chocolate chiffon cake recipe from Carol.

Chocolate Chiffon Cake

4 egg yolks
15g sugar
25g vegetable oil
45ml milk
50g cake flour
25g cocoa powder

4 egg whites
65g sugar
5ml lemon juice

Bake 160 deg C, 35-40 minutes

This cake is baked in a 8 inch round pan in the book. But I recommend a 7 inch or even 6 inch cake pan to make the cake taller, as the kitkat chocolate is quite long. Use a removable-base pan. Invert immediately after removing from the oven (just like baking a chiffon cake) and let it cool completely before slicing the cake into 3 even layers.

Adapted from：烘焙新手必备的第一本书

Step 2: Make chocolate ganache

100g dark chocolate
100g dairy cream

Chop the chocolate into small pieces and put in a bowl.
Heat dairy cream in a saucepan until just about to boil (when you start seeing some bubbles).
Pour the cream into the bowl of chocolate, set aside for a few minutes. Then stir the mixture until chocolate dissolves and a smooth ganache is formed. Leave it to cool and slightly thicken.

Spread the ganache between the cake slices and all around the cake.

Step 3: Decorate the cake

Place KitKat all around the cake and then pour as much M&M's as you want on top of the cake. Chill in the fridge for a few hours for the ganache to set.

Step 4: Slice and eat!

Slice, serve and eat!

Hidden Heart Chiffon Cake

I should have posted this yesterday, but just too lazy.

Few days ago, I did something that nobody has ever done before, or at least I have never seen anywhere online. Hidden heart in a cake is not something new. You probably have seen hidden hearts in pound cakes and cupcakes. But in a chiffon cake, it is just me daydreaming about it! So I daringly TRIED!

There's a HEART in my chiffon cake! It looks amazing right? But I can't say I succeed cos not every slice has a nice heart shape. Haha!

This is how I do it. I just use a chiffon cake recipe for a 17cm tin - 4 eggs (or any recipe that you like). Prepare the egg yolk batter as usual. Divide the batter into 2 portions. One portion I add strawberry powder to make it pink. The other I add cocoa powder to make it a chocolate chiffon cake.

Then beat half of the egg whites, for my case I beat 2 egg whites to peak first. Mix egg white to strawberry batter and bake in a square or any flat pan at 180 deg C for about 8-10 minutes until the top brown evenly. Set it aside to cool down, then cut the cake into as many pink heart shapes as you can. (Aiya, I should have used a smaller heart cutter.)

Next, I continue to beat the other 2 egg whites to peak. Another wrong estimation, I should have used extra white cos I end up not quite enough batter to cover the pink hearts. Then, mix the egg whites with the chocolate batter. Pour some chocolate batter into the chiffon tin. Place the pink hearts inside the tin all around - remember to place hearts upside down cos the chiffon cake will be turn over after baked. Try to place them as close as possible to avoid too many large gaps. Cover the hearts with the rest of the chocolate batter, then bake as usual.

And that's how I got the heart shapes in, although not perfect. My daydream comes true! LOL!

Merry Christmas 2013

This Christmas, I made a Christmas logcake for the first time.

The cake was made of chocolate chiffon cake, spread with nutella. The logcake was frosted and decorated by my nieces with nutella whipped cream. I did tried to help them to make the cake neater, but I was equally bad at it, haha! Luckily, once all the decorations were put in, the logcake looked pretty good! :)



The remaining of the chocolate cake batter, I put into my new mini flower chiffon mould. It was really cute!

Wishing everyone a Merry Christmas!!!

May everyone be blessed with good health and happiness!!!

Chiffon Cakes 14 to 16

Hihi! I'm back from my Hong Kong trip! While still looking through and sorting out all the photos, let me first post up some of the chiffon cakes that I had done before.

Chiffon Cake #14: Raw Sugar & Sweet Potato 黑糖番薯戚风蛋糕

17cm chiffon tin:

3 egg yolks
40g raw sugar (I use 35g)
50ml vegetable oil
50ml water
80g cake flour
100g sweet potato, steamed and diced
1.5 tsp toasted black sesame

4 egg whites
30g sugar

Bake 170 deg C, 35 minutes

Adapted from：好吃戚风蛋糕轻松上手

Chiffon Cake #15: Orange Rice Flour 香橙米粉戚风蛋糕

20cm chiffon tin:

5 egg yolks
10g sugar
40g vegetable oil
50ml orange juice
60g cake flour
30g rice flour
60g candied orange peel (I substituted with 1 orange zest)

5 egg whites
5ml lemon juice
50g sugar

Bake 160 deg C, 50 minutes

Adapted from："烘焙新手必备的第一本书"

Chiffon Cake #16: Black Sesame 黑芝麻戚风蛋糕

17cm chiffon tin:

3 egg yolks
30g sugar
30ml vegetable oil
70ml water
80g cake flour
40g black sesame powder
1 tsp baking powder

4 egg whites
30g sugar
1/4 tsp cream of tartar (I omitted)

Bake 170 deg C, 35 minutes

Adapted from：袅袅烘焙香

Chiffon Cake #19: Chocolate & Pandan 双色巧克力斑兰戚风蛋糕

Hihi, here's another chiffon cake that I bake recently. Sorry I have to skip my chiffon cakes series from #13 to #19 first because I want to support the Pandan theme hosted by Joceline that is going to end this month. :)

Chiffon Cake #19: Chocolate & Pandan 双色巧克力斑兰戚风蛋糕

17cm chiffon tin:

4 egg yolks
16g sugar
40g vegetable oil

Mix the above and divide batter into 2 portions.

Using homegrown pandan leaves

For pandan flavour, add:
28g concentrated pandan juice
(I blend 12 pandan leaves in some water, let the mixture stand for few hours and use the bottom layer)
32g cake flour

For chocolate flavour, add:
28g water
22g cake flour
10g cocoa powder

4 egg whites
70g sugar
8g corn flour

Whip the egg whites to stiff peak. Divide into 2 equal portions and add to the pandan and chocolate batter.

Bake 170 deg C, 35 minutes

Recipe adapted from: Okashi: sweet treats made with love

I am submitting this post to Little Thumbs Up September - Pandan hosted by Joceline @ Butter, Flour & Me, organized by Zoe@ Bake For Happy Kids and Mui Mui @ My Little Favourites DIY.

MSW Durian Hokkaido Chiffon Cupcakes

How many of you are durian lover? I love durian. And I love Mao Shan Wang durian! I saved some MSW durian during the durian season and made them into the famous Hokkaido chiffon cupcakes.

The Hokkaido chiffon cupcakes were so tall when just out of the oven. But they shrank so much within seconds after out of the oven.

I went a bit over and piped in so much durian, haha! But this made in soooo good! I hardly compliment myself. :)

Hokkaido chiffon cupcakes are so popular that I can find so many different recipes online. But you may not know, one of the earliest Hokkaido cupcakes recipe was posted by 周老师 who called it 史上最软的蛋糕, which means the softest cake in history. And I found that this is really the best Hokkaido cupcake! Just look at the amount of flour, so little. That's why the cake just melts in your mouth!

Durian Hokkaido Chiffon Cupcakes

Ingredients (15 square cups)

5 egg yolks
1/4 tsp salt
40g vegetable oil
40g milk
1 tsp vanilla extract
50g cake flour
1/4 tsp baking powder (I omitted)

5 egg whites
1/4 tsp cream of tartar (I omitted)
105g sugar

Durian Filling: (can adjust ratio to your own liking)
100g durian
100g non-dairy whipping cream

Custard Filling:
120g dairy whipping cream
25g instant custard powder
75g cold milk

Method

1. Whisk egg yolks and salt well.
2. Gradually add in vegetable oil, followed by milk and vanilla extract.
3. Sift cake flour and baking powder into egg yolk mixture. Mix until just combined. Set aside.
4. In another bowl, whisk egg whites and cream of tartar until foamy. Add in sugar gradually in 3 batches and continue whisking until stiff peak form.
5. Gently fold in the egg white into the egg yolk batter (in step 3) in 3 batches.
6. Fill the batter into paper cups until 90% full.
7. Bake in preheated oven at 175 deg C for 15 minutes. Leave the cakes to cool.

Durian Filling:
1. Remove the flesh from the durian.
2. Whisk whipping cream to stiff peak. Add in durian flesh and whisk until well combined.
3. Put the filling into a piping bag. Pipe filling into the cooled cupcakes.
4. Sift icing sugar on top of the cakes, chill and serve.

Custard Filling:
1. Whisk whipping cream to stiff peak.
2. Mix instant custard powder and cold milk well, and quickly add into the whipped cream. Whisk until just combined.
3. Put the filling into a piping bag. Pipe filling into the cooled cupcakes.
4. Sift icing sugar on top of the cakes, chill and serve.

Recipe from: 周老师

Chiffon Cakes 9 to 11

Here are more chiffon cakes that I had baked earlier this year.

Chiffon Cake #9: Lemon Honey 柠檬蜂蜜戚风蛋糕

17cm chiffon tin:

3 egg yolks
18g honey
30g vegetable oil
Zest from 1 lemon
30ml lemon juice
6ml water (can adjust the lemon juice and water ratio)
72g cake flour

4 egg whites
36g sugar
1 tsp lemon juice

Bake 160 deg C, 40 minutes

Adapted from：烘焙新手必备的第一本书

Chiffon Cake #10: Fresh Blueberry 鲜蓝莓戚风蛋糕

17cm chiffon tin:

3 egg yolks
15g sugar
20g vegetable oil
60g fresh blueberries, puree
60g cake flour

4 egg whites
30g sugar
1 tsp cornflour

Bake 160 deg C, 40 minutes

Adapted from: Carol

Chiffon Cake #11: Banana 香蕉戚风蛋糕

17cm chiffon tin:

3 egg yolks
20g sugar (I use 15g)
1 banana (I use 110g), mashed and drizzle a little lemon juice and rum
50ml vegetable oil
50ml water
80g cake flour

3 egg whites
50g sugar (I use 40g)
1 tsp cornflour

Bake 170 deg C, 35 minutes

Adapted from: 戚风咸蛋糕&戚风甜蛋糕

Aspiring Bakers: Matcha and Milktea Chiffon

I don't drink coffee and tea at all. To support this month's Aspiring Bakers #30: It's Tea Time! (April 2013), I tried out 2 types of tea chiffon cakes.

These 2 chiffon cakes are supposed to be my 12th and 13th chiffon cake (my target to do many chiffon cakes). But to avoid posting for Aspiring Bakers too late, I skip my 9-11th chiffon cakes to post up these 2 first. :)

Chiffon Cake #12: Matcha 抹茶

I wonder why my matcha chiffon did not have a nice green colour although I'm using a very good quality matcha powder. If anyone has any idea or suggestion do let me know. I love this matcha chiffon as it tastes so light and refreshing.

17cm chiffon tin:

3 egg yolks
12g sugar
36ml vegetable oil
42ml water
42g cake flour
6g matcha powder

3 egg whites
54g sugar (can reduce a little)
6g cornflour

Bake 170 deg C, 35 minutes

Adapted from Okashi: Sweet Treats Made With Love

Chiffon Cake #13: Milktea 奶茶

17cm chiffon tin:

1 tbsp tea leaves (I use 2 sachets 2g lipton tea)
30ml water
90ml milk

Heat up water till boiling, add in the tea leaves. Off the heat, cover and steep the tea for 3 minutes.
Add in milk, bring the mixture to a boil again, cook for 2-3 minutes.
Filter the mixture and measure to get 60ml* of milktea. Set aside to cool.
* If more than 60ml, can boil again to reduce to liquid, if less than 60ml, add more milk to get 60ml

3 egg yolks
20g sugar
40ml vegetable oil
80g cake flour
1 tbsp tea leaves, chopped finely (I use 2 sachets 2g lipton tea)

Whisk egg yolks and sugar till sugar dissolves. Add in vegetable oil, followed by 60ml milktea (from step above). Add tea leaves and then sifted flour.

4 egg whites
50 sugar

Beat egg whites till foamy, add in sugar gradually and whisk until stiff peak. Add egg white into the egg yolk batter in 3 additions. Pour into the cake tin. Knock the pan a few times to get rid of air bubbles.
Bake 170 deg C, 35 minutes

Adapted from 好吃戚风蛋糕轻松上手

I am submitting Matcha chiffon cake and Milktea chiffon cake to Aspiring Bakers #30: it's Tea time! (April 2013) hosted by Food Playground

Chiffon Cakes 5 to 8

More chiffon cakes baked in 2012.

Chiffon Cake #5: Chocolate Marble

I love the swirls in this cake.

18cm chiffon tin:

3 egg yolks
15g sugar
50g oil
50g water
65g cake flour
1 tsp baking powder

4 egg whites
65g sugar
1/4 tsp cream of tartar

Cocoa batter: (add to half of the plain batter)
10g cocoa powder
1 tbsp hot water

Bake 160 deg C, 40 minutes

From 茄子

Chiffon Cake #6: Sweet Corn

The sweet corn taste is not strong enough for me.

17cm chiffon tin:

3 egg yolks
18g sugar
36g oil
72g canned sweet corn
60g cake flour
12g corn flour

4 egg whites
30g sugar

Bake 170 deg C, 35 minutes

Adapted from Carol 自在生活

Chiffon Cake #7: Red Yeast Cranberry

This is adapted from the cranberry yogurt chiffon. I just add some red yeast powder for the nice pink colour.

17cm chiffon tin:

3 egg yolks
25g caster sugar
40ml vegetable oil
1 tsp lemon juice
80g plain yoghurt
80g cake flour
1/4 tsp red yeast powder

4 egg whites
55g caster sugar

60g dried cranberries, chopped to small pieces and coat lightly with cake flour

Bake 170 deg C, 35 minutes

From 好吃戚风蛋糕轻松上手

Chiffon Cake #8: Chocolate (cooked dough method)

This chiffon cake is made using the cooked dough method. I did this during Christmas, covered the cake in ganache and let the kids put on all the decorations for fun.

17cm chiffon tin:

69ml milk
12g sugar
18g oil
Heat up milk, sugar and oil till the mixture boils. Lower heat.

36g cake flour
12g cocoa powder
Add in sifted cake flour and cocoa powder. Quickly stir the mixture until the mixture does not stick to the pan and a dough is formed. Off the heat.

36g whole egg +
3 egg yolks
When the dough has cooled down, add in the egg mixture slowly, stirring well before each addition.

3 egg whites
36g sugar
Beat egg whites till foamy, add in sugar and whisk until stiff peak. Add egg white into the egg yolk batter in 3 additions.

Pour into the cake tin. Knock the pan a few times to get rid of air bubbles.
Bake at 160 deg C, 50 minutes

Adapted from 烘焙新手必备的第一本书