Basic Chiffon Cake

Lately I've been trying to bake Pandan Chiffon Cake for couple of days & it fails 3 times.  Each time I baked, I tried to figure where do I go wrong.  It's so simple yet I failed.  So, I decided to do some research on how to bake Chiffon Cake.  Everybody can bake this simple cake but there's a catch to it. 

I searched on youtube & none mentioned about the method of baking chiffon cake.  Then one fine day, luck on my side, I found a site on youtube called "I-Hate-Cooking-Recipes.com" by Chef Todd Mohr explaining ways & method.  I sat all day to watched & I found it very useful.  For those who wonder why the chiffon cake doesn't rise, check this website for self educate....

Finally, my chiffon cake turns out good.....My hubby request me to bake him an "Angel Food Cake" similiar to Chiffon Cake & I'm going to bake him one tomorrow.

Ingredient A

5 egg yolks

150g self-raising flour

75g castor sugar

5 tbsp canola/corn oil

5 tbsp water

Ingredient B

5 egg whites

½ tsp cream of tartar

75g castor sugar

Directions:

1. Put all ingredients A into a mixing bowl & use a whisk to stir in one direction until smooth & well-combined.  Set aside
2. Put egg whites into another mixing bowl & use an electric mixer & whisk until frothy.   Add cream of tartar & whisk on high speed.  Add in sugar slowly into the egg whites & continue to whisk until stiff but not dry (egg whites can form into soft peak).
3. Pour the mixture A into egg white mixture.   Use a spatula & fold the mixture until smooth & well-combined.
4. Pour into a 22cm chiffon cake tin (does not grease or line).   Bake in a pre-heated oven at 180 deg C for about 30 minutes until lightly brown or cooked.
5. Remove from oven, invert & leave to cool completely before removing cake from the tin.

Using flavors:

(A) Orange Chiffon Cake:

     - 5 tbsp orange juice plus 1 tsp grated orange rind

(B) Pandan Chiffon Cake:

     - 5 tbsp pandan juice plus 5 tbsp coconut milk (to replace canola/corn oil)

(C) Mocha Chiffon Cake:

     - 2 tbsp instant coffee dissolved with 5 tbsp boiling water (leave to cool)

Koleh-Koleh aka Green Bean Cake

This is a very traditional cake but now you can find green bean flour at the supermarket.  I find this cake needs only 3-4 ingredients but the time is very consumming....it takes me almost 2-1/2 hours to do this traditional kuih.

Ingredients:
500g green bean flour (Tepung Kacang Hijau)

250g plum sugar (gula melaka)

100g sugar

1kg coconut milk (in a packet form) ~ for the topping

500ml coconut milk (in a box form)

1000ml water (about 5 cups)

Directions:

1. In a pot, add 400ml water with plum sugar & white sugar to a boiling point.  Shift the plum sugar & put aside to cool.
2. In a big pot, add coconut milk, water, 1/2 tsp salt & the flour.  Stir the mixture together.
3. On a medium heat, keep stir the mixture & add the plum sugar.  Continuously stirring to prevent from lumpy.  Once the mixture is thicken, pour it on round pan & let it cool aside.
4. Heat a medium fire on a non-stick pan, add the 1kg coconut milk.  Stir once a while till the coconut becomes a tiny lump.  It should turn into dark brown & off the fire.  Shift the oil & spread the fried coconut on top of the green bean as a topping.
5. Let it really cool, then cut & serve.

Butter Cake

A friend of mine give me a butter cake recipe but I've modify a little.

Ingredients:
250g butter, softened

250g plain flour (I used 150g AP flour + 100g cake flour)

1 tbsp baking powder

200g castor/fine sugar

4 eggs

1 tsp vanilla essence

3/4 cup evapourate milk

Directions:

1. Cream butter & sugar together till light & fluffy.
2. Add the eggs, one at a time, beating well after each addition. Add the vanilla essence.
3. Sift dry ingredients and add alternatively with milk, mixing well.
4. Grease and line 2 layer cake tins or a large square tin. Place the cake batter into the tins. Tap the pan lightly to break large air bubbles.
5. Bake at 160ºC for 55-60 minutes. Turn onto a wire rack and allow to cool completely.