Hari Raya Bake -

So I made a variety of pastries for this year visiting,

A really healthier choice was the Yogurt Cake that I made recently.

Recipe for Yogurt Cake-( made into your desired favour )

I made Orange favour as requested-

125g of Cake Flour or Plain Flour

100g Caster Sugar

1 Egg

1/2 Cup of Plain Yogurt

1 Tbsp Baking Powder

1Tbsp of Orange favor

Zest of an orange

 Method

• Sift the flour and baking powder make a well and add in sugar, egg and yogurt. Combine and pour mixture into cake mould.
• Bake for 40mins at 170 deg C.

I can say this yogurt cake is not like cake. its more like steam kueh texture. Its a variety to cake texture. It can be in any favour you desired, really simple recipe.

Recipe for SUPERB texture Chiffon Cake-

5 Large Eggs (separated)

40g and 70g Sugar

55g Water

90g Cake Flour (Sieve)

2g Baking Powder

55g Oil

Method

• Beat Yolk with 40g Sugar until pale and light.
• Mix water and oil into Yolk batter then gently fold in flour mixture.
• Then beat egg whites in a separate clean dry bowl until foamy, then add in 70g sugar. Beat until Stiff peak. Fold in egg white to egg yolk mixture in 3 additional gently.
• Pour batter in prepared lined pan and bake 180Deg C for 9-12 mins.
• The cake should be lightly brown and bounce back when press lightly by finger. Remove cake from tin and remove the parchment paper from cake. Allow to cool before use.

This recipe is currently my favourite of all!. Its texture is just so so similar like stores- No lies!

It can be a swissroll when bake in a thin flat pan. It can be base of any cotton-like cakes. Enough said. Try it yourself! =)

Japanese Sweet Potato Chiffon Cake

Just right, 3 huge Japanese Sweet Potato in my pantry.

Made me wanna try out chiffon cake that is incorporated with bits of sweet potato. So here is my 1st attempt. Quite worry with the dense puree of the sweet potato, gives me bad feeling about not allowing the chiffon cake to rise up.



Boil the sweet potato.

( making extra for dessert! )

Soft as mashed potato! Loving the vibrant COLOUR!!!

Nature at its best!

Into the 22cm chiffon pan. 180 deg.. 40mins

finger cross it won't sink so much

but then again.

I didn't have much hope for it to turn out very well.

And yup.

It crackk.

NVM. Will try again next attempt!

The recipe state that the potato will sink to the bottom. =)

lucky

 for chiffon cake the bottom is the top hence the diced purple sweet potato makes the chiffon cake even more appealing!!

.AWESOME. ATTEMPT.

today my baking addiction is totally satisfied

The texture of the cake is unexpectedly fluffy and light. No greasy feeling like Pandan chiffon cake gives.. Definitely would bake this more often.

 Mummy is so happy btw. Cause she is spoilt for choices for breakfast  for the week ahead.!

(cheese cake + chiffon cake)

Recipe for Sweet Potato Chiffon Cake

130g Sweet Potato Puree

4tbsp Mik

4 Eggs (separated)

25g + 65g Sugar

65ml Oil

4tbsp Water

110g Cake flour

80g-100g raw tiny cubes of sweet potato

Method

• Whisk the Egg Yolks, Sugar (25g), oil and water.
• Add in the Sweet Potato Puree and mix well. Lastly stir in the flour
• Next whisk the eggs white in another bowl with 65g Sugar until stiff peak.
• Fold in the whites to yolks in 3 additional and fold in cubes of sweet potato.
• Bake in ungreased 20"chiffon cake tin at 180deg C for 40-50 Mins

And this is my very hot OVEN.

without it, I will be very very very

depressed.

I got scalded my the iron rod multiple times, its really avoidable if I have worn my oven gloves.

Blame my lazyiness..

I upgraded my oven from a small- to middle- followed by LARGE.

And every time I bake, I need to wash up tons of baking utensils.



My baking pantry.

My assets that is accumulated over 5 yrs. My baking passion was since Secondary School during Home Econ...

My very first Queen Cake (butter rich cupcakes)..

Still love the favour but it's super fattening.

Natural beauty of my sweet potato soup.

Life is sweet.

Best Pandan Chiffon Cake

Started baking Pandan Chiffon Cake when one my girlfriend introduce it to me. It's simple to bake but there is a need to follow the steps very carefully.

Chiffon cake is egg white rich cakes that stays light and soft even when fridged.
The 'air' that is in the whisked egg whites are the main rising agents.
Hence it is important to not over whisk them or deflat them while folding into the pandan mixture..

Recipe adapted from 
http://thepleasuremonger.wordpress.com/?s=pandan+chiffon+cake

Pandan Chiffon Cake
(for a 22cm chiffon cake tube pan)

Group A:
70g plain flour
20g corn flour
1 teaspoon baking powder
1/2 teaspoon salt

Group B:
4 egg yolks
50g caster sugar

Group C:
80ml coconut milk
60ml sunflower oil
1 teaspoon vanilla extract
1/2 teaspoon pandan essence

Group D:
5 egg whites
50g caster sugar
1/2 teaspoon cream of tartar
10g rice flour

Honestly I have tried about 5 different kind of recipes from different baking blog. But I love the texture of the cake that this recipe gave! It rises evenly, the density of the cake is just right and the texture is just better than my other attempts..

 

 

 

 

 

The brown outer layer of the chiffon is what I love most. This cake is best for Breakfast.