Citrus Chiffon Cake

I will never get tired of baking or eating chiffon cake. There’s something extremely satisfying about baking this cake especially when you watch it rise to a beautiful height. This cake is light, fluffy, moist and with delicate citrus flavor. I will normally eat it plain but you can always frost it with icing.

Ingredients:

(A)
1 3/4 cups Flour
1/4 tsp of salt
1 tsp baking powder

Strawberry and Pandan Chiffon Cake

I’ve been craving for chiffon cake for some time now and finally made one the other day. I wanted to try out the strawberry powder I purchased online on this cake. Since I like pandan flavor too so I combined them together. I think the strawberry powder flavor overpower the pandan flavor a little bit. Nevertheless, it turns out pretty good. I like the look of this cake. It makes me happy ;)

Prickly Pear Chiffon Cake

Now what is this exotic Prickly Pear?? They are known to few, the fruit of the nopales cactus (cacti with beaver tail-like paddles), are actually edible. Called prickly pears, these vibrant magenta color fruits are delicious,they taste like a cross between watermelon and pear. The best way to eat this is just cut it into halve and use a spoon to scoop out the flesh. The juice is often used to make jam or candy, but works wonders in cocktails and used in vinaigrettes for salads. I've seen people used the juice to flavor cream cheese frosting for cakes and have seen others boil it down with a bit of orange and lemon juice to make a sauce for fruit salads and cheesecakes.

We used to have one huge cactus plant at my mom house and there were plenty of these fruits on it but during that time we have no clue that they are edible. So the birds had a field time eating the sweet fruits.

Dulce De Leche Chiffon Cake

When I went to the Latin store I will usually get a few jars of DDL. I used a jar for Carlos birthday cake and there were some leftover from it and decided to used it for Chiffon Cake. This was the first time I bake chiffon cake with it and I love the outcome of it. The cake has a nice fragrant of DDL and not too sweet. Even Carlos who never likes chiffon cake eats it. Do you think I convert him into liking chiffon cake? I don’t think so. If you ask me it is not the chiffon cake he likes but it is more of the DDL I drizzle on top ha ha… For this cake I used the Rainbow Chiffon Cake recipe but with very slight changes.

Ingredients A:

8 egg yolks
120 gram Dulce De Leche
20 gram corn flour
180 gram cake flour
1 tsp baking powder
½ tsp salt
100 ml vegetable oil
100 ml milk

Rainbow Chiffon Cake

Diana and I just love chiffon cake but as for Carlos he is not a fan of it. To him chiffon cake is way too feathered light and it is like eating sponge. But I still bake it ever so often as I will normally share it with my neighbor Nancy or my friends. Beside the usual pandan and citrus flavor I decided to try something different. I got the inspiration from an Indonesian website called Natural Cooking Club . I had some hard time understanding some of the ingredients and instructions so I did some changes to it . This chiffon requires a bit more work compare to the others but the end result is just perfect. The cake is light , soft and a very flavorful . Here is my take on the recipe.

Pandan Chiffon Cake

I received a lot of emails requesting for the recipe for this pandan cake. This recipe is similar to my Mandarin Orange Chiffon Cake except minor changes in replacing the orange juice with fresh coconut milk and pandan juice. I baked this cake a few days ago for my family using all the fresh ingredients I can find here in Malaysia. You can see that the color of this cake has a very light yellowish green in color and not the bright green that you see often. That is because I used only fresh pandan leaves and not the artificial pandan paste. This cakes has wonderful fragrant, cottony soft and very moist.

Ingredient A :

3/4 cup sugar
6 large egg whites
1/2 tsp cream of tartar

Ingredient B :

1/2 cup sugar
1 3/4 cups self-raising flour, sifted
6 large egg yolks
1 cup fresh coconut milk
10 pandan leaves
1/4 cup vegetable oil

1. Pre-heat the oven to 350 degree F. Get ready a 9” tube pan. Do not grease the pan.
2. Clean and cut the pandan leaves to about 1” length and blend them in the food processor with the coconut milk. Strain the juice and measure out the 1 cup for use.
3. Whisk ingredients A in an electric mixer until light and stiff.
4. In a mixing bowl, mix egg yolks and sugar until light and creamy. Add in corn oil and pandan coconut milk. Mix well. Stir in sifted flour and fold in carefully and gently to mix.
5. Pour egg yolk mixture lightly into the egg white mixture. Mix evenly with a spatula. Pour the batter into tube pan and bake in the oven for 40-45 minutes or until cake is well browned and firm to touch.
6. Remove cake from oven. Invert pan immediately. Leave to cool, and then remove cake from pan with the help of a thin-bladed knife.

Note : I took the pictures using my old point and shoot camera so you will notice it is not clear and very grainy.

Mandarin Orange Chiffon Cake

This is one of the most requested cake from my family. Actually this is the 1st cake I baked since I came back to Malaysia. Chinese New Year is just around the corner so there are plenty of mandarin orange around so I used it for this cake. You can always change it to orange or lemon juice for this cake.

Ingredients :

1 3/4 Self Rising Flour
1/8 tsp of salt

(B)
6 egg yolks
1/2 cup of sugar
3/4 cup Mandarin orange (tangerin) juice/orange juice
zest of 1 orange
1/4 cup of vegetable oil

(C)
3/4 cup of sugar
6 egg white
1 tsp of cream of tartar

1. Pre-heat oven to 325 degree F. Sieve all the (A) ingredient in a mixing bowl until well combined.
2. Mix ingredient (B) until well blended and then add in ingredient (A) and mix until smooth. Set it aside.
3. Beat ingredient (C) in mixer on high speed until stiff peak. It should not fall out when you turn the mixing bowl over. Fold 1/3 of the egg whites into the egg yolks mixture and continue to do so until egg whites is finish. Remember to fold in gently until well mixed.
4. Pour batter into ungreased 10" tube pan and bake for an hour or used a bamboo skewer to test the cake. Just insert the skewer into the center of the cake and it should comes out clean.
5. Invert cake and let it cool complete in the pan. When is cool, loosen the edge of the pan and remove cake.