BLACK SESAME CHIFFON CAKE

Salam.

I am sooooo happy because my page had viewed over than 1000 times. Most of them came from Malaysia and also from other countries like Singapore, Vietnam, Brunei, United States of America and Saudi Arabia. I wish that more visitors from other countries will come to visit my page.

So today, I'm glad to share with you my other chiffon cake type which is Black Sesame Chiffon Cake.

 Ingredients 

(Equipement : 20cm round tube pan)

1. 5 egg whites

2. 90gm caster sugar

3. 10gm corn flour

4. 70 gm cake flour (you may substitute with all purpose flour)

5. 5 egg yolks

6. 20gm sugar

7. 30gm black sesame paste

8. 60ml soy milk

9. 40gm canola oil

20gm toasted sesame seeds

Method

1. Preheat oven to 170 C. Sift the flour.

2. Combine egg yolks, white sugar and black sesame paste in a bowl and mix well. Add soy milk and oil and mix well. Add flour and mix until batter become thicken and sticky, then fold in black sesame seeds.

3. Make meringue. Combine sugar and corn flour. Beat the egg whites until foamy. Gradually add sugar mixture and continue whisking till the egg whites are glossy and with firm but not too stiff peaks.

4. Add 1/3 og meringue into egg yolk mixture and fold lightly. Add in the remaining, fold to incorporate completely. Be gentle.

5. Pour batter into and ungreased chiffon cake tube pan (Do not grease or line the pan). Level the batter, bake for 40-50 minutes. When cake is done, remove from oven and turn it over, leaving it to cool on wire rack.

6. To remove chiffon cake form pan, use a spatula, run along the sides of the cake to release it. Then using the spatula, run the bottom of the cake, where it's stuck to the pan. Then turn over onto a plate, it will just naturally fall out. Ready to serve.

 Note :

1. You can use the very thin and sharp knife to run along the sides of the cake to release it.

Semalam, masa balik keje terus solat Asar takut tak sempat sebab sampai rumah pun lebih kurang 6.10pm macam tu. Pastu nak kena masak pulak jadi solat lah dulu. Pastu kan, you all tau tak ada orang ganggu I solat? Ish.. geram je dalam hati ni. 

Tengok muka tu, minta simpati untuk di belai la tu!

Dari sebelum habis solat sammmmmpai lah habis solat dia dok menyendeng-nyedeng kat I. Masa I berdiri dia gesel-gesel kepala tu kat kaki.. Pastu jalan-jalan around me.. sampai lah I baca Tahiyat Akhir, dia terus baring kat riba I.. amboiiiiiiiiiii bukan main lagi. Kalau main kat luar tu dengan kawan-kawan, kita panggil pun dia tak endahkan.  Itu lah SNOWY I uh uh uh manja tapi suka menggigit. (-.-')

Love, 
Honey.

JAPANESE COTTON CHEESECAKE

Salam.

I baked this cake because I was angry to someone. He is super duper rude and no manner at all. Sigh. So the outcome was soooo perfect! (Angkat bakul sendiri nampak? :p :) This recipe has been requested by my high school's friend and btw, I've updated the recipe in my Facebook page few months back.

Ingredients

1. 140g/5 oz. fine granulated sugar
2. 6 egg whites
3. 6 egg yolks
4. 1/4 tsp. cream of tartar ( I add substitutes : Double action baking powder & sodium bicarbonate)
5. 50g butter
6. 250g cream cheese
7. 100 ml fresh milk
8. 1 tbsp. lemon juice
6. 60gm cake flour (sifted)
7. 20gm cornstarch (sifted)
8. 1/4 tsp. salt

Method

1. Preheat oven to 160 degrees

2. Melt cream cheese, butter and milk over a double boiler. Cool the mixture (put aside). Whisk the egg yolks with 40gm sugar until fluffy and colour changed. Fold in the flour, the cornflour, egg yolks batter, lemon juice, sodium bicarbonate, double action baking powder into cheese batter and mix well.

3. Whisk egg whites until bubble. Add in 100gm sugar (1/3 at a time - 3x) and whisk until soft peaks form. Fold egg white mixture 1/3 at a time, to the cheese mixture until the batter is even.

4. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper).

5. Bake cheesecake in a water bath (bain marie) for 1 hours

6. Let it cool on the wire rack and once cool, remove the cake pan and baking paper. Ready to serve.

The taste was soooo good and  you won't regret :)

xoxo

MILK TEA CHIFFON CAKE

Salam.

Hi! How are you doing? So today, I would like to share with you a recipe that I really love and it is Milk Tea Chiffon Cake.

The Ingredients

Ingredients A
60g fresh milk
4 sachets red tea bag ( I used Lipton )

Ingredients B
5 egg yolks
30g caster sugar
60g vegetable oil / olive oil
100g cake flour
1tsp vanilla extract

Ingredients C
5 egg whites
1/4 tsp cream of tartar
30g caster sugar

Method 

1. In a saucepan, bring milk to boil.  Add the tea bags into the hot boiling milk to infuse (till you can see the milk tea colour). Take out the tea bags and set aside to cool.
2.Mix ingredient B together and add milk mixture and stir till smooth.
3. Whisk egg white at low speed until foamy, add in cream of tartar and whisk at medium speed. Add sugar in 3 additions and whisk at high speed until stiff peak forms.
4. Add 1/3 of the egg white mixture into egg yolk mixture and mix gently to combine.  Then add the reamining egg white mixture and gently fold in until well combine.
5. Pour into a 21cm tube pan. Tap the tube pan on the table top a few times to reduce large bubbles and bake at 150C for about 45-50 minutes or until cooked.
( I baked at 150C but I suggest to bake at 170C)
5. Remove from oven, invert cake onto cooling rack until completely cooled before removing from the pan.
6. Slice and serve.

 I love the taste of milk tea and the taste very suit to this pluffy cake.

Sayonara from now, till we meet again.

xoxo