Tuesday, March 27, 2012
Thursday, May 6, 2010
I like how high it rose, tall & mighty!
Got the recipe from here. Original recipe is for an Earl Grey Chiffon Cake, I tweaked it and made this orange poppyseed chiffon!
Orange Poppyseed Chiffon Cake
100g cake flour
1 & 1/2 teaspoons baking powder
1/2 teaspoon salt
3 egg yolks
40g caster sugar
50ml vegetable oil
1 tsp orange paste
1 tsp poppyseeds
3 egg whites
40g caster sugar
Sieve flour, baking powder and salt together, set aside.
Separate egg yolks/whites and bring to room temperature. (It is easier to separate eggs when they are cold.)
Place egg yolks in a mixing bowl, add in sugar, in 3 separate additions and with a manual whisk, whisk till the mixture becomes sticky and turn pale.
Drizzle in the oil, whisking at the same time till the mixture is well combined. Repeat the same with the water. Add orange paste and poppyseeds. Sieve over the flour mixture and whisk until flour mixture is fully incorporated into the batter.
In a clean, dry mixing bowl, beat egg whites with an electric mixer until mixture becomes frothy and foamy. Gradually beat in the sugar and beat on high speed until stiff peaks form.
Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
Pour batter into a 18cm (7 inch) 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.
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.
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.
Sunday, September 27, 2009
Searched for a suitable recipe to use my tub of blueberries and found this blueberry cake recipe with a nice streusel topping... I've always loved to eat blueberries in muffins etc, so I thought I'd try something different! The bite into it was very comforting, it's especially nice when u eat it a little warm, it just crumbles into ur mouth! It was a welcoming change indeed, very delicious for tea, breakfast or just anytime of the day!
from Joy of Baking
For streusel topping: In a large bowl, mix together the flour, sugar, and ground cinnamon. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Set aside while you make the cake batter.
In a separate bowl whisk together the flour, baking powder, and salt. Set aside.
In the bowl of your electric mixer, or with a hand mixer, cream the butter.
Evenly arrange the blueberries on top of the cake batter and then sprinkle with the streusel topping.
Bake for about 40 - 50 minutes or until a toothpick inserted in the center of the cake comes out clean.
Serve warm or at room temperature.
Tuesday, September 22, 2009
Tuesday, September 8, 2009
I've had my fair share of disasters in making chiffon cakes, but this one turned out perfect. James loves to eat this too, so normally when I buy a packet of coconut milk, I can make it on 2 occasions.
Pandan Chiffon Cake recipe (18cm)
Batter B :
1. Whisk egg yolks with sugar till creamy. Then add in olive oil, coconut milk and pandan paste. Mixed well and fold in the flour. Set aside.
2. Whisk egg white with sugar and cream of tartar till stiff.
Thursday, August 27, 2009
I like this recipe as it uses muesli which is healthy, and uses soya milk instead of normal milk. I added rolled oats on top of the loaf, a very healthy loaf of goodness indeed!
Preheat oven to 375F and grease and 8×4-inch loaf pan.
Monday, August 17, 2009
I've always loved tang yuans since young. I remembered my grandma used to make this during the festival and we always had 2 colours- white & pink, of cos the latter is my favourite :) I love the smell of the dough too when we were all rolling the balls together, those were the times, excellent memories embedded in my heart :) The chewy texture of the balls are to die for! It can be plain balls or can be filled with black sesame paste/red bean/peanuts etc. For this recipe, I made them plain, but with a variety of colours! :)
1 1/2 cup glutinous rice flour
4. Divide dough into 4 portions