Monday, September 10, 2012

The end of camera and Chiffon Cakes 1 to 4

I ditched my faulty digital camera which I had been using since 2009. Without a camera, I have to turn to phone photography from this post onwards. It has been so convenient to use handphone for taking photos and I can just upload to my fb and instagram instantly, without the trouble to transfer and edit photos. But the image quality is not as good, so please bear with the quality of my photos now.

I have quite a number of bakes to be posted and to save time, I'm squeezing 4 chiffon cakes into 1 post.

Chiffon Cake #1: Banana Chocolate

18cm chiffon tin:

4 egg yolks
10g sugar
40g oil
20g milk
120g mashed bananas
70g cake flour
10g cocoa powder
1/2 tsp baking powder

4 egg whites
55g sugar
1/4 tsp cream of tartar

Bake 160 deg C, 40 minutes

From 茄子




Chiffon Cake #2: Passionfruit

18cm chiffon tin:

4 egg yolks
20g sugar
48g oil
65g passionfruit juice + seeds of 1 passionfruit
80g cake flour
1 tsp baking powder

4 egg whites
45g sugar
1/4 tsp cream of tartar

Bake 160 deg C, 40 minutes

From 茄子




Chiffon Cake #3: Cranberry Yogurt

17cm (20cm) chiffon tin:

3 (5) egg yolks (use large eggs)
25g (40g) caster sugar
40ml (65ml) vegetable oil
1 tsp (2 tsp) lemon juice
80g (130g) plain yoghurt
80g (130g) cake flour

4 (7) egg whites (use large eggs)
55g (90g) caster sugar

60g (95g) dried cranberries, chopped to small pieces and coat lightly with cake flour

Bake 170 deg C, 35 minutes (45 minutes)

From 好吃戚风蛋糕轻松上手



Chiffon Cake #4: Triple Chocolate

17cm (20cm) chiffon tin:

3 (5) egg yolks (use large eggs)
20g (35g) caster sugar

100g (160g) unsweetened chocolate
10ml (15ml) vegetable oil
*double-boil chocolate and oil till chocolate dissolved

40ml (65ml) water
60g (95g) cake flour
10g (15g) cocoa powder
1/2 tsp (2/3 tsp) baking powder

5 (8) egg whites (use large eggs)
50g (75g) caster sugar

chocolate chips

Bake 170 deg C, 35 minutes (45 minutes)

From 好吃戚风蛋糕轻松上手



Lastly, I apologize for the lack of blog post. You are invited to join my Facebook page as I update there more often.
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16 comments:

  1. Woa so many chiffon, I love all the flavor!

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    Replies

    1. Hope to make more flavours, slowly one by one. :)

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  2. I love Chiffon cakes. HK people favour the padang chiffon cakes Is it all the recipes used big eggs?

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    Replies

    1. I usually use 60g egg without shell, if the recipe did not state. I should make pandan too!

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  4. Yes .... I am full o ... 4 chiffon cakes at the same time, ya...
    hahaha....

    I am here to apologize for not using yr cupcakes yet. ..
    because... too cute...
    Sure will use 1 to 5 to bake a cute cupcakes, wait, ya ^)^

    ReplyDelete
    Replies

    1. Haha, it's ok. You can take your time. Or keep also can. So few pieces, must wait for a good occasion then use. :)

      Delete

  5. I love chiffon but always bake not into standard like yours. Your cakes are so nice...saliva drooling haha

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    Replies

    1. Thanks! Actually I also fail a lot too, just never post up. Haha. That's why I must make more to practice. :)

      Delete

  6. Gosh! You are really a chiffon cake lover like @ahpoohbear. Ever my boy knows you love chiffon from those instagram photos :) Felt so motivated from your bakes whenever i see chiffon cakes :) Love all the above!!!! Keep it up!

    ReplyDelete

  7. Hi.. can u try to bake more chiffon cake with yogurt

    ReplyDelete

  8. I think everyone knows I love chiffon already. Haha! I must try your pandan chiffon one day and all your delicious recipes. :)

    ReplyDelete

  9. Hello,

    We've recently launched the site Alldishes.co.uk where users can search through tens of thousands of recipes from UK and Irish food sites and blogs.

    We noticed that you have a lots of tasty recipes on your blog and would like to suggest you have a look at our Top Food Blogs section here: http://www.alldishes.co.uk/top-food-blogs.
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    Hopefully your food blog will be up there in the top!

    Warm regards,
    Senka
    RecipesUS.com, Hittarecept.se, Findeopskrifter.dk, Alleoppskrifter.no, Todareceta.es

    ReplyDelete

  10. Hi SSB, i use to dislike baking cake coz i am always frightened by the amount of sugar, oil, butter and egg most cake recipes called for. I always try to act clever and reduce the amount of those ingredient and always ended up "cake not cake kueh not kueh" !! Yesterday night I chanced upon your blog and decided to try your orange chiffon recipe. As usual i reduced the sugar and oil, but this time i just cut about 20%....and marvellous, i finally got a chiffon that is so well rised and with nice cake texture, my family enjoyed the cake so much that they are asking more! Thank you for your recipes, i am gonna try the rest of your other chiffon.....happy Mid Autumn festival

    ReplyDelete
    Replies

    1. That's why u can see how much I love making chiffon cakes. Hope you like them and I shall continue with my chiffon quest. :) Happy mid-autumn too! ,:)

      Delete

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