Wednesday, December 01, 2010

Aspiring Bakers #1: Chiffon Cakes (Nov 2010) - Roundup

Thanks for the overwhelming responses for our very first baking event! I receive a total of 54 entries. I didn't expect it at all! Great thanks to all of you who have participated. Please continue to support for future monthly challenges. We will have different hosts for every month and I can assure you that the themes will get you very excited.

Btw, just a clarification, this is NOT a competition and there will be NO winners or prizes. It's just a platform for us to share our bakes and recipes. And an extra motivation to bake and challenge. :)

Here are the lovely bakes submitted for this month's theme - Chiffon Cakes, listed in the order of the date of submission.

Lastly, Jennifer, who does not own any blog (yet), has kindly share with us her favourite Banana Chiffon Cake recipe. I will help her to post it up here.

Japanese Flour

Banana Chiffon Cake

Oven Temperature : 180 degree C.
Tin : 21" Chiffon tin
Baking Time : 45-55min
Position : medium lower rack of the oven

Group (A)
70g Egg Yolk ( from abt 4nos of eggs weighing 70g w/shell )
70g Salad Oil ( can reduce to 50g )
30g Water
90g Mashed banana*
90g Cake Flour ( sift once. Note: i used the Japanese Flour with enclosed picture )
100-140g Diced banana*
* Note : used very riped banana as it will give the cake its flavour

Group (B)
180g Egg white ( from abt 5nos of eggs )
90g Icing Sugar
10g Corn Flour ( sift with icing sugar once )

1. Put egg yolk, salad oil, water and mashed banana in a bowl to mix then add cake flour and mix the batter well
2. Add diced banana to the batter and mix well
3. In the mixer/ separate mixing bowl, beat the egg white till foamy, then add icing sugar + corn flour slowly to the meringue while beating. Continue to beat till stiff peak forms.
4. Mix one third of the meringue to the batter and mix well. Then pour the rest of the meringue to the batter and delicately fold the meringue to the batter till well mixed with a spatula.
5. Pour mixture into the chiffon mould. Give it a few knocks but dropping the tin on the table to release air the send it to the oven immediately.
6. When the cake is baked, remove from oven and overturn the tin to cool.
7. Only remove the cake from the tin when it is fully cool to avoid cake from sinking.

If I have accidentally omitted any entries that you had submitted, please leave a comment here, I will update them asap.


I'm sure you are very eager to know the theme for this month. Here it is! :)

Aspiring Bakers #2: Christmas! (Dec 2010)
This month's event will be hosted by Jane of Passionate About Baking.
Just Bake/Roast/Grill/Cook any Christmas related food.

The closing date is: 26 Dec 2010.
All entries will be compiled and posted by 28 Dec 2010.

Hop over to her blog for the details on how to participate.

Lastly, some reminders to those who want to submit your bake:
1. Please submit your entry according to the month of that challenge. For example, if it is December 2010's challenge, then only those blog posts in December 2010 are accepted. Don't send any Christmas food that were made in 2009 or Nov 2010.
2. You must mention in your post that you are submitting to "Aspiring Bakers" and provide a link to the blog of the host of the month, or else the entry will not be accepted.
3. Please send an email to the host to submit your entry. Just putting a link in your posts is not enough. If you submit more than 1 entry, you have to send email for each and every entry. This is to ensure we have received your entry. You know sometimes, we might be too busy to follow so many blogs.
4. Please attach 1 photo only for each entry.
5. Please put "Aspiring Bakers" as your email subject, just in case they land in the spam folder and got accidentally deleted.

Have fun baking and cooking for Christmas and don't forget to share with us on your blog.


  1. Gee, that's really a long laundry list of chiffons! So many varieties, it'll probably take me two years to try all of them! Thanks for all the details and coming up with this event, SSB!

  2. WOW! WOW! So many great bakers and I love all the varieties of chiffon cakes. It's a great sucess, SSB :) Will try to join the next challenge.

  3. Congrats to the overwhelming response and success in launching this baking event! This will become my chiffon recipe finder in future!

  4. SSB, all the chiffons look wonderful & delicious. I know where to find when next time I will bake chiffon hehehehe ... Thanks again for organising, you made the baking & blogging become more fun :)

  5. Cool! I've baked a chocolate banana chiffon for this event for didn't have time to post it yet. Too late huh?

  6. Blessed homemaker, too late but it's ok. You can join us from now onwards. This month's theme is Christmas. :)

  7. This is really good sharing from you. Thank you very much!

  8. In fact, this is a very good and meaningful event, I think I need a year to try all these difference flavours of chiffon, hehehe..Since I have missed the Nov event, I must try to participate in Dec event.

  9. The response is so good, congratulations!!

    This is such an eye-opener to see 54 types of chiffon cake at one go. Keep it up!

  10. Wow, thanks for hosting this challenge! I really had fun baking and seeing all these wonderful bakes here! Chiffon cakes are really versatile and delicious :).

  11. Congratulations for the success of this event SSB! This is really a meaningful event, so many creative bakers with varieties of beautiful chiffons. Thank you for sharing!

  12. Hey SSB,

    I am sad that I didnt make it in time for Nov's entry, haha. I made two chiffon cakes In Nov but was'nt quite satisfied with the recipes, hence i didnt submit my entries. hopefully, i can make it in time for dec's entry

    Thanks for putting in so much time and effort to compile these chiffon cakes. It is indeed an eye opener. I am going to bookmark this post for future references and inspiration.

  13. WoW and WoW! Chiffon cake lovers will have a drooling time, oogling at all the varieties! Well done!

  14. Wowow.....SSB congrats for the success of the 1st blogger exchange posts :) I am drooling at all these lovely chiffon and i didn't know that there are so many flav that I am eager to try on hehehe....Thanks for organising this.

  15. This is truly a memorable post for years to come! I am amazed too at the response! Lovely chiffons indeed! SSB, thanks for hosting such a fun event for us food bloggers. I guess next time when we run out of ideas what chiffon to bake, we can always come to this post. ;) Next, Christmas!!!

  16. It is really interesting to see so many chiffon cakes. Hehe... Thanks for organising the event. I had great fun as well! :)

  17. That's a very excellent round-up of all entries, and thanks for organising this event! I didn't know that there can be so many variations of chiffon cakes!! I'm sorry that I wasn't able to submit any entry for this due to work schedule, will try my best to participate in the Dec's event ;-)

  18. WOW! what a great turnout! It must have taken quite a bit of work to do this roundup. This is such a great successful event! THanks SSB for organizing it, i sure had fun looking at all the pictures and discovering new blogs out there!

  19. Great round up SSB and all the chiffon cakes looks wonderful. Thanks for organizing it. Looking forward to participate in the December challenge.

  20. wowwwww, Congratulations on the successful and great response. Hope I can joint the next.

  21. Oh I'm so happy to see so many chiffon cake recipes! Now I can hop over here when i wanna bake chiffons! :)

  22. 多姿多彩!Without you starting this challenge, I really cannot imagine there are so many variation to the simple pandan or orange chiffon cake found in NTUC.

    Thanks for starting this and the effort to compile the various pics of cakes.

    Congratulations on the super good response too. I will try to participate when I bake an appropriate item. ;-)

  23. Thanks to everyone for making it so successful! This event would not have make it without the contribution from all of you.

    Please continue to participate. I hope we will get more and more entries. :)

  24. Wow! Thank's for this opportunity to try something new. I can't wait to try out the chiffon posted by all the super baker.

  25. That is a long list of delicious chiffon cakes! The response is fantastic. You did a great job organizing this event.

  26. Wow...I never know so many recipes for Chiffon Cakes existed! A lot of talent! Scrumtious looking cakes for sure!! Nice site btw! I will be sure to add this website to my favourites!! Feel free to visit me at

  27. wah what a superb round up with all the beautiful cakes. I'm an idiot baker and I've never baked a whole cake b4. I'll try to sneak in an entry for this month's xmas theme instead :p

  28. So many lovely cakes! They are eye candies!

  29. Wow surprised to see so many nice chiffon cakes. Even surprised there are so many different flavours. How I wish I could bake a nice chiffon cake too?

  30. many entries......first time on ur space.totally obsessed with ur recipes and wat next.i am ur follower dear......

  31. SSB, Merry Christmas and Happy New Year to you and your family!

  32. My goodness and all this while I thought chiffon cakes were hard to make and had limited flavors. Where was I? So very impressed by all of you...

  33. happy new year SSB! have a wonderful year ahead!

  34. Hi SSB, Wishing you and your family a Very Happy New Year & all the best in 2011 :)

  35. Happy New Year SSB! May you have a wonderderful year in 2011! Hope to read more of your baking adventures!

  36. Hello SSB, wishing you and family a great 2011! All the best!!

  37. Hi SSB,

    Happy new year to you and your family! May God bless you :)

  38. OMG Such beautiful cakes!!~ I'm too scared to try my hand at baking a Chiffon cake! I'm kinda new to the world of baking :)

  39. thank for compiling this long list of chiffons... i use chiffons as the base cake in my cake business... i substitute oil for melted butter, my recipe's proportions are a little different from yours.... taste heavenly and holds its structure well without being dense...

  40. Wow surprised to see so many amazing chiffon sweets. Even surprised there are so many different tastes. How I wish I could get ready a amazing chiffon sweet too?
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