Wednesday, October 1, 2014

Pumpkin Coconut Rice Flour Chiffon Cake


 
 


 
 

 


I feel so bad that I am not able to participate the Little Thumbs Up Apple theme. Although I had planned to make it at least 2 posts but my schedule didn't permit me, really 有心无力 :(.... On top of busy schedule, some happenings, at least 3 major issues that making my mood drop to downhills, haiz... I am counting on the days where bad lucks will go away from me and good deeds will happen on me :p.

Anyway back to today post. Joceline whatsapp me on last week to invite me to join in to give Eileen a surprise by baking pumpkin chiffon cake and post at the same day for the Little Thumbs Up event - Pumpkin that hosted by her. Despite I need to bake 3 birthday cakes for dear son during last weekend, I agreed without hesitation. This is not an obligation but it is a must to support my baking buddy :p.

Actually when I 1st saw Eileen's name appeared in the host list of Little Thumb Up, I already set my mind to prepare as many dishes/bakes as possible to support her. Although pumpkin is not really my "food" but this is a great opportunity for me to make friend with it hahahah...

I thought the event is on November until Joceline's whatsapp, oh no, I still assuming that l have a lot of times to slowly make my pumpkin dishes/bakes, I have to 加油 a bit as I am still far away from my shortlisted menu lol.

As I do not have times to search for recipes, I decided to use my all time favourite rice flour chiffon cake to make modification. Of course need to use my favourite heart shape chiffon pan to show my love to Eileen hahaha....

Look at the color of the chiffon, isn't it so bright and pretty! It really brighten up my cloudy mood, thanks Joceline for inviting me.

Recipe adapted from here and here.


Ingredients : for  8" chiffon cake pan 
5 egg yolks
10g caster sugar  
40g corn or sunflower oil    
1/8 tsp salt 60g cake flour
30g rice flour 在来米粉/粘米粉  
100g pumpkin, remove skin and seeds
50g coconut milk

5 egg whites
50g caster sugar
1/2 tsp lemon juice or vinegar

 
Method :
1.Remove skin and seeds and steamed till soft, set aside to cool.
2. Mash the pumpkin using fork until fine, add in coconut milk and mix well, set aside.
3. Sift cake flour and rice flour twice.  
4. Mix egg yolks and sugar in a bowl, whisk till sugar has dissolved.
5. Add in oil, salt and pumpkin coconut mixture, mix well.
6. Sift in flour mixture and whisk well.
7.In another bowl, beat the egg whites and lemon juice/vinegar till frothy. Add in sugar gradually and beat until approaching stiff peaks (meringue stand straight with a little curve at the tip) or till stiff peaks (this stage is a bit difficult to fold with egg yolk mixture).
8. Use whisk to loosen the egg yolk batter a bit, then take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.
9. Fold in 1/2 of meringue and use a silicone spatula, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined. 
10. Pour the batter from a considerable height into cake pan, lightly shake it left and right to level the cake, then gently bang the cake pan on the table top to release air bubbles. 

11. Bake at pre-heated oven at 150C at center rack for 25 mins and 160C for 20-25 mins. (I off the top heat element and on it back during the last 15 mins)

12. Remove the cake pan from oven, drop it from high side to prevent the cake shrink too much during cool process.

13. Turn the cake pan upside down and cool completely before remove from the cake pan. 





Verdict?

The cake is so cottony soft and moist with hint of pumpkin and coconut taste, tasted light and delicious, a cake that eat without feeling so heavy and fat lol. The sweetness of the cake is just nice for me but if you have sweet tooth pls increase the sugar. The cake tasted even better after chilled, thumbs up!




This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Eileen's Diary.

Thursday, September 25, 2014

Chocolate Rice Flour Chiffon Cake




 


 



I baked one in 8" heart shape chiffon cake pan to give away, super love this heart shape chiffon pan given by my baking buddy I!

Pardon for the "disfigured" of the cake top, as I was not careful enough when removed the cake using bare hand method. And I also forgot to bang the cake pan before baking, thus a lot of holes in the cake.

I also shared some of the photos that I made it with custard cream to give away as well.

You may feel boring since I just posted the chocolate rice flour chiffon cupcakes not long ago but this post is to support the chocolate wonderland event heeheehee...

Recipe adapted from here.

Ingredients : for  8" chiffon cake pan 
5 egg yolks
8g caster sugar
40g corn or sunflower oil  
1/8 tsp salt
40g cake flour
20g cocoa powder
30g rice flour 在来米粉/粘米粉
70g chocolate milk

5 egg whites

60g caster sugar
1 tsp lemon juice or vinegar (I only used 1/4 to 1/2)

Method :
1. Sift cake flour, cocoa powder and rice flour twice.
2. Mix egg yolks and sugar in a bowl, whisk till sugar has dissolved.
3. Add in oil, salt and chocolate milk and mix well.
4. Sift in flour mixture and whisk well.
5.In another bowl, beat the egg whites and lemon juice/vinegar till frothy. Add in sugar gradually and beat until approaching stiff peaks (meringue stand straight with a little curve at the tip) or till stiff peaks (this stage is a bit difficult to fold with egg yolk mixture).
6. Use whisk to loosen the egg yolk batter a bit, then take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.
7. Fold in 1/2 of meringue and use a silicone spatula, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined. 
8. Pour the batter from a considerable height into cake pan, lightly shake it left and right to level the cake, then gently bang the cake pan on the table top to release air bubbles. 
9. Bake at pre-heated oven at 150C at center rack for 25 mins and 160C for 15-20 mins. (I off the top heat element and on it back during the last 15 mins)
10. Remove the cake pan from oven, drop it from high side to prevent the cake shrink too much during cool process.
11. Turn the cake pan upside down and cool completely before remove from the cake pan. 

Verdict?
The cake is still delicious even without cream, my friend called and told me that the cake is so pretty, she and her family like it a lot.


This post in joining Best Recipes for Everyone September Event : Chocolate Wonderland

Monday, September 22, 2014

Nutella Cheesecake Bar

 







After ate my cookie dough cheesecake bars, my sil fell in love with it, I was quite surprised as she is not a cheesecake person. After that, she will whatsapp me the cheesecake recipes when she spotted one that looks good. This one was sent by her as well and I promised to bake for her mid autumn party.


Recipe adapted with slight modification from The Moonlight Baker and Live Love Pasta


Ingredients: for 8" square cake pan
120g oreo biscuits, crushed
50g unsalted butter, melted
500g cream cheese, at room temperature
2 eggs, at room temperature
90g castor sugar
1/4 cup + 1 tablespoon dairy whipping cream
1 tsp homemade vanilla extract
1/4 cup Nutella

Method:
1. Preheat the oven to 170C. Line the cake pan with parchment paper or foil allowing a little overhang and grease the pan. Set aside. (As I am using removable base baking pan so I didn't line the baking paper)
2. Mix the melted butter and oreo biscuit crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 5 minutes. Remove pan to a cooling rack. (I prepared a few hours ahead and chilled in the fridge)
3. Cream sugar and cream cheese in the mixer until smooth. Add vanilla extra and mix until well blended.
4. Add eggs one at a time and cream until smooth.
5. Add 1/4 cup whipping cream and cream until well combined.

6. Pour out 2/3 of the cream cheese mixture and set a side.
7. Add nutella and 1 tbsp of dairy whipping cream to the remaining 1/3 cream cheese mixture in mixer and mix until well combine.
8. Pour the plain cream cheese filling into the prepared biscuit base. 
9. Then pour the nutella cream cheese filling layer on top of the plain cream cheese filling and spread evenly.
10. Bake in the preheated oven at 170C at the center rack of the oven for about 35 mins, or until the center jiggles slightly.
11. Remove from the oven and cool completely on a cooling rack. Refrigerate for at least 3 hours,
12. Cut and serve.


Verdict?
This cheesecake is rich and creamy, with the nutella added, it tasted heavenly, I received a lot of compliments too. I prefer eating it when chilled than room temperature which the cheesecake will be soften. A keeper recipe!



This post in joining Best Recipes for Everyone September Event : Chocolate Wonderland

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