Pandan Chiffon Cake

Chiffon Cake is by far my favourite cake of all, and Pandan Chiffon is my all time favourite!  Loved the soft, velvety texture as well as the sweet fragrance of the pandan and coconut milk emanating from the freshly baked cake.  The addition of coconut oil gives this cake a wonderful aroma and extra oomph. 

Ingredients: (for a 20cm chiffon)
(A)
5 egg yolks
20 sugar
50g coconut oil
70g coconut milk
1/4 tsp pandan paste
70g plain flour 

(B)
5 egg whites
70g caster sugar
1/2 tsp cream of tartar

• Preheat oven to 160 degrees C.
• Beat egg yolks and sugar until thick and pale.  Gradually add in oil and coconut milk. Stir until combined. Add in sifted flour and whisk until well combined.
• In another bowl, beat egg whites until foamy, add in cream of tartar and beat until soft peaks form.  Gradually add in sugar and beat until stiff peaks form.
• Gently fold the meringue into the flour/egg yolk mixture in 3 batches. 
• Pour batter into a 20 inch ungreased tube pan. 
• Bake for about  1 hour or until cook.
• Remove cake from the oven and invert the pan to cool.
• Unmould the cake when it is completely cool.

Passion Fruit Chiffon Cake

Do not let the ugly, shriveled and deeply wrinkled skin of a passion fruit scare you off.  You have to look beyond the wrinkles for its appeal which lies in the intensely fragrant pulp and juice inside the skin.   Unripe passion fruit has smooth skin and it's a good idea to let it ripen at room temperature before eating. Always select a passion fruit which is a little heavy for its size which indicates it has lots of pulp inside.

I am not a fan of passion fruit because of its tartness.  However I love the intense aroma and flavour it imparts in desserts and cakes.  So, would it sound strange to you if I say I don't like passion fruit but I love passion fruit chiffon cake?  

This chiffon cake is indeed refreshingly sweet and tangy and it is so aromatic and you just won't be able to stop eating after having one piece!  In this recipe, I used 2 passion fruit. To extract the pulp and juice, cut the fruit into two; scoop the pulp into a sieve and using the back of a spoon press onto the pulp and seeds. Discard the seeds if you are not a fan of the seeds but if you like the crunch and extra flavour, add 2 tbsp of the seeds back into the juice. 

Ingredients: (for a 20cm chiffon)

(A)
5 egg yolks
20 sugar
60g oil
70g passion fruit juice (from 2 passion fruit)
2 tbsp passion fruit seeds (optional)
70g cake flour 

(B)
5 egg whites
80g caster sugar
1/2 tsp cream of tartar

• Preheat oven to 160 degrees C.
• Beat egg yolks and sugar until thick and pale.  Gradually add in oil, passion fruit juice and seeds.  Stir until combined. Add in sifted flour and whisk until well combined.
• In another bowl, beat egg whites until foamy, add in cream of tartar and beat until soft peaks form.  Gradually add in sugar and beat until stiff peaks form.
• Gently fold the meringue into the flour/egg yolk mixture in 3 batches. 
• Pour batter into a 20 inch ungreased tube pan. 
• Bake for about  1 hour or until cook.
• Remove cake from the oven and invert the pan to cool.
• Unmould the cake when it is completely cool.

Pumpkin-Gula Melaka Chiffon Cake

I was given half of a huge pumpkin by a friend.  As my children don't like pumpkin, I can only think of making pumpkin cakes or pumpkin bread.  Actually I am not a fan of pumpkin, but I really love pumpkin chiffon cakes and pumpkin bread.  This chiffon cake turns out so beautiful as the pumpkin gives the cake a natural and beautiful golden yellow hue while the gula melaka (palm sugar) and coconut milk gives such a beautiful sweet coconut-y aroma. And guess what, my children ate it without asking what's in the cake ;-)

I am using extra-large eggs which weighed 59g each (with shell)

infuse pandan leaves in palm sugar syrup

mashed pumpkin

combine syrup, pumpkin and oil

Syrup:
90g gula melaka (palm sugar), chopped or grated
40g coconut milk
1/4 tsp salt
2 blades pandan leaves, cut into short lengths

Cake batter:
5 egg yolks (89g)
50g Rice Bran oil
70g mashed pumpkin
75g self-raising flour
15g rice flour

5 egg whites (169g)
1/4 tsp cream of tartar
55g caster sugar

• Place gula melaka, coconut milk, salt and pandan leaves in a small saucepan and cook until gula melaka melted.  Strain the syrup through a sieve.  Add in oil and mashed pumpkin, stir to combine.  Set aside.
• In a clean bowl, whisk egg whites until frothy.  Add in cream of tartar and whisk until soft peaks formed.  Gradually add in sugar and whisk until stiff peaks formed.
• In a separate mixing bowl, beat egg yolks until light and pale.  Add in the pumpkin mixture and beat until combined.  Mix in flour in 3 batches.
• Put in 1/3 of the meringue and mix to lighten the batter.  Then gently fold in the rest of the meringue in 3 batches.  Mix until no white streaks remain.
• Pour batter into an ungreased 20cm tube pan and bake in a preheated oven of 155°C for 1 hr 30 minutes.  
• Invert the cake pan to cool completely before unmoulding the cake.

Caramelised Banana Chiffon Cake

This is a very soft, moist and fluffy chiffon cake which is full of banana flavour.  The addition of gula melaka (or palm sugar) gives the cake a deeper colour and a beautiful aroma.  If you have over-ripe bananas sitting in your fruit bowl, why not give this recipe a try?  You will love it!

Recipe adapted from:  Ellena Guan's Caramelised Banana Chiffon Cake 

Egg size:  55g each

Pan:  20cm tube pan 

Ingredients:

(A)
80g plain flour
15g rice flour
1/2 tsp baking powder
1/4 tsp salt

(B)
6 egg whites
50g caster sugar
1/4 tsp cream of tartar

(C)
150g bananas
40g gula melaka, grated
5g unsalted butter

(D)
6 egg yolks
45g rice bran oil
1/2 tsp vanilla extract

• Preheat oven to 155°C.
• Sift flours and salt together.  Set aside.
• In a heavy based saucepan, caramelised gula melaka together with butter on low heat.  Then pour it over the bananas and mashed it together.  Set aside.
• In a clean mixing bowl, beat egg whites until frothy.  Add in cream of tartar and beat until soft peaks form.  Gradually add in sugar and beat until stiff peaks form. Set aside.
• In another mixing bowl, (using the same beater) beat egg yolks until creamy. Whisk in oil, vanilla extract and mashed bananas. Next, add in flour mixture and whisk until combined.
• Lighten the batter with one third of the meringue using a balloon whisk. Then pour all the batter into the meringue and fold gently.
• Pour batter into the tube pan from a height to help eliminate large air bubbles. Next, tap the pan on the bench top and then use a chopstick to go round the pan a few times to get rid of any trapped air bubbles in the batter. 
• Bake the cake for about 1 hour 30 minutes or until cooked. (Every oven is different, so adjust the time and temperature accordingly).
• Remove cake from the oven and invert the pan immediately. Cool the cake completely before removing it from the pan. 

Gula Melaka (Palm Sugar) Chiffon Cake

I love cakes but if I have to choose one, I would say chiffon cake is my favourite.  I love the soft, light and fluffy texture of a chiffon.  The most common chiffon cakes would be the pandan flavour but once in a while I'd like to venture into other flavours as well.  Diana, the Domestic Goddess Wannabe is mad about chiffon cakes and when I saw her Gula Melaka Chiffon I told myself that I must bake this because of the way Diana described it. When I was mixing the batter, I could already smelled the beautiful aroma of  palm sugar, coconut milk and pandan leaves. Well, like Diana said ... you really have to make this cake and its die, die no regrets :P  

Ingredients:
(A)
140g gula melaka (palm sugar), grated or chopped into small pieces
1/4 tsp salt
90g coconut milk
30g pandan leaves, cut into small pieces

(B)
5 egg yolks (72g)
40g coconut oil, melted
115g self-raising flour

(C)
5 egg whites (180g)
1/4 tsp cream of tartar
35g caster sugar

• Put in all the ingredients (A) into a small saucepan and bring to the boil under low fire.  
• Then strain the mixture into a bowl and set aside to cool.
• In a mixing bowl, whisk egg yolks until it turns pale.  Gradually whisk in coconut oil. Then add in gula melaka mixture and whisk until combined.
• Fold in flour and mix until just combined.
• In a clean mixing bowl, beat egg whites until frothy.  Add in cream of tartar and beat until soft peaks formed.  Gradually add in sugar and beat until stiff peaks formed.
• Transfer one-third of the meringue into the egg yolk mixture and beat until well combined.  Then fold in the rest of the meringue in two batches until no white streaks remain.
• Pour the batter into an ungreased 20cm tube pan.  Lift the pan and drop it onto the benchtop three times to remove large air bubbles or you can use a chopstick to gently swirl around the batter to remove air bubbles.
• Bake in a preheated oven of 155°C for 1 hour 20 mins. (Note:  every oven is different so adjust your oven temperature and baking time accordingly)
• Once the cake comes out from the oven, invert it to cool completely before unmoulding (by hand),

Pumpkin Chiffon Cake

Ingredients: [For a 20cm chiffon cake]
(A)
5 egg yolks
20g caster sugar
1/4 tsp salt
60g rice bran oil
20g coconut milk
1/2 tsp vanilla extract
70g mashed pumpkin
75g plain flour
15g rice flour

(B)
5 egg whites
65g caster sugar
1/4 tsp cream of tartar

(C)
pepitas (pumpkin seeds)

• Preheat oven to 170 degrees C.
• Toast pepitas in the oven for 10 minutes.  Set aside to cool.
• Sift plain flour and rice flour together twice.  Set aside.
• In a large mixing bowl, beat egg yolks, sugar and salt until pale. Gradually add in oil and mix well.  Then stir in mashed pumpkin, coconut milk and vanilla extract. Beat until incorporated.
• Add flours into the egg yolk mixture in three batches, using a balloon whisk to stir.
• In a clean, dry bowl, beat egg whites until foamy.  Add in cream of tartar and beat until soft peaks form.  Gradually add in sugar and continue to beat until stiff peaks form.
• Add a quarter of the beaten egg whites into the flour/egg yolk mixture and using a balloon whisk, mix to lighten the batter.
• Next, add in the remaining beaten egg whites in two batches. Fold gently with a silicon spatula.
• Sprinkle pepitas evenly over the base of the tube pan.  Then gently pour the batter into the pan.  Use the spatula to level the surface of the batter and sprinkle the rest of the pepitas over the batter. Gently tap the pan on the kitchen bench twice to remove any large air bubbles.
• Bake the cake for 1 hour 10 minutes.  The cake is done when the top springs back when touched and the cracks on top should look and feel dry.
• As soon as the cake comes out from the oven, invert the pan to cool. Unmould the cake when it is completely cool.

Blueberry Chiffon Cake

Recipe  from  Honey Bee Sweets' Fresh Blueberry Chiffon Cake with slight changes.


Ingredients:  
(A)
5 egg yolks
100g fresh blueberry compote (See below)
60ml fresh orange juice
80ml Rice Bran oil
50g sugar
130g cake flour
3g salt

(B)
5 egg whites
70g sugar
1/4 tsp cream of tartar

• Preheat oven to 160 degrees C.
• Beat egg yolks and sugar until thick and pale.  Gradually add in oil, water and blueberry compote. Beat until well combined.
• Sift flour into a mixing bowl.  Gradually whisk in the egg yolk  mixture in a slow and steady stream.
• In another bowl, beat egg whites until foamy, add in cream of tartar and beat until soft peaks form.  Gradually add in sugar and beat until stiff peaks form.
• Gently fold the beaten egg whites into the flour/egg yolk mixture in 3 batches. 
• Pour batter into an ungreased 20cm tube pan. 
• Bake for about 45 minutes or until cook.
• Remove cake from the oven and invert the pan to cool.
• Unmould the cake when it is completely cool.

Blueberry compote:  

100g fresh blueberry

1 tsp lemon juice

3 tbsp caster sugar

• Place all the ingredients into a small saucepan and cook under low heat.  Stir to combine and cook until blueberries start to break down.
• Continue to stir gently until it thickens.  Remove from heat and let it cool.

Scalded/Cooked Dough Pandan Chiffon Cake ( 烫面班兰戚风蛋糕 )

This is my first attempt at making chiffon cake using the scalded/cooked dough  (烫面 tang mian) method  which received rave reviews from fellow food bloggers.  

With my limited knowledge in Chinese, I translated the recipe from The Kitchen 70's which later I found out from Hundred Eighty Degrees that I made a mistake - I heated up the coconut milk over a double boiler instead of on the stove.  Anyway, despite the mistake, the chiffon cake still turned out very light and spongy with velvety and delicate texture; and taste delicious too!  This chiffon is very forgiving, thank goodness!

Ingredients:

(A)

100g coconut milk

20g caster sugar

75g corn oil

85g plain flour

15g corn flour

4 egg yolks

1/2 tsp pandan paste 

(B)

4 egg whites

50g caster sugar

1/8 tsp cream of tartar

• Sift plain flour and corn flour together.  Set aside.
• Mix coconut milk, sugar and oil in a bowl and place it over a double boiler (ensuring that the bowl does not touch the surface of the water) and scald until it is hot to the touch. Stir occasionally.
• Remove bowl from the double boiler.  Add in pandan paste, stir to combine; then add in flour mixture and mix well.  Then with an electric mixer, beat in egg yolks, one at a time. Mix well until smooth.
• In a clean, dry bowl, whisk egg whites until foamy, add in cream of tartar.  Whisk until soft peaks form, then add in sugar in three additions.  Continue whisking until stiff peaks form.
• Add one third of the meringue to the egg yolk mixture and using a balloon whisk, mix to combine.  Then with a rubber spatula,  fold in gently the remaining meringue.
• Pour half of the batter into a mixing bowl and add 1/4 tsp pandan paste into it and stir quickly to combine.  
• Alternately pour a small amount of the two batters on top of each other into a 20cm ungreased tube pan.  Bang the pan on the benchtop to release trapped air bubbles.
• Bake in a preheated oven at 160 deg C for about 50 minutes.
• Invert the cake pan immediately.
• Remove the cake from the pan when it is completely cooled.

I'm submitting this post to Bake Along #64 - Chiffon Cakes

 an event organised by Joyce of Kitchen Flavours, Lena of Frozen Wings and 

Zoe of  Bake For Happy Kids 

Pandan Chiffon Cake

Recipe Source from The Kitchen 70's

Ingredients:

(A)
4 egg yolks
75g canola oil
100g coconut milk (heat up to 80 deg C)
10-20g pandan paste

(B)
4 egg whites

75g caster sugar

1/8 tsp cream of tartar

(C)
85g low protein flour

15g corn flour

• Preheat oven to 160 degrees C.
• Beat egg yolks until thick and pale.  Gradually add in oil, coconut milk and pandan paste.  Beat until well combined.
• Sift flours into a mixing bowl.  Gradually whisk in the egg yolk  mixture in a slow and steady stream.
• In another bowl, beat egg whites until foamy, add in cream of tartar and beat until soft peaks form.  Gradually add in sugar and beat until stiff peaks form.
• Gently fold the beaten egg whites into the flour/egg yolk mixture in 3 batches.
• Pour batter into an ungreased 8" tube pan. 
• Bake for about 45 minutes or until cook.
• Remove cake from the oven and invert the pan to cool.
• Unmould the cake when it is completely cool.

French Earl Grey - Vanilla Chiffon Cake

An exotic fruit salad of aromatic delights, blended with China black tea, bergamot oil, hibiscus, sunflowers and rose petals.

Ingredients: (for a 20cm chiffon)

(A)
5 egg yolks
20 sugar
70g oil
70g earl grey tea
70g self-raising flour
2 tbsp French Earl Grey - grind into dust
1 vanilla bean - split and scrap out the seeds (reserve the pod for other purposes)



(B)
5 egg whites
80g caster sugar
1/2 tsp cream of tartar

• Preheat oven to 150 degrees C.
• Beat egg yolks and sugar until thick and pale.  Gradually add in oil, tea, vanilla and tea dust. Beat until well combined.
• Sift flour into a mixing bowl.  Gradually whisk in the egg yolk  mixture in a slow and steady stream.
• In another bowl, beat egg whites until foamy, add in cream of tartar and beat until soft peaks form.  Gradually add in sugar and beat until stiff peaks form.
• Gently fold the beaten egg whites into the flour/egg yolk mixture in 3 batches. 
• Pour batter into an ungreased tube pan.
• Bake for about an hour or until cook.
• Remove cake from the oven and invert the pan to cool.
• Unmould the cake when it is completely cool.

Coco-Pandan Chiffon Cake

Ingredients: (for a 20cm chiffon)

(A)
5 egg yolks
20 sugar
70g oil
70g coconut milk
70g self-raising flour
1/4 tsp pandan paste
cocoa powder (for dusting)


(B)
5 egg whites
80g caster sugar
1/2 tsp cream of tartar

• Preheat oven to 150 degrees C.
• Beat egg yolks and sugar until thick and pale.  Gradually add in oil, coconut milk and pandan paste. Beat until well combined.
• Sift flour into a mixing bowl.  Gradually whisk in the egg yolk  mixture in a slow and steady stream.
• In another bowl, beat egg whites until foamy, add in cream of tartar and beat until soft peaks form.  Gradually add in sugar and beat until stiff peaks form.
• Gently fold the beaten egg whites into the flour/egg yolk mixture in 3 batches. 
• Pour a layer of  batter into an ungreased tube pan and sift cocoa powder over it.  Gently pour another layer of batter over the cocoa powder (you do not have to level it).  Then sift cocoa powder over the batter.  Repeat the process.
• Bake for about an hour or until cook.
• Remove cake from the oven and invert the pan to cool.
• Unmould the cake when it is completely cool.

Vanilla Chiffon Cake

A recipe taken from Okashi Sweet Treats Made With Love by Keiko Ishida with slight modification.


Ingredients: (for a 20cm chiffon)

(A)
5 egg yolks
20 sugar
60g oil
70g soy milk
70g cake flour
1 vanilla pod (scrape the vanilla bean out)
pink colour gel

(B)
5 egg whites
85g caster sugar
1/2 tsp cream of tartar

• Preheat oven to 160 degrees C.
• Beat egg yolks and sugar until thick and pale.  Gradually add in oil, water and vanilla bean. Beat until well combined.
• Sift flour into a mixing bowl.  Gradually whisk in the egg yolk  mixture in a slow and steady stream.
• In another bowl, beat egg whites until foamy, add in cream of tartar and beat until soft peaks form.  Gradually add in sugar and beat until stiff peaks form.
• Gently fold the beaten egg whites into the flour/egg yolk mixture in 3 batches. 
• Divide the batter into two lots and add in colour.
• Pour batter into an ungreased tube pan. 
• Bake for about 45 minutes or until cook.
• Remove cake from the oven and invert the pan to cool.
• Unmould the cake when it is completely cool.

Walnut & Black Sesame Chiffon Cake

Ingredients:

(A)

6 egg yolks

50g caster sugar

1/4 tsp cream of tartar

(B)

6 egg whites

100g caster sugar

1/2 tsp cream of tartar

6 tbsp cooking oil

1 tsp vanilla extract

160ml milk
100g walnut & black sesame powder
pinch of salt

135g self-raising flour

• Preheat oven to 170 degrees C.
• Stir walnut & black sesame powder into the milk until combined.
• (A):  Beat egg yolks for 1 minute.   Gradually add sugar and cream of tartar and beat for about 5 minutes.  Then beat in vanilla extract and oil.  Then add  in walnut & black sesame mixture.  Beat until well combined. 
• Sift flour and salt into  a mixing bowl.  Gradually whisk in the egg mixture in a slow and steady stream.
• (B):  In another bowl, beat egg whites until frothy, then add cream of tartar and beat until soft peaks form.  Gradually add sugar and beat until stiff.  This will take about 10 minutes.
• Fold the beaten egg whites into the flour/egg yolk mixture.  Fold until well combined.
• Pour the batter into an ungreased tube cake pan and bake for about 45 - 50 minutes.
• Once the cake is out from the oven, invert the pan onto a cooling rack. Do not remove the cake until it is completely cooled. 

Mocha Chiffon Cake

Ingredients:

(A)

6 egg yolks

100 g caster sugar

1/2 tsp cream of tartar

(B)

6 egg whites

100g caster sugar

1/2 tsp cream of tartar

5 tbsp cooking oil

1 tsp vanilla extract

170ml milk (boiled)
1 tbsp instant coffee granules
2 tbsp cocoa powder

135g self-raising flour

• Preheat oven to 160 degrees C.
• Dissolve coffee granules and cocoa powder in hot milk.  Set aside to cool.
• (A):  Beat egg yolks for 1 minute.   Gradually add sugar and cream of tartar and beat for about 5 minutes.  Then beat in vanilla extract and oil.  Then add  in coffee mixture.  Beat until well combined. 
• Sift flour into  a mixing bowl.  Gradually whisk in the egg & coffee mixture in a slow and steady stream.
• (B):  In another bowl, beat egg whites until frothy, then add cream of tartar and beat until soft peaks form.  Gradually add sugar and beat until stiff.  This will take about 10 minutes.
• Fold the beaten egg whites into the flour/egg yolk mixture.  Fold until well combined.
• Pour the batter into an ungreased tube cake pan and bake for about 45 - 50 minutes.
• Once the cake is out from the oven, invert the pan onto a cooling rack. Do not remove the cake until it is completely cooled. 

Orange Chiffon Cake

This delicious and light chiffon cake recipe was given to me by my former cooking-buddy Sock Ching, thanks for sharing dear.

Ingredients:

(A)

7 egg yolks

125g caster sugar

1/2 tsp cream of tartar

(B)

7 egg whites

125g caster sugar

1/2 tsp cream of tartar

6 tbsp cooking oil

1 tsp vanilla extract

200ml orange juice
zest of 1 large orange

155g self-raising flour

• Preheat oven to 170 degrees C.
• (A):  Beat egg yolks for 1 minute.   Gradually add sugar and cream of tartar and beat for about 5 minutes.  Then beat in vanilla extract and oil.  Then add orange juice and  orange zest.  Beat until well combined. 
• Sift flour into  a mixing bowl.  Gradually whisk in the egg mixture in a slow and steady stream.
• (B):  In another bowl, beat egg whites until frothy, then add cream of tartar and beat until soft peaks form.  Gradually add sugar and beat until stiff.  This will take about 10 minutes.
• Fold the beaten egg whites into the flour/egg yolk mixture.  Fold until well combined.
• Pour the batter into an ungreased tube cake pan and bake for about 45 - 50 minutes.
• Once the cake is out from the oven, invert the pan onto a cooling rack. Do not remove the cake until it is completely cooled.