Orange Chiffon Cake

13 November 2007

I'm so disappointed when I turn the cake out of the tube pan. It is far too bad from the precious 2 chiffon cakes that I had made. I think it's probably due to the egg whites. It took unusually long to beat the egg whites to stiff peak. I did not reach the stiff peak stage eventually and I decided to fold into the egg yolk mixture. And that was how the result came out. I suspect that maybe the bowl was not cleaned properly the last time. I couldn't think of other reasons yet.

Other than the shape of the cake, I still like this cake very much as it's very soft and orangy.


Recipe from "Chiffon Cake is Done" by Kevin Chai

Ingredients (I reduce portion to using 2 eggs for 6 inch tin)
7 egg yolks (I use 2)
50g caster sugar (I use 15g)
1/4 tsp salt (I omit)
4 tbsp cooking oil (I use 20ml)
2 tbsp grated orange rind (I grate 1 orange)
60ml orange juice (I use 20ml)
few drops orange colouring (I omit)
110g self raising flour (I use 35g)

7 egg whites (I use 2)
1/2 tsp cream of tartar (I use 1/4 tsp)
130g caster sugar (I use 40g)

Method
1. Combine egg yolks, salt, sugar and beat until pale in colour. Add cooking oil, grated orange rind, orange juice and colouring and mix well.
2. Fold in flour until batter forms.
3. Whisk egg whites and cream of tartar until frothy. Add in sugar gradually in 3 portions until stiff peaks form.
4. Gently fold in egg white mixture into the egg yolk mixture, 1/3 at a time.
5. Pour mixture into ungreased 9 inch tube pan and bake at 170C for 30-40 mins.
6. Remove from oven and quickly turn the chiffon cake upside down on a wire rack.
7. Wait for the cake to cool completely before removing it from the tin.

Almond & Green Tea Tuiles

4 November 2007

I don't know how to pronounce this. I think "tuiles" sounds like "twills". Tuile is French for tile. It's a thin and crispy French cookie that got its name because it copies the shape of roofing tiles once used in France.

I got the recipe from Do What I Like. It's almost similar to the almond crisps that I had tried (unsuccessfully) before. The only difference is adding some melted butter for this tuile recipe. I left out the green tea powder initially as I wanted to make 2 different flavours. Then halfway during baking, I added some green tea powder to the remaining batter to make green tea tuiles. After the bad experience from the last time I baked the almond crisps, I use Glad baking paper this time and the cookies really do not stick to the baking paper, even without greasing.


The tuile is done by spreading a thin circle of batter on the baking paper using the back of the spoon. When baking is done, you have to remove it from the tray quickly and place it over a rolling pin and press gently to make the curved shape.

Here are some of the things that happened during baking:
1. It is important to spread the batter very thinly, about the thickness of the almond. Or else the tuiles will not be crispy enough. Make sure to spread evenly too. Some of the first few tuiles that I made, break when I try to curve them on the rolling pin cos I did not spread evenly.

2. Bake 4 tuiles at a time. Cos you need to place them on the rolling pin quickly. They will become too crispy to roll when they cool down.

3. I'm not sure if my oven temperature is too high. I set at 170C but it browned quite fast and I took about 5 minutes only instead of 7-8 minutes.

The tuiles don't stay crispy for very long. It's best eaten immediately after baking. And remind you, it's so nice that you can easily finish everything at one go. I quite like the green tea flavour. Very refreshing taste. Hm... maybe can try adding cocoa powder the next time to make chocolate tuiles. :)

Vegan Chocolate Cake

1 November 2007


I tried this Vegan chocolate cake yesterday as I'm very curious about how a cake that does not contain any butter, egg and milk would taste like. It's not a very beautiful cake. I'm not sure if I bake enough or not. The cake is quite dense and moist. The taste I would say is ok. Can't compare it with other chocolate cakes. But it's definitely a healthier cake and probably would taste much better with frosting.


Ingredients (8 inch round)
300g self raising wholemeal flour (I use self raising flour)
50g cocoa powder
3 tsp baking powder
250g caster sugar
few drops vanilla essence
9 tbsp sunflower oil
350ml water

Method
1. Preheat the oven to 170C.
2. Sift the flour, cocoa powder and baking powder into a mixing bowl. Add the caster sugar and vanilla essence, then gradually beat in the sunflower oil and water to make a smooth batter.
3. Pour the cake mixture into a lined and greased tin and smooth the surface with the back of a spoon.
4. Bake at 170C for about 45 minutes or until a skewer inserted into the centre of the cake comes out clean. Leave in the tin for about 5 minutes, then turn out and cool on a wire rack.


Bake another Marble chocolate cake today for my mother's friend.

I have also bought a bottle of bakeable green tea powder. Will try out some green tea cake soon.

Apple Pie

21 October 2007

Something must be wrong with my brains today. I miscalculate the amount of flour and almost create a disaster for the apple pie.

The recipe uses 125g of low-protein flour and 125g of high-protein flour. I carelessly convert it as 125g plain flour only. Should be 250g plain flour right? What a silly mistake! And I only realize it after finished baking the apples pies!


I was wondering why the dough is so watery. In the end, I just continue adding more flour until the dough is no longer sticky. And that's how I manage to save my dough. I hope it doesn't affect the taste of the apple pies. Luckily, it is actually better than what I expect.


These apple pies don't look like apple pies right? Usually apple pies are baked in pie pans. But since I do not have one, I cut out 2 sheets of dough using a round cutter, place a piece on the tray first, put in the apple fillings, then lay another piece on top and press to close the edges. Kind of ugly right, but it's ok. :)

Photos taken with my handphone as I don't have the camera with me today.

Ingredients
Pastry:
250g plain flour
160g butter, cut into cubes
1 tsp salt
1/2 tbsp sugar
75ml iced water (I place water in the fridge for 30 minutes)

Filling:
(A)
110g apple, cut into small cubes
130ml water
10ml lemon juice (I did not add)
50g sugar (I reduce to 40g)
(B)
30ml water
1 tbsp cornflour
(C)
10g butter
2g cinnamon powder (I omit this)
1g nutmeg powder (I omit this)

Some egg, beaten for glazing

Method
Pastry:
1. Sift the plain flour in a mixing bowl. Rub in the butter until small crumbs are formed.
2. Mix salt, sugar and iced water until fully dissolved.
3. Add the water mixture in step 2 into the crumbs mixture in step 1. Fold and knead with hand until dough is well combined. Do not overmix until too smooth. Put in the fridge for 30 minutes.

Filling:
1. Boil ingredients (A) for 10 minutes.
2. Mix ingredients (B). Add (B) into (A) and cook until the mixture thickens.
3. Add in (C), mix well and cool.
4. Bring out the dough. Roll and press into a thin sheet. Use a round cutter to cut out 2 sheets of dough. Place a piece on the tray first, put the apple fillings in the centre, then lay another piece on top and press to close the edges. Brush the top with a layer of egg. Prick holes on the top with a fork. Continue until all ingredients are used up.
5. Bake in a pre-heated oven at 200C for about 20 minutes until nice golden brown.

Banana Chiffon Cake

13 October 2007



It was only 2 days after I made my 1st chiffon cake. I can't wait to try another chiffon cake again. :) This time a Banana Chiffon Cake, recipe is also taken from "Chiffon Cake is Done" by Kevin Chai. Oh, I didn't buy that book, I "copy" the recipe when I'm browsing books at the bookstore. Hehe...

I must say I have started to like banana cakes. It is so soft and spongy that I think a 6 inch chiffon tin seems a bit too small for my family. Each of us only get to eat a small piece and seems like not enough for us to eat!

I think I did a better job this time. I'm more used to beating the egg whites. I will set to a low speed when beating the last batch of sugar so that I can control the consistency better. I check by tilting the mixing bowl, if the mixture does not flow and remain in shape, then it is probably around there. But the mixture must still remain smooth and glossy and not overbeaten. I think I still need more practice to be very sure. Another thing I discover is that I need to turn the cake upside down AS SOON AS it is removed from the oven. I remembered for the Milo chiffon cake, I was very slow and that's why the cake sank very fast. This time it is a bit better. But I think it will be good if I can do it faster. Lastly, I can't seem to remove cake properly. As you can see from the photo, parts of the cake on the sides still remain in the tin!


Ingredients (portion reduced to using 2 eggs for 6 inch tin)
2 egg yolks
1/8 tsp salt
20ml oil
60g banana puree (1 medium banana)
15g sugar
35g plain flour
1/8 tsp bicarbonate of soda

2 egg whites
1/4 tsp cream of tartar
30g sugar

Method
1. Combine egg yolks, salt, sugar and beat until pale in colour. Add oil and mix well. Add banana puree and mix well.
2. Fold in plain flour and bicarbonate of soda until batter forms.
3. Whisk egg whites and cream of tartar until frothy. Add in sugar gradually in 3 portions until stiff peaks form.
4. Gently fold in egg white mixture into the egg yolk mixture, 1/3 at a time.
5. Pour mixture into ungreased tin and bake at 170C for 25 mins.
6. Remove from oven and quickly turn the chiffon cake upside down on a wire rack.
7. Wait for the cake to cool completely before removing it from the tin.

1st chiffon cake

11 October 2007



Inspired by Happy Homebaker, I bought a 6 inch chiffon tin and eagerly tried to bake a Milo chiffon cake yesterday. It was exciting to see the chiffon cake rise inside the oven until quite high. At the same time I felt a bit uneasy, worrying that it would sink down. Then the expected result came. It sank within seconds after I removed it from the oven. As a result, the cake was in a funny shape when I cut a portion out.


Nevertheless, the taste is very good and it is soft and cottony, although the milo taste is not strong. I'm not very sure why the chiffon cake sank so fast. Not sure also whether I have beaten the egg whites to the right texture. Guess I have to try again. I think my family will like chiffon cake better because it is healthier. :)

Chocolate Torte

5 October 2007




I finally try baking this Chocolate Torte today, another recipe that has been in my recipes-to-try list for a long time. Mine did not crack and sink a lot. It is flaky on the top and soft and moist in the centre. I have never tasted a Chocolate Torte before. But this Chocolate Torte is surely one of the best. Thanks to Happy Homebaker. She's like my half-teacher in baking and I always visit her blog for new recipes and tips for baking. :)

Recipe from Happy Homebaker