Coffee Chiffon

I'm soooooo into chiffon lately since my first success baking it :) Here's another one with coffee flavor. I got the recipe from Margaret - margie's corner. Overall.....hmm.. it was so so, the good thing is I couldn't smell the egg but honestly speaking I still prefer chiffon with coconut cream in the ingredients. Yum.....

Espresso Chiffon Cake

Source: Margaret

2 tablespoons instant espresso powder

2/3 cup water

1/2 cup unflavored vegetable oil (canola or safflower)

2 teaspoon pure vanilla extract or vanilla paste

2 1/4 cups cake flour (I used all purpose flour with no problem)

1 tablespoon baking powder

1/4 teaspoon salt

1 1/2 cups superfine sugar, separated

6 extra large eggs, at room temperature, separated

1/2 teaspoon cream of tartar

In a large measuring cup or medium bowl, dissolve the espresso powder in the water, Add the oil,vanilla and eggyolks. Whisk until well combined.

Over a large piece of parchment paper or bowl sift together the flour and baking powder. Add 1 cup of sugar and salt and stir together.Make a well in the center of the mixture by pushing the dry ingredients towards the side of the bowl. Add the espresso mixture. Using a rubber spatula, stir together until thoroughly combined.

Place the egg whites in the grease free bowl of an electric mixer or in a large grease free bowl. Using the wire whip attachment or a hand held mixer, whip the egg whites on medium speed until they are frothy. Add the cream of tartar. Slowly sprinkle the remaining 1/2 cup of sugar and continue whipping until the egg whites hold glossy and firm but not stiff, peaks, about 5 minutes.

Fold the egg whites into the cake batter in 3 to 4 stages, blending thoroughly after each addition. Transfer the batter to the tube pan. Use the rubber spatula to smooth and even the top.Bake for approx 1 hour( 50 mins to 1 hr) , or until the cake tester inserted in the centre of the cake comes out clean.

Cheese Chiffon

I'm in the mood for Chiffons lately. I made a pandan chiffon 2 weeks before with my sis. I brought her along cause I was afraid of another failure as my black sticky rice chiffon :p It was a success but I just didn't have time to take pictures. Even I brought it to DJ's family with the chiffon still upside down waiting for it to cool down and fall off from the pan. I waited, waited, and waited...... I kept on and off peeking hoping it fell off. Everybody have finished their lunch and I couldn't wait anymore so let the knife does its part.. hehehe.... The pandan fragrance was very tempting and the cake itself was a success too. This time I made Cheese Chiffon by MYSELF from the recipe I took from another fellow blogger. The chiffon turned out beautifully, thank God it didn't turn out like my first chiffon :) It was very different with the Pandan Chiffon, it won't last an hour. But this cheese chiffon last 2 days. Honestly, I didn't like it much too, so do the others :( Anyway, I'll manage to take pictures next time I make the pandan one and I'll post it with the recipe.

Cheese Chiffon

(Took from Rita Bellnad's)

Source: Seri Masak Femina Primarasa - Cake Istimewa Semua Yummy

Bahan:

150 g terigu protein rendah, ayak

100 g keju cheddar, parut

1/2 sdt soda kue

1 sdt baking powder

1/2 sdt garam

100 g gula kastor

100 ml minyak goreng

100 ml susu cair

 5 kuning telur (dari telur @ 70 g)

7 putih telur (dari telur @ 70 g)

1/2 sdt cream of tartar

Cara Membuat:

Panaskan oven pada 180 derajat Celcius. Siapkan loyang chiffon (aku sih pakek loyang biasa aja, abis belom punya) diameter 24 cm. Jika ada, gunakan loyang chiffon berkaki. Jangan olesi bagian dalamnya dengan minyak/margarin.

Campur terigu dengan keju parut, soda kue, baking powder, garam, dan 2 sdm gula kastor, aduk rata. Buat lubang di tengah campura tepung, tuangi minyak goreng, susu dan kuning telur. Aduk dengan pengocok kawat hingga licin, sisihkan.

Kocok putih telur dengan mikser berkecepatan sedang hingga berbusa, masukkan cream of tartar dan sisa gula dalam beberapa tahapan. Kocok hingga putih telur membentuk ujung yang tumpul waktu mikser diangkat.

Masukkan putih telur dalam beberapa tahapan ke dalam adonan tepung, aduk perlahan hingga rata.Perciki bagian dalam loyang dengan air masakTuang adonan ke dalam loyang.

Masukkan dalam oven, panggang hingga matang (lk 75 menit). Tandanya tidak ada sisa adonan yang menempel ketika ditusuk dengan lidi.Keluarkan kue dari oven, segera balikkan loyang hingga kue benar-benar dingin (lk 1 1/2 jam). Keluarkan kue dari loyang dengan bantuan spatula/pisau panjang.

Mini Quiche

This was the special request by the my friend. I normally don't take special order, just baking following my mood :p. It was an exception for her birthday. Here you go, gal... HAPPY BIRTHDAY... XXTH hehehehe.....

For recipe, please click here.