Friday, October 2, 2020

Oil-less Strawberry Yogurt Chiffon Cake

Baked this to clear the frozen strawberries that occupied my freezer space. I forgot to add in the oil, but I know the cake will turn out nothing much different as this was not the 1st time I forgot to add the oil into batter lol.

Ingredients :
5 egg yolks
100g cake flour
20g rice flour
150g strawberry puree
50g strawberry yogurt drink/smoothie
1/4 salt

5 egg whites
70g caster sugar
a few drop lemon juice

Method :
  1. Sift cake flour and rice flour twice.
  2. Mix egg yolks and sugar in a bowl, whisk till sugar has dissolved.
  3. Add in oil, salt, strawberry puree, strawberry yoghurt drinks and mix well.
  4. Sift in flour 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.
  6. 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.
  7. 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.
  8. Bake at pre-heated oven at 100C 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)
  9. Remove the cake pan from oven, drop it from high side to prevent the cake shrink too much during cool process.
  10. Turn the cake pan upside down and cool completely before remove from the cake pan.

The batter filled up about 80% of the cake pan and rise very high that yield a tall cake. The cake is soft, fluffy and very moist (may be should extend the baking for another 5 mins). The strawberry taste very mild but dear brother like it, it tasted nice when chilled.

Blueberries Butter Cake

Another blueberry butter cake to clear the blueberries that stored in freezer.
Recipe adapted from Jeannie Tay 

Ingredients : for 8" cake pan
225g butter
180g caster sugar
5 eggs
240g cake flour
2 tbsp milk powder
40g milk
1 tbsp honey
1/4 tsp salt
1 tsp vanilla extract
1 tsp baking powder

Blueberry Compote :
200g fresh or frozen blueberries + 4 tbsp sugar + 2 tsp lemon juice cook in a saucepan at low heat. Stir constantly and cook until the blueberries have burst and oozed out the juices. Once it thicken, remove from fire and let cool for later use.

Method :
  1. Beat butter with sugar until light and fluffy.
  2. Add eggs one at a time, beating well after each addition.
  3. Sift flour, milk powder and baking powder together and add half of this into the butter mixture. Mix briefly to combine, add honey, lemon juice, salt, vanilla and mix with low speed

The cake is soft and moist, however dear husband and brother prefer this more.


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