It was a lazy morning when i came to the kitchen and found out that i had a glass full of white eggs. Think about what i should made that morning and at that time, i was craving for something sweet. Browsing on internet and found my favourite kind of cake “chiffon cake”. Let’s just try it out!
180 gr plain flour
20 gr corn flour
100 gr canola/sunflower oil
100 ml orange juice
1 tsp orange essence
450 gr white eggs
130 gr sugar
1 tsp cream of tar-tar
1. Preheat oven 160’C. Mixed well plain flour, corn flour, canola oil, orange juice and orange essence until it formed a paste. Set aside.
2. Using electric mixer, mixed white egss and cream of tar-tar until the foam come out. Add sugar gradually and mixed it until soft peak.
3. Pour white eggs batter into paste batter gradually. Mixed well.
4. Pour the batter into chiffon pan. Bake for about 1 hour. Let it cool completely. Ready to serve.
And for me it was worth to try. The taste was so good. With orange inside makes taste of the cake like it’s not made from just white eggs. And the sponge texture was just perfect. It might be because it has corn flour in the ingredients. It’s really suitable for afternoon tea time. The cake was so light and spongy, one would never enough.
I made this rainbow cake for my son birthday. Dzaky turn 3 this year. And I don’t know what cake that i would make until last minute i decided to make rainbow cake using martha stewart recipe. I had to make it using two recipe. The first one only could fit 4 cake pan, so first day i just make 4 layers. So the next day i made one recipe which i divide into 3 layers. It’s better to divide into 3 layers than 4 layers. Then here we go with the rainbow cake, that i never thought that i would make it because in my mind it’s too complicated but with my strong will for my beloved son, yes…here it’s my first rainbow cake 🙂
2 sticks (1 cup) unsalted butter, room temperature
2 cups sugar
5 large egg whites, room temperature
2 teaspoons pure vanilla extract
1 1/2 cups milk, room temperature
Pink, orange, yellow, green, blue, and purple gel food coloring
Preheat oven to 350 degrees. Brush with canola oil spray, cake pan as much as you have (same size cake pan). I used 4 square cake pan in 20cmx20cm size. Line bottom of each cake pan with parchment paper and set aside.
In a large bowl, whisk together flour, baking powder and salt; set aside. In the bowl of an electric mixer, cream together butter and sugar. Slowly add egg whites and mix until well combined. Add vanilla and mix until fully incorporated. Add flour mixture and milk in two alternating additions, beginning with the flour and ending with the milk. Mix until well combined.
Divide batter evenly between four medium bowls. Add enough of each color of food coloring to each bowl, whisking, until desired shade is reached. Transfer each color to an individual cake pan. Transfer to oven and bake until a cake tester inserted into the center of each cake comes out clean, about 20 minutes (working in batches if necessary).
Remove cakes from oven and transfer to a wire rack; let cool for 10 minutes. Invert cakes onto a wire rack; re-invert and let cool completely.
Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the purple layer on the cake plate. Spread a scant 1 cup buttercream filling over the first layer with a small offset spatula so it extends just beyond edges. Repeat process with blue, green, pink, yellow, and orange layers.
Place the remaining cake layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of buttercream (also use any of the excess buttercream visible between the layers). Refrigerate until set, about 30 minutes.
Using an offset spatula, cover cake again with remaining buttercream in any shape that you like.
Chiffon Cake was really my own favorite cake. This time I took the recipe from Sedap Sekejap magazine (Sedap Sekejap Edisi 3/III/2002). I brought this magazine from my country 🙂 Actually I grabbed some of my mother’s magazines 🙂 Actually i took the recipe of Chiffon Cake Polos but i modified a bit with chocolate paste, then it would taste a bit of chocolate that’s why i called it chocolate chiffon cake.
8 egg yolks
125 ml canola oil
125 ml water
200 gr plain flour
1/4 tsp baking powder
1/2 tsp soda kue
8 white eggs
250 ml sugar
1/4 tsp cream of tar-tar
How to Make:
1. Preheat the oven 160′. Sifter the flour, baking powder and soda kue. Add canola oil and water. Mix well then add egg yolk one by one. Mix again until becoming a paste.
2. Using the electric mixer, mix together white eggs, sugar and cream of tar-tar until it stiff.
3. Pour part B into part A and mix well slowly using the spatula. Then add a bit of chocolate paste into the batter.
4. Pour the batter into the chiffon pan. Then bake in the oven for about 1 hr.
5. After it done, try to put the skewer into the cake and it finished when the skewer come out clean. Put the cake upside down and let it cool.