Oreo Chiffon Cake

Another Oreo post ^_^ You can tell they were on SALE with the amount of recipes I have been baking with them! It's all about using what's in season/on sale right? =)

I haven't baked a chiffon cake in a while - that is my sister's current favourite thing to make - but saw this recipe and it looked yummy!

Oreo Chiffon Cake
Recipe adapted from Bakericious

Ingredients
A)
65g oreos, crushed

B)
5 egg yolks
50g caster sugar
60g milk
60g vegetable oil
100g cake flour (I used 95g plain flour + 5g corn flour)

C)
5 egg whites
1/2 tsp cream of tartar
60g caster sugar

1. Preheat oven to 175oC.
2. Mix yolks and sugar together with whisk. Add in oil and milk and whisk. Then add sifted flour and mix until smooth.
3. In a separate bowl, whisk egg whites until frothy. Add cream of tartar and beat until soft peaks form. Gradually add in sugar and beat until stiff peaks (you should be able to turn the bowl upside down without anything falling).
4. Fold 1/2 egg whites into yolk batter, then fold in the rest until combined. Fold in crushed oreos and pour into chiffon cake pan. Bake for 45 minutes.
5. Invert cake pan immediately upon removal from oven. Allow to cool down totally before removing cake from pan. 

Lovely lightness =)

Enjoy!! The cake had a subtle oreo flavour but I love the lightness of the cake:)

Mum's birthday: Pandan Chocolate Zebra chiffon cake

It was my mum's birthday earlier this month. I always find it hard to buy presents because I don't know what she wants.. and usually she doesn't like the things we buy xD and gives it back to us. So I thought the best thing would be to bake a cake =) Priceless right? haha I saw this recipe on Sweet Samsations blog (Really liking her blog atm!!) and the cake looked SOOO COOL!! so had to make it!! 

I love the zebra stripe effect of the pandan and chocolate :) and this time I used REAL pandan leaves so the flavour was more pronounced ^^" The only thing was I didn't have a smaller round chiffon cake tin so the height wasn't there.
 

Pandan Chocolate Zebra Chiffon cake

Recipe adapted from Sweet Samsations

Ingredients

5 egg yolks
1/4 cup castor sugar
1/4 cup coconut milk

1/4 cup pandan juice (10 pandan leaves blended withabout 6 tablespoons of water)

1 tsp pandan essence (i only used one)
1/4 cup vegetable oil
pinch of salt
1 cup plain flour
1 tsp baking powder
5 egg whites
1/2 cup castor sugar
1/2 tsp cream of tartar
1 1/2 tbsp cocoa powder

1. Beat egg yolks and sugar in until pale in colour and sugar has been completely dissolved.

whisking egg yolks and sugar

Pandan leaves soaking...they were thawing after being in the freezer ><

2. Mix in coconut milk, pandan juice, essence, vegetable oil, and salt.
3. Sift in plain flour and baking powder, fold until combined.


Green pandan-ness ^^

4. Using an electric mixer, beat egg whites till frothy, adding a third of the sugar and all of the cream of tartar in. 
5. Continue to beat and gradually add the remaining sugar, beating until stiff peaks form.


Egg whites whisking away.. thanks Kenwood ^^

6. Fold in 1/3 of the meringue to egg yolk mixture, fold till just incorporated. Repeat the same for the remaining meringue.


Fold egg white meringue into pandan mix

7. Divide the batter into half and mix in cocoa powder with one half.


the chocolate part =p

8. Add 1 tablespoon of each batter on the same spot in chiffon pan, piling them up on top of one another, until they are both used up. Bang it on tabletop twice to release air bubbles.


Green and brown mix~

9. Bake in preheated oven at 175oC for about 40 mins.
10. Invert the cake immediately once taken out from the oven. Cool completely before removing from mould.

I think the pandan flavour was stronger the next day! But really love this cake :)

February Birthdays~~

I like baking for others... especially birthday cakes =) Although my cakes aren't super fancy like the ones in the shop.. they are baked with love =p haha!

lighting the candle~~

My dad's birthday falls on the same day as my colleague so had the opportunity to bake 2 cakes!!

So happy it worked :)

The first cake was made together with my mum... Pandan chiffon cake. When my mum was separating the egg whites and egg yolks, a yolk accidentally fell in the whites >___< My mum fished it out with a spoon but I was a bit doubtful to whether it would still work out.... but it DID =D hehe.. the cream of tartar and caster sugar probably help stabilise the egg whites.. so SUCCESS!! You can find the recipe here. It's the same recipe as the green tea chiffon cake but instead of green tea powder, I added half a teaspoon of pandan essence. Of course the flavour would be improved it I was using pandan leaves.

slice for u~~~~

The second cake was a Sachertorte! I think it semi failed though because I didn't beat the egg whites to soft peaks ><" so the cake didn't rise properly. However for a nice, dense and chocolatey cake.. it was a success =P it was fun icing at well! (I used a chopstick because i STILL don't own PIPING BAGS T_T).

Sachertorte recipe


Ingredients
85g plain flour
4 tbsp cocoa powder
110g butter
200g caster sugar
4 eggs, separated


To decorate
2 tbsp apricot jam
200g dark chocolate, chopped
175ml cream


1. Preheat oven to 180oC and line cake tin.
2. Sift flour and cocoa together.
3. In a small saucepan, heat the butter till melted and then remove from heat. Stir in sugar until well mixed.
4. Beat in egg yolks the pour mix into dry ingredients and still until well combined.
5. Whisk egg whites with electric mixer until soft peaks form. Fold into chocolate mixture, one third at a time.
6. Pour batter into cake tin and bake for 40 minutes.
7. Warm jam and spread over cake. Melt chocolate and cream over a double boiler and ice cooled cake.

Iced and decorated with a chopstick xP

Although not every bake can be a success... It's the thought that counts :) I'm sure they'll appreciate it ;P

Green tea Chiffon cake

After my failed green tea chiffon cake and my semi-sucessful orange chiffon cake, I really wanted to try again!! After the first two tries I had learnt some valuable lessons (from my mistakes). 1) The more eggs in the recipe, the more volume it will give the cake. 2) Remember to quickly invert the pan when taken out of the oven so the cake won't sink.
I'm not sure about you guys... but when I fail a recipe.. i get annoyed =___=" and then I need to bake something else that does work XD hahha.. but yeh!! Another thing is that it just makes me want to succeed the next time!! AND THIS TIME I DID! MUahhaha >:D so happy =) So I hope if you guys had failed before... try this recipe!!! quite fail proof i reckon =p

I got this recipe from Kirbie's Cravings!!

Ingredients
(A)
1 3/4 cup cake flour - I used plain flour and it worked out fine
1 tbsp baking powder
1 tsp salt
1/2 cup sugar
1 1/2 tbsp matcha powder (green tea powder) - i think next time I will add more because I couldn't really taste that much..

(B)
1/2 cup vegetable or canola oil
6 egg yolks
3/4 cup milk

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

1. Preheat oven to 175oC.
2. Combine (A) ingredients in a bowl and stir well to blend.
3. Add (B) and beat with an electric mixer until smooth.
3. In a separate bowl, Beat egg whites and cream of tartar until moist peaks
formed. Gradually add 3/4 cup sugar, beating until stiff and shiny peaks are formed.
5. Fold 1/2 of the egg whites into the egg yolks mixture using a spatula. Stir and fold until no egg white streaks remain. Fold in remainder of egg whites.
6. Pour batter into ungreased 10" tube pan.
4. Bake for about 50- 55 mins or until a toothpick inserted in the center comes out clean. Invert cake pan and let cake cool completely in pan upside down. (I inverted my cake onto a bottle so the neck of the bottle was in the pan hole ^^) When cool, loosen the edges of pan cake to remove cake.

FAIL Green tea chiffon cake!! it sunk =(

Semi-successful orange chiffon cake.. just think it wasn't "chiffony" enough and too cakey xD recipe here

THIRD TIME SUCCESS (coz there is no such thing as luck =p)

On a side note... I got this for an early birthday present from my dad!!!

Our old one broke.. well had it for prob over 10 years.. SO YAY!! Guess I will be doing more baking =) =)