Lemon Chiffon Cake

I was in my baking mood again… I’ve looked through my blog list and I found that I hardly bake chiffon cake. With the plenty of lemons in the fridge, hence I decided to bake lemon chiffon cake for afternoon tea!

Oopsss... a little bit "crack" on top of the chiffon cake...

... but then the chiffon cake tumble down after a while! Looks better huh?! = D

Goodness me! I ate 3 slices at once, still not enough though. (erm... can't have some more as I gotta control my diet! Too bad...)

The cake texture is light, soft and fluffy!

Ingredients

100g plain flour

1 ½ tsp baking powder

½ tsp salt

3 egg yolks

40g caster sugar

50ml olive oil

50ml water

25ml lemon juice

zest of 1 lemon

3 egg whites

40g caster sugar

½ cream of tartar

What to do

(1) Sift flour, baking powder and salt together, set aside.

(2) Separate egg yolks/whites and bring to room temperature.

(3) Place egg yolks in a mixing bowl, add sugar in 3 separate additions and with a manual whisk, whisk till the mixture becomes sticky and turns pale.

(4) Drizzle in the oil, whisking at the same time till the mixture is well combined. Repeat the same with the water, followed by the lemon juice. Sieve over the flour mixture and whisk until flour mixture is fully incorporated into the batter. Add in the lemon zest and mix well.

(5) In a clean, dry mixing bowl, beat egg whites with an electric mixer until mixture becomes frothy and foamy. Gradually beat in the sugar, follow by cream of tartar and beat on high speed until stiff peaks form.

(6) Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.

(7) Pour batter into the tube pan (do not grease the pan). Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.

(8) Bake in pre-heated oven at 170 degC for 45 ~ 50mins or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.

(9) Remove from the oven and invert the pan immediately. Let cool completely before unmould. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and the center core. Release the cake and run the knife along the base of the pan to remove the cake.

Classic Sponge Cake

I was craving for something light hence I decided to bake this fluffy sponge cake. This recipe was taken from the recipe book that I borrowed from the library 2 weeks ago. It is just timely for me to use it!

Now I would like to present you my Classic Sponge Cake… tada!!!

I’ve sprinkled some almond flakes and icing sugar on top of the cake to make it look better. (*o*) Actually the original recipe cut the cake into half and put some jam and whipped cream as the filling. I’ve omitted these steps as I just wanted some plain sponge cake. If you like to have some sweet and creamy cake, you may do so.

Ingredients

75g plain flour
150g self raising flour
4 eggs
180g castor sugar
2tbsp boiling water
whipping cream, whipped (optional)
Jam, for filling (optional)


What to do

(1) Preheat the oven t0 180 degree. Lightly grease two deep 22cm (8½ inch) round cake tins and line the bases with baking paper. Dust the tins lightly with a little extra flour, shaking off the excess.

(2) Sift the flours three times onto baking paper. Beat the eggs in a large mixing bowl with electric beaters for 7 minutes or until thick and pale.

(3) Gradually add the sugar to the eggs, beating well after each addition. Using a metal spoon, fold in the sifted flour and boiling water. Spread evenly into the prepared tins and bake for 25 minutes, or until each sponge is lightly golden and shrinks slightly from the side of he tin.

(4) Leave the sponges in their tins for 5 minutes before turning out onto a wire rack to cool. Slice cake in half and fill with whipped cream and jam, if desired.

Strawberry Sponge Cake

What could be more delightful than preparing your own freshly baked strawberry sponge cake for afternoon tea? Yeah, I prepared this lovely cake for our afternoon tea. The cake taste soft and fluffy… combined with sweet strawberries and a cup of HOT chocolate in this cold weather… plus heater in the room… hmmm… it was really warm to stay at home with this yummy afternoon tea! It was wonderful… I wish the day can be longer! :D





Ingredients

4 eggs, bring to room temperature
100g caster sugar
4g salt
140g cake flour
30g olive oil
30g fresh milk
5 medium sized strawberries, chopped

What to do

(1) Sift cake flour, set aside. Pre-heat oven to 180degC. Position rack at the lower bottom of the oven.

(2) With an electric mixer, whisk eggs and sugar & salt on HIGH speed for about 5 to 7mins, until the batter double in volume and is ribbon-like (the beater should leave a ribbon-like texture when the batter is lifted up). Turn to LOW speed and whisk for another 1 to 2 minutes. Whisking at low speed helps to stabilize the air bubbles in the batter.

(3) Add sifted cake flour into the batter. With a spatula, gently fold in the flour until well blended.

(4) With a spatula, mix about 1/3 of the batter with the olive oil in a separate bowl. Fold in this mixture into the remaining batter. This method will help to ensure the oil will be fully blended and at the same time will not deflate the batter.

(5) Add in fresh milk and chopped strawberries and mix well with spatula.

(6) Pour the batter into the pan and bake for 20 minutes, or until a skewer inserted in the centre comes out clean. Unmold and cool completely.

~Enjoy~

Marble Chiffon Cake

I wanted to bake a marble cake long time ago but never had the chance. This is because I was lazy to buy some cocoa powder. = P Now, I have cocoa powder in my pantry from my last baking - Chocolate Cake top with Easter egg.

However, I’ve decided to bake marble chiffon cake instead of marble cake. The reason is marble cake will be oilier and more compact compared to marble chiffon cake. For marble cake you gotta used up to 250g of butter but chiffon cake only needs 5g (for the chocolate paste). Besides, for chiffon cake you can eat half of the cake and wouldn’t feel the weight in you tummy as it is soft, light and fluffy! A good excuse for me to eat more!!! Hahahaha

Ok, here’s my Marble Chiffon Cake.

Stiff perks formed

I like to play around with this...

Ingredients

(A)
3 egg yolks
Pinch of salt
30g sugar

(B)
40g warm olive oil
50ml warm milk
½ tsp vanilla essence

(C)
75g self-raising flour


4 egg whites
¼ tsp cream of tartar
40g sugar


Chocolate paste
30ml milk
20g sugar
5g flour
10g cocoa powder
5g butter

What to do

(1) Chocolate pastes – mix all ingredients and boiled it till sugar dissolved. Set aside for later use.

(2) Cream ingredients (A) till creamy.

(3) Add in ingredients (B) and mix well combined.

(4) Shift in ingredient (C) till the batter is lump-free.

(5) Beat egg white with electric beater until big bubbles formed. Sprinkle in cream of tartar and beat until it is white in colour. Add in 40g sugar 3 times (a little at a time) and beat till stiff perks formed.

(6) Pour ½ egg white into the flour mixture and mix well and continue with the remaining egg white.Remove ¼ of the batter and mix with the chocolate paste, blend well.8. Pour the 2 batters into un-greased tube pan using your imagination and create your own marble effect. Bake at 170 - 180C for 35 - 45 minutes or till cooked.

Soft, light and fluffy!