Jan 18, 2012

Chiffon cake lah..

This is a very long overdue entry.  The intention to update my blog is always there but I do not seem to have any ideas or any topic to 'talk' about.  Day in and day out I give it a miss. 

I have not been trying out any new recipes too.  For me, baking is a form of therapy.  I get very unhappy and upset when I can't try out a recipe that I have been eyeing and will keep on flipping through the recipe over and over again.  All the time it is due to one particular reason that I am unable to try out the recipe....and I end up getting angry and frustrated.  Sigh..life is so full of ups and downs and downs and downs. 

A few days ago, while watching tv, I saw this person eating a wonderfully soft and green Pandan chiffon cake.  It looked yummy and I went straight to the computer to browse through the recipe.  There are so many different variations.  After going through so many recipes, I decided to make these two.  I made them both within the same afternoon. 

This is Chocolate Marble Chiffon.  It is very tasty and quite simple to make and it is equally as simple and fast to finish eating it too!  My daughters finished 2-3 slices each.  I had to tell them to take it slow and easy, otherwise they'll get a tummy ache.  Widya requested to bring 2 slices to school for her break.

Chocolate Marble Chiffon - Kitchen Corner
(For 21cm chiffon pan)

Egg white mixture:-
180g egg whites, 90g castor sugar, 10g corn flour.

Egg yolk mixture:-
70g egg yolks, 60g water, 60g vegetable oil, 70g + 10g plain flour, 20g castor sugar, 8g cocoa powder.

Mix all the egg yolks, water, oil together until well combined.  Add the 70g flour, 20g sugar - mix well and make sure there are no lumps left.
Divide the egg yolk mixture into 2 equal portions and put into 2 separate bowls.
Mix 10g of the flour into a bowl of egg yolks mixture and mix 8g cocoa powder into the other bowl of egg yolk mixture.
Beat the egg whites until peak form.  Gradually add in sugar, one tablespoon at a time.  Then add cornflour and mix well.  The mixture should be peak form, smooth and shiny.
Gently fold in half of the egg white mixture into the cocoa egg mixture and plain mixture accordingly until well combine. 
Pour into baking tin.  Bake at 170C for 50-55 minutes.
Remove from oven, invert cake onto cooling rack.

Gula Kelapa Chiffon is a must try.  The result is so gebu (fluffy), and the smell of gula kelapa and coconut milk is so inviting.  The original recipe is from Peng's Kitchen.  I made slight changes to it.

Gula Kelapa Chiffon
Ingredients for Egg yolk mixture:-
150g gula kelapa
100ml coconut milk
6 egg yolks
4 tbsp cooking oil
1/4 tsp salt
140g plain flour
1/2 tsp pandan essence (I added)

Ingredients for Egg white mixture:-
6 egg whites
1/4 tsp cream of tartar
50g caster sugar

Melt the gula kelapa and coconut milk over low heat. Remove and leave to cool. (Since I used granulated coco sugar, I skipped this process. I mixed the granulated coco sugar together with the coconut milk, egg yolks, cooking oil and salt)
Combine egg yolks, cooking oil and salt. Stir in gula kelapa mixture. Fold in flour.
Beat egg white and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peak form.
Gently fold in egg white mixture into egg yolk mixture until blended.
Pour mixture into ungreased 22cm tube pan. Bake in preheated oven at 180 degrees celsius for 30-40 minutes.
Remove from oven, invert cake onto cooling rack.

These chiffon cakes are yummy.  Give these recipes a try.  Thanks to Peng's Kitchen and Kitchen Corner for sharing the recipes.


  1. Wah! Pandai lah you... I might want to try myself

  2. It's nice this chiffon. Lemak dan wangi.