Pumpkin Rice Flour Chiffon Cake

This chiffon cake was inspired by the numerous recipes shared by many food bloggers.  With the successful baking of chiffon cakes using rice flour, I tried this one with pumpkin.  The cake rose beautifully and to prevent the top from been too browned, I baked the cake with bottom heat for the first 20 minutes then with both top/bottom heat for the remaining 20 minutes. 
Verdict - soft, spongy, fluffy and moist chiffon.  Has a nice pumpkin colour.  This is a good cake and it went to my mum's place.  I got to taste it there and didn't manage to take more photos of the cut cake as people are waiting to eat them.

For the mixing of egg yolk batter, I changed the method too - by first mixing all the ingredients [flour, salt, puree, liquid and oil] until well combined then beat in the egg yolks one after another.

Ingredients For Egg Yolk Mixture

5 egg yolks [I used size A eggs]

15 gm castor sugar [I used 1 tbsp]

40 ml corn oil

90 gm pumpkin puree

2 tbsp milk

60 gm cake flour [I used superfine flour]

30 gm rice flour
1/2 tsp  cinnamon powder [optional]

1/4 tsp salt

Ingredients For Egg White Mixture

5 egg whites

1/4 tsp cream of tartar [optional]

45 gm castor sugar [I used 3 tbsp]

1. Sieve both flours together and mix in the salt.
2. Separate egg yolks and whites into 2 separate bowls.
3. Mix flours, salt, sugar, pumpkin puree, milk and oil until well combined.
4. Add in egg yolks one after another until creamy.
5. Preheat oven at 160 degrees C for 10 minutes.
6. In a separate bowl, whisk egg whites until frothy, add in the cream of tartar [if using].    Continue whisking and add in sugar in 3 batches.  Whisk until soft to stiff peaks.
7. Fold lightly 1/3 portion of the egg white into the egg yolk mixture until well combined.    Then mix with the remaining egg white.  Fold until well combined.
8. Pour batter into a 19-20 cm [7 inch] tube pan.   Shake a little to smooth out the batter and tap pan several times on table top to release trapped air.
9. Bake in preheated oven at 160 degrees C for 40 minutes or bake with bottom heat for 20 minutes then both top/bottom heat for remaining 20 minutes.
10. Remove from oven and invert immediately to cool cake before slicing.
11. Use a slim spatula to run around the edge of the pan and around the tube to dislodge cake before slicing cake.
    
    
    

Notes: If using larger eggs [AA size], it is advisable to use a 20-22 cm tube pan.   The actual cake has a nice  pumpkin colour.  The photos were taken in the early morning and the results weren't good.

I'm submitting this post to Bake Along #64 - Chiffon Cakes

 hosted by Joyce of Kitchen Flavours 

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Pandan Chiffon Cake [Cooked Dough/Tang Mian Method]

This is my first time baking Chiffon Cake using cooked dough or tang mian method.   Sounds difficult but not so like I thought, that's why I took so long to try this way.  I always go for easy and simple ways for my cooking and baking.   I believe many blogger friends have been baking Chiffon Cakes using cooked dough method.   Here again, I tried removing this cake from the pan with bare hands.  Looks okay?

Verdict - This cake turn out well, very spongy, soft, moist and the taste was perfect. I baked this cake for my family but my hubby says must give at least a few slices to my MIL, and he did.

Recipe Source - from Angel of Cook.Bake.Love

Ingredients

[use 7" tube pan]
60 gm butter 

60 gm plain flour - sifted
a pinch of salt
60 ml coconut milk 
2 tsp Pandan paste * 
4 large egg yolks 
4 large egg whites
80 gm castor sugar 
1/4 tsp cream of tartar [optional] 
* Pandan Paste - blend 10 pandan leaves with 100 ml water, strained and let it settle in a container in the fridge for several hours. Discard the water and use the thick pandan paste 

1. Cook butter over low fire until melted.  Remove from heat and add in sifted flour and salt.  Mix well with a hand whisk.
2. Add in the coconut milk and pandan paste.  Stir to combine all the ingredients.
3. Add in the egg yolks and whisk until well mixed.
4. In a separate bowl, whisk egg whites until foamy, add in cream of tartar if using.  Add in the sugar in 3 batches.  Whisk until stiff peaks.
5. Fold in 1/3 of the meringue to the egg yolk mixture, mix well.  Fold batter to remaining meringue.  Mix until just incorporated.  DO NOT OVERMIX.
6. Pour batter into tube pan and tap the pan on tabletop to release any trapped air bubble.
7. Bake in preheated oven at 170 degrees C for about 40-45 mins until cooked.  [I baked the cake at 160 degrees C at bottom heat for 20 minutes  then switch to top and bottom heat, continue to bake for 20 minutes].
8. Remove cake and invert pan to cool completely before removing.
   

   

   

   

   
   

   

   
   

   

   
   

   

   

I'm submitting this post to Bake Along #64 - Chiffon Cakes

hosted by Joyce of Kitchen Flavours

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Carrot Cinnamon Rice Flour Chiffon Cake

Years ago, baking chiffon cake seem to be quite a challenge to me. I have never thought that I could be baking so many chiffon cakes these days and many more to come.  Thanks to the website which allows many food bloggers to share their reliable recipes, experiences and outcome of their cooking/baking adventures. Through blogging, I gained much knowledge in this aspect and very happy with the outcome.
However, there has been many unsuccessful attempts too, whereby I had  to discard the whole cake and swear never to bake it again.  Thanks to all dear food bloggers for their generosity in sharing valuable information for baking a successful chiffon cake.  

One of my recent accomplishment in chiffon cake baking is, I was able to remove the cake from the pan with 'bare hands'.  Have been asking around on why some chiffon cakes looked so lovely with smooth and even sides. Finally, I managed to learn the technique of removing chiffon cakes with bare hands [here].   Perhaps, I have to bake more chiffon cakes to try this out often before I set aside my thin spatula or knife, hehehe! which I use to dislodge the cake from the pan that didn't always give satisfactory result.

Ingredients For Egg Yolk Mixture

5 egg yolks [I used size A eggs]

1 tbsp condensed milk

40 ml corn oil

50 ml carrot juice [blend a small carrot with some water, strain for the juice]

60 gm cake flour [I used superfine flour]

30 gm rice flour
1-2 tsp  cinnamon powder 

1/4 tsp salt

Ingredients For Egg White Mixture

5 egg whites

1/4 tsp cream of tartar [optional]

45 gm castor sugar [I used 3 tbsp]

1. Sieve both flours and cinnamon powder together and mix in the salt.
2. Separate egg yolks and whites into 2 separate bowls.
3. Mix flours, salt, sugar, carrot juice, milk and oil until well combined.
4. Add in egg yolks one after another until creamy.
5. Preheat oven at 160 degrees C for 10 minutes.
6. In a separate bowl, whisk egg whites until frothy, add in the cream of tartar [if using].    Continue whisking and add in sugar in 3 batches.  Whisk until soft to stiff peaks.
7. Fold lightly 1/3 portion of the egg white into the egg yolk mixture until well combined.    Then mix with the remaining egg white.  Fold until well combined.
8. Pour batter into a 19-20 cm [7 inch] tube pan.   Shake a little to smooth out the batter and tap pan several times on table top to release trapped air.
9. Bake in preheated oven for 40 minutes or bake with bottom heat for 20 minutes then both top/bottom heat for remaining 20 minutes.
10. Remove from oven and invert immediately to cool cake before slicing.
11. Use a slim spatula to run around the edge of the pan and around the tube to dislodge cake before slicing cake.
    
    
    
    
    

Notes: If using larger eggs [AA size], it is advisable to use a 20-22 cm tube pan.

I'm submitting this post to Bake Along #64 - Chiffon Cakes

 hosted by Joyce of Kitchen Flavours 

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Durian Rice Flour Chiffon Cake

My neighbour's daughter just came back from Japan and usually she would bring back some goodies from there for me.  Since she loves durian, I thought it would be nice to bake this cake for her.

The cake was very aromatic from the preparation stage until baking and of course while eating it.  Nice cake if you love durian and the cake is very soft and spongy.

Ingredients For Egg Yolk Mixture
5 egg yolks [I used size A eggs]
15 gm castor sugar [I used 1 tbsp]
40 ml corn oil
2 tbsp water
50 gm durian flesh [mashed until smooth] - best to use tender, fine durian flesh
60 gm cake flour [I used superfine flour]
30 gm rice flour
Ingredients For Egg White Mixture
5 egg whites
1/4 tsp cream of tartar [optional]
45 gm castor sugar [I used 3 tbsp]

1. Sieve both flours together and mix in the salt.
2. Separate egg yolks and whites into 2 separate bowls.
3. Beat egg yolks and sugar until creamy, drizzle in oil and water.  Beating mixture as you drizzle in the oil and water until well blended.
4. Add in durian puree.  Mix well.
5. Fold in sifted flours and mix until well combined.
6. Preheat oven at 160 degrees C for 10 minutes.
7. In a separate bowl, whisk egg whites until frothy, add in the cream of tartar [if using].    Continue whisking and add in sugar in 3 batches.  Whisk until soft to stiff peaks.
8. Fold lightly 1/3 portion of the egg white into the egg yolk mixture until well combined.    Then mix with the remaining egg white.  Fold until well combined.
9. Pour batter into a 19-20 cm [7 inch] tube pan.   Shake a little to smooth out the batter and tap pan several times on table top to release trapped air.
10. Bake in preheated oven for 40 minutes [another way - bake with bottom heat for 20 minutes, then both heat for another 20-23 minutes - to get a not too browned top].
11. Remove from oven and invert immediately to cool cake before slicing.
12. Use a slim spatula to run around the edge of the pan and around the tube to dislodge cake before slicing cake.
    
    
    
    
    
    
    
    
    
    
    
    
    

I'm submitting this post to Bake Along #64 - Chiffon Cakes

 hosted by Joyce of Kitchen Flavours 

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Cranberry Yoghurt Rice Flour Chiffon Cake

These days, I have been baking a lot of chiffon cakes with rice flour added to cake flour.  I can say so far, none has failed.  This is another chiffon cake with rice flour and the other ingredients similar to Cranberry Yoghurt Chiffon Cake.

Notice the holes in the cake cos' I forgotten to tap the pan before baking

Ingredients For Egg Yolk Mixture

[use 7 inch or 19-20 cm tube pan]
5 egg yolks [I used size A eggs]

1 tbsp sugar

40 ml corn oil

80 ml plain yoghurt

60 gm cake flour [I used superfine flour]

30 gm rice flour
50 gm dried cranberry [coated with 1/2 tbsp flour] 

1/4 tsp salt

Ingredients For Egg White Mixture

5 egg whites

1/4 tsp cream of tartar 
50 gm castor sugar 

1. Sieve both flours together and mix in the salt.
2. Separate egg yolks and whites into 2 separate bowls.
3. In a bowl, mix flours, salt, sugar, yoghurt and oil until well combined.
4. Add in egg yolks one after another, beat until creamy and smooth. 
5. Preheat oven at 160 degrees C for 10 minutes.
6. In a separate bowl, whisk egg whites until frothy, add in the cream of tartar [if using].    Continue whisking and add in sugar in 3 batches.  Whisk until soft to stiff peaks.
7. Fold lightly 1/3 portion of the egg white into the egg yolk mixture until well combined.    Then mix with the remaining egg white.  Fold until well combined.   Stir in the flour-coated dried cranberries.
8. Pour batter into a 19-20 cm [7 inch] tube pan.   Shake a little to smooth out the batter and tap pan several times on table top to release trapped air.
9. Bake in preheated oven for 40 minutes or bake with bottom heat for 20 minutes then both top/bottom heat for remaining 20 minutes.
10. Remove from oven and invert immediately to cool cake before slicing.
11. Use a slim spatula to run around the edge of the pan and around the tube to dislodge cake before slicing cake.
    
    
    
    
    
    
    
    
    
    

Notes: If using larger eggs [AA size], it is advisable to use a 20-22 cm tube pan.

I'm submitting this post to Bake Along #64 - Chiffon Cakes

 hosted by Joyce of Kitchen Flavours 

Read More