Marble Chiffon Cake

Hooray … I just had my oven repaired. Now, the first pastry I want to try out from this oven is the simple chiffon cake. No no no, I want to have more than just a plain chiffon cake. Marble chiffon cake it is.

Baking Temperature: 200C without fan

Baking Time: 30 minutes

Mould: 8-inch chiffon mould

Ingredients:

(A)

150g     Superfine Flour

1 tsp     Baking Powder

1 tbsp   Milk Powder

½ tsp    Salt

(B)

45ml     Sunflower Oil

4          Egg Yolks

100ml   Water

1 tsp    Vanilla Essence

90g      Castor Sugar

(C)

4          Egg Whites

40g       Sugar

¼ tsp   Cream of Tartar

(D)

2 tbsps Cocoa Powder

2 tbsps Hot Water       

Method:

1. Dissolve cocoa powder in hot water. Set aside.
2. In a clean bowl, mix egg yolks with water. Then, add in 90g sugar until sugar is dissolved. Then, add in sunflower oil and mix till well-combined.
3. Sift in superfine flour, baking powder, milk powder and salt. Fold till well-balanced.
4. In another clean mixing bowl, beat egg whites. Add in sugar gradually when you see bubbles appear in egg whites. Then, add in cream of tartar.
5. Whisk until soft peaks is form.
6. Fold 1/2 of egg whites mixture into egg yolk mixture. Fold in the remaining egg whites mixture into egg yolk mixture. Mix well.
7. Roughly fold in cocoa mixture into the batter. (* I made a mistake which I only fold in cocoa mixture in ½ of the batter. It ended half of the cake with pattern and another half is totally plain.)
8. Bake at 200C for 30 minutes.

Orange Chiffon Cake

I never bake a good chiffon cake after I changed my oven. This time, I tried my luck to back another chiffon cake. Surprisingly, I have a baked chiffon cake. It is not soggy like previous one. I am glad that I finally get to know my oven better. Although my cake's outlook is a bit not up-to-standard.  :P

Baking Temperature: 200C (This is my oven temperature for the chiffon cake.)

Baking Time: 30-35 minutes

Mould Size: 9”

Ingredients:

(A)

150g    Superfine Flour

1tsp      Baking Powder

80g      Castor Sugar

1/4tsp   Salt

(B)

45g      Sunflower Oil

4          Egg Yolks

100ml   Orange Juice

1tsp      Orange Zest (I put ½ tsp which caused my cake has less orange aroma)

(C)

4          Egg Whites

60g      Castor Sugar

1/4tsp   Cream of Tartar

Method:

1. For ingredients (A): Sift superfine flour and baking powder into a mixing bowl. Add in sugar and salt. Mix well. Set aside.
2. For ingredients (B): In another bowl, combine orange juice, orange zest, egg yolk and sunflower oil in sequence.
3. Add flour mixture into egg yolk mixture. Mix well. Set aside.
4. In a clean bowl, whisk egg whites. When you see the bubbles, add in sugar gradually then followed by cream of tartar.
5. Whisk the egg white mixture till a soft peak is formed.
6.  Fold egg white mixture into egg yolk mixture.
7. Bake at preheated oven 200C for 30-35 minutes.

  

Choco Chiffon Cake

I made one choco chiffon cake for today's breakfast which is made from dark cocoa powder and unsweetened cocoa powder. Not everyone likes dark chocolate because it is bitter and not sweet. Luckily, my daughter likes it.

Oven Temperature: 180C
Baking Time: 45 minutes
Mould Size: 9"

Ingredients:
(A) 4           Egg Whites
      1/2 tsp  Cream of Tartar
      100g     Castor Sugar

(B) 1 tbsp   Dark Cocoa Powder
      30g      Cocoa Powder
      60ml    Warm Water

(C) 50g       Castor Sugar
      1/2 tsp  Salt
      100g     Superfine Flour
      1/2 tsp  Sodium Bicarbonate
      1/2 tsp  Baking Powder

(D) 50ml     Cooking Oil
      1 tsp     Vanilla Essence
      4           Egg Yolks
      50ml      Fresh Milk


Methods:
(1) Whisk ingredients (A) till stiff peaks form.
(2) Mix ingredients (B) till well combined.
(3) Pour dry ingredients (C) into the big bowl. Mix thoroughly with an egg whisk. Gradually add in ingredients (D) and ingredients (B), mix till well combined.
(4) Fold in 1/3 (1) into the egg yolk mixture, blend gently. Then pour in the balance 2/3. Blend in the mixture with a plastic spatula so as not to over-mix.
(5) Bake at 180C for 30-35 minutes.