Monday, May 19, 2014
I tried to make this chiffon cake after I saw Jane Chew method of making chiffon and I really love the result.
- 4 eggs, separated whites and yolks
- 120g cake flour, sifted
- 120g fine sugar
- 2 pkt of hazalnut capuccino instant coffee ( I used Vietnamese G7 brand), mixed in hot water to make 60g mixture, let cool.
- 60g sunflower oil
- A pinch of cream of tartar.
- A small pinch of salt
Preheat the oven at 150 degree C, fan-forced. Prepare chiffon pan.
Slightly beat the egg yolks. Pour coffee mixture and sunflower oil into a stainless steel mixing bowl. Heat up this mixture on low fire to a warm touch ( about 40-50 degree C), take out of the heat. Use a handwhisk, beat in eggyolks, pour in sifted flour and salt, mix well until a smooth and thick batter is formed. Set aside.
Put eggwhite in a clean mixing bowl, beat with electric mixer till foamy, add in cream of tartar, followed by sugar, beat until stiff peak formed.
Put 1/3 of the eggwhite into eggyolk mixture, mixed well. Pour it back into eggwell, mix until 2 mixtures combined. Pour everything into prepared chiffon pan, tap the pan slightly a few tap. Bake in preheated oven for 45' or until cooked. Take it out, turn the pan upside down, let it cool completely before take the cake out of pan.
Recipe: ( from Whoopie pies shop- Kevin Chai)
- 50g butter, soften in room temperature
- 70g fine sugar
- 40g beaten egg
- 1/2 tsp vanilla essence ( I use 1 tsp vanilla extract)
- 120g plain flour
- 5g red yeast powder
- 2g biocarbonate of soda
- 1g baking powder
- 90g yogurt
- 200ml whipping cream
- 2 tbsp icing sugar
Preheat oven to 180 degree C. Line baking tray with baking paper. Beat the butter and sugar in a mixer until light and fluffy. Beat in egg and vanill essence, mix well. Sift the flour, biocarbonate of soda and baking powder, fold in to butter mixture. /then fold in red yeast powder. Stir in yogurt, mix until batter is formed. Spoon batter into a piping bag fitted with plain tip and pipe onto prepared tray, about 3cm circles, spacing evenly. Bake in oven for 10' or until cakes are springy to the touch. Remove from oven and allow to cool completely on wire rack.
* Filling: Stir icing sugar into whipping cream, keep in the fridge for 1 hour. Use electric mixer to whip the whippng cream in a cold mixing bowl until cream thicken. Do not over beat.
* To assemble: Place the whoopie pies flat side up. Pipe the filling onto one, then sandwich with another whoopie, flat side down.
Note: The original recipe uses buttercream for filling but I replace with whipping cream as I prefer a lighter taste.