Blue Pea Flower Chiffon Cake

Mango Chiffon Cake

Blueberry Chiffon Cake

Honey Lemon Chiffon Cake

Green Tea Red Bean Chiffon Cake 绿茶红豆戚风蛋糕

Green Tea Red Bean Chiffon Cake

Ingredient:

( for 20-22cm mould)

(A)
5  Grade A egg yolk
30 g  Caster Sugar
70g milk
50g  Corn oil

(B)

83g  Super fine flour
1/3 bowl of cooked red bean
1 tsp green tea powder

(C)

5 Grade A egg white
1/4 tsp Cream of tartar

(D)

70g  Caster Sugar

Method:

1. Beat A till well combined, add in B and mix well, set aside
2. Whip C till foamy, gradually add in D and whisk until soft peak form.
3. Mixed egg white into egg yolk batter gradually and stir well. Pour mixture into a 20 -22cm mould.
4. Bake in a preheated oven at 160C  for 45 minutes or till cooked. Remove and invert, set aside. It should be cooled upside down to prevent a dense result.
Unmould when the cake turn cool.

*Tip :
1) Remember don't move the cake much before it cools completely.
2)Each oven may differ slightly in heat hence temperature stated and baking time required in the recipe serves as a reference only Ingredient:

( for 24cm mould)

(A)
 6  Grade A egg yolk
30 g  Caster Sugar
84g  Milk
60g  Corn oil

(B)
100g  Super fine flour
1/2 bowl of cooked red bean
1 1/2 tsp green tea powder

(C)
6  Grade A egg white
1/4 tsp Cream of tartar

(D) 70g  Caster Sugar



绿茶红豆戚风蛋糕 20 - 22Cm mould

材料：

蛋黄糊：

A 蛋黄 5个
细砂糖 30g
牛奶* 70g
植物油 50g
低筋面粉 83g
绿茶粉 1 tsp
红豆 1/3 bowl

蛋白霜：

A 蛋白 5个
细砂糖 70g
1/4 tsp tartar 粉

做法：

1. 蛋黄加入细砂糖，用硅胶刮刀或打蛋器拌均至糖溶解。
2. 加入牛奶，油，用硅胶刮刀或打蛋器拌均，仔细混合至面糊呈现滑润、黏稠状态。
3. 加入低筋面粉, 绿茶粉，红豆 拌均至滑润状态。
4. 蛋白分次加入细砂糖用电器打发至硬性发泡。
5.将蛋黄糊中加入1/3分量的蛋白霜，用橡皮刮刀拌匀。
6. 加入其余的蛋白霜，混合拌均成面糊。
7. 将面糊倒入戚风模。
8. 放进预热170度的烤箱，烤35分钟至熟。（每个人的烤炉温度不一样，所以在160C是最安全，可以拉长时间烤至45分钟）
9. 出炉倒扣，待凉。

For 24cm mould

蛋黄 6个
细砂糖 30g
橙汁 84g
植物油 60g
低筋面粉 100g
绿茶粉 1 1/2 tsp
红豆 1/2 bowl

蛋白霜：

蛋白 6个
细砂糖 70g
1/4 tsp tartar 粉

Bamboo Charcoal Black Sesame Chiffon Cake 黑芝麻竹碳戚风蛋糕

Bamboo Charcoal Black Sesame Chiffon Cake

Ingredient: ( for 20-22cm mould)

(A)

5  Grade A egg yolk 30 g  
Caster Sugar 70g  
Milk 50g  
Corn oil

(B)

 63g Super fine flour
20g  Black saseme powder
1 tbsp Charcoal Powder

(C)

5 Grade A egg white
1/4 tsp Cream of tartar

(D)

70g  Caster Sugar

Method:
1. Beat A till well combined, add in B and mix well, set aside
2. Whip C till foamy, gradually add in D and whisk until soft peak form.
3. Mixed egg white into egg yolk batter gradually and stir well. Pour mixture into a 20 -22cm mould.
4. Bake in a preheated oven at 160C  for 45 minutes or till cooked.
Remove and invert, set aside. It should be cooled upside down to prevent a dense result.
Unmould when the cake turn cool.


*Tip :
1) Remember don't move the cake much before it cools completely.
2)Each oven may differ slightly in heat hence temperature stated and baking time required in the recipe serves as a reference only

Ingredient:

( for 24cm mould)

(A)

6 Grade A egg yolk
30 g Caster Sugar
84g  Milk
60g Corn oil

(B)

70g Super fine flour
30g  Black saseme powder
2 tbsp Charcoal Powder

(C)

6  Grade A egg white
1/4 tsp Cream of tartar

(D)

70g  Caster Sugar


黑芝麻竹碳戚风蛋糕
20 - 22Cm mould

材料：

蛋黄糊：

A 蛋黄 5个
细砂糖 30g
牛奶* 70g
植物油 50g
低筋面粉 63g
黑芝麻粉 20g
竹碳粉 1 tbsp


蛋白霜：

A 蛋白 5个
细砂糖 70g
1/4 tsp tartar 粉

做法：

1. 蛋黄加入细砂糖，用硅胶刮刀或打蛋器拌均至糖溶解。
2. 加入牛奶，油，用硅胶刮刀或打蛋器拌均，仔细混合至面糊呈现滑润、黏稠状态。
3. 加入低筋面粉，黑芝麻粉,竹碳粉 拌均至滑润状态。
4. 蛋白分次加入细砂糖用电器打发至硬性发泡。
5.将蛋黄糊中加入1/3分量的蛋白霜，用橡皮刮刀拌匀。
6. 加入其余的蛋白霜，混合拌均成面糊。
7. 将面糊倒入戚风模。
8. 放进预热170度的烤箱，烤35分钟至熟。（每个人的烤炉温度不一样，所以在160C是最安全，可以拉长时间烤至45分钟）
9. 出炉倒扣，待凉。

For 24cm mould

蛋黄 6个
细砂糖 30g
橙汁 84g
植物油 60g
低筋面粉 70g
黑芝麻粉 30g
竹碳粉 2 tbsp

 蛋白霜：

蛋白 6个
细砂糖 70g
1/4 tsp tartar 粉

Orange Chiffon Cake 香橙戚风蛋糕

Orange Chiffon Cake

Ingredient: ( for 20-22cm mould)

(A)

5         Grade A egg yolk
30 g    Caster Sugar
70g     Orange Juice
50g     Corn oil

(B)

83g     Super fine flour

(C)

5         Grade A egg white
1/4 tsp Cream of tartar

(D)
70g      Caster Sugar


Method:

1.  Beat A till well combined, add in B and mix well, set aside
2.  Whip C till foamy, gradually add in D and whisk until soft peak form.
3.  Mixed egg white into egg yolk batter gradually and stir well. Pour mixture into a 20 -22cm mould.
4. Bake in a preheated oven at 160C  for 45 minutes or till cooked. Remove and invert, set aside. It should be cooled upside down to prevent a dense result. Unmould when the cake turn cool.

*Tip :
1) Remember don't move the cake much before it cools completely.

2)Each oven may differ slightly in heat hence temperature stated and baking time required in the recipe serves as a reference only


Ingredient: ( for 24cm mould)

(A)

6       Grade A egg yolk
30 g    Caster Sugar
84g     Orange Juice
60g     Corn oil

(B)

100g     Super fine flour

(C)

6         Grade A egg white
1/4 tsp Cream of tartar

(D)
70g      Caster Sugar



香橙戚风蛋糕

20 - 22Cm mould
材料：
蛋黄糊：
A 蛋黄 5个
细砂糖 30g
橙汁* 70g
植物油 50g
低筋面粉 83g
蛋白霜：
A 蛋白 5个
细砂糖 70g
1/4 tsp tartar 粉

做法：
1. 蛋黄加入细砂糖，用硅胶刮刀或打蛋器拌均至糖溶解。
2. 加入橙汁，油，用硅胶刮刀或打蛋器拌均，仔细混合至面糊呈现滑润、黏稠状态。
3. 加入低筋面粉，拌均至滑润状态。
4. 蛋白分次加入细砂糖用电器打发至硬性发泡。
5.将蛋黄糊中加入1/3分量的蛋白霜，用橡皮刮刀拌匀。
6. 加入其余的蛋白霜，混合拌均成面糊。
7. 将面糊倒入戚风模。
8. 放进预热170度的烤箱，烤35分钟至熟。（每个人的烤炉温度不一样，所以在160C是最安全，可以拉长时间烤至45分钟）
9. 出炉倒扣，待凉。




For 24cm mould

蛋黄 6个
细砂糖 30g
橙汁 84g
植物油 60g
低筋面粉 100g

蛋白霜：
蛋白 6个
细砂糖 70g
1/4 tsp tartar 粉

Strawberry Chiffon Cake 草莓戚风蛋糕

Strawberry Chiffon Cake

Ingredient: ( for 20-22cm mould)

(A)

5         Grade A egg yolk
30 g    Caster Sugar
70g     Strawberry Puree
50g     Corn oil

(B)

83g     Super fine flour

(C)

5         Grade A egg white
1/4 tsp Cream of tartar

(D)
70g      Caster Sugar


Method:

1.  Beat A till well combined, add in B and mix well, set aside
2.  Whip C till foamy, gradually add in D and whisk until soft peak form.
3.  Mixed egg white into egg yolk batter gradually and stir well. Pour mixture into a 20 -22cm mould.
4. Bake in a preheated oven at 160C  for 45 minutes or till cooked. Remove and invert, set aside. It should be cooled upside down to prevent a dense result. Unmould when the cake turn cool.

*Tip :
1) Remember don't move the cake much before it cools completely.

2) Strawberry Puree:  Blend 15 strawberry.

3)Each oven may differ slightly in heat hence temperature stated and baking time required in the recipe serves as a reference only


Ingredient: ( for 24cm mould)

(A)

6       Grade A egg yolk
30 g    Caster Sugar
84g     Strawberry Puree
60g     Corn oil

(B)

100g     Super fine flour

(C)

6         Grade A egg white
1/4 tsp Cream of tartar

(D)
70g      Caster Sugar



草莓戚风蛋糕

20 - 22Cm mould
材料：
蛋黄糊：
A 蛋黄 5个
细砂糖 30g
草莓糊* 70g
植物油 50g
低筋面粉 83g
蛋白霜：
A 蛋白 5个
细砂糖 70g
1/4 tsp tartar 粉

做法：
1. 蛋黄加入细砂糖，用硅胶刮刀或打蛋器拌均至糖溶解。
2. 加入草莓糊，油，用硅胶刮刀或打蛋器拌均，仔细混合至面糊呈现滑润、黏稠状态。
3. 加入低筋面粉，拌均至滑润状态。
4. 蛋白分次加入细砂糖用电器打发至硬性发泡。
5.将蛋黄糊中加入1/3分量的蛋白霜，用橡皮刮刀拌匀。
6. 加入其余的蛋白霜，混合拌均成面糊。
7. 将面糊倒入戚风模。
8. 放进预热170度的烤箱，烤35分钟至熟。（每个人的烤炉温度不一样，所以在160C是最安全，可以拉长时间烤至45分钟）
9. 出炉倒扣，待凉。

*   草莓糊=１５　粒草莓打成糊。


For 24cm mould

蛋黄 6个
细砂糖 30g
草莓糊 84g
植物油 60g
低筋面粉 100g

蛋白霜：
蛋白 6个
细砂糖 70g
1/4 tsp tartar 粉

Corn Chocolate Chiffon Cake

I use the Corn Chiffon Cake  recipe and just add some Chocolate powder. Turned out nice :D 

Corn Chiffon Cake

Corn Chiffon Cake

Ingredient: ( for 20-22cm mould)

(A) 

5         Grade A egg yolk 

30 g    Caster Sugar 

70g     Cream corn 

50g     Corn oil 

(B) 

83g     Super fine flour

(C)

5         Grade A egg white 

1/4 tsp Cream of tartar

(D) 

70g      Caster Sugar

Method:

1.  Beat A till well combined, add in B and mix well, set aside 

2.  Whip C till foamy, gradually add in D and whisk until soft peak form. 

3.  Mixed egg white into egg yolk batter gradually and stir well. Pour mixture into a 20 -22cm mould. 

4. Bake in a preheated oven at 160C  for 45 minutes or till cooked. Remove and invert, set aside. It should be cooled upside down to prevent a dense result. Unmould when the cake turn cool. 

*Tip :

1) Remember don't move the cake much before it cools completely. 

2)Each oven may differ slightly in heat hence temperature stated and baking time required in the recipe serves as a reference only

Ingredient: ( for 24cm mould)

(A) 

6       Grade A egg yolk 

30 g    Caster Sugar 

84g     Cream corn 

60g     Corn oil 

(B) 

100g     Super fine flour

(C)

6         Grade A egg white 

1/4 tsp Cream of tartar

(D) 

70g      Caster Sugar

Rainbow Chiffon 彩虹蛋糕

I use the Pandan Chiffon recipe and just add some colouring. This turn out nice and kids love them very much :D 

Pandan Chiffon Cake 班兰戚风蛋糕

Pandan Chiffon Cake

Ingredient: ( for 20-22cm mould)

(A) 

5         Grade A egg yolk 

30 g    Caster Sugar 

70g     Pandan juice 

50g     Corn oil 

(B) 

83g     Super fine flour

(C)

5         Grade A egg white 

1/4 tsp Cream of tartar

(D) 

70g      Caster Sugar

Method:

1.  Beat A till well combined, add in B and mix well, set aside 

2.  Whip C till foamy, gradually add in D and whisk until soft peak form. 

3.  Mixed egg white into egg yolk batter gradually and stir well. Pour mixture into a 20 -22cm mould. 

4. Bake in a preheated oven at 160C  for 45 minutes or till cooked. Remove and invert, set aside. It should be cooled upside down to prevent a dense result. Unmould when the cake turn cool. 

*Tip :

1) Remember don't move the cake much before it cools completely. 

2) Pandan juice: Rinse 8 Pandan leaves and cut into 2cm lengths . Blend the pandan leaves with 150ml water. Strain the pandan juice and discard solids.

3)Each oven may differ slightly in heat hence temperature stated and baking time required in the recipe serves as a reference only

Ingredient: ( for 24cm mould)

(A) 

6       Grade A egg yolk 

30 g    Caster Sugar 

84g     Pandan juice 

60g     Corn oil 

(B) 

100g     Super fine flour

(C)

6         Grade A egg white 

1/4 tsp Cream of tartar

(D) 

70g      Caster Sugar

班兰戚风蛋糕

20 - 22Cm mould
材料：
蛋黄糊：
A 蛋黄 5个
细砂糖 30g
班兰汁* 70g
植物油 50g
低筋面粉 83g
蛋白霜：
A 蛋白 5个
细砂糖 70g

1/4 tsp tartar 粉

做法：

1. 蛋黄加入细砂糖，用硅胶刮刀或打蛋器拌均至糖溶解。
2. 加入班兰汁，油，用硅胶刮刀或打蛋器拌均，仔细混合至面糊呈现滑润、黏稠状态。
3. 加入低筋面粉，拌均至滑润状态。
4. 蛋白分次加入细砂糖用电器打发至硬性发泡。
5.将蛋黄糊中加入1/3分量的蛋白霜，用橡皮刮刀拌匀。
6. 加入其余的蛋白霜，混合拌均成面糊。
7. 将面糊倒入戚风模。
8. 放进预热170度的烤箱，烤35分钟至熟。（每个人的烤炉温度不一样，所以在150C是最安全，可以拉长时间烤至45分钟）
9. 出炉倒扣，待凉。

*   班兰汁=8片班兰叶加 150 克清水打烂，过滤出班兰汁。

For 24cm mould

蛋黄 6个
细砂糖 30g
班兰汁* 84g
植物油 60g
低筋面粉 100g

蛋白霜：
蛋白 6个
细砂糖 70g
1/4 tsp tartar 粉

For those who don't have the tube chiffon cake  pan. This can be substitute by using a paper tower roll wrap with aluminium foil and put in the middle of spring pan.





  

It should be cooled upside down to prevent a dense result.