Coffee Chiffon Cake

Coffee Chiffon Cake    

Ingredients:
Egg yolk mixture  
3 large egg yolks  
10g sugar  
25g vegetable oil   
60g milk  
75g Blue Jacket Plain Flour   
1 tsp coffee powder 

Egg white mixture  
3 egg whites 
30g fine sugar 

Frosting cream:
2 Tbsp coffee powder
2 Tbsp sugar
2 Tbsp hot water

Method:    
1. In a large mixing bowl, add in egg yolks, sugar, oil, milk & coffee powder. Whisk till well combined.  
2. Add in sifted flour into the egg yolk batter. Whisk till well combined.  

3. In a separate bowl, whisk the egg whites & sugar till it reaches stiff peaks. 

4. Combine the egg white mixture to the yolk mixture in 3 separate portions.

5. Pour batter into a chiffon tube pan. Bake in the preheated oven @ 160C for 10mins, then 150C for 25mins.

Matcha Chiffon Cake

Matcha Chiffon Cake  

Ingredients:

4 egg yolks

50g water

40ml coconut oil

1 Tbsp matcha powder (add a bit of water to form a paste)

70g Blue Jacket Cake Flour

4 egg whites

80g sugar 

Method:

1. Whisk egg yolks, oil & water together till combined.

2. Sift flour & whisk till no trace of flour found. Divide mixture into 2 bowls & add matcha paste in one bowl & mix till combined.

3. Beat egg whites till frothy, slowly add in sugar & beat till stiff peaks.

4. Using a balloon whisk gently fold in egg whites into the prepared egg yolks batters in 3 batches till no trace of whites & the mixture are well combined.

5. Alternate the batter into chiffon mold & bake in a preheated oven @ 160C for 40mins.

 

Zebra Chiffon Cake

Zebra Chiffon Cake  

Ingredients:

4 egg yolks

50g water

40ml vegetable oil

10g red yeast powder

70g Blue Jacket Cake Flour

4 egg whites

80g sugar 

Method:

1. Whisk egg yolks, oil & water together till combined.

2. Sift flour & whisk till no trace of flour found. Divide mixture into 2 bowls & add red yeast powder in one bowl & mix till combined.

3. Beat egg whites till frothy, slowly add in sugar & beat till stiff peaks.

4. Using a balloon whisk gently fold in egg whites into the prepared egg yolks batters in 3 batches till no trace of whites & the mixture are well combined.

5. Alternate the batter into chiffon mold & bake in a preheated oven @ 160C for 50mins.

Zebra Chiffon Cake

Zebra Chiffon Cake   

Ingredients:  

5 egg yolks

50g milk

40ml oil

1 Tbsp matcha powder (add a bit of water to form a paste)

70g Blue Jacket Plain Flour

5 egg whites

80g sugar 

Method: 

1. Whisk egg yolks, oil & milk together till combined. 

2. Sift flour & whisk till no trace of flour found. Divide mixture into 2 bowls & add matcha paste in one bowl & mix till combined.  

3. Beat egg whites till frothy, slowly add in sugar & beat till stiff peaks. 

4. Using a balloon whisk gently fold in egg whites into the prepared egg yolks batters in 3 batches till no trace of whites & the mixture are well combined.  

5. Alternate the batter into chiffon mold & bake in a preheated oven @ 160C for 40mins.  

Happy Birthday to me !

Chiffon Donuts
(recipe adapted & modify slightly from Susanne)

Ingredients:
40g Blue Jacket Cake Flour
1 tsp cocoa powder 
2 egg yolks
25g water
30g vegetable oil 
1 tsp vanilla extract
wilton pink colouring paste

2 egg whites
30g fine sugar

Method:

1. In a mixing bowl, whisk egg yolks, water, oil & vanilla extract together till combined. Add in sifted flour & whisk till smooth. 
2. Divide the batter into 2 portions. Add in cocoa powder in one portion & pink colouring in another.
3. In a clean mixing bowl, whisk egg whites till frothy. Add in sugar slowly & whisk till stiff peak. Divide the whites between the yolk batter & whisk till combined. 
4. Spoon batters into separate piping bags. Pipe pink batter to fill 1/3 of the donut mould cabity. Pipe 6 more mounds at the outer edge of the donut. Then, pipe chocolate batter over the pink batter till cavities are full. Gently tap the mould on counter top to release air bubbles.
4. Baked in a preheated oven @ 140C for 10mins, then 130C for 10mins.
5. Decorate as desired once cupcakes were cooled.

Chocolate Chiffon

Chocolate Chiffon Cake 
(recipe adapted & modify slightly from youtube) 

Ingredients:
Egg yolk mixture  
3 large egg yolks 
25g vegetable oil 
50g water
1/2 tsp baking powder 
50g Blue Jacket Cake Flour 
15g cocoa powder 
1 Tbsp cocoa nibs 
vanilla extract
1/4 tsp baking powder 
1/8 tsp baking soda  
pinch of salt   

Egg white mixture  
3 egg whites 
50g fine sugar 

cocoa nibs (optional)  

Method:  
1. In a large mixing bowl, add in egg yolks, oil, water & vanilla extract. Whisk till well combined.  
2. Add in sifted baking powder, soda, salt, cocoa powder & flour into the egg yolk batter. Whisk till well combined. 

3. In a separate bowl, whisk the egg whites & sugar till it reaches stiff peaks. 

4. Combine the egg white mixture to the yolk mixture in 3 separate portions. Stir in cocoa nibs. 

5. Pour batter into a chiffon tube pan. Bake in the preheated oven @ 160C for 10mins, then 150C for 25mins.

Almond Chiffon Cake

Almond Chiffon Cake
(recipe adapted & modify slightly from Honey Bee Sweets)

Ingredients:
Egg yolk mixture
5 large egg yolks
30g creamy almond butter
60ml coconut oil
70ml fresh milk
1/2 tsp baking powder
60g Blue Jacket Cake Flour
60g almond meal
1 Tbsp chia seeds 

Egg white mixture 
5 egg whites

90g fine sugar 

Method: 
1. In a large mixing bowl, add in egg yolks, almond butter, coconut oil, milk & chia seeds. Whisk till well combined. 
2. Add in baking powder & flour mixture into the egg yolk batter. Whisk till well combined. 
3. In a separate bowl, whisk the egg whites & sugar till it reaches stiff peaks. 
4. Combine the egg white mixture to the yolk mixture in 3 separate portions. 
5. Pour batter into a chiffon tube pan. Steam bake in the preheated oven @ 160C for 30mins.

 

Typhoon Chiffon Swiss Roll 颶風戚风蛋糕卷

Typhoon Chiffon Swiss Roll 颶風戚风蛋糕卷

(recipe adapted & modify slightly from Peng's Kitchen)

Ingredients:

(A) 

2 egg yolks

1 tsp vanilla extract
25g vegetable oil

30g water

35g Blue Jacket Cake Flour

2 egg whites
30g fine sugar

1 egg yolk
1 tsp vanilla extract
15g vegetable oil
20g water
15g Blue Jacket Cake Flour

8g matcha powder

1 egg white

15g fine sugar 

Method:

1.  In a medium mixing bowl, whisk together the egg yolks, vegetable oil & water until combined. Sift in flour & mix until smooth & well combined.

2. In another mixing bowl, beat eggs whites until foamy. Add sugar slowly & continue beating until egg whites are firm peaked. Fold the meringue into the yolk batter. Repeat the same steps for the matcha batter.

3. Pour the original batter onto prepared lined tray & smooth the surface. Pour the matcha batter on top gently & smooth the surface.

4. Using index finger, draw vertical lines from left to right at one side. Repeat drawing from top to bottom. Tap the pan lightly on work top to remove excess air bubbles.

5. Bake in a preheated oven @ 180 deg C for 16mins.

6. Spread fillings onto cooled cake & rolled up.