Pandan Chiffon

Baked Pandan chiffon early this morning as wanted to multi-task since I be going for facial during lunch time later. Wanted to eat lunch after back from work while working. 

Nicely browned, and love the smell when you bake with natural pandan extract. It smells so much fragrant when its baked with pandan leaves.

I think I didnt do a good job of folding them in this morning but thankfully it turns out well still. Not super fliffy but still moist and fragrant. Only thing is I think I would cut back a bit of sugar nxt round. 

Blending and using my strainer to get the juice out. And i mix it with coconut cream and fresh milk for a healthier version of it. Homebaked is always the best as you can adjust and modify the recipe to your own tastebuds and preference. 

All packed in boxes to bring to office to share with collits tomorrow. And leaving 1 at home for my family to snack, as well as packing them for lunchboxes tomorrow too. Took 1 container less and was saying that I didnt expect to have so much. Hub says ask me to leave the balance for him as he could finish them for me 😂 Must have smell so good. Go try it!

Pandan Chiffon Cake

Recipe from Cookidoo

Pandan Juice

100g Pandan leaves

250g Coconut water (i mixed 65ml coconut cream and top up balance with fresh milk)

Cake

220g Sugar

7 Eggs, seperate yolk & white

200g Grapeseed oil

1tsp Vanilla paste

280g Self-raising flour

20g Cornflour

Pinch salt

1) Blend pandan leaves - 5sec speed 9

2) Add coconut water - 1min speed 8

3) Pour out and strain out the juice, set aside

4) Clean bowl & insert butterfly whisk, add yolks and 150g sugar - 5min speed 3.5

5) Add oil, vanilla, pandan juice - 5sec speed 3

6) Add 150g flour and cornflour - 6sec rv speed 2

7) Add remaining flour - 10sec speed 2

8) In a clean bowl, insert butterfly whisk. Weigh 70g sugar

9) Add egg whites - 4min 37deg speed 3

10) Continue while adding sugar bit by bit - 3min 37deg speed 3

11) Slowly work in batches and add whipped whites to batter

12) Bake 40-45mins at 180deg

Milo chiffon

Made this impromptu as I thought of using my milo powder at home. Previously used it to bake a milo cookie but end product wasnt to my liking. And since I rarely gave the kids milo drink, I thought why not a Milo chiffon. 😊

The chiffon is mildly milo flavoured with a hint of nutella. Loved the combination of these 2 ingredients. Chiffon seems not properly folded enough and I didnt pour it high enough, didnt knock on tabletop so had some bigger air bubbles in the cake. Overall, still soft and spongy that my youngest had 2 slices in a row for his breakfast the next day!

Packed a chiffon for 1 of my regular customer’s son. He has been waiting to eat the mini cheesecake but have yet to bake them for him. Had been trying to get used to the routine without a helper, then youngest sick then eldest. Thankfully, I am slowly getting the hang of everything now. 💪🏻💪🏻

Try the recipe! I really love it!

Milo Chiffon (adapted from Anncoojournal)

5 whites 

45g sugar

5 yolks

15g sugar

100ml milo (100ml water + 2tbsp milo gao kosong powder)

45g oil

1tbsp nutella

100g cake flour

1tsp vanilla extract

1) Mix yolk n sugar well

2) Add in milo, oil, vanilla and nutella, mix well

3) Whisk in cake flour til well

4) Beat whites n sugar til soft peaks

5) Fold in whites to batter gradually in 3 additions

6) Bake at 180deg for 40mins or til top is nicely browned

Creamcheese Chiffon Cupcake

Need to use up some balance creamcheese so decided to bake creamcheese chiffon cupcakes for snacks. It smells so yummy!! Love them! 

Its so soft but the top i think can bake slightly more brown to be drier! Esp in this weather, it will be more lasting in room temp if its drier. Love the mild chese taste in each cupcakes!! 

I filled them jus below the brim slightly and they rise so beautifully in the oven, no overflow. And when they cool, jus sink at the brim of the cupcakes! Lovely!! Pls try this recipe out! Super love the taste n texture! 

Creamcheese Chiffon Cakes (adapted from BlessedHomeMaker)

(A) 

60ml Milk

40g Creamchseese

25g Butter

4 yolks

65g Cake flour

(B) 

4 Whites

70g Sugar

1tsp Lemon juice

1) Melt (A) over double-boiled method and stir til creamy.

2) Add in yolks and mix well

3) Fold in flour til no lumps

4) Beat (B) til soft n glossy peaks

5) Fold in whites in 2-3 addition, pouring the mixture into whites for the last addition

6) Scoop and fill cupcake liners. Bake at 180-200deg for 30-45mins til top browned nicely

Chocolate Chiffon

Chocolate chiffon as my challenge to bake 1 that is moist and rich of chocolatey taste. So i google and saw this highly rave Moist Chocolate Chiffon. This one uses cocoa powder. And the liquid proportion is higher than usual chiffon. 

Close up of the chiffon. Its light, soft and fluffy. Taste seems very rich too! Gonna pass to a friend for taste test to see if it passes her expectations. For now, all is going to be packed for kids’ snacks and my breakfast tml. 

I am also going to try another recipe that uses melted chocolate. To compare texture and taste. Let’s see which is better. So stay tune! 

Chocolate Chiffon (adapted from BakeForHappyKids)

6 yolks

45g oil

180ml milk (i use soy milk)

100g cake flour (original calls for 80g plain flour + 20g cornflour)

25g cocoa powder

1/4tsp salt

6 whites

120g sugar

1) Beat whites and sugar to medium stiff meringue. Set aside.

2) Mix all yolk batter til smooth and well combined.

3) Fold in 1/3 of meringue, then continue with 1/3 more. Then pour batter into remaining meringue and fold gently.

4) Tap on countertop to break bubbles. Bake at 180deg for 60mins. 

Durian Chiffon

Totally need to try this MSW durian chiffon as I always wanted to bake but couldnt leave some behind to make as always finish up the fruits! This round hubby bought me 5 MSW so I took some for making them! 

 Love how they rises in the oven! But then I forgot to overturn them after baking as I was busy fighting with the youngest for his nap. The center sunk badly. So sad! 😭😭

Luckily it didnt affect the taste. Texturewise, I think cos I added 30g more of the durian flesh, it is slightly more on the moist side. Not the usual dry texture whereby you may choke if u gobble it down fast. (Not sure if u get what I mean) Tastewise, love the fragrance of the durians and the bits off durian fruits in it. Slightly on the sweet side, wondering if its cos of the MSW is really sweet or becos of the extra 30g!

Managed to bake 2 6” cakes so gifting them to my neighbours for snacks! Hope they enjoy it! Will definitely bake again as I still have MSW in the fridge! Yummy!! 

Durian Chiffon (adapted from AuntyYochana)

5 whites (using grade AA big eggs)

100g sugar

5 yolks (using grade AA big eggs)

140g plain flour

150ml coconut milk

180g durian flesh *(original recipe calls for 150g)

50g sugar

1tsp vanilla essence

4Tbsp corn oil

Pinch of pink salt

1) Mix egg yolk batter well

2) Beat egg whites & sugar til still peaks

3) Fold in whites in 2 addition and bake at 180deg for 40mins or til top is nicely browned

Oreo Chiffon cupcakes

Using back this old recipe for my mini chiffon cupcakes lately! Easy to put together and so far the texture I love it. I did 2 versions, 1 oreo chiffon and 1 oreo chocolate chiffon. 

The cupcakes need to be filled just at the brim so that it will rise nicely during baking and collapse nicely after cooling.. love them! So nicely baked.. (for my standard la 🙊)

Since I have friends asking me about the recipe, I decided to write down what I added and change to the original recipe for new bakers. Hopefully can understand how to mix it up! 

Oreo Chiffon cupcakes

7-8pcs oreo, without cream crushed

7-8 oreo cream

4 egg yolks

115g milk

100g sugar

150g flour

75ml corn oil

1tsp baking soda

1tsp vanilla essence

4 whites

90g sugar

Oreo Chocolate Chiffon cupcakes

7-8pcs oreo, without cream crushed
7-8 oreo cream
4 egg yolks
115g chocolate milk
100g sugar
150g flour
1.5tbsp cocoa powder
75ml corn oil
1tsp baking soda

4 whites

90 sugar

1) Seperate oreo cookies and cream. Crush the cookies and leave aside.

2) Put ingredients for cake batter in a boil n whisk it well

3) Beat whites and sugar til stiff peaks

4) Fold in whites to batter in 2-3 addition then fold in crushed cookies

5) For cupcakes: scoop and fill to brim and top with a mini oreo or cracked oreo cookies chunk

For chiffon cake: Fill tin to almost 3/4 full

6) Bake at 160-180deg at 30mins for cupcakes and 50-60mins for cake or til top browned nicely

Apple Marble Chiffon

Revisting my previous recipe and made this Apple Marble Chiffon. Was guiding my neighbour for baking a chiffon! I doubled the ingredients so we both get 1 big chiffon each! And I subsitute the oramge juice for apple juice. Took out 1/3 of batter and add 4big tablespoon of cocoa powder for the marbling effects! 

See how the effects is! Texture is spongy and soft! Totally love! Kids chope for breakfast and snack box to school! ❤️❤️

Pandan Chiffon Cupcakes

Been wanting to bake cupcakes for the kids' lunchboxes so has been trying and bookmarking a few recipes. Another few on the 'to-do-list' are those quiches/egg-like cuppies for breakfast. Those need coaching to my helper on how to bake them and I need a trial run on how well they keep as well. So let's see how it goes next week or later this week during the school holiday!

Today I did this Pandan Chiffon Cupcakes. Viola~ I love it, as well as my 15month old. Couldnt stop eating and got angry when I walked away with it. And I also went to get the Honey Cheesecake from Swee Heng after seeing the intro video. 

Tastewise, better than Breadtalk's Honey something cake. And its worth the $3.80 in my view. I can cut into 8 small slices which is just nice for a small bite after a meal. Do go ahead and try. And this cake inspire me on some more other cheese sponge too...

Back to my chiffon, its light and i think sweetness can reduce slightly. I used pandan paste, fresh milk to replace. Lovely chiffon cupcakes as I think it didnt really collaspe much and no cracks even tho I forgot to add the baking powder. 

Really soft and spongy!

I fill then up to this height! When cooled, it collaspe slightly below the cupcake case rim. 

Pandan Chiffon Cupcakes (adapted n modified from The Dream Baker)

3 Whites

35g Sugar

2 Yolks

30g Sugar

25ml Oil

1tsp Pandan Paste

65ml Milk

70g Cake Flour

1tsp Baking Powder (i forgot to put my baking powder)

1tsp Salt

1) Beat Whites and sugar til soft peaks.

2) Mix Sugar and yolks well. Add remaining wet ingredients and mix well. 

3) Add sift dry ingredients and mix til no lumps

4) Add 1/2 meringue to the mixture, then pour mixture into balance meringue and fold well

5) Pour batter into cupcake case, fill up 80%

6) Bake at 170deg for 30-45mins til top browned nicely

Pandan Gula Melaka Chiffon

Yes, I know it. I have been playing with Gula Melaka. 😂😂😂 Dont ask me why, I also dont know why. After I got pregnant with #3, and gave birth, I just develop a liking for Gula Melaka. Ondeh ondeh cakes, ondeh ondeh and more... 

So I saw this Pandan Gula Melaka Chiffon and know that I just have to try it. Bookmarked and waited for a chance to do so. Not so easy, even with a helper and managing 3 kids (14m old and 2 primary school kids) Homework, fighting and playing, all also have to be involved. 

Nowsaday to prevent the mistake of weighing wrong amount of ingredients, I pre-packed them a day ahead so that I just have to 'assemble' it. 😂😂😂 I hack with replacing the gula melaka chunks with gula melaka dessicated coconut. Taste lovely and the faint hint of coconut in the chiffon. The 2 different taste of pandan and gula = DELICIOUS!! 

It has been a long while since I baked a chiffon. Sadly though it taste nice, but the bottom and sides sort of sink in a bit. But after inverting bottom down, the whole cake is fine. Just that the sides, the longer sides are sank in. I wonder if its due to me squeezing the parchment paper in a rush, without cutting it or its the baking process. Nonetheless, I will definitely bake again since its so nice. But on a note, perhaps can reduce the gula melaka slightly as I find it a bit on the sweet side. 

Oh, and i cut a step by replacing the homemade gula melaka syrup with those ready store bought gula melaka syrup. And I didnt had time with the pandan juice either. Luckily it still turns out well. 

Here's a slice for the kids as dessert for recess. Specially requested by my gal to bring to school.

Pandan Gula Melaka Chiffon (adapted with slight modifications from Bake For Happy Kids)

Meringue

7 Whites 

60g Sugar

Pandan Batter

3 Yolks

60ml Milk

10ml Oil

1g Pandan Paste

60g Cake Flour

1/2tsp Baking Powder

1/2tsp Salt

Gula Melaka Batter
3 Yolks
45ml Gula Melaka Syrup
20ml Milk
10ml Oil
1g Pandan Paste
60g Cake Flour
1/2tsp Baking Powder
1/2tsp Salt

Gula Melaka Dessicated Coconut
Approximately 4-5Tbsp of dessicated coconut. Add enough gula melaka syrup to mix and cover all of the coconut

1) Mix the above ingredients for the 2 batter and leave aside
2) Beat the whites into soft peaks, do not overbeat
3) Divide meringue equally into the 2 batters, mixing 1/2 meringue in at a time for each batter
4) Pour 1/2 of Pandan batter into tin, spread evenly.
5) Sprinkle evenly on top of batter. Then pour remaining pandan batter to cover
6) Pour Gula Melaka batter over and use spatula to even it
7) Bake at 180deg for 40-50mins once top is browned nicely and skewer comes out clean
8) Invert once out of oven to cool

Castella Cheese Cake

Much rave of Castella since b4 I was pregnant but never got the chance to explore it. Maybe to me was just another version of Chiffon cake?

Today I finallt tried the highly raved recipe, recommended by a mama fren from Whisk&Fold. I decided to halve the recipe, since it's my first attempt. And i replaced the top flour with plain flour. Yes, i forgot to add baking powder while I was mixing the meringue and so I was crossing my fingers thru'out the baking. 

I could totally smell the aroma of baking. Gosh, I missed that smell. I think my kids missed it too. And I purposely bring out my Kitchenaid for the job of mixing the meringue! So excited and cant wait for the cake to be done. I wanna see the 'wobble' dance!! 😂😂

End results, not sure if the cake/top flour would have done any difference but using plain flour is already very nice! Soft and fluffy, with the cheese oozing out. Even my 14m also enjoying it! 

Try it! 

Castella Cake (adapted from WhisknFold)

Makes a 8" cake

4 whites

45g Sugar

1/3 tsp Salt

45ml Oil

45ml Plain Flour

45ml Milk

3 Yolks

3 Cheddar slices

1) Heat up oil slightly, remove and stir in flour.

2) Microwave/scald milk 1min and add to flour mixture.

3) Add in yolks and mix well. No lumps.

4) Beat whites and salt. Add sugar gradually. Continue to beat til soft-stiff peaks form.

Meringue shld look glossy and bright.

5) Add 1/3 meringue to flour mixture. Mix well.

6) Pour flour mixture to remaining meringue and mix well.

7) Pour 2/3 batter to lined baking tin, place 3 cheddar then pour remaining batter over.

8) Bake at 150deg for 40-50mins. Skewer shld comes out clean once ready.

9) Cool slightly and serve warm.

Rainbow Chiffon missing you!

Saw this rainbow quite a while ago but didn't get down to it. So lazy in between managing my small small online biz, handling the kids solo daily and on top of many chores, I kind of only find time to try different bread recipes as hubby mainly have bread as breakfast!

Last week, a FB fren cum customer, she baked this rainbow chiffon and it so so got me into the Rainbow Chiffon mode. I was thinking how much it could have brighten my kids faces. (Perhaps she took a pic of her lovely gal eating a slice of it so the motherly instinct strikes!) I decided to make it tonight, after clearing up dinner and settling a white loaf of bread for tml..

I refer to the recipe, beating the meringue up after I mixed up the cake batter. I used a separate mixing bowl, scooping out 1 scoop of batter to 2 scoop of meringue each time. I only managed to do 6 colours - Pink, Green, Violet, Orange, Blue & Yellow and I didn't add yellow colourings since the cake batter aldy yellowish in colour.

Towards the last 2 colours, I can feel the meringue getting drier, so worried about my end results... Keeping my fingers crossed as I sent it into the oven.. Luckily it turned out well. But I feel my vanilla taste not strong enuf. Will try it again!

Rainbow Chiffon (recipe adapted from Lovingcreations4u)

Meringue : 7 Whites, 75g Sugar, 1/4tsp Cream of Tartar (I omit)

Batter : 5 Yolks, 33g Sugar, 65g Oil, 70ml Water, 8ml Vanilla, 100g Cake Flour ( I used Plain flour)

1) Method as per normal chiffon. Pls divide cake batter into 6-7 portion and add colourings before adding the meringue colour by colour. Put each colour gently and level out. 

2) Bake for 15mins at 160deg, then change to 150deg for 30mins or til top browned.

3) Cool upside down before slicing.

Advanced Happy Birthday - Orange Chiffon (Little Thumbs Up)

Haven decide what to bake for hubby birthday dinner with his ex collits. Last min saw this simple orange chiffon which coincides with this month's Little Thumb up. So I decided to bake this simple dessert to bring along.

Very straight forward method and simply deco with some whipped cream and almonds. It is not very dry, taste like sponge cake to me and most impt not dry! Hubby loves it, 6 slices out of a 7" Chiffon n he took my share too.. His collits have the 'Pass' too... Try it...

This post is linked to the event, Little Thumbs up organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Ann of Anncoo Journal at this post. 

Orange Chiffon (adapted from BakingIntoTheEther)
4 Whites
2/3 Cup Sugar

4 Yolks
50ml Oil
60ml Orange Juice
70g CakeFlour

Whipped Cream and almonds as deco

1) Whipped egg white into stiff peaks, adding sugar in 2 additions.
2) Meanwhile, add oil to yolks and mix well. Add in juice and mix til combine with whisk.
3) Add flour and mix well. Leave aside.
4) Add 1/3 of meringue into batter, mix well. Add another 1/3 and mix well. I pour batter into remaining whites and fold gently.
5) Bake at 180deg for 30mins. Cool before decorating.

Strawberry Ji Dan Gao

Simply love the texture of this Baked 'Egg' Cake, thus when my neighbour's crave for Strawberry Chiffon & request me for 1, I immediately use this recipe. I added 3Tbsp of Strawberry jam to create the flavour. Yum yum..

My neighbours gave the Thumbs Up n it's definetely a keeper! Will always use this when I wan to have a slice of chiffon... 

Baked Rainbow 鸡蛋糕 (Ji Dan Gao)

This has been on going in FB for quite some time and also been in my KIV list for a while. Have been busy with my new 'job' recently. I have created a group in my FB, The Spree Shop, selling all sort of stuff on pre-order basis. Do give me your support.

This week my #1 caught some virus and fever since tues n on MC for 3 days. Yesterday midnite, my #2 also lost the battle and caught the flu bug from my #1! So since both kids at home today, I am taking out 30mins to prep and put it into the oven. Hee...

I was inspired by Anncoo 'mushroom-like cake' and decided to bake mine in my Heart-shaped tin with Vanilla, Chocolate & 'purpled layer'.. Total of 3 layers. But seems like 3 eggs is a bit too little for my heart tin but never mind, most impt is the taste.. Hahha~ If I succeed, shall see if I got time to bake 1 for this weekend gathering...

Loved the fluffy texture, the combination of choc & vanilla flavour tasted very good. My gal love it, and had it for tea break... Yummy.... Thankfully nvr really affect the texture with all the substitution...

Baked Ji Dan Gao (adapted from Anncoo)

3 Whites

65g Icing Sugar *i used fine sugar cos I ran out of icing sugar

3 Yolks

1 Egg

50g Corn Oil

65g Self Raising Flour *i used cake flour

1tsp Vanilla

1tsp coco powder + 1Tbsp hot water

Lil bit of purple powder + water

1) Beat egg white til foamy, add sugar in 3 additions. Beat til stiff peak.

2) Whisk yolks & egg, add in corn oil and mix til combined. Add in vanilla and flour.

3) Add 1/3 of meringue to egg mixture, fold well. Pour back into meringue and fold gently.

4) Divide into 3 portion and coloured the other 2 with purple powder paste & coco paste.

5) Layer as preference, bake at 170deg for 35mins.

Pandan & Strawberry Chiffon

Overheard someone saying that she haven had Pandan chiffon for very long and I realized that I also haven bake chiffon for ages. Ok, maybe not ages but at least few weeks? Then came to my mind that I haven use my Heart-shaped chiffon pan that my fren helped to arrange to bring back for me from hongkong. 

I spent SG$41 for it after conversion from Hongkong dollars. It is considered $$ well spent cos I recently saw a shop selling it for $58.90 at Star vista mall. Minus all the shipping and whatever miscellaneous, super worth.

I am using the same tang mian recipe used previously, make into Pandan + Strawberry flavour. I think I am 'rusty' from the long break, my batter was too runny. Luckily it still end up yummy, just that inside a bit wet. Not spongy enough. But, my die-heart fans at home are fighting over them..

'm linking this post to Little Thumbs Up : Pandan, hosted by Joceline from Butter, Flour & Me and organized by Zoe from Bake For Happy Kids and Doreen from my little favourite D.I.Y.

Notes: using the exact recipe, I divide batter into 2 and add 1tsp of Pandan and strawberry paste respectively.