Yummylicious Experiments

1. Preheat over to 175 degree celsius.
2. Combine (A) in a bowl. Stir well to blend.
3. Combine (B) and stir till well blended.
4. Make a well in (A), add (B) to the flour mixture. Beat with mixer until smooth.
5. Beat egg whites till foamy. Add in 1/3 of the sugar and cream of tartar, beat for a few minutes.
6. Add in remaining 2/3 sugar and cream of tartar, continue beating with stiff and glossy peak.
7. Gently fold in 1/3 of egg white mixture to egg yolk mixture.
8. The mix and fold in the egg yolk mixture to the rest of the egg white mixture till well combine.
9. Pour mixture into cupcake liners.
10. Bake for 10 - 15 min.
11. Whip Chai Tea cream till peak. Decorate cupcake with cream once the cake is cool.

1. Preheat oven to 175 degree celsius.
2. Combine (A) in a bowl. Stir well to blend.
3. Add (B). Beat with an electric mixer until smooth.
4. Beat (C) until moist peaks formed. Gradually add 3/4 cup sugar, beating until stiff and shiny peaks are formed.
5. Fold 1/3 of the egg whites into the egg yolks mixture, fold to mix and then add the rest of the egg whites. Fold gently but thoroughly.
6. Pour batter into ungreased 10" tube pan.
7. Bake for 60 mins or till a toothpick inserted in the center comes out clean.
8. Invert cake and cool completely in pan. When cool, loosen the edges and shake pan to remove cake.

(A)
225g all-purpose flour, sifted
1 tbsp baking powder
1 tsp salt
65g sugar

(B)
1/2 cup vegetable or canola oil
6 egg yolks
3/4 cup water
1 tbsp Earl Grey Tea leaves

(C)
6 egg whites
1/2 tsp cream of tartar
95g sugar

1. Preheat oven to 175 degree celsius.
2. Combine (A) in a bowl. Stir well to blend.
3. Add (B). Beat with an electric mixer until smooth.
4. Beat (C) until moist peaks formed. Gradually add 3/4 cup sugar, beating until stiff and shiny peaks are formed.
5. Fold 1/3 of the egg whites into the egg yolks mixture, fold to mix and then add the rest of the egg whites. Fold gently but thoroughly.
6. Pour batter into ungreased 10" tube pan.
7. Bake for 60 mins or til a toothpick inserted in the center comes out clean.
8. Invert cake and cool completely in pan. When cool, loosen the edges and shake pan to remove cake.

Yet another Chiffon Cake this weekend. That's because I kept all my other tins in carton, ready to move over to my parents new place. I'm now looking for another Chiffon Cake recipe. =P

Got this recipe Kitchen Caper, posted by Reirei. I forgot to take pictures of the cake until almost everything was gone, so I only have photos of a slice of it. Hehehe...

Lemon Yoghurt Cranberries Chiffon Cake

Ingredients A
4 egg yolks
40g castor sugar
1/4 tsp salt
40g corn oil
120g plain yoghurt
2 tbsp lemon juice
80g dried cranberries (I used Craisins, Ocean Spray)
zest of 1 lemon

Ingredients B
120g Cake flour
1/2 tbsp Baking powder

*Sift 2x

Ingredients C
5 egg whites
50g castor sugar
1/2 tsp Cream of Tartar

1. In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.
2. Add oil and salt, whisk and add yoghurt, lemon zest and lemon juice. Stir well.
3. Fold in sifted flour, cranberries and mix well.
4. In another bowl, using an electric mixer, beat till the whites are frothy. Add in Cream of Tartar and beat till soft peaks.
5. Add in sugar gradually and beat till stiff peaks.
6. Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.
7. Pour the mixture to the remaining egg whites and fold in gently till incorporated.
8. Pour the batter into a 21cm chiffon tube pan. Bang the pan on the table to get rid of bubbles.
9. Oil a piece of aluminium foil and cover the pan loosely. Bake at 170 deg.C for 10mins.
10. Turn down the temperature to 160 deg.C and bake for 10mins. Lift up the foil to check the surface of cake, bake for another 10mins.
11. Insert a skewer to check if cake is done. Remove the foil and reduce the temperature to 150 deg.C and bake for a further 5 to 10mins to brown the surface.
12. Remove from the oven and invert the pan. Remove the cake from pan when it's completely cooled.