Easy Chocolate Sponge Cake

Chocolate has always been everyone’s favorite (almost everyone), thanks to its unique, rich, and sweet taste.

While some may feel guilty on eating chocolate because of its bad reputation for causing weight gain, a number of health issues may also be associated with this delicious treat, however, there are also a number of health benefits on this sinful treat!

Chocolate is believed to contain high levels of antioxidants and some studies have suggested chocolate could lower cholesterol levels and prevent memory decline, if there isn’t high fat and sugar content in this one treat.

Putting cocoa powder and controlling the amount of sugar you can put in one dessert enables you to enjoy this without much guilt, at least to me.

I have always love sponges of any kind, soft and fluffy ones always makes excited. There’s 2 ways to make a sponge cake:- Egg separation method and the whole egg method.
I didn’t understand why my whole egg method always fail on me not giving me the best of the cake. Hence, i have grown to using the more tedious egg separate method for all cakes. They always turn out super light and fluffy.

Once you get the hang of making good sponges, you’re almost good to do all kinds of basic cakes!

Recipe for Chocolate Sponge Cake

Ingredients

  • 3 Egg whites (large)
  • 100 grams sugar (i divided into 2 portions of about 80g and 20g)
  • 3 Egg yolks (i used 60g eggs)
  • 80 grams Cake flour
  • 50 ml Milk (full cream)
  • 30 grams Butter (or coconut oil)
  • 20 grams Cocoa powder
  • 1/4 tsp cream of tartar (optional)
  • 1/2 tsp baking powder (optional)

Cream of tartar helps to stabilize your egg whites during whipping and baking powder helps to achieve the fluffy texture of the cake although both are not necessary.

I’m using only a electric hand whisk to do this cake, as little bowls and as little washing as possible.

Steps

1. Preheat oven at 170C.

2. Melt butter in warm milk

3. Combine and sift dry ingredients in a bowl

4. Whisk egg whites, gradually adding sugar (80g) in 3 batches to soft peak.

5. Whisk egg yolks with sugar (20g) in another bowl, till slightly pale in colour.

6. Add milk mixture and dry ingredients into the yolk mixture.

7. Fold in the egg white meringue in 3 batches.

8. Line a 6″ cake tin. I only line the base of the tin so the cake can “climb” and i will have a taller cake.

9. I bake my cake on the middle tray of the oven, at 170C (no fan) for 40 mins and 150C (fan) for 12mins. Insert a toothpick to check for doneness. It has to come out clean.

Some tips.

  • As i mention i want to keep as little washing and as little bowls i have for this, after you whipped your whites, there is no need to wash or clean your whisk. You may use it to whisk the yolks straight away.
  • Do not delay too long to get your egg yolks mixture done as the egg whites that you just whipped up, may deflat.
  • Do not overmix or overfold your batter in any part.
  • You can also use a 8″ cake tin for a bigger but shorter cake. It works fine too, but you may need to cut the baking time. Maybe try 170C 20mins (no fan) then 150C 10mins (fan). Insert toothpick to check for doneness.

I’ve prep some homemade berries jam and frost with some chocolate buttercream. You can frost the cake with whipped fresh cream as well. The ideas are countless when you have a perfect chocolate sponge cake 👍🏻

Do tag me/pm me to share your success bakes with me (pictures), anywhere and everywhere using my method and recipe, and if you are lucky, your picture might appear here in my post!

Follow my Instagram (judybakez) on IG stories of my bakes and other miscellaneous hacks.

Follow my facebook page (judy bakes – dine inn) for my bake sale.

Advertisements

Black Sesame Paste

I’m enjoying my 2nd bowl of black sesame paste while sharing this recipe. Black sesame paste is a popular dessert among the chinese where you can buy a small bowl for about $3.50 or more for one scoop/one small bowl at most dessert stalls then realise you cannot have enough of it. Some stalls did not strain them properly resulting in a rough texture or they are too watery. If you ever had a home-made black sesame paste, probably you’ll never want to buy any pre-packed from grocery shops or dessert stalls anymore. Home-made gives you the most authentic, aromatic and flavor in every scoop that you’ll never forget =D

Related image

Sesame is one of the oldest seeds known to man. Thought to have originated in India or Africa, the first written record of sesame dates back to 3,000 BC. It’s unclear when sesame first found its way to China. Some sources claim the Chinese were using sesame oil in their lamps as far back as 5,000 years ago, while others state sesame seeds were introduced into China about 2,000 years ago. It’s probably true that the ancients first relied on the sesame plant to provide oil, and only later discovered its value as a food source.

Image result for sesame seeds history

Sesame seeds were one of the first crops processed for oil as well as one of the earliest condiments. The addition of sesame seeds to baked goods can be traced back to ancient Egyptian times from an ancient tomb painting that depicts a baker adding the seeds to bread dough.

Image result for sesame seeds bread

Black sesame is well-known for remedy for grey hair , consisting a good source of hair nourishing vitamins and minerals such as copper, manganese, calcium, magnesium, iron, zinc, phosphorus, vitamin B1, amino acids, selenium, melanin, and dietary fiber. Sesame seeds rank highest in cholesterol-lowering phytosterols of nearly all nuts, seeds, legumes and grains, therefore protecting the heart by lowering the cholesterol and blood pressure levels. With the high amount of antioxidants and anti-aging benefits, you need not worry about getting old too soon.

It prevents cancer! Sesame seeds contain anti-cancer compounds including phytic acid, magnesium and phytosterols. And the phytosterol content of sesame (especially the black sesame seeds)  is the highest of any commonly consumed seeds and nuts.

Benefits of sesame seeds - Dr. Axe

There are just too many benefits of black sesame that it probably takes pages to list them all. So everybody says, eat more black sesame if you want black hair but obviously you need to turn these seeds into something delicious first right?

Previously i made a post on Black Sesame Chiffon recipe which makes use of black sesame powder to make this. The residue after straining can be used for baking cakes and cookies too, all you need to do is to dry them in the oven before keeping it in the fridge.

Image result for judy bakes black sesame chiffon

Let’s see how black sesame paste is made.

Black Sesame Paste

Ingredients:

  • 60 gm white sesame seeds
  • 60 gm black sesame seeds
  • 60 gm glutinous rice flour
  • 800ml + 250ml of water
  • 120g rock sugar (preferably to reduce to 100gm)
  • 1 tbsp oil
  • 1/2 tsp salt

Method

  1. Rinse sesame seeds over running water. Mix 250ml of water into the glutinous rice flour and set aside.
  2. Toast the sesame seeds in a pan till dry and fragrant. You will know it’s ready when it starts “popping”. Transfer to a bowl to cool.50579462-50ee-4cfe-99c1-a040dcbeaa7a
  3. Put the seeds into a blender and process till fine.
  4. Add water into the blender, only enough to make it into a paste. Continue to process at high speed until it becomes smooth. For my amazing blender it takes 30secs to 1 min.
  5. Next, sieve the sesame paste over your pot for a smoother texture. Remove the residue, blend with water again and repeat for the second time.
  6. Add the rest of water into the pot together with salt, oil and glutinous rice water.
  7. Cook till thicken and serve. The colour is a little light when cooked but it’ll darkens after a while. Store the rest in the fridge for a cool dessert or half the recipe if it’s too much portion.
    ea9e273f-ce28-4c7d-98d9-731d279dd346

    ENJOY!!

    Share to your facebook page or whatsapp or any other social media to keep this recipe!

芋粿巧 (Orh Kueh Kiao)

Orh Kueh Kiao is a taiwanese snack that is similar to our steam taro cake, the ingredient used are almost similar but however the method used to cook these two is very different.
The pre-cook state of our yam local cake is to steam them in a somewhat liquid form whereas for orh kueh kiao we shape them when in it’s dry form.  The steaming process can be a little troublesome but the end product can give u a sense of accomplishment.

Orh kueh kiao recipe uses glutinous rice flour which gives this snack a very Q and chewy texture. It can be eaten as a meal or as a snack which can be very nutritious and delicious. It can be eaten in 2 ways, to consume right after steaming or pan- fry in low fire after steaming to give the skin a little crisp and yet Q and chewy on the inside.

I’m always curious in exploring in different types of food recipes. When i first came upon this recipe i thought, how could i not eaten this in Taiwan before after so many trips to taiwan?! I’m so eager to find out how it taste like so let’s get to work!

Ingredients:

  • 230g glutinous rice flour
  • 70g rice flour
  • 130g yam cubed
  • 80g minced meat (marinate with a little salt)
  • 10g dried shrimp soaked and minced
  • 3 pieces dried chinese mushroom (soaked and chopped)
  • 2 tbsp fried shallots
  • 200g water
  • Canola oil (Any oil works as well)
  • Dumpling leaves (cut into size)

Seasonings

  • 2 tbsp dark soya sauce (Can be adjusted according to own’s preference)
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp five spice powder
  • 1/2 tsp white pepper

I never had thought to input this as a recipe this was done randomly and i did not expect the taste and flavor to wow me so i did not take much picture on it, however i will make it up again next time. So if you have any questions, feel free to drop a message here =)

Method

(Stir-fry the ingredients – to give everything a boost of fragrant)

  1. Heat oil in pan with low medium heat. Fry mince meat until it turns white.
  2. Add in dried shrimps, fry till fragrant. Then add in mushrooms and yam pieces, give it a light fry. (Don’t worry about the yam not getting cooked, it will be during the steaming process later.)
  3. Now you can add in the all the seasonings, mix them well.
  4. Lastly, off the stove’s heat, add in the fried shallots and fry evenly.
  5. Take out to cool in a plate/bowl.

(The flour)

  1. Sift glutinous rice flour and rice flour in a bowl. Slowly add water and knead till dough comes together. There will still be some crumbly flour in your bowl.
  2. Add in the stir-fried ingredients into the flour mixture, knead until everything comes together into a shape-able state. The mixture will be dry, so do not worry about that.
  3. Randomly grab the dough according to your preferred size and shaped it in the shape of a cashew, then place it on the dumpling leaves. This portion shapes about 7-8 pieces depending on the size.
  4. Prepare your steamer with boiling water. Place the orh kuek kiao into the steamer and steam for 20 mins and you are done!

The darker version as I added a little more dark soya sauce to give it a little more colour.

https://www.facebook.com/plugins/video.php?href=https%3A%2F%2Fwww.facebook.com%2Fdineinnofficial%2Fvideos%2F862356870589984%2F&show_text=0&width=560
Here’s a video made by Dine Inn~
Too troublesome to make? Order from https://sg.dineinn.com/hosts/judy-bakez
Remember your SEPT 2017 15% discount with code EATWITHJUDY

You can also try to pan fry lightly in this stage for a different texture.

When this was done, it smells so good, but i was hesitant to try because i couldn’t imagine the taste of it. So i let my hubs try the first bite and he says Mmmmm!!!! It’s good! He could describe the texture and how it taste in the mouth and so after i tried it the next day~ It was good and i love it! I prefer the pan fried version whereas hubs preferred the steamed version.

So it’s your turn now! Try it and tell me how you feel about this dish! =D

Follow #Instagram: Judybakez
Follow Facebook: Judybakes-Singapore

#Keep Learning
#Skills are for Life
#Let’s Share

 

1 gm Yeast (no-knead) Bread

Hello my friends!! I’ve been really busy recently with bakes for orders, reading recipes, my full time job, a side line online sales.. phew.. it’s tough being a Singaporean nowadays but nevertheless, keep positive mind and stay happy 😀

Bread making has been to toughest to me and took me the longest ever to get them right. I believe it has been like that for most people, but able to make your own fresh bread with no preservatives is so satisfactory to your heart, mind, soul and tummy!

I’m really excited to share this recipe of this bread that uses only 1g yeast! Yeasts are live organism which is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol. Most recipes we see uses probably average of 5g or more of yeasts which makes the bread has a very strong smell of it~ However this particular bread~ it’s perfect for those who doesn’t like that strong smell~ Due to the very little amount of yeast, proofing takes very much longer time too, therefore usually i would start this at night when i am back from work.

In the post, I’ll also share how to store this type of bread for a longer storage life. It works for almost all kinds of artisan bread that you bake! This very easy no knead bread that everyone can try!

1 gm yeast no-knead bread

 

Ingredients:

  • 300 gm bread flour
  • 1 gm sea salt
  • 1 gm instant dry yeast
  • 18 gm caster sugar
  • 3 gm honey (you can use molasses/this gives colour to the bread)
  • 225 ml water (room temperature)
  • black and white sesame seeds (toasted, portion according to own preference or any other nuts you preferred)

 

Method

  1. In a bowl, add water. Mix in the honey and yeast, using a chopstick, stir well.
  2. Next add in caster sugar, stir till dissolves, then add in salt.
  3. Add in bread flour first then sesame seeds, generally stir into a dough until all water is absorbed (add a little water if you need, different brands of flour have different absorption) Remember! There is no need to knead!
  4. Next, transfer into a bowl or container. I prefer to use a transparent container so i can see the proofing process. Cover with a wet towel or container lid. Personally, i feel a container with lid proof better. Leave it in the kitchen overnight.  (*Fun activity: Place a rubber band over the container to mark the level, you will see how much your dough has grown overnight!)
  5. Next morning, place the container in the fridge for 12-24 hours to let it continue to ferment.
  6. After 12-24 hours, remove from fridge. Dust the work space with flour and remove the dough. Dust the dough with flour and lightly flatten the dough. Fold into thirds, turn around and repeat the process again.
  7. Cover with towel and let it rest for about 15 mins. After 15 mins, with a rolling pin, roll out into rectangular then roll up like the picture below: (This picture is taken from The Goldilocks Kitchen as i forgotten to take pictures of the process)   Image result for roll bread dough up
  8. Line your baking tray with baking paper and place the dough on top, sealed side down. Cover with a wet towel and let it proof for about 1-2 hours. The dough should rise twice or thrice the size.
  9. Preheat oven at 180C. Bake for 40mins.
  10. Remove from oven, DO NOT CUT immediately! The dough inside will still be wet or sticky. Leave it to cool on a wire rack totally before cutting into slices.

How to keep your bread?

These bread are the softest and nicest after baked. Once it’s cooled and sliced, they only last for about 2 hours or less before the interior turns dry and hard.

What you should do is to keep part of the sliced bread that you will be consuming within the next day or two into a air tight container. Keep the rest into a zip-lock bag and freeze it! Take it out and defrost before you want to eat it again. What i do is i would defrost the night before, and get them ready for breakfast the next morning =D Try it and tell me if it works for u, it works for me!

ee0a5876-f38a-46bc-bd82-ac251a57b403

 

 

Please feel free to #Judybakez or send me questions through my facebook.

Follow #Instagram: Judybakez
Follow Facebook: Judybakes-Singapore

 

#Keep Learning
#Skills are for Life
#Let’s Share

Easy Dinner Rolls

In every post in my blog, before a recipe, i would always share a little about my thoughts and lifestyle (and letting out little grumbles here and there) .

Recently i read an article on how baking relieve stress =) I’m pretty glad i founded a skill within me that brings so much benefits to myself and people around me. Baking helps to relieve stress and the feeling of inequality from work, and giving me a chance to practice and improve on my skills as well, best part is? you bake not to seek attention or to out-do others, but when you just want to share the food with people who you believe will appreciate it

Untitled

Baking for others can increase a feeling of wellbeing, contribute to stress relief and make you feel like you’ve done something good for the world, which perhaps increases your meaning in life and connection with other people

Every weekend i would always be thinking of what to eat for breakfast for the coming work week. Buying a bread? Chwee Kuey? Bee hoon? Work week is tough because it’s hard to manage when you have to wake up early, preping lunch-box for my hubby, me and a colleague which ends up i would be late to get myself breakfast. Having breakfast at work is also a difficulty because my hands would usually be full of never ending work always thrown at me. Besides, thinking of all the preservatives that outside food gives.. ewwwww!!

My family loves bread, especially mum~ i’ve been trying to make good bread since 3 years ago but failed upteen no of times. It’s only because of her and her love for bread, i never gave up trying =) Now i make simple bread loaf, artisan bread, bread rolls so on and so forth.. However, making bread takes alot of time on proofing, sometimes it would take up to half a day. Hence, i came upon a simple recipe and found out a easier and faster way to do it if you have a typical built in oven and a light feature.

Making bread is the toughest among all bakes, therefore please bear with me on details and read carefully through them and i’m sure you can make a good bread too! Compared to so many bread recipes, this is the easiest of all.

OLYMPUS DIGITAL CAMERA

Easy Dinner Rolls

Ingredients:

  • 250 gm bread flour
  • 25 gm cake flour
  • 5 gm instant dry yeast
  • 40 gm caster sugar
  • 1/2 tsp salt
  • 100 ml water, warm
  • 80 ml milk, warm
  • 40 gm butter, cut into small cubes

MethodOLYMPUS DIGITAL CAMERA

  1. Mix all dry ingredients except butter into your bread-maker/mixer.  Add in your liquid ingredients as you mix, let the liquid incorporate into the flour. If you are using a bread maker, you can add in the liquid together with your dry ingredients. I am using low speed (speed 2-3) for my mixer for about 3-5minutes.
  2. Once everything is incorporated, add in the butter cubes and low speed, and continue mixing for another 3-5mintues.
  3. Once done, remove dough to do a window pane check (check for dough’s elasticity). If not satisfied, do a few more kneads.
  4. Roll your dough into a ball, tugging the ends at the bottom. Place it in a bowl and cover with a damp cloth.
  5. Speedy step:- If you oven has this light feature, turn it on before you start your dough process. After your dough is done, cover with a damp cloth and place it in the oven. (Do not on the temperature!) The light and warm in the oven is going to proof your dough alot faster and puffier! This should take about 30-40mins compared to a normal 2 hours proofing.used_oven-light-411882

    look at the proofed bread dough here, so pretty

  6. Once the dough is proofed, punch down and remove from bowl. Dust your tabletop with a little flour, giving it a few kneads before cutting them into equal parts. I have forgotten my actual weight of each ( i have 12 pieces of dinner rolls here). I would usually weight the whole dough and divide the weight into the number of pieces of bread rolls i want.
  7. Rolls them into individual round balls and place them on your baking pan, as close/as tight together as possible, so it would rise higher when it bakes.
  8. Cover your dough with the damp cloth and place it back in the over for about 10-15mins.
  9. Remove, and preheat your oven at 170C while your dough continues to rise. When your oven is ready, bake for 20-25mins.
  10. Remove from oven and cool.

Here, i did an extra step which you could omit if you want to bake just plan dinner rolls. I have made OTAH dinner rolls with garlic butter spread! This is just agar agar because it was a try out, so i do not have exact weightage of each ingredients.

Ingredients:

Otah (frozen/chilled from supermarket)
Butter
Minced Garlic
Chopped Parsley
Pinch of salt

Steps:

  1. Melt butter in a pan, add garlic, parsley and salt. Mix. Leave aside.OLYMPUS DIGITAL CAMERA
  2. Wrap otah into each of the bread dough, sealing it the the end and place the end downwards into the baking pan.
  3. Cover your dough with the damp cloth and place it back in the over for about 10-15mins.
  4. Remove, and preheat your oven at 170C while your dough continues to rise.
  5. Spread garlic butter on top of the bread and bake for 20-25mins.
  6. Remove from oven and cool.
OLYMPUS DIGITAL CAMERA
TA DAAAH~~~ SOFT and Fluffy Bread Rolls

Mistake: I did not steam my otah before wrapping in the bun, which i think it’s not right because they turn out so soft and mushy which makes it very difficult in wrapping them into the buns.

Note: Home-made bread rolls do not last as long as commercial bought bread because we did not include preservatives. Keep them in a airtight container and consume within 2-3days.

Please feel free to #Judybakez or send me questions through my facebook. I may not be an expert but i’ll be glad to share my experience =D

Follow #Instagram: Judybakez
Follow Facebook: Judybakes-Singapore

 

#Keep Learning
#Skills are for Life
#Let’s Share

Honey Cheese Sponge Cake

TGIF! It’s been quite a while since i have posted but i have been baking weekly still. I’ve been rather hardworking going to libraries, browsing through cookery and baking books, reading and feeding my knowledge. Learning is a never ending process.

There’s a recent craze about this Le Castella that comes to Singapore and they are everywhere in the media. Castella (カステラ?Kasutera) is a popular Japanesesponge cake made of sugar, flour, eggs, and starch syrup. When this cake comes to Taiwan, the wait was 5 hours and when it comes to Singapore it was a 3 1/2 hours. The Queue was CRAZY and I was initially jumping with excitement but after i’ve seen alot of media photos of the cake, with alot of so-so reviews, i was reluctant to try.

Le Castella T1

Some friends tried it and gave the feedback that it’s not worth buying, they taste like normal sponge, just softer or fluffier. The cakes look inconsistent, dense and charred on the surface. An over-baked charred skin is a huge turn off to me, becasue a charred skin could overpower the original taste of a good cake/any baked goods.

18302_1494582538

There’s also a link here –> http://www.asiaone.com/singapore/taiwans-famous-castella-cake-town-heres-our-verdict which doesn’t seems to have very good reviews about the cake as well..

And so.. i did my own version (adapted from guai shu shu’s cheesy sponge cake). There are still rooms for improvement, however this is my first try =)

Honey Cheese Castella Recipe

 

a04ee09e-31c9-42e5-84c3-f62677156355

 

Ingredients:

The yolks batter
80g melted butter
6 egg yolks ( i used 60g eggs)
100g of cake flour
60g honey
20g milk
1/2 tsp salt

The white meringue
6 egg whites
60g sugar
1/2 tsp cream of tartar (optional)

Grated cheddar cheese or any cheese preferred

 

Method

 

  1. The yolk batter – Pre-heat oven to 160 degree
  2. Whisk egg yolks and 2 tbsp of sugar till light and fluffy
  3. Add salt, milk, melted butter and honey, mix well.
  4. Add cake flour, mix well until smooth, put aside.

 

 

  1. The white meringue – Pour all your whites in clean mixing bowl, using a machine and whisk till it’s frothy, add in your cream of tartar. Gradually add in your sugar in batches when the whites becomes soft peaks while whisking till it reaches soft peak form.
  2. Take 1/3 of the white meringue, fold it into the yolk meringue. Do this in 3 batches until fully combined. Try not to over mix and deflate the batter.

 

 

Baking time!!

 

  1. Line your baking tin. I used a rectangular tin for my bake today. Pour in half of the batter.
  2. Spread/Sprinkle cheddar cheese all over your cake and top up the other half of the batter over it.
  3. Level the top lightly, and bang it on the table a few times to remove large air bubbles trapped inside the cake.
  4. Steam bake for 30-40 mins or until a skewer comes out clean.
  5. Remove from tray. Cut and Serve =)

 

I might be baking mine for too long or did not use the water bathe method so the cake comes out slightly more dry as compared to the original recipe. However, the cake taste heavenly of honey, it’s soft and fluffy and it stays that way for the next 2 days!

dcb1eb41-72db-486c-b874-3579c5930a77

68bf20cd-b7cc-4aba-aa50-00beb504d36e

 

 

Follow #Instagram: Judybakez
Follow Facebook: Judybakes-Singapore

 

 

Pandan Chiffon Cake -All Natural

I love Panda Chiffon since i was a kid, i could remember how soft and fluffy these cakes are together with the fragrance of pandan and coconut cream and how i love eating these. Cakes were not as fanciful as what we have in this century now, bakeries were all very traditional and cakes were quite plain looking during those times, it needs the skills of a baker to bring out the fragrance of a bake to attract customers to their shops.

Pandan chiffon can be seen and bought easily almost in all kinds of bakery shops now, price ranging from as cheap as $5 to as much as $18 per cake. Not sure how many of you felt this way, but personally i never liked the taste of fake essence and lots of baking powder to make a cake rise to become fluffy, especially the after taste of the chemical will always stays in my tongue, “spoiling” my tastebud for a moment. That’s commercially baked, huge quantity, lots of chemicals and cheap, comparing to home bakes which i would love to use as much natural ingredients as possible, lots of work and time, in result to a more expensive cake, but no matter how much does a home baker charge for a bake, they will never recover their labour cost with the number of hours they spent – it’s all about passion. Support home bake, appreciate their hard work, support their passion =)

pandan-chiffon-05

pancake-chiffon-chart
I forgot where i have found this chart online but it’s a good piece of information to share. Most recipes online uses pandan essence/paste and food colouring, it’s much easier especially for beginners but you could slowly change and adapt to this all natural recipe, trust me, you will taste the difference!

So, here’s my recipe on my pandan chiffon cake after a few quick research..

Pandan Chiffon Recipe – For 23 cm Tin

The yolks meringue
6 egg yolks (I couldn’t get 60g eggs so i used 55g eggs instead)
30g sugar
75g canola oil
15g pandan water (Pictures shown at the end of the recipe)
60g coconut cream/milk (Prefer freshly squeezed from market)
135 cake flour / top flour

The whites meringue
8 egg whites
1/8 tsp cream of tartar
90g sugar

Method

1. Preheat oven at 160C
2. Using a hand whisk or hand machine, whisk yolks till double in volume. Slowly add in 30g of sugar and whisk till pale and fluffy.
3. Stir in oil and combine. Add in pandan water and coconut cream, stir till well mixed.
4. Sift in the cake/top flour, using hand whisk to whisk till well combined.
5. The egg white meringue (important!!) – Pour all your whites in clean mixing bowl, using a machine and whisk till it’s frothy, add in your cream of tartar.Gradually add in your sugar in batches when the whites becomes soft peaks while whisking till it reaches almost stiff peak form.
6. Take 1/3 of the white meringue, fold it into the yolk meringue. This will make your yolk meringue lighter before adding it back into the white meringue to combine,
7. Now that your yolk meringue is lighter, pour it all into the white meringue and fold. We do not want to over fold or over combine this as it will deflate the batter.
8. Once you are done, pour your cake batter into chiffon tin. Level the surface, and give it a few taps on the table to remove large air bubbles.
9. Bake in the oven at 160C for about 70mins. If the top gets too browned, prepare a aluminium foil to cover the top after 40mins of baking.

10. Remove from oven. Quickly turn your chiffon tin upside down and let it cool off totally.

pandan-chiffon-03
11. Removing the cake – Personally i feel the chiffon cakes that i make, it’s easier to remove them with hands and it will look much prettier as compared to using a knife.

pandan-chiffon-02pandan-chiffon-04

Cut and serve!

 

How to get pandan water?

Cut pandan leaves and filled it in a blender. Add water, just enough to blend and get the juice out of the leaves.

Using a sieve, drain the liquid out and best to let the liquid sit in the fridge overnight. The liquid will separate into 2 parts, we will gently pour out the top part of clearer pandan water (which we can use for cooking desserts), leaving the dark green colour for our pandan cake.

pandan-water-01pandan-water-02pandan-water-03pandan-water-04

 

Do tag me or #hashtag #Judybakez if you have tried my recipe ^_^

#Stay happy
#Keep learning
#Skills are for life

Follow #Instagram: Judybakez
Follow Facebook: Judybakes-Singapore