Saturday, June 27, 2009

Sweet Corn Chiffon Cake

Hee.. Baked something else today.. I'm back to the chiffon craze..

Yes, I baked a sweet corn chiffon cake today.. Easy peasy.. I got it done within 1.15 hr.. Not a time consuming bake.

The most important step in chiffon making.. Whipping of egg whites to stiff peaks.. Looks like whipped cream uh?

Anyway, one simple way to test if it's the stiff stage, simply overturn the whole bowl, and the white will not fall off..

Next, just stiff in some whites to lighten the yolk mixture, then subsequently fold in all of the whites.

End Result.... One word to sum it all up.... DISAPPOINTING...

So so disappointed with the appearance, as well as myself.. I was so impatient, I removed the cake after 20mins of cooling (Usually takes 1 hr), and I was chatting away while doing this, next thing i know, I drop the whole pan on the countertop, and flop the whole cake out..

Causing big wholes here and there.. Geeshh!!

Nevertheless, I still like this cake (tho it's ugly). Simply because it taste so heavenly!! I like the fragrance of the coconut, and the bites from the sweet corn.. Lovely!

One thing to rejoice about is that this time round, the browning is more even!

Sharing with you the recipe, adapted from Peng's Kitchen

Sweet Corn Chiffon Cake

  • 6 egg yolks
  • 250g creamy sweet corn
  • 1/2 tsp vanilla essence
  • 60ml corn oil
  • 100g castor sugar
  • 120g plain flour (I use a mixture of 55g cake flour, 65g self raising flour)
  • 50g coconut powder
  • 6 egg whites
  • 1/2 tsp cream of tartar


  1. Whisk egg yolk with 30g of sugar till pale and creamy.
  2. Stir in oil, vanilla essence and sweet corn. Mix till well blended.
  3. Stir in the sifted flour, and coconut powder and mix till well combined.
  4. Beat egg whites with cream of tartar till frothy, then gradually beat in the remaining 70g sugar and beat till stiff peaks.
  5. Gently fold in the whites to the yolk mixture.
  6. Pour the batter into ungreased chiffon pan, and bake at 180C for 35min-45min.

Amendments made:

- Substitute part of the flour with self-raising flour. And I omited the baking powder.
- Add in another 4 tbsp of canned sweet corn.
- Mistaken 60ml of oil as 40ml, so in the end I only added in 40ml.

Thursday, June 25, 2009

Lemon Yoghurt Cranberries Chiffon Cake

Yoghurt Lemon Cranberries Chiffon Cake.. Woah, what a long name! Hmm.. Guess in short, I'll name it, "The Celebratory Cake".

You guys might be thinking, why celebratory cake??

It's because, "thanks" to the outbreak of H1N1, my school (Nanyang Polytechnic) gets an extension of another week of holiday, which means I've an additional week to mug for my test-s! So that calls for the celebratory cake!

Hmm.. Seems like recently I've been clearing my "to-bake-list" (which is good!).

Anyway, even before I've a taste of this chiffon cake, I kind of like fall in love with the name, imagin the combination of Yoghurt + Lemon + Cranberries, sounds so refreshing right?! Ok, at least for me, I love anything that's fruity, and FLUFFY. Yes, FLUFFY is another distinct characteristic of chiffon cakes.

Woppes, and I almost forgot to mention that, this cake is quite moist as well! Which I think is good, imagin you've to stuff down a piece of cake that's so dry that you almost choke.. Not a good experience, I suppose.

Did not manage to get a nice even brown surface.. Sigh, maybe my chiffon pan is not season enough..

Maybe it's an indication that I should bake more often? Hiak Hiak Hiak!

I'm thankful that the cranberries floats around instead of sinking to the bottom.

Looks like a sponge! Reasonable height as well..

Hmm.. I think I got the trick to chiffon making.. *Happy Happy* Beating of whites... Folding.. etc etc...

Sharing with you the recipe, obtained from All That Matters, Thanks Rei!

Lemon Yoghurt Cranberries Chiffon Cakes


4 egg yolks
40g castor sugar
1/4 tsp salt (Added a pinch only)
40g cornoil
120g plain yoghurt
2 tbsp lemon juice
zest of 1 lemon
80g dried cranberries (Used only 65g)- Toss with 1 tsp cake flour

120g cake flour (I use a 130g mixture of top flour, and cake flour)
1/2 tbsp baking powder

5 egg whites (I used 6)
50g castor sugar
1/2 tsp cream of tartar


  1. Whisk egg yolks with 40g castor sugar till creamy.
  2. Mix in lemon zest, lemon juice, salt and oil. Mix till well blended.
  3. Whisk in sifted flour, and flour coated cranberries- (A trick to prevent cranberries from sinking)
  4. Beat egg whites and cream of tartar till frothy, then gradually add in sugar and beat till stiff peaks.
  5. Stir in 2 tbsp of egg whites to lighten the yolk mixture.
  6. In 3 batches, fold in the egg whites till well combined.
  7. Pour mixture into chiffon pan and bake at 175C for 10minutes. Then lower the temperature to 160C for 20 minutes. Then lastly, 150C for 10minutes.
  8. Remove cake from oven and overturn immediately till cooled.

By the way, this is the very very 1st time my chiffon cake surface have no cracks!!

This recipe is so worth to keep! And I'm sure I'll bake this over and over again!

Sunday, June 21, 2009

Japanese Cottonsoft Cheesecake!

Japanese Cottonsoft Cheesecake has been on my "To-bake-list" for the LONGEST TIME ever..!

Yesterday eldest sister had a buffet party for her friends, so I contributed this cake. I've always wanted to try out baked cheesecakes, but just that I'm plain lazy to get the ball rolling, and since she's having a function, I jumped at the chance, taking this as an opportunity to practice some baking!

Those people that tried the cake loves it! (except brother-in-law, who loves heavy, dense kind of cheesecake). Well, I love this cake too, it's not rich like NY cheesecakes, and it's cotton-y spongy soft! And my 2nd sis's bf actually commented that it tasted like Breadtalk's, and that really makes my day!!

See! The cake rise and brown evenly!

The end product, a nice and soft cheesecake!

I unlock the springform pan while the cake is still hot, and alas! Cause a big ugly crack at the side.. =(

The interior of the cake. I did not use a sharp knife, that's why the cut is so ugly.

And lastly, I'm very happy with the height of the cake! Rise so nicely!

Recipe from Kitchen Capers Forum. Variations made by me are highlighted in RED

Japanese Cottonsoft Cheesecake

  • 250g cream cheese
  • 50g butter
  • 100ml milk
  • 60g superfine flour (I use Top flour)
  • 20g corn flour
  • 6 egg yolks
  • 6 egg whites
  • 1 tbsp lemon juice
  • 140g caster sugar (I use 120g)
  • 1/4 tsp cream of tartar
  • 2 tbsp lemon zest


  1. Using the double broiler, melt the butter, cream cheese, and milk together. Leave it to cool till room temperature.
  2. Using a ballon whisk, stir in the sifted flours (cornflour + Top flour) till well incorporated. Mix in the lemon juice, zest and egg yolks.
  3. In a dry and clean bowl, whisk egg whites with cream of tartar till frothy, then slowly add in caster sugar and beat till soft peaks.
  4. Gently whisk in egg whites (In 3 batches) into the cheese mixture, till no visible streaks of egg white could be seen.
  5. Pour the batter into the lightly grease and lined cake pan and bake in a water bath at 160C for 70mins.
  6. Chill in refridgerator before serving.

Wednesday, June 17, 2009

Blackcurrent Cheese Tarts

Gosh! Couldn't believe it that it's been almost 2 months since my last post.. Hmm.. I guess no one reads my blog anymore, thinking that I've either gave up blogging, or baking.. Sheesh..

But nah, I'm still into my fav hobby (ie: baking).. Just that there's been lots of school work to complete, and tests to mug for.. And of course, distractions like facebook games, which can be quite addictive!

Nevertheless, I did bake something, sometime back, just that I did not have the time and effort to blog about it.

Blackcurrent Cheese Tarts! My favourite!

I got the recipe from Aunty Yochana's blog.

And finally I put the tart mould (ordered from Kitchen Capers sometime back) to a good use!

I'm just too ooo ooo generous with the blackcurrent filling, resulting in it sinking in.. Which I think that it's quite ugly... Keke..

Look at the flowy current filling..

My only complain for the tarts is that the vanilla extract I added in is too dark in colour, staining the cheese to a yellowish brown colour, yes, again, it's ugly!

It taste quite good, abeit that it's ugly.. =(

Sharing with you guys the recipe!

Blackcurrent Cheese Tarts



  • 100g butter
  • 60g icing sugar
  • 30g beaten eggs
  • 200g plain flour
  • 1/8 tsp salt
  • 1/2 tsp vanilla essence

Cream cheese filling

  • 300g cream cheese
  • 80g icing sugar
  • 1 tsp lemon paste
  • 15g vanilla essence
  • 50g whipping cream
  • 25g cornflour (sieved)
  • 2 large eggs

Some blackcurrent jam as topping


  1. Cream butter, icing sugar till slightly creamy
  2. Add in beaten eggs, salt, and vanilla essence.
  3. Fold in flour and mix into a dough. Leave in the fridge for 20 mins.
  4. Press dough into tart mould and cut off excess dough.
  5. Bake the tart mould till half-baked and let it cool slightly.
  6. Cream cream cheese and icing sugar till creamy.
  7. Add in lemon paste and vanilla essence.
  8. Add in eggs one at a time , beating well after each addition.
  9. Add in whip cream and mix evenly
  10. Pour filling into half-baked tarts, scoop a little blueberry jam topping on top of filling and then use a skewer to swirl into a marble effect and bake in preheated oven at 180C for 10 to 15 mins. or till set.
  11. Leave to cool before serving.

I brought the tarts to school to share with my friends, and of course to get their comments.. Generally good, and thank so much guys for being so generous w the comments!