No-Frills Recipes ... cooking, baking & excerpts on travel

 I must admit that I love chiffon cakes and if you have been following my blog, you will notice that I have blogged many chiffon cake recipes.  Chiffon cakes are light and refreshing and they do stay soft and moist even after a few days stored in the refrigertor.   A plus point is that my family members do not get bored with chiffon cakes for they love them as much as I do! Cocoa Nutella Chiffon Cake ~  可可榛子酱 戚风蛋糕   (adapted from 'here'  with adjustments) Ingredients (A) 98 gm hot water 45 gm cocoa powder 45 gm Nutella 1.1/2 tsp vanilla (B) 6 large egg yolks 45 gm caster sugar 3/4 tsp salt 75 gm vegetable oil 75 gm milk 135 gm plain flour )  Whisk and mix 15 gm cornflour     )  thoroughly (C) 6 large egg whites 90 gm caster sugar 1.1/2 tsp white vinegar or lemon juice OR 3/4 tsp cream of tartar Method Mix (A) thoroughly and set aside With a ball whisk, whisk egg yolks and sugar till creamy, add in salt, oil and milk. ...

I have posted many chiffon cake recipes in my blog and now at a loss of what other 'creations' that I should concoct to share.  Fortunately, for chiffon cakes, one can mix and match the ingredients and most of the time, the end result is acceptable and not disappointing.  So, today I'm going to share with you a Banana Cocoa Chiffon Cake with some 'dots' of chocolate chips.  As usual, chiffon cakes are light, soft, moist and will readily be enjoyed with a hot cuppa. Banana Cocoa Chiffon Cake  ~  香蕉可可雪纺蛋糕 (adapted from 'here' with adjustments) Ingredients (A) 5 'L'egg yolks 80 gm plain flour 1.1/4 Tbsp cornflour 44 gm caster sugar 50 gm vegetable oil 14 gm cocoa powder 144 gm mashed over-ripe bananas 25 gm choc chips (B) 5 'L'egg whites 1 tsp lemon juice or white vinegar 80 gm caster sugar Method Sift together plain flour, cornflour and cocoa powder.  Set aside. Whisk egg yolks with sugar till creamy and ...

I adapted the recipe for this Sakura Chiffon Cake from my previous Coffee Chiffon with Cocoa layering   but tweaked it a bit by adding Cointreau and orange zest and placing the Sakura flowers at the base of the chiffon pan.  This chiffon cake is soft and moist with a subtle taste of Cointreau and a nice fragrance of orange. Sakura Chiffon Cake  ~樱花戚风蛋糕 (adapted from 'here' ) Ingredients (A) 70 gm plain flour 5 large egg yolks 20 gm caster sugar 60 ml water 2 tsp Cointreau 70 ml vegetable oil 1.1/2 tsp orange zest 8 to 10 pickled Sakura flowers (B) 5 large egg whites 80 gm caster sugar  )  Mix well 10 gm cornflour      )    Method Rinse the pickled Sakura flowers to remove the salt and soak them for about 45 to 60 mins.  Gently pat dry the flowers with kitchen paper.  Line the flowers on the base of an ungreased 23 cm chiffon cake pan. Whisk the egg yolks with the sugar, add in t...

This is a two-layer chiffon cake, one plain while the other is of matcha or green tea flavour.  I like the flavour of matcha and this chiffon cake is soft, light and subtly sweet.  You can indulge in this cake for a Sunday afternoon treat or bring it to a gathering to enjoy with  your friends or relatives. Honey Matcha Chiffon Cake  ~  蜜香抹茶蛋糕 (adapted from  'here'     with adjustments)  Ingredients (A) 6 egg yolks 70 gm caster sugar 1.1/2 Tbsp honey 45 ml milk 53 ml vegetable oil 75 gm plain flour 30 gm rice flour 2 tsp matcha powder (B) 6 egg whites 75 gm caster sugar Method Sift the plain flour with the rice flour, mix well and set aside. Combine egg yolks, sugar, honey, milk and oil, blend well. Mix in the flour mixture. In a clean mixing bowl, beat the egg whites till foamy, gradually add in the caster sugar and beat till stiff peaks. Fold in 1/3 meringue into the egg yolk mixture, mix well...

What is nestum?  It's a kind of cereal made from a delicious recipe of nutrient rich multi-grains, such as wholewheat, corn, rice and milk, packed with vitamins and minerals. I adapted the recipe for this Nestum Chiffon Cake  from my Black Sesame Chiffon Cake which I posted to share, some time ago.  This chiffon cake is very soft, it can literally 'dance' when you jiggle it! Nestum Chiffon Cake ~  麦片戚风蛋糕 Ingredients (A) 5 egg yolks 30 gm caster sugar 50 ml vegetable oil 80 ml milk 80 gm superfine flour 1/8 tsp salt 1 tsp baking powder 25 gm nestum (B) 6 egg whites 60 gm caster sugar 1 tsp lemon juice or 1/2 tsp cream of tartar Method Sift flour with the baking powder, salt and mix well.  Stir in the nestum cereal.  Mix thoroughly. Using a ball whisk, whisk the egg yolks with 30 gm sugar till sugar has dissolved.  Stir in the oil little by little till mixture is completely combined.  Add in milk and sti...

These mini flower chiffon cake moulds were a present from a good friend of mine.  They do look very cute and for the two cakes, I only used a 3 egg recipe.  But since I'm used to baking my chiffon cakes in a 23 cm mould, I must admit that I had some difficulty scooping the mixture into these mini pans.  This cake is soft and moist and being mini, they vanished in a relatively short time wihtout any leftovers! Mini Green Tea Marble Chiffon Cake  ~  迷你绿茶戚风蛋糕 Ingredients (A) 3 egg yolks 40 gm caster sugar 25 ml milk 35 ml vegetable oil 50 gm plain flour ) Mix and sift together 15 gm cornflour   ) 1.1/2 tsp Green tea powder (B) 3 egg whites 35 gm caster sugar Method Sift the plain flour with the cornflour, mix well, set aside. Whisk the egg yolks with sugar, then add in oil, milk.  Mix well.  Sift in the plain flour and cornflour mixture.  Mix till well incorporated. In a clean bowl, beat egg whit...

I have posted a Blue pea chiffon cake before but this time I tried making it into a two-tone chiffon cake and the recipe is slightly different.  Although the recipes are different with the former adding cornflour and the latter adding rice flour, the end result is about the same, yieldig a soft, moist and light cake. Honey Blue Pea Flower Chiffon Cake  ~  蜜糖蓝豌豆花戚风蛋糕 Ingredients (A) 6 'L'egg yolks 70 gm caster sugar 1.1/2 Tbsp honey 45 ml milk 75 gm plain flour 30 gm rice flour 53 ml vegetable oil 70 blue pea petals + 100 ml water to  boil and strain  out 20 ml tea Add a pinch of baking powder into the blue pea batter (B) 6 'L'egg whites 45 gm caster sugar Method Boil the water with the blue pea petals, discard the petals, strain out 20 ml tea, let cool and set aside. Sift the plain flour twice, stir in the rice flour, mix well. Whisk the egg yolks with honey, then add in oil, milk.  Mix well.  Sift in the...

'Chai' is the Hindi word for 'tea', which was derived from 'cha', the Chinese word for 'tea'.  The traditional ingredients for 'chai' tea is a mixture of black tea with spices and cinnamon, cardamon, cloves, ginger and black peppercorns.  Unlike other teas which are brewed with water, 'chai' tea is brewed with milk, and sweetened with sugar or honey.  I brewed the 'chai' tea with soy milk in today's recipe for a chiffon cake.  The kitchen was full of sweet aroma while the cake was baking in the oven.  If you want more information on 'chai' tea, continue from  'here' . Chai Tea Soy milk  Chiffon Cake  ~   柴茶豆奶戚风蛋糕 Ingredients  (A) 5 'Chai' tea bags   (10 gm) 12 Tbsp unsweetened soya milk 6  large egg yolks 75 gm caster sugar 6 Tbsp vegetable oil 150 gm plain flour 2 tsp baking powder 3 tsps of 'chai' tea leaves, taken from the above 5 tea bags (B) 6 large egg whi...

In Chinese medicine, Osmanthus is well known to detoxify the body, improve dry skin and reduce phlegm.  I like the sweet and fresh fragrance of the Osmanthus and this is a simple recipe.  It's a dessert, it's a snack, it's a breakfast or anything you want it to be.  Enjoy! Osmanthus Chiffon Cake ~ 桂花戚风蛋糕 Ingredients (A) 6 large egg yolks 120 gm plain flour 3 Tbsp honey 100 ml vegetable oil 240 ml hot water 4 Tbsp Osmanthus flowers (B) 6 large egg whites 120 gm caster sugar 1.1/2 Tbsp or 14 gm cornflour Method Boil 240 ml water together with 4 Tbsp dried Osmanthus flowers.  Strain out 160 ml tea and keep the flowers aside.  Let the tea cool. Sift the plain flour twice. Whisk the egg yolks with honey, then add in oil, Osmanthus tea.  Mix well together and then add in the strained Osmanthus flowers to blend in.  Sift in the flour, mix well. Combine sugar and cornflour. In a clean bowl, beat egg whites till foamy, add in half...

Milo, a popular beverage of chocolate and malt powder is the key ingredient in this Milo Chiffon Cake.   This light and moist chiffon is enhanced with an addition of Nutella and can be served at any time of the day.  If you like more Milo, accompany it with a hot drink of this beverage. Milo Chiffon Cake ~   美禄戚风蛋糕  (adapted from 'here' ) Ingredients (A)  5 large egg yolks        15 gm caster sugar        45 gm vegetable oil        100 ml milo (3 tsp milo powder + hot water to make 100 ml)        1 heapful Tbsp Nutella - about 30 gm        100 gm plain flour, sifted        1 tsp vanilla (B)        5 large egg whites        45 gm caster sugar )   Mix together        1 Tbsp cornflour     ) Method Combine hot milo and nu...

This is a very soft and light chiffon cake and I used a combination of coffee and cocoa.  The flavours do blend well and complemented each other and it's perfect to serve this to guests or to enjoy at any time of the day. Coffee Chiffon Cake with Cocoa layering  ~   咖啡 戚风蛋糕                              Ingredients (A) 70 gm plain flour 10 gm coffee granules 5 large egg yolks 20 gm caster sugar 70 ml hot water 60 ml canola oil Cocoa powder (B) 90 gm caster sugar 10 gm cornflour 5 large egg whites Method Sift plain flour, twice, set aside. Mix coffee granules with 70 ml hot water, set aside to cool. Beat egg yolks with sugar, then add in oil and coffee.  Sift in flour and mix well, set aside. Combine caster sugar with cornflour. In a clean bowl, beat egg whites till foamy, add in half cornflour mixture, then gradually add in the balance.  Beat till ...