Matcha Chiffon Cupcakes

This Cupcakes so nice and soft with green tea/ Matcha flavor. I found this nice recipes from Agnes Bakes


Yield: 10 cupcakes

Ingredients:

Group A:
50g cake flour
2 tsp matcha (green tea) powder

Group B:
3 egg yolks
1 whole egg
45g canola oil

Group C:
3 egg whites
45g Castor sugar
a pinch of salt

Baking Steps:
Pre-heat oven at 150 degree C.
Sieve Group A together twice, set aside.
Beat Group B with a hand whisk. Add them into Group A and mix well.
Whisk the egg whites with a electric hand mixer at medium speed till frothy, add sugar and salt over 3 additions, continue beating at high speed till stiff peak.
Fold the egg white mixture into the egg yolk mixture over 3 additions and mix to combine well with a spatula.
Spoon the mixture into individual paper cups till 3/4 full.
Bake for 18 minutes till done.

Durian Chiffon Cake

This is unusual I made this chiffon cake from Durian fruit for Christmas Eve , hope everyone will like it. Original recipe from here

Merry Christmas and a Happy New Year 2011

Ingredients:

Egg Yolk Batter:

6 egg yolks
150 ml. coconut milk
4 Tbsp. Corn oil
1/4 tsp. salt
150 gm. Durian Puree
1/4 tsp. durian essence
50 gm. caster sugar
140 gm. Plain flour

Egg White Foam:

6 egg white
1/4 tsp. Cream of Tartar
100 gm. Caster Sugar

Method:

(1) Mix all the egg yolk batter together. Stir till smooth.
(2) Whisk egg whisk till slightly forthy then gradually spoon in the sugar till finish. Whisk at high speed until forthy adn stiff peak form.
(3) Gently fold beaten egg white into egg yolk batter.
(4) Pour batter into a 22 cm. chiffon cake pan (I used 25 cm.). Bake at 175C for about 45 mins. or until cooked.
(5) Remove cake from oven and invert the pan onto a wire rack and leave it to cool completely.
(6) Remove cake from pan and serve.

**Recipe adapted from the book: "Chiffon Cake is Done" by Kevin Chai

Variety Chiffon cake

I made Ubi chiffon cake, chocolate chiffon cake and Peanut butter chiffon cake.

Here is the recipe for ubi Chiffon cake, I found it from Yochana"s Blog.







Egg yolk Mixture:

6 egg yolks
150 gm. mashed Yam (steam and mash it)
150 gm. coconut milk or evaporated milk
1/4 tsp. salt
60 ml. cooking oil
1 tsp. Yam Paste
few drops of purple colouring
50 gm. castor sugar
180 gm. cake flour - sift

Egg white foam:

6 egg white
1/2 tsp. Cream of Tartar
100 gm. Castor Sugar

Decoration: Cooked Yam and Black sesame seeds

Method:

(1) Mix all the egg yolk mixture together and stir till smooth.
(2) Whisk egg white with cream of tartar and gradually add in sugar and whisk till stiff peak form.
(3) Gently fold beaten egg white into egg yolk mixture till blended.
(4) Pour into an ungreased 23 - 25 cm. tube pan.
(5) Bake at 170C for 45 min.s or until cooked.
(6) Remove from oven, invert onto cooling rack and leave to cool completely before removing from pan.
(7) Decorate with rolled mashed yam and sesame seeds.
(8) Slice and serve.

Recipe adapted from the book:"chiffon cake is done" by Kevin Chai

The chocolate chiffon cake and peanut butter chiffon cake from youtube. and here also

Black glutinous Rice Chiffon cake

I made this today, I can't find black glutinous rice flour in here, so I grind the black glutinous rice with coffee grinder until become powder. The recipe is from here.