♥ Matcha Green Tea Chiffon Cake ♥

This mini version matcha chiffon cake is so cute!

Need a cup of green tea latte?

High quality matcha powder is indeed crucial for such fragrant, greenish chiffon cake. I slightly changed my old green tea chiffon cake recipe and made them in mini 4 inches version.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Linda at The Orange Bee.

Make 6 4 inch cakes
You'll need:
6 egg yolks
170g sugar
6 tbsp oil
8 tbsp milk
150g cake flour
2 tbsp matcha powder
2 tsp baking powder
6 egg whites

How to make green tea chiffon cake:

1. Preheat oven to 170C. 
2. In a large bowl, whisk egg yolks and 1/3 of sugar. Add oil and water, mix well. 
3. Sift cake flour, matcha powder and baking powder and add to egg yolk mixture. Whisk until incorporated without lumps.
4. Using a stand mixer or electric hand mixer, beat egg whites till opaque and foamy. Add remaining sugar and beat until stiff peak forms. 
5. In 3 batches, fold egg whites into egg yolk mixture. Make sure mixture is mixed well in 3 increments.
6. Divide mixture equally into 6 ungreased mini chiffon cake pan. Tab the pans on the countertop to release air bubbles. 
7. Bake for 30 minutes or until toothpick inserted into centre comes out clean.
8. Cool the cake upside down on a tall heavy bottle. Leave to cool completely before removing the cake pan. 
9. Using an offset spatula or sharp knife, run it around the cake. Invert and flip onto serving plate.

With all my love <3

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♥ Pumpkin Chiffon Cake ♥

Last bite of Fall before the Autumn goes.

No pumpkin pie, not pumpkin cheesecake, but a pumpkin chiffon cake.

Fruit based chiffon cake is promisingly moist and spongy. A dusting of powdered sugar makes this a little more sweeter, it would be a great pairing for your pumpkin spice latte or ginger tea.

Once again. Never attempt to use pumpkin pie filling for this recipe! But feel free to substitute pumpkin pie spice for the cinnamon/ginger/nutmeg. 

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Linda at The Orange Bee.

Make 7 inch cake
You'll need:
3 egg yolks
85g sugar
3 tbsp oil
4 tbsp whole milk
1/2 cup pumpkin puree
1/2 tsp vanilla extract
75g cake flour
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1 tsp baking powder
3 egg whites
1/4 tsp cream of tartar

How to make pumpkin chiffon cake:

1. Preheat oven to 170C. 
2. In a large bowl, whisk egg yolks and 1/3 of sugar. Add oil, milk, pumpkin puree and vanilla extract, mix well. 
3. Sift cake flour, spices and baking powder and add to egg yolk mixture. Whisk until incorporated without lumps.
4. Using a stand mixer or electric hand mixer, beat egg whites till opaque and foamy. Add remaining sugar and cream of tartar. Beat until stiff peak forms. 
5. In 3 batches, fold egg whites into egg yolk mixture. Make sure mixture is mixed well in 3 increments.
6. Pour mixture into ungreased chiffon cake pan. Tab the pan on the countertop to release air bubbles. 
7. Bake for 30 minutes or until toothpick inserted into centre comes out clean.
8. Cool the cake upside down on a tall heavy bottle. Leave to cool completely before removing the cake pan. 
9. Using an offset spatula or sharp knife, run it around the cake. Invert and flip onto serving plate.

With all my love <3

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♥ Chocolate Mocha Chiffon Cake ♥

Chocolate mocha chiffon cake! What can be better than this?

Look at those air pocket hiding in the layers! They are what make this chiffon cake so fluffy, light and souffle-like. I used decaffeinated  coffee granules in this recipe to make it more kid-friendly, but espresso would be better for your mocha morning! 

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Corina at Searching For Spice.

Make 7 inches cake
You'll need:
3 egg yolks
85g sugar
3 tbsp oil
4 tbsp milk
1 tsp vanilla extract
2g coffee granules
75g cake flour
1 tsp baking powder
1 tbsp cocoa powder
3 egg whites
1/4 tsp cream of tartar

How to make chocolate mocha chiffon cake:

1. Preheat oven to 170C. 
2. Heat milk in microwave oven for 30 seconds, dissolves coffee granules and set aside.
3. In a large bowl, whisk egg yolks and 1/3 of sugar. Add oil, coffee milk mixture and vanilla extract, mix well. 
4. Sift cake flour, baking powder and cocoa powder through a fine sieve and add to egg yolk mixture. Whisk until incorporated without lumps.
5. Using a stand mixer or electric hand mixer, beat egg whites till opaque and foamy. Add remaining sugar and cream of tartar. Beat until stiff peak forms. 
6. In 3 batches, fold egg whites into egg yolk mixture. Make sure mixture is mixed well in 3 increments.
7. Pour mixture into ungreased chiffon cake pan. Tab the pan on the countertop to release air bubbles. 
8. Bake for 30 minutes or until toothpick inserted into centre comes out clean.
9. Cool the cake upside down on a tall heavy bottle. Leave to cool completely before removing the cake pan. 
10. Using an offset spatula or sharp knife, run it around the cake. Invert and flip onto serving plate.

With all my love <3

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♥ Banana Chiffon Cake ♥

After all my banana recipes, oatmeal cookies and sugar free muffins, I have a leftover overripe banana being freezed in my freezer, it has darken a lot! So I decided to use it up and add to my foolproof chiffon cake recipe. Still remember my Green Tea Chiffon Cake? Or the Oolong Tea version? They never fail, I promise!

In this version, I used whole milk and added a bit of vanilla extract to make the chiffon cake tastes richer, which compromise well with the banana flavor. And I should credit to my new chiffon cake pan too! Woohoo!

*This time I didn't have enough cake flour in hand, so I made my own: for every cup of all purpose flour, minus two tablespoons of it and add two tablespoons of cornstarch.

Make 7 inch cake
You'll need:
3 egg yolks
85g sugar
3 tbsp oil
4 tbsp whole milk
1 ripen banana, mashed
1/2 tsp vanilla extract
*75g cake flour
1 tsp baking powder
3 egg whites
1/4 tsp cream of tartar

How to make banana chiffon cake:

1. Preheat oven to 170C. 
2. In a large bowl, whisk egg yolks and 1/3 of sugar. Add oil, milk, mashed banana and vanilla extract, mix well. 
3. Sift cake flour and baking powder and add to egg yolk mixture. Whisk until incorporated without lumps.
4. Using a stand mixer or electric hand mixer, beat egg whites till opaque and foamy. Add remaining sugar and cream of tartar. Beat until stiff peak forms. 
5. In 3 batches, fold egg whites into egg yolk mixture. Make sure mixture is mixed well in 3 increments.
6. Pour mixture into ungreased chiffon cake pan. Tab the pan on the countertop to release air bubbles. 
7. Bake for 30 minutes or until toothpick inserted into centre comes out clean.
8. Cool the cake upside down on a tall heavy bottle. Leave to cool completely before removing the cake pan. 
9. Using an offset spatula or sharp knife, run it around the cake. Invert and flip onto serving plate.

With all my love <3

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Lindsey at Sneaks & Sweets.

This post is also linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Bake for Happy Kids, hosted by Diana from Domestic Goddess Wannabe at this post.

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♥ Oolong Tea Chiffon Cupcakes ♥

Recently, chiffon cakes have been a popular request at home, simply because those fluffy airy cake can melt in mouth in just a second. Since there are so many flavors of chiffon cakes from fruits to tea, I infused Oolong Tea, a traditional Chinese tea, to my go-to chiffon cake recipe which I also used to make my green tea chiffon cake. I also added cream of tartar to stabilize my egg white batter.

And WATCH OUT for the aroma of Oolong! It is so wonderful!

To serve my Oolong chiffon cupcakes, I topped them with a basic sweetened whipped cream to balance out the tea flavor, but this is optional.

Make 6 muffin-size cakes
You'll need:
3 egg yolks
3 oz / 85g sugar
3 tbsp oil
4 tbsp oolong tea
2.6 oz / 75g cake flour
1 tbsp oolong tea leaves (1 tea bag)
1 tsp baking powder
3 egg whites
1/4 tsp cream of tartar

For topping:
1 cup heavy cream
2 tbsp powdered sugar
1/2 tsp vanilla

How to make oolong chiffon cupcakes:

1. Preheat oven to 170C.
2. In a large bowl, whisk egg yolks and 1/3 of sugar. Add oil and water, mix well. 
3. Sift cake flour, oolong tea leaves and baking powder and add to egg yolk mixture. Whisk until incorporated without lumps.
4. Using a stand mixer or electric hand mixer, beat egg whites till opaque and foamy. Add cream of tartar and remaining sugar, beat until stiff peak forms. 
5. In 3 batches, fold egg whites into egg yolk mixture. Make sure mixture is mixed well in 3 increments.
6. Divide batter evenly among paper muffin cups. Tab on the countertop to release air bubbles. 
7. Bake for 30-35 minutes or until toothpick inserted into centre comes out clean.
8. Cool the cake upside down on wire rack. Serve chill if desired.

How to make sweetened whipped cream:

1. Pour cream into chilled bowl and add sugar and vanilla. Beat cream to desired consistency, either soft peak or stiff peak. Top on chiffon cake and enjoy.

With all my love <3

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♥ Green Tea Chiffon Cake ♥

I know I know! Green Tea / Matcha cake are supposed to appear green in colour. But here you can tell my chiffon cake turns nothing like green. Even though it doesn't look like green tea, it tastes like green tea! Trust me! (Well, of course I wish I could have used a better quality matcha powder, as mentioned in the footnotes of Justonecookbook's recipe)

This soft-as-cloud angel-cake-like chiffon cake is another kick to my skill in beating egg white. Separating eggs, beating egg whites, and folding, are some crucial steps for making fluffy cakes. These steps may struggle you and sounds complicated, but worth making the steps for such amazing lucious dessert afterall.

Practice makes perfect. Examine and challenge your egg-white-beating skills with some of my other recipes such as the recent souffle cheesecake and Japanese castella cake. I frankly failed a couple times as well with the honey cake.

Adapted from Justonecookbook
Make 7 inch cake
You'll need:
3 egg yolks
3 oz sugar
3 tbsp oil
4 tbsp water
2.6 oz cake flour
1 tbsp matcha powder
1 tsp baking powder
3 egg whites

How to make green tea chiffon cake:

1. Preheat oven to 170C. 
2. In a large bowl, whisk egg yolks and 1/3 of sugar. Add oil and water, mix well. 
3. Sift cake flour, matcha powder and baking powder and add to egg yolk mixture. Whisk until incorporated without lumps.
4. Using a stand mixer or electric hand mixer, beat egg whites till opaque and foamy. Add remaining sugar and beat until stiff peak forms. 
5. In 3 batches, fold egg whites into egg yolk mixture. Make sure mixture is mixed well in 3 increments.
6. Pour mixture into ungreased chiffon cake pan. Tab the pan on the countertop to release air bubbles. 
7. Bake for 30 minutes or until toothpick inserted into centre comes out clean.
8. Cool the cake upside down on a tall heavy bottle. Leave to cool completely before removing the cake pan. 
9. Using an offset spatula or sharp knife, run it around the cake. Invert and flip onto serving plate.

With all my love <3

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♥ Japanese Souffle Cheesecake ♥

Father's day is approaching. I have a special treat prepared for my daddy at the weekend, which is his favourite - Souffle cheesecake. The first time he had a souffle cheesecake was at a buffet. And we were all surprised that he loved it so much since he isn't a big fan of "dessert". I have came across a lot of Japanese recipes for this kind of cheesecake, and most often they call for many eggs and whatsoever that make me don't want to attempt them. Lately, I found a simpler recipe that only calls for 2 eggs even though it is still to be baked in a water bath.

I found it really important to wrap foil at bottom of the cake pan, and probably I would recommend double wrapping because if any water leaks, your cake will be ruined. Fortunately, my first attempt with souffle cheesecake doesn't fail with the use of single foil wrapping.

How about whipping the egg white? Nah! If you made french style macarons before, such as these and these, it is definitely no big deal for you, am I right? 

Make 6 inches cake
You'll need:
150g soften cream cheese
30g caster sugar
75ml fresh cream
2 egg yolks
1 1/2 tbsp corn flour

2 egg whites
30g caster sugar

How to make Japanese souffle cheesecake:

1. Preheat oven to 160C. Grease a 6-inches cake pan with butter and line the bottom with parchment paper. Wrap the bottom of the cake pan with aluminium foil. Set aside.
2. In a mixing bowl, whip together cream cheese and sugar.
   Add the cream and egg yolks, one at a time.
3. Sift in corn flour. Pour batter over a sift into a bowl to remove any lumps. Set aside.
4. In another bowl, beat egg whites with an electric mixer until soft peaks form. Add sugar and continue beating until stiff peaks form. 
5. Add 1/4 egg whites mixture into cheese batter, stir well to loosen the batter and then add the remaining egg whites mixture. Fold gently to prevent deflating egg whites. 
6. Pour cake batter into prepared cake pan. Bake in a water bath for 40 minutes.
7. Allow the cake to cool completely. Refrigerate cake at least 3 hours or overnight. 

With all my love <3

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