Mango Chiffon

Here's another one of my chiffon cakes adventure. This chiffon has the lovely aroma of mango and it is also pretty soft and moist. Taste wise it is for one who loves the taste of mangoes, sweet and tangy at the same time.


Ingredients:
(A)
4 nos. large eggs yolks
1 tsp Mango essence

(B)
80 mls Corn oil
80 mls UHT Milk
80 gms Mango puree

(C)
110 gm Top flour
1 tsp baking powder

(D)
4 nos. large egg whites
100 gm C aster sugar
1/2 tsp Cream of tartar

Method:

Pre-heat oven at 170 degree C.

Separate egg yolks from whites.

Use a fork and beat up (A) till well mix.

Mixt all ingredients in (B) till well blended.

In a mixer bowl beat up (D) till stiff peak forms (i.e. when bowl is inverted the beaten egg whites remain inside).

Add in (A) into the mixer bowl and mix well, then add in (B) and also stir well.

Add in (C) and fold in gently till well blended.

Pour batter into a 20 cm. chiffon cake pan.

Bang the pan on a hard surface to release the bubbles.

Bake for 35-40 mins.

When the cake is ready, remove from the oven and give it a bang on a hard surface.

Then invert the pan and cool the cake.

When the cake is completely cool, remove cake from the pan using a very sharp paring knife.

Citrus Chiffon

I got the recipe from HERE .
This was my second attempt to improve on the texture of the chiffon as I like the chiffon cake texture to be softer and more moist. I finally did it and what I did to improve the chiffon texture was to use the combined volume of 125 mls. of orange cum lemon juice and 50 g of corn oil instead of the original volume and weight in the ingredients. I also added a tsp of both lemon and orange paste to give the chiffon a more intense color of orangy lemon.

Yummy Yam Chiffon

I have discovered another chiffon cake variation. For many of my friends and family members, this was the first time that they had sampled a yam chiffon and they liked it. Thanks to Anita from Jo's Deli for sharing this.

Click HERE for the original recipe.

Cheese Chiffon Encore

I baked this the second time and adapted the recipe from the original. This time the chiffon definitely turned out softer and lighter than the first cheese chiffon that I baked. My mum did the taste test and she gave it the thumbs up.

Ingredients:
(A) 4 nos. large eggs yolks
1/4 tsp salt
1 tbsp Bailey's

(B) 50 gm Margarine
40 gm Cream Cheese
70 gm Evaporated Milk

(C) 70 gm Top flour
1/2 tsp baking powder

(D) 4 nos. large egg whites
100 gm caster sugar
1/2 tsp cream of tartar

Method:
Pre-heat oven at 170 degree C.

Separate egg yolks from whites.

Use a fork and beat up (A) till well mix.

Melt all ingredients in (B) in a double boiler. Mix till well blended.

In a mixer bowl beat up (D) till stiff peak forms (i.e. when bowl is inverted the beaten egg whites remain inside).

Add in (A) into the mixer bowl and mix well, then add in (B) and also stir well.

Add in (C) and fold in gently till well blended.

Pour batter into a 20 cm. chiffon cake pan lined at the bottom.

Bang the pan on a hard surface to release the bubbles.

Bake for 35-40 mins.

When the cake is ready, remove from the oven and give it a bang on a hard surface.

Then invert the pan and cool the cake.

When the cake is completely cool, remove cake from the pan using a very sharp paring knife.

Cheese Chiffon

Since I'm still in the chiffon cake craze mood I attempted another chiffon recipe from KC. The original recipe is HERE .
My dd loved eating the cake and asked me to pack two pieces into her lunch box.
It's a good recipe but I would like to increase the butter content and see if the chiffon turns out softer. The alternative maybe is to add a portion of corn oil which I find it's missing in this recipe. The other chiffon recipes always had a portion of corn oil. Stay tune for the update :-)

Hot Cocoa Chiffon Again

I made the chiffon again but this time I added 1 tbsp of Irish Creme Bailey and gosh the smell was heavenly when the chiffon was being baked. And I'm on cloud nine cos' if you look at the chiffon today ...notice any difference?
Doesn't it look almost perfect?

I've dicovered the secret of getting the top and side of the chiffon looking like this perfect. It has all to do with the new paring knife which I got from the NTUC bonus point knife exchange scheme. Just need to use a very sharp and thin knife to cut the bottom and sides of the chiffon before removing it out of the chiffon pan. All along I had been using my bread knife to cut and slice the chiffon, now I will use the paring knife instead.

Hot Cocoa Chiffon

Looks like by now, if you're reading this, you will know that I'm on a baking Chiffon cakes craze LOL. Anyway, still using the basic Pandan Chiffon recipe that I followed I decided to experiment with hot cocoa and the result is the chiffon you see here.

Since it's a kind of chocolate chiffon, the usual way would be to add a little chocolate emulco to give it a nice fragrance. However I cannot do so cos' my ds A dislikes the choco emulco smell and said that whenever I used it on the cakes and he smells it, he gets a headache. Just wondering if anyone has this experience too? So I just tried out to see if I added coffee emulco, he would give me the same complain. This guy drinks coffee so, I see no reason for him to tell me that he will get a headache eating the cake. When I offered him a piece, he turned it down :-( Looks like all four children in the house dislike emulco in their cakes. The only kind of paste they can accept is the pandan paste. What a strange phenomenon!

In the end only dh and I finished eating the cake. I would bake this again without the emulco.

Ingredients:

(A) 4 nos. large eggs yolks
1/4 tsp salt
(If you like a hint of fragrant coffee emulco you may add
1/2 tsp emulco here and mix well with the egg yolks.)
(On the other hand, you may want to add 1 tbsp of Irish Creme Bailey.)

(B) 85 mls sunflower/corn oil
125 mls hot cocoa chocolate (add 1 tbsp cocoa to 125 mls. warm
UHT milk plus 2 tsp sugar and stir till blended)

(C) 150 gm cake flour
1 tsp baking powder

(D) 4 nos. large egg whites
140 gm caster sugar
1/2 tsp cream of tartar

Method:

Pre-heat oven at 170 degree C.

Separate egg yolks from whites.

Use a fork and beat up (A) till well mix.

In a mixer bowl beat up (D) till stiff peak forms (i.e. when bowl is inverted the beaten egg whites remain inside).

Add in (A) into the mixer bowl and mix well, then add in (B) and also stir well.

Add in (C) and fold in gently till well blended.

Pour batter into a 20 cm. chiffon cake pan lined at the bottom.

Bang the pan on a hard surface to release the bubbles.

Bake for 35-40 mins.

When the cake is ready, remove from the oven and give it a bang on a hard surface.

Then invert the pan and cool the cake.

When the cake is completely cool, remove cake from the pan.

Orange Chiffon

I used the Pandan Chiffon recipe but substituted a couple of ingredients for the Orange Chiffon. The taste is nice and the cake is still fluffy. Only thing is the orange color is not strong enough to make the chiffon look orange.

Ingredients:

(A) 4 nos. large eggs yolks
1/2 tsp orange paste
1/4 tsp salt
zest from 1 orange

(B) 85 mls sunflower/corn oil
125 mls orange juice

(C) 150 gm cake flour
1 tsp baking powder

(D) 4 nos. large egg whites
140 gm caster sugar
1/2 tsp cream of tartar

Method:

Pre-heat oven at 170 degree C.

Separate egg yolks from whites.

Use a fork and beat up (A) till well mix.

In a mixer bowl beat up (D) till stiff peak forms (i.e. when bowl is inverted the beaten egg whites remain inside).

Add in (A) into the mixer bowl and mix well, then add in (B) and also stir well.

Add in (C) and fold in gently till well blended.

Pour batter into a 20 cm. chiffon cake pan.

Bang the pan on a hard surface to release the bubbles.

Bake for 35-40 mins.

When the cake is ready, remove from the oven and give it a bang on a hard surface.

Then invert the pan and cool the cake.

When the cake is completely cool, remove cake from the pan using a thin knife to slice the sides and the bottom.

Pandan Chiffon

I baked this and the family liked it cos the boys couldn't stop eating. I got the recipe from Connie at Kitchencapers. The cake turned out really soft and fluffy.
I adapted the recipe and modified the steps a little so that I need to use only one mixer bowl ;-)

Ingredients:
(A) 4 nos. large eggs yolks
1/4 tsp pandan paste
1/4 tsp salt


(B) 85 mls sunflower/corn oil
125 mls pandan juice
( 8 pandan leaves blended with 125 mls water, sieved)

(C) 150 gm cake flour
1 tsp baking powder

(D) 4 nos. large egg whites
140 gm caster sugar
1/2 tsp cream of tartar

Method:
Pre-heat oven at 170 degree C.

Separate egg yolks from whites. Use a fork and beat up (A) till well mix.

In a mixer bowl beat up (D) till stiff peak forms (i.e. when bowl is inverted the beaten egg whites remain inside).

Add in (A) into the mixer bowl and mix well, then add in (B) and also stir well.

Add in (C) and fold in gently till well blended.

Pour batter into a 20 cm. chiffon cake pan lined at the bottom.

Bang the pan on a hard surface to release the bubbles.

Bake for 35-40 mins.

When the cake is ready, remove from the oven and give it a bang on a hard surface. Then invert the pan and cool the cake. When the cake is completely cool, remove cake from the pan.