Peach Yogurt Chiffon Cake

Ingredients:
6 egg yolks
50g caster sugar
70g Canola Oil
100g Cake flour
1/2 tsp baking powder
1/4 tsp salt
150ml peach yogurt

Meringue
6 egg whites
1/4 tsp cream of tartar
70g caster sugar

Directions:

1. In a mixing bowl, beat egg yolk & sugar together till pale
2. Then add canola oil & continue to beat till the mixture turns light & fluffy.
3. Add the peach yogurt and mix well. Sift in the dry ingredients and fold them into the mixture. Set aside.
4. In another mixing bowl, whisk the egg whites until frothy. Then, add the cream of tartar and continue whisking until soft peaks form.
5. Add the sugar gradually, whisking continuously until stiff peaks form.
6. Beat 1/3 of the meringue into the egg yolk mixture.  Then, gently fold the remaining meringue into 2 batches.
7. Pour the batter into a 23cm (I used 25cm) chiffon pan & bake in a preheated oven at 160 deg C for 50-60 mins.  (Note: If the top gets too brown, cover it with a piece of aluminum foil or alternatively lower the temperature of the oven)
8. Once the chiffon is done, invert it immediately & cool it on a wire rack.  Do not unmold the cake until it has cooled completely.

Rainbow Chiffon Cake

Group A:

6 egg yolks

2 whole eggs

100g sugar

Group B

70ml oil

120ml milk

1 tsp vanilla

Group C

140g Top flour

1 tbsp cornflour

1 tsp baking powder

Group D

7 egg whites

1/2 tsp cream tartar

70g sugar

Food coloring - Purple, Blue, Green, Yellow, Orange, Red

Directions/Instructions:

1. Line two 8"x 8" square tray with parchment paper. Prepare four additional baking papers for the other layers of the rainbow cake.
2. Whisk group A until whitish and fluffy.  Then add in group B and mix well.
3. Sift in group C and fold well.  Set aside.
4. Whisk group D until stiff and glossy.  Fold the meringue into the yolk mixture.
5. Divide the batter into 6 portions at 170g-180g.  Tinted each batter with food coloring accordingly (Start with the darkest - Purple, Blue, Green, Yellow, Orange, Red).  Carefully fold the mixtures.
6. Spread the batter into the prepared square baking pan and bake at 160 degrees C for about 12-14 mins (Note:
7. Peel off the baking paper from the bottom and place it onto the cake to allow latent heat to escape.  Then, quickly line the trays with new baking papers and pour in the next two-colored batters to bake.  Continue until all 6 layers of cake are baked.
8. After all the cake layers have cooled, the rainbow cake can be assembled. Trim the sides of the cake with a cake ring square, then frost with a thin layer of whipped cream before laying the next cake layer.
9. Repeat the process for the rest of the cake layers.  Refrigerate the cake and let it sit for about 30 minutes.  Chill the cake before serving.

Matcha Cream Cheese Chiffon

Ingredients:

(A) 

160g AP flour

15g Matcha powder

1 tsp Baking powder

1/2 tsp Salt

(B) 

200g Cream Cheese

100g Fine Sugar

7 or 8 Egg Yolks (58-60g ea w/shell)

(C)

180g Whole/Full Milk

100g Oil

Meringue

7 Egg Whites

1-1/2 tsp White Vinegar

100g Fine Sugar

Direction/Instruction:

1. Preheat the oven at 120 deg. C.  Whisk (A) until well combined, no clumps.
2. In another bowl, whisk (B) till the cheese & egg turn creamy.  Add (C) & mix to combine together.
3. Then add in (A) into cream cheese mixture & continue to whisk till the batter become smooth.
4. In a stand mixer, whisk eggs white & white vinegar till bubbles start to form.  Slowly add in sugar & whisk till meringue reaches a stiff peak. 
5. Fold 1/3 meringue into the batter until well combined.  Transfer batter into a 23cm pan; bang a few times & tapping to release any bubbles trapped within.
6. Bake on preheated oven at 120 deg C (Top & Bottom without fan mode) for about 75 mins then increase the oven to 150 deg C (Top & bottom with fan mode) continue to bake for another 20 mins.
7. Immediately remove from oven; bang the pan on the counter a few times & invert to cool down completely before removing from pan.  Gently press & remove with hands.

Note: Baking time may vary depending on the accuracy & type of the oven. 

Chiffon Rainbow Cake

Ingredients:
6 egg yolks
45g castor sugar
70g vegetable / corn oil
70g milk/water
1-1/2 tsp vanilla extract
85g cake flour ~ sifted
15g cornflour
A pinch of salt
Food coloring (Pink/Orange/Yellow/Green/Blue & Purple)

Meringue
7 eggs whites
1/4 tsp cream of tartar / 1 tsp lemon juice
85g caster sugar
1/4 tsp salt

Direction/Instruction:

1. Preheat oven 160 deg C.  Prepare an 18cm round chiffon tube pan.
2. Prepare egg yolk batter by beating egg yolks & sugar with an electric mixer at medium speed until pale yellow.  Add corn oil, water & vanilla extract.  Mix well & set aside.  Add salt & flour to the egg yolk mixture & mix until no trace of flour can be seen.  Spoon batter equally into 6 small bowls approx 10 tsp batter per bowl.  Add a different food coloring to each bowl & mix well.
3. Prepare meringue - In a clean grease-free mixing bowl, whisk egg white at high speed until soft peak form.  Add remaining sugar & continue to whisk at high speed until firm peak form.  Divide meringue into 6 equal portions & add a portion to each colored batter.  Gently fold the meringue into each egg yolk batter one-third at a time.
4. Spoon pink batter into chiffon pan.  Gently level batter.  Repeat with orange, yellow, green, blue & purple batter, taking care not to disturb the previous layer.  Gently tap the pan on the countertop to release any air bubbles.
5. Bake at 160 deg C for 15 mins, then reduce to 130 deg C for 50-60 mins or until a skewer inserted into the center of the cake comes out clean.
6. Invert pan on a wire rack to cool completely before unmoulding.

Purple Sweet Potato Chiffon Cake

(A) 100g Purple sweet potato ~ steamed/boiled & mashed
      3 tbsp milk

(B) 3 egg yolks
      35g castor sugar
      50ml canola oil
      3 tbsp milk

(C) 80g cake flour

(D) 4 egg whites
      50g castor sugar

Directions:

1. Preheat oven to 170 deg C.  Sieve (C) & set aside.
2. Mix (A) until well blended & set aside.
3. Beat egg yolks & sugar till pale & thick; add oil & milk together to combine.  Then add (A) to combine together.
4. Then add (C) & mix well.
5. Whisk (D) until foamy, add sugar gradually & beat until stiff peak.
6. Fold 1/3 egg white into egg yolk mixture & continue to do so until meringue finish.  Fold in gently until well mixed.
7. Pour evenly on paper cup & bake for 20-25 mins.

Red Dragon Chiffon Cake

(A) 1-3/4 self-rising flour
      1/8 tsp salt

(B) 6 egg yolks
      1/2 cup castor sugar
      150g red dragon fruit ~ puree
      1/4 cup canola oil

(C) 3/4 cup castor sugar
      6 egg whites
      1/2 tsp cream tartar

Directions:

1. Preheat oven to 160 deg C.  Sieve the entire (A) in a mixing bowl well combined.
2. Mix (B) until well blended & add (A) mix until smooth.  Set aside.
3. Beat egg whites till frosty then add cream tartar & add gradually sugar on high speed until stiff peak.
4. Fold 1/3 of the egg whites into the egg yolk mixture & continue to do so until meringue finish.  Fold in gently until well mixed.
5. Pour batter into ungreased 25cm tube pan & bake for an hour or used a bamboo skewer to test the cake by insert in the center of the cake & it should come out clean.
6. Invert cake & let it cool complete in the pan.  When is cool, loosen the edge of the pan & remove cake.

Plum Chiffon Cake

Size: 25cm Tube Pan

(A) 1-3/4 self-rising flour
      1/8 tsp salt

(B) 6 egg yolks
      1 egg
      1/2 cup castor sugar
      3 prune ~ puree
      1 prune ~ finely chop
      1/4 cup canola oil

(C) 3/4 cup castor sugar
      6 egg whites
      1/2 tsp cream tartar

Directions:

1. Preheat oven to 160 deg C.  Sieve the entire (A) in a mixing bowl well combined.
2. Mix (B) until well blended & add (A) mix until smooth.  Set aside.
3. Beat egg whites till frosty then add cream tartar & add gradually sugar on high speed until stiff peak.
4. Fold 1/3 of the egg whites into the egg yolk mixture & continue to do so until meringue finish.  Fold in gently until well mixed.
5. Pour batter into ungreased 25cm tube pan & bake for an hour or used a bamboo skewer to test the cake by an insert in the center of the cake & it should come out clean.
6. Invert cake & let it cool completely in the pan.  When is cool, loosen the edge of the pan & remove cake.

Size: 25 cm

Nescafe Chiffon Cake

(A) 5 egg yolks
      1/2 tsp salt
      80g Nescafe Smoothie (NTUC)
      60g vegetable oil
      45g sugar

(B) 1 pack of instant Nescafe powder ~ (add 2 tbsp water to dissolve)

(C) 120g cake flour
      1/2 tsp baking powder

(D) 5 egg whites
      45g sugar
      1/8 tsp cream of tartar or 1/2 tsp lemon juice

Directions:

1. Mix (A) until well combined.
2. Add in (B) & mix well again, then add (C) till well combined.
3. Whisk (D) till bubbles start to form before adding in cream of tartar.  Slowly add in sugar & whisk till meringue reaches stiff peak.
4. Fold 1/3 meringue into the batter until well combined.
5. Transfer batter into pan; bang few times & tapping to release any bubbles traped within.
6. Bake on preheated oven at 150 deg C for about 50-55 mins.  Bake till desired brown & do a cake test to ensure cake to be fully baked.
7. Immediately remove from oven; bang the pan on the counter a few times & invert to cool down completely before remove from pan.
8. Gently press & remove with hands.  Can sprinkle some cocoa or fine coffee powder on to for better taste or decoration.

Milo Chiffon Cake

(A) 150ml warm chocolate milk
      50g Milo powder

(B) 5 egg yolks
     40g sugar

(C) 100ml canola oil
      160g cake flour
      1/2 tbsp cocoa powder
      1/4 tsp salt

(D) 5 egg whites
      60g sugar
      1/8 tsp cream of tartar

Directions:

1. Preheat the oven to 180 deg C.
2. Combine (A) & stir till powder is well dissolved.  Set aside.
3. Beat (B) until pale & fluffy.  Add in oil & Milo mixture.  Stir well to combine.
4. Sieve in flour & salt; mix till smooth batter formed.
5. In a clean, dry bowl beat egg whites on high speed till bubbly.  Beat in sugar gradually until stiffed peak formed.
6. Scoop 1/3 of the beaten whites into the Milo batter.  Mix well.
7. Pour the batter into the balanced whites & gently fold till well combine.
8. Pour the mixture into an ungreased 9" or 22cm tube pan & bake for 45-50 mins.
9. Remove pan from oven & invert onto wire rack to cool completely before unmoulding.

Soy Milk Almond Chiffon

(A) 5 eggs yolk
      1/2 tsp salt
      120g soy milk w/Almond
       60g vegetable oil
       45g sugar

(B) 120g cake flour
      2 tbsp almond ground
      1/2 tsp baking powder

(C) 5 egg whites
      45g sugar

Directions:

1. Mix (A) until well combined
2. Add in (B) & mix well again to smooth batter
3. Whisk (C) till bubbles start then gradually add in sugar & whisk till meringues reaches stiff peak
4. Fold 1/3 of the meringue into egg yolk mixture.  Transfer all the folded batter into the remaining meringue & slowly fold in until well combined.
5. Transfer batter into pan; bang the pan a few times & tapping to release any bubbles trapped within
6. Bake at preheated oven 150 deg C for 55-60 mins.
7. Immediately remove from oven; bang the pan on the counter a few times & invert to cool down completely before removing from pan.
8. Gently press & remove with hands.

Coconut Chiffon Cake

(A) 5 eggs yolk
      1/2 tsp salt
      80g coconut drink
      80g fresh coconut ~ blend
      60g vegetable oil
      45g sugar

(B) 120g cake flour
      1/2 tsp baking powder

(C) 5 egg whites
      45g sugar
      1/8 tsp cream of tartar or 1/2 tsp lemon juice

Directions:

1. Mix (A) until well combined
2. Add in (B) & mix well again to smooth batter.
3. Whisk (C) till bubbles start to form before adding in cream of tartar or lemon juice.
4. Gradually add in sugar & whisk till meringues reaches stiff peak.
5. Fold 1/3 of the meringue into egg yolk mixture.  Transfer all the folded batter into the remaining meringue & slowly fold in until well combined.
6. Transfer batter into pan; bang the pan a few times & tapping to release any bubbles trapped within.
7. Bake at preheated oven 150 deg C. for 50-55 mins.
8. Immediately remove from oven; bang the pan on the counter a few times & invert to cool down completely before removing from pan.
9. Gently press & remove with hands.

Avocado Chiffon Cake

Ingredients:
150g avocado fruit
2 tbsp milk

5 egg yolks
100g castor sugar
140g AP flour
20g milk powder
15g cornflour
1/2 tsp salt
1/2 tsp baking powder
80ml vegetable oil

5 egg whites
100g castor sugar
1/4 tsp cream of tartar

Directions:

1. In a food processor, blend in the avocado & milk into smooth paste.
2. In another bowl, whisk egg yolks, sugar and oil together to form an emulsion.  Then add in the avocado paste & mix well to combine.
3. Sieve all the dry ingredients & whisk well into a smooth batter, there should be no lumps.  Set aside.
4. Another bowl, use hand held mixer to whisk together the egg whites & cream of tartar.  Start adding the sugar when egg whites begin to foam, gradually in 3 additions.  Beat till the meringue is smooth & glossy with stiff peaks.
5. Stir in 1/3 of the meringue into the egg yolk batter using a spatula.  Fold in the meringue gently & mix well.
6. Pour the batter mixture into the chiffon pan & bake on preheated oven at 150 deg C for 50 mins or until cake is done.
7. Remove the pan & immediately overturn it to cool completely (est. 2 hrs).
8. Release the cake by running a sharp thin knife along the sides & subsequently the bottom of the tube.  Serve

Jell-O Chiffon Cake

Ingredients:
(A) 5 egg yolks
      1/2 tsp salt
      80g fresh milk
      60g canola oil
      45g castor sugar

(B) 100g Jell-O (any flavor)

(C) 120g cake flour
      1/2 tsp baking powder

(D) 5 egg whites
      45g castor sugar
      1/8 tsp cream of tartar or 1/2 tsp lemon juice

Directions:

1. Mix (A) until well combined.  Then add in (B) & mix well.
2. Sift in (C) and mix well combined.
3. Whisk (D) till start to form & add in cream of tartar/lemon juice.  Gradually add in sugar in 3 portions.  Whisk till meringue reaches stiff peak.
4. Fold in 1/3 meringue into egg mixture; continue folding in slowly & then transfer into chiffon pan.  Tap lightly to release any bubbles trapped within.
5. Bake in pre-heated oven at 150 deg C for 50-60 mins.  Do a cake test to ensure cake to be fully baked.
6. Immediately remove from oven; bang the pan on the counter a few times & invert to cool completely before removing from pan.

Rasberry Sponge Cake

Ingredients:
300g AP flour
330g sugar
1 tbsp baking powder
1 tsp salt
1-1/2 tsp gelatine
125ml canola oil
7 egg yolks
250ml cold water
1 tbsp strawberry extract

7 egg whites
1/2 tsp cream of tartar

Directions:

1. Preheat oven to 160 deg.
2. Add all the dry ingredients to a deep mixing bowl. Mix thoroughly. Make a well and add all the wet/liquid ingredients. (Do not beat yet.) Set aside.
3. In another mixing bowl, whisk egg whites & cream of tart on high speed until stiff peaks form.
4. Then beat the egg yolk batter for 30 seconds or until just combined. Using a spatula, add the egg whites and fold in three batches.
5. Line 2 20cm/8" cake pan & spread the mixture evenly.  Bake for 55-60 mins.  When done, leave, and turn immediately upside down to cool completely.
6. Unmold the cake & serve it by itself or frost it with buttercream.

Vanilla-Chocolate Ice-Cream Chiffon Cone Cake

Ingredients
4 egg yolks
27g sugar
53g vegetable oil
53ml water
80g cake flour ~ sieve
1 tsp vanilla essence
1 tbsp cocoa powder ~ sieve
Chocolate rice

5 egg whites
60g sugar
1/4 tsp cream tartar

Directions:

1. Preheat oven to 160 deg C.  Line paper cup & paper cones.
2. Beat egg yolks with sugar; whisk till pale yellow before stirring in oil & water.
3. Add sieved flour & whisk till no trace of flour found.
4. Scoop over 22 tsp of batter into another bowl & set aside.  To the rest of the batter add the cocoa powder & mix well.
5. In another bowl, beat egg whites with cream of tartar till frosty, mixing in caster sugar in 2 additions & continue to beat till stiff peak.
6. Scoop over 44 tbsp meringue over to the vanilla batter.  Fold in the meringue gently, taking care not to deflate the egg whites.
7. Fold in the rest of the meringue gently into the chocolate batter.
8. Fill the chocolate batter equally into the paper cone (abt 5 tsp) and top with the vanilla batter (abt 3-4 tsp).  Sprinkle the chocolate rice on top.
9. Bake the cone for 20-25 mins or till skewer comes clean.  Place a tray with cones on the cooling rack to cool.
10. Unmould the cakes when cool.

Strawberry Yoghurt Chiffon Cake

Ingredients:
4 egg yolk
40g castor sugar
40g canola oil
80g cake flour
120g  strawberry yoghurt
6-10 fresh strawberry fruits
1/2 tsp baking powder

4 egg whites
1/4 tsp cream of tartar
60g caster sugar

Directions:

1. Blend the strawberry fruit together with yoghurt and set aside.
2. In another bowl, beat the egg & sugar till pale.  Then add the oil & strawberry blended together with the flour to form a batter.
3. In another bowl, beat egg whites & cream of tartar until frosty then gradually add in sugar till stiff peaks form.
4. Gently fold the meringue into the egg yolk batter in 3 portions until blended.
5. Pour batter into ungreased 23cm tube pan.  Bake in a preheated oven at 150-160 deg C for 50-60 mins or until cooked.
6. Remove from oven, invert cake onto the table until completely cool.

Lipton Tea Chiffon Cake

Ingredient (A)
2 bags of Lipton Tea leaves
75ml Hot water

Ingredient (B)
4 egg yolks
40g castor sugar
1/4 tsp salt
40ml vegetable oil / Salad oil
65g tea liquid
10g tea leaves
80g cake flour
1/2 baking powder

Ingredients (C)
5 egg whites
80g castor sugar
1/4 tps cream tartar

Direction:

1. Add hot water to the Lipton tea bags & leave the mixture to cool.  Strain 65ml & set aside.
2. Using a hand whisk, combine egg yolks, caster sugar & salt together till well mixed.  In sequence whisk in vegetable oil & Lipton tea followed by the sieved flour mixture.
3. Next stir in Lipton tea leaves, mix well & set aside.
4. In another bowl, beat egg whites using electric mixer till foamy, gradually add in caster sugar & cream of tartar till egg whites turn stiff peak.
5. Fold meringue into flour mixture gently using a hand whisk or spatula in 3 batches till mixture is thoroughly mixed.
6. Pour batter evenly into the ungreased chiffon pan & gently give the pan a bang on the tabletop to release air bubbles.
7. Bake chiffon at 180 deg oven for 30 mins.  When baked, turn the mould upside down to cool before unmoulding the cake from pan.

Passion Fruit Chiffon Cake

Ingredients:
2 egg yolk
2 tbsp sugar
2 tbsp cooking oil
60g self-raising flour
90g  Passion fruit
20ml Passion fruit juice
1/2 tsp cornflour

2 egg whites
1/4 tsp cream of tartar
50g caster sugar

Directions:

1. Blend the passion fruit with the juice.  Dice/chop the rest of the passion fruit & set aside.  In a small pot, bring the passion fruit with 2 tsp & cornflour to a boil till the juice thicken.  Set aside to cool completely.
2. In another bowl, beat the egg and sugar until pale. Then, add the oil and passion fruit syrup, along with the flour, to form a batter.
3. In another bowl, beat egg whites & cream of tartar until frosty then gradually add in sugar till stiff peaks form.
4. Gently fold meringue into the egg yolk batter in 3 portion until blended.
5. Pour batter into ungreased 16cm tube pan.  Bake in preheated oven at 150-160 deg C for 40 mins or until cooked.
6. Remove from oven, invert cake onto table until completely cool.

Pandan Chiffon Cake (Cooked Dough Method)

Ingredient (A):
70g Coconut milk
40g Pandan juice (Blend fresh screwpine leaves & chill in the fridge overnight.  Take the juice from the bottom as the thickest & most fragrant)
50g butter
1/8 tsp pandan paste (Optional)
90g cake flour
5 egg yolks

Ingredient (B):
5 egg whites
80g castor sugar
1/4 tsp cream tartar

Directions:

1. Preheat oven at 170 deg C.
2. In a saucepan, heat the coconut milk, butter & pandan juice together till butter melted.   Add the coconut mixture in sifted flour & mix well.  Follow by egg yolks slowly & mix well & set aside.
3. Whisk egg whites & cream tartar till foamy & add in sugar whisk till stiff.  Add 1/3 meringue into the cooked dough & fold well.
4. Pour mixture back to the balance meringue & fold well till the mixture is well mixed.  Then pour into a 21cm chiffon mold.
5. Bake at 170 deg C for the 1st 10mins, then use 150 deg C for 35 mins.  Invert the cake to cool, unmould when completely cooled.

(Tip: Fold fast when the dough is still warmed)

Banana Chiffon Cake

Source: Kevin Chai

Ingredients (A):
6 egg yolk
1/4 tsp salt
60ml Corn oil
2 ripe bananas ~ mashed
50g Caster sugar
110g All-Purpose Flour (AP)
1/4 tsp baking soda

Ingredient (B):
6 egg whites
1/2 tsp Cream tartar
100g Caster sugar

Method:

1. In a large bowl, whisk egg yolk and sugar till pale yellow.   Then add the oil, mashed bananas & mix together.   Sift in the flour, baking soda & salt.  Mix all together into a smooth batter.
2. In a stand electric mixer with bubble attachment, whisk the egg white with cream of tartar slightly frothy then gradually spoon in the sugar till finish.  Whisk at high speed till stiff peak foam 
3. Fold beaten egg white mixture into banana batter.  Pour the batter into 23cm chiffon cake pan & bake at preheated oven 150 C deg for 50 mins or till tester came out clean.
4. Remove cake from oven & invert the pan onto a wire rack & leave it to cool completely.