Chiffon Cakes 5 to 8

Chiffon Cakes 5 to 8

More chiffon cakes baked in 2012.

Chiffon Cake #5: Chocolate Marble

I love the swirls in this cake.

Ingredients

  • 3 egg yolks
  • 15g sugar
  • 50g oil
  • 50g water
  • 65g cake flour
  • 1 tsp baking powder
  • 4 egg whites
  • 65g sugar
  • 1/4 tsp cream of tartar
  • Cocoa batter: (add to half of the plain batter)
  • 10g cocoa powder
  • 1 tbsp hot water
  • Bake 160 deg C, 40 minutes
  • From 茄子
  • Chiffon Cake #6: Sweet Corn
  • The sweet corn taste is not strong enough for me.
  • 17cm chiffon tin:
  • 3 egg yolks
  • 18g sugar
  • 36g oil
  • 72g canned sweet corn
  • 60g cake flour
  • 12g corn flour
  • 4 egg whites
  • 30g sugar
  • Bake 170 deg C, 35 minutes
  • Adapted from Carol 自在生活
  • Chiffon Cake #7: Red Yeast Cranberry
  • This is adapted from the cranberry yogurt chiffon. I just add some red yeast powder for the nice pink colour.
  • 17cm chiffon tin:
  • 3 egg yolks
  • 25g caster sugar
  • 40ml vegetable oil
  • 1 tsp lemon juice
  • 80g plain yoghurt
  • 80g cake flour
  • 1/4 tsp red yeast powder
  • 4 egg whites
  • 55g caster sugar
  • 60g dried cranberries, chopped to small pieces and coat lightly with cake flour
  • Bake 170 deg C, 35 minutes
  • From 好吃戚风蛋糕轻松上手
  • Chiffon Cake #8: Chocolate (cooked dough method)
  • This chiffon cake is made using the cooked dough method. I did this during Christmas, covered the cake in ganache and let the kids put on all the decorations for fun.
  • 17cm chiffon tin:
  • 69ml milk
  • 12g sugar
  • 18g oil
  • Heat up milk, sugar and oil till the mixture boils. Lower heat.
  • 36g cake flour
  • 12g cocoa powder
  • Add in sifted cake flour and cocoa powder. Quickly stir the mixture until the mixture does not stick to the pan and a dough is formed. Off the heat.
  • 36g whole egg +
  • 3 egg yolks
  • When the dough has cooled down, add in the egg mixture slowly, stirring well before each addition.
  • 3 egg whites
  • 36g sugar
  • Beat egg whites till foamy, add in sugar and whisk until stiff peak. Add egg white into the egg yolk batter in 3 additions.
  • Pour into the cake tin. Knock the pan a few times to get rid of air bubbles.
  • Bake at 160 deg C, 50 minutes
  • Adapted from 烘焙新手必备的第一本书
Read the whole recipe on Small Small Baker