 5 Assorted Chiffon Cakes Recipes - Part II Good morning everyone! For those who follow my updates on Instagram and Facebook Page, you will release that I have being working on some chiffon cake recipes lately. It is such a quick and easy cake to whip up in about 10 minutes plus 40 minutes baking time in the oven ( excluding cooling time) and you get to enjoy some lovely hearty homemade chiffon anytime of the day.
I had received some emails from readers regarding problems that they face while making chiffon cakes mostly because the cake sinks or did not rise as fluffy as expected. All these might due to folding of egg whites into the yolk batter (over mixed), oven temperature or etc. But I am sure with proper guideline and hands-on once will eventually master the recipes. In this post, I will be sharing another 5 chiffon cake recipes apart from what I did in Chiffon Cake Recipes - Part I.
LEMON, CREAM CHEESE AND DRIED BERRIES CHIFFON CAKE
 A twist of flavour that I made recently using lemon, cream cheese and dried mixed fruits with a touch of orange liquor scent from the added cointreau. As usual the texture is light and fluffy but it taste really good when you store it in the fridge for an hour or two. When it is eaten cold, it taste like you are eating some light cheesecake with hint of citrus and cheese fragrance in it.
(Make: 20cm Round Tin | Preparation: 15 minutes | Baking: 40 minutes)
Ingredients:
- 5 Egg Yolks
- 20g Caster Sugar
- Rind of 1 Lemon
- 80ml Lemon Juice
- 40ml Corn Oil
- 3 Pieces Laughing Cow Cream Cheese, soften
- 2 Tablespoons Mixed Dried Berries
- 80g Cake Flour
- 1/4 Teaspoon Baking Powder, optional
Meringue Batter: - 5 Egg Whites
- 80g Caster Sugar
- 10g Cornflour
Tip:
- I use 60ml lemon juice + 20ml Cointreau (orange liquor) or you can use 80ml of lemon juice.
- My mixed berries consists of cranberry and blueberry.
Method:-
1. Beat egg yolks with sugar till creamy before stirring in oil, lemon juice and soften cream cheese in order.
2. Next add in sieved flour (with baking powder if using) and whisk till no trace of flour found. Toss in mixed berries and lemon rinds, give it a few stirs and set aside.
3. Beat egg whites till frosty, slowly add in sugar mixture (sugar + cornflour) and beat it till stiff peaks.
4. Using a balloon whisk gently fold in egg whites into the prepared egg yolks batter in 3 batches till no trace of whites and the mixture are well combined.
5. Lastly lift up the bowl to height, pour the mixture into the tube pan and tap the pan once or twice on a table top to get rid of any trapped air bubbles in the batter.
6. Bake the cake in preheated 160°C (degree Celsius) oven (2nd lower rack) for about 40 minutes or when the surfaces turns golden brown (you can insert a skewer into the centre and test if it comes out clean).
7. Remove it from the oven and invert the pan immediately to let it rest on top of a cup. Make sure it cool completely before unmould.
8. To remove the cake from the pan, run a thin-bladed knife (i use a small plastic spatula) around the inside of the pan and the center core. Release the cake and run the knife/spatula along the base of the pan to remove the cake completely.
 | | A combination flavour as a gift to one of my friend. |
BLACK SESAME CHIFFON CAKE
(using Organic Black Sesame Paste)
There are two ways to make Black Sesame Chiffon Cake, you can either use black sesame powder (toasted and grind) or black sesame paste (unsweetened) and blend them into the egg yolk batter. Between I bought my black sesame paste in organic shop which look like normal jam spread that we used but you can also get it in some baking ingredients shop too.
Basically I am not quite a fan of black sesame due to it's taste but this chiffon cake sure taste great with a cup of cold milk or even soymilk to enhance its flavour.
(Make: 20cm Round Tin | Preparation: 15 minutes | Baking: 40 minutes)
Ingredients:
- 5 Egg Yolks
- 20g Caster Sugar
- 80ml Fresh Milk
- 40ml Corn Oil
- 3 Tablespoons Black Sesame Paste
- 80g Cake Flour
- 1/4 Teaspoon Baking Powder, optional
- Some Walnuts (whole)
Meringue Batter: - 5 Egg Whites
- 80g Caster Sugar
- 10g Cornflour
Method:-
1. Beat egg yolks with sugar till creamy before stirring in oil and milk in order.
2. Next add in sieved flour (with baking powder if using) and whisk till no trace of flour found. Stir in black sesame paste till combine and set aside.
3. Follow steps 3 - 8 from Lemon, Cream Cheese And Berries Chiffon Cake above. Before baking top some walnuts (whole) on the batter.
DURIAN CHIFFON CAKE
(using fresh durian pulps)
This was a great tea-cake which I made during peak Durian season two months ago together with other durian recipes like Durian Hokkaido Cupcake, Durian Butter Cake and etc. In order to get a strong flavour, I used gulua melaka (coconut sugar), coconut cream and lot of fresh durian pulps for this recipe.
(Make: 20cm Round Tin | Preparation: 15 minutes | Baking: 40 minutes)
Ingredients:
- 5 Egg Yolks
- 20g Shaved Gula Melaka
- 80ml Coconut Cream
- 40ml Corn Oil
- 80g Cake Flour
- 1/4 Teaspoon Baking Powder, optional
- 160g Fresh Durian Pulps
Meringue Batter: - 5 Egg Whites
- 80g Caster Sugar
- 10g Cornflour
Method:-
1. Beat egg yolks with shaved gula melaka till creamy before stirring in oil, durian pulps and coconut milk in order.
2. Next add in sieved flour (with baking powder if using) and whisk till no trace of flour found. Set aside.
3. Follow steps 3 - 8 from Lemon, Cream Cheese And Berries Chiffon Cake above.
WHOLEMEAL PANDAN CHIFFON CAKE
I have made a few Pandan Chiffon with varieties like using fresh pandan juice, pandan paste, cake flour, wholemeal flour or mixture of both which you can check out the recipes if you are keen to try out. For me, I would prefer the wholemeal version which gives traditional pandan cake a nutty fragrance and healthier choice.
On a side note, I am quite surprise that even using wholemeal flour the texture still turns out good with fluffy, light and moist texture.
(Make: 20cm Round Tin | Preparation: 15 minutes | Baking: 40 minutes)
Ingredients:
- 5 Egg Yolks
- 20g Caster Sugar
- 80ml Coconut Cream
- 40ml Corn Oil
- 1 Teaspoon Pandan Paste
- 80g Wholemeal Flour
- 1/4 Teaspoon Baking Powder, optional
Meringue Batter: - 5 Egg Whites
- 80g Caster Sugar
- 10g Cornflour
Method:-
1. Beat egg yolks with sugar till creamy before stirring in oil and coconut milk mixture (add pandan paste to it and mix well) in order.
2. Next add in sieved wholemeal flour (with baking powder if using) and whisk till no trace of flour found. Set aside.
3. Follow steps 3 - 8 from Lemon, Cream Cheese And Berries Chiffon Cake above.
WHOLEMEAL BANANA CHIFFON CAKE
Wholemeal Banana Chiffon Cake was the second chiffon cake that I tested out with wholemeal flour and I am pretty happy with the overall texture and taste. But for those who prefer a strong flavour, perhaps some banana essence, brown sugar or sour cream can be added to fine tune the recipe.
(Make: 20cm Round Tin | Preparation: 15 minutes | Baking: 40 minutes)
Ingredients:
- 5 Egg Yolks
- 20g Caster Sugar
- 30ml Fresh Milk
- 40ml Corn Oil
- 80g Wholemeal Flour
- 1/4 Teaspoon Baking Powder, optional
- 120g Mashed Banana (about 2 medium size banana)
- Some Walnuts (whole)
Meringue Batter: - 5 Egg Whites
- 80g Caster Sugar
- 10g Cornflour
Method:-
1. Beat egg yolks with sugar till creamy before stirring in oil, milk and mashed banana in order.
2. Next add in sieved wholemeal flour (with baking powder if using) and whisk till no trace of flour found. Set aside.
3. Follow steps 3 - 8 from Lemon, Cream Cheese And Berries Chiffon Cake above. Before baking top some walnuts (whole) on thinly sliced banana on the batter.
Here is a short 15 sec clips on making Wholemeal Banana Walnut Chiffon which I have shared it over at my Instagram (@cuisineparadise). You can refer to the link here too.
 | | Wholemeal Banana Walnut Chiffon |
Lastly, I hope these recipes will be useful for you to try out and I will be sharing another 5 more chiffon cake recipes on Part III soon. Stay tune and enjoy your weekend!
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