Saturday, February 13, 2016

Valentine's Day Chiffon - Strawberry Chiffon Cake [13 Feb 2016]

Since tomorrow is Valentine's Day, how about having a sweet, pastel pink chiffon cake?

Well, I had actually baked a chiffon cake for my friend's daughter, and I thought why not let me play with some "colors"...

 
Hopefully the "colors" would turn out well.

And luckily it did...


I couldn't wait to slice this chiffon cake to see the pretty colors within cake.

I had used strawberry paste to make this chiffon, dividing the batter into 5 equal portion ( I think the portion were rather equal though...:p).


Mixing the strawberry paste here and there, and gotten a 3 prominent shades of pink...though it was supposed to be 5 different shades of pink...

Nevertheless, the Strawberry Chiffon Cake looked very sweet & pretty...smelt like strawberry too... As you can see, each slice of the chiffon cake laid different patterns of the color tone... Ain't they so sweet???


The 2 elder girls came back from school and were so fascinated by these lovely pink chiffon cake. Both wanted to eat a slice, claiming that they were famished (4pm in the afternoon). Though this Strawberry Chiffon Cake was meant for my friend's daughter, I complied with the girls with 3 slices of the chiffon cake :p


As soft & spongy as my chiffon cake would be, my girls really loved this Strawberry Chiffon Cake. 

And every time they see a nice cake, they would start to tell me what their "ideal" birthday should be.

Happy Valentine's Day


Valentine's Day Chiffon
Strawberry Chiffon Cake

Ingredients

Egg Yolk Batter
5 egg yolks
2 whole eggs
50g caster sugar
100ml canola oil
180g top flour
2 tsp baking powder
1/2 tsp sea salt
120g Strawberry Yogurt Drink

Egg White Batter
5 egg whites
1/3 tsp cream of tar tar
70g caster sugar

Strawberry Paste

Method:
1. Combine flour, baking powder & salt in a bowl. Set aside.
2. Place egg yolks and whole eggs in a large mixing bowl and beat on medium high speed until lightened in color, about 3 minutes.
3. With the mixer still running, gradually add in the sugar and continue to beat until the mixture is light and increased in volume, about 5mins.
4. With the mixer still running, slowly pour in the oil and continue to beat for 1 minute.
5. Switch the mixer to low speed, add in flour mixture and strawberry yogurt drink in alternate additions, ending with the flour mixture and mix well.
6. With clean beaters and using a clean mixing bowl, whisk the egg whites on the medium speed until frothy. Add cream of tar tar and continue to beat on medium speed until the egg whites begin to turn white. With the mixer still on medium speed, gradually pour in the sugar and whisk until stiff peaks.
7. Fold in 1/3 of the egg white meringue into the egg yolk batter, mix until well blended. Gently fold in the rest of the egg white meringue into the batter and mix well. 
8. Divide the batter into 5 equal portion, and mix each portion with adequate strawberry paste to get different tones of pink.
9. Pour the batter (each portion, pouring layer by layer) into a 23-cm chiffon tube pan and bake in a preheated oven of 160C for about 60-70 minutes, or until the top springs back with you touch it. Remove the pan from the oven, invert and let it cool completely before removing the chiffon cake from the pan.

** Cake can be store at room temperature for about 3 days.

 Do link back to Mimi Bakery House if you have used any information as published in this blog.

Friday, February 12, 2016

Black Sesame Chiffon Cake [12 Feb 2016]

I love the fragrant of Black Sesame in my Chiffon Cake.


I will always have a bottle of Black Sesame Powder in my pantry somewhere, somehow...
(I am using Singlong brand, you can get it from NTUC or Sheng Siong)


These Black Sesame Powder had given the chiffon cake a subtle buttery taste and yet a strong aroma of the Black Sesame Seeds.


I simply loved its black, velvety color, with a super spongey & moist texture.

If you are a Black Sesame Chiffon Cake lover like me, you would love this as well.


This is not a usual bake as not all of them fancied this chiffon cake, but of definitely felt so good to bake one once in a while to indulge into this aromatic Black Sesame Chiffon Cake...


I could take 2 pieces at a time (actually I ate about 4~5 slices)...it is just so irresistible... Yummy....


Black Sesame Chiffon Cake

Ingredients

Egg Yolk Batter
5 egg yolks
2 whole eggs
50g caster sugar
100ml canola oil
125g top flour
100g black sesame powder
2 tsp baking powder
1/2 tsp sea salt
100g water

Egg White Batter
5 egg whites
1/3 tsp cream of tar tar
70g caster sugar

Method:
1. Combine flour, black sesame powder, baking powder & salt in a bowl. Set aside.
2. Place egg yolks and whole eggs in a large mixing bowl and beat on medium high speed until lightened in color, about 3 minutes.
3. With the mixer still running, gradually add in the sugar and continue to beat until the mixture is light and increased in volume, about 5mins.
4. With the mixer still running, slowly pour in the oil and continue to beat for 1 minute.
5. Switch the mixer to low speed, add in flour mixture and water in alternate additions, ending with the flour mixture and mix well.
6. With clean beaters and using a clean mixing bowl, whisk the egg whites on the medium speed until frothy. Add cream of tar tar and continue to beat on medium speed until the egg whites begin to turn white. With the mixer still on medium speed, gradually pour in the sugar and whisk until stiff peaks.
7. Fold in 1/3 of the egg white meringue into the egg yolk batter, mix until well blended. Gently fold in the rest of the egg white meringue into the batter and mix well. 
8. Pour the batter into a 23-cm chiffon tube pan and bake in a preheated oven of 160C for about 60-70 minutes, or until the top springs back with you touch it. Remove the pan from the oven, invert and let it cool completely before removing the chiffon cake from the pan.

** Cake can be store at room temperature for about 3 days.

 Do link back to Mimi Bakery House if you have used any information as published in this blog.