Tuesday, April 09, 2013

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